Coconut, we like it or we hate it. Its sweet taste and perfectly identifiable leaves no room for compromise. However, whether you like it or not, you can not take away your dietary and moisturizing qualities .

It is for these reasons that coconut is a popular ingredient in cosmetics, but also in a balanced diet.

Charlotte Carrière, head of communication for the Guayapi brand, who values ​​plants and fruits from the Amazon and Sri Lanka in a bio-ethical approach, answers our questions about coconut and sheds light on the differences that exist between coconut milk, coconut cream and coconut water.

Coconut: Undeniable dietary and moisturizing qualities

The coconut is extremely nourishing for the skin . This is also his main use in beauty. "In cosmetics, it is mostly in the form of coconut oil that is found, for its moisturizing virtues, for the skin and hair," says Charlotte Carrière.

In dietetics, coconut is recommended to replace fat , especially for cooking or preparations such as cakes. Why ? "The coconut is rich in fat, but it is not assimilated by the body, so it has a very low glycemic index ", continues Charlotte Carrière.

The coconut is therefore recommended for people with diabetes or overweight, since it is both very nourishing and low caloric. In addition, the flesh of the coconut forces to chew, it facilitates the appearance of the feeling of satiety and reduces food intake.

Water, milk, cream, oil: what coconut for what use?

Coconut water is simply the water that is in the coconut. Extracted from the latter, we can drink nature. Some brands mix it with a little water. In all cases, we find the taste of coconut. As for its virtues, it is recommended to drink coconut water after physical effort to promote recovery. Indeed, its moisturizing qualities can better recover and relax after a workout, for example.

Coconut milk is actually the flesh of the coconut, extracted and reduced to powder then mixed and diluted to obtain a light and liquid texture.

Finally, the coconut cream is the first extraction of the flesh of the coconut. This one is not cut, so it is sometimes a little hard, but it is more creamy than coconut milk. On the other hand, milk and coconut cream are used in the same way that cow's milk and cream are used. "It's all about texture," says Charlotte Carrière. "The milk and cream of coconut are very dietary and high in fiber, it is used in the culinary preparations to add a hint of exoticism without fear for cholesterol".

Charlotte Carrière also recommends replacing her cooking oil with coconut oil , if possible cold-pressed from the dried pulp of the coconut. It can also be used to replace butter in cakes. Very digestible, it is just as useful in the kitchen as in the bathroom!