Jakarta –
Coconut milk is the main ingredient of iconic Eid food, such as rendang and chicken opor. Heating coconut milk food should not often be to maintain its quality. This is the limit.
Coconut milk is actually not recommended to be heated repeatedly because it can experience changes in texture and nutritional content. Repeated heating can cause coconut milk to break, where the oil is separated from water, and can also increase the risk of forming substances that are not good for health.
Citing various sources, experts recommend coconut milk only heated once to maintain their quality and nutrition.
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If you have to be heated again, just do it once again over low heat and don’t boil for too long. Do not let the coconut milk be in room temperature for too long, because coconut milk is easily stale and can pose a risk of bacterial growth.
How to store coconut milk so that it is durable
 Rendang, Lebaran dishes made from coconut milk which should only be warmed once after stored in steamed. Photo: Getty Images |
Fresh coconut milk: If it is not directly used, store in a closed container in the refrigerator and use it in 1-2 days.
Coconut milk: If it has been cooked in the food, store it in the refrigerator and warm up only once before consumption again.
Storage in the freezer: can last up to 1 month, but it should be warmed only once after it is disbursed.
The impact of heating coconut milk is too often
 Coconut milk can be rancid if heated repeatedly. Photo: Istock |
Reduced nutrition: Some vitamins and healthy fats in coconut milk can be damaged due to recurring heating.
The texture changes: coconut milk can break and feel oily.
Disappointment: recurring warming can make the taste of coconut milk less fresh or even rancid.
So, if you want to enjoy coconut milk with the best quality, you should consume immediately after cooking and avoid recurring warming.
This article has been aired on CNN Indonesia with the title “Can’t often, how many times the safe limit of coconut milk is heated?“
(ADR/ADR)
