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Coconut Oil
Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China and the Caribbean.
Coconut oil Pairs With:
Food Item
Flavor Affinity Level
Coconut oil Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Coconut oil has a very subtle sweet flavor. |
| Sour | Coconut oil is not sour in taste. | |
| Salty | Coconut oil is not salty in taste. | |
| Bitter | Coconut oil does not have a bitter taste. | |
| Umami | Coconut oil does not have a umami taste. | |
| Texture | Creaminess | Coconut oil has a creamy texture when solid at room temperature. |
| Tenderness | Coconut oil is solid at room temperature but melts easily when exposed to heat. | |
| Nutritional Value | Macronutrients | Coconut oil is high in saturated fats and contains no carbohydrates or protein. |
| Micronutrients | Coconut oil is not a significant source of vitamins or minerals. | |
| Color | Natural Pigments | Coconut oil is colorless when solid and clear when melted. |
| Aroma | Volatile Compounds | Coconut oil has a pleasant, tropical aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Coconut oil is neutral and not acidic or alkaline. |
| Water Activity (aw) | Coconut oil has very low water activity. | |
| Cooking Behavior | Heat Conductivity | Coconut oil has a high heat tolerance and is suitable for high-temperature cooking. |
| Water Retention | Coconut oil repels water and does not mix well with it. | |
| Oil Absorption | Coconut oil has a high oil absorption capacity when used in frying. |
Food Pairing App - Version 1.2.0