Coconut milk is lactose-free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans, and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. One good thing about coconut milk: It’s higher in fat than other non-dairy milks and contains just one carb. If you’re doing a super low-cab, high-fat diet like keto, you may want to incorporate coconut milk in order to meet your fat needs. And, of course, it’s a non-dairy alternative for anyone who is can’t drink cow’s milk.
Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease-causing organisms. It is therefore thought that consumption of coconut milk and other coconut-derived foods may help protect the body from infections and viruses. MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. Research is mixed but recent studies are suggesting that the fats from coconut may not have such a detrimental effect on blood lipids and cardiovascular health as once thought. This is certainly one area of research to watch.