I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works fine
for most applications. But I also want the processor to be able to take
coconut flakes and turn those into the smallest possible particles. I'm
using this to make my own coconut milk, and I want the coconut meat to be
ground so finely that I don't need to strain it out of the milk. Not only
does that save enormous time in preparation of the milk, but much of the
nutritional value is in the coconut meat. So finding a tolerable way to
leave that in a creamy coconut blend is desirable. What I would like to
know is which food processors have adjustable - or alternate - blades that
would let me get the finest possible shred of the dry coconut flakes.

One processor I identified is Cuisinar FP-14, which advertises the ability
to adjust the blade from coarse to very fine, in six increments. I assume
there are other similar products, and hopefully someone here with a similar
application can reflect on which ones excel in this area.

--
W

On Sat, 9 Nov 2013 14:32:37 -0800, "W" >
wrote:

> I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works fine
> for most applications. But I also want the processor to be able to take
> coconut flakes and turn those into the smallest possible particles. I'm
> using this to make my own coconut milk, and I want the coconut meat to be
> ground so finely that I don't need to strain it out of the milk. Not only
> does that save enormous time in preparation of the milk, but much of the
> nutritional value is in the coconut meat. So finding a tolerable way to
> leave that in a creamy coconut blend is desirable. What I would like to
> know is which food processors have adjustable - or alternate - blades that
> would let me get the finest possible shred of the dry coconut flakes.
>
> One processor I identified is Cuisinar FP-14, which advertises the ability
> to adjust the blade from coarse to very fine, in six increments. I assume
> there are other similar products, and hopefully someone here with a similar
> application can reflect on which ones excel in this area.

I think you need a Vita Mix, not a food processor.

--
Food is an important part of a balanced diet.

W wrote:
>
> I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works fine
> for most applications. But I also want the processor to be able to take
> coconut flakes and turn those into the smallest possible particles. I'm
> using this to make my own coconut milk, and I want the coconut meat to be
> ground so finely that I don't need to strain it out of the milk. Not only

You don't care about your health, do you?

This study blames the MUCH higher rate of
cardiovascular mortality in Singapore as compared
to Hong Kong on consumption of saturated fats
including coconut oil.

Eur J Epidemiol. 2001;17(5):469-77.
Differences in all-cause, cardiovascular and
cancer mortality between Hong Kong and Singapo
role of nutrition.
Zhang J, Kesteloot H.
Department of Epidemiology, School of Public
Health, Catholic University of Leuven, Belgium.

BACKGROUND: The majority of inhabitants in Hong Kong
and Singapore are ethnic Chinese, but all-cause and
cardiovascular mortality rates in these two regions
are markedly different. This study describes
differences in the magnitude and trends in mortality
and attempts to explain these differences.

METHODS: Data of mortality rates in 1963-1965 and
1993-1995 in the age class of 45-74 years, dietary
habits and other factors were compared between
Hong Kong and Singapore using Japan, Spain and the USA
as reference countries. Mortality and food consumption
data were obtained from WHO and FAO, respectively.

RESULTS: Large differences in all-cause and cardiovascular
mortality exist between Hong Kong and Singapore. The
difference in total cancer mortality was less consistent
and smaller. The most pronounced finding was that ischemic
heart disease mortality in 1993-1995 was 2.98 and 3.14 times
higher in Singapore than in Hong Kong in men and women,
respectively. Of the five countries considered, Singapore
has the highest all-cause mortality in both sexes in the
period of 1960-1995. The ratio of animal to vegetal fat
was higher in Singapore (2.24) than in Hong Kong (1.08).
Singapore had higher serum concentrations of total
cholesterol and low-density lipoprotein cholesterol
than Hong Kong, but the opposite result was observed
for high-density lipoprotein cholesterol.

CONCLUSIONS: There are striking differences in all-cause
and cardiovascular mortality between Hong Kong and
Singapore. These differences can be most reasonably and
plausibly explained by their differences in dietary
habits, for example, a higher consumption of coconut and
palm oil, mainly containing saturated fat, in Singapore.


Coconut oil raises cholesterol more than
beef fat!

Am J Clin Nutr. 1985 Aug;42(2):190-7.
Plasma lipid and lipoprotein response of humans
to beef fat, coconut oil and safflower oil.
Reiser R, Probstfield JL, Silvers A, Scott LW,
Shorney ML, Wood RD, O'Brien BC, Gotto AM Jr,
Insull W Jr.

This study's purpose was to evaluate the fasting
human plasma lipid and lipoprotein responses to
dietary beef fat (BF) by comparison with coconut
oil (CO) and safflower oil (SO), fats customarily
classified as saturated and polyunsaturated.
Nineteen free-living normolipidemic men aged
25.6 +/- 3.5 yr consumed centrally-prepared
lunches and dinners of common foods having 35%
fat calories, 60% of which was the test fat.
The test fats were isocalorically substituted,
and each fed for five weeks in random sequences
with intervening five weeks of habitual diets.
Plasma total cholesterol (TC), high-density
lipoprotein cholesterol (HDL-C), and low-density
lipoprotein cholesterol (LDL-C) concentrations
among individuals follows the same relative rank
regardless of diet. Triglycerides (TG)
concentrations among individuals also maintain
their relative rank regardless of diet but in
a different order from that of the cholesterols.
Plasma TC, HDL-C, and LDL-C responses to BF were
significantly lower and TG higher than to CO.
As compared to SO, BF produced equivalent levels
of TG, HDL-C, and LDL-C and marginally higher TC.
Thus, the customary consideration of BF as
"saturated" and grouping it with CO appears
unwarranted.


This study in a rat model for myocardial
infarction (induced with a synthetic hormone)
found omega-3 fatty acids to be protective
against lipid peroxidation and cardiovascular
death, while coconut oil raised indicators of
damage to the heart muscle.

J Nutr Biochem. 1999 Jun;10(6):338-44.
Effect of saturated, omega-3 and omega-6
polyunsaturated fatty acids on myocardial
infarction.
Nageswari K, Banerjee R, Menon VP.
School of Biomedical Engineering, Indian
Institute of Technology, Bombay, India.

Dietary fatty acids have cholesterol lowering,
antiatherogenic, and antiarrhythmic properties
that decrease the risk of myocardial infarction (MI).
This study was designed to study the effects of
various oils rich in either polyunsaturated
(omega-3 or omega-6) fatty acids (PUFA) or
saturated fatty acids (SFA) on the severity of
experimentally induced MI. Male albino Sprague-Dawley
rats (100-150 g; n = 20) were fed diets enriched with
fish oil (omega-3 PUFA), peanut oil (omega-6 PUFA),
or coconut oil (SFA) for 60 days. Experimental MI was
induced with isoproterenol. Mortality rates; serum
enzymes aspartate amino transferase; alanine amino
transferase; creatine phosphokinase (CPK); lipid
profiles in serum, myocardium, and aorta; peroxide
levels in heart and aorta; activities of catalase and
superoxide dismutase; and levels of glutathione were
measured. The results demonstrated that mortality rate,
CPK levels, myocardial lipid peroxides, and glutathione
levels were decreased in the omega-3 PUFA treated group.
Maximum increase in parameters indicative of myocardial
damage was seen in the coconut oil group. These findings
suggest that dietary omega-3 PUFA offers maximum
protection in experimentally induced MI in comparison
to omega-6 PUFA and SFA enriched diets. SFA was found
to have the least protective effect.

On 11/9/2013 9:36 PM, Mark Thorson wrote:
> W wrote:
>>
>> I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works fine
>> for most applications. But I also want the processor to be able to take
>> coconut flakes and turn those into the smallest possible particles. I'm
>> using this to make my own coconut milk, and I want the coconut meat to be
>> ground so finely that I don't need to strain it out of the milk. Not only
>
> You don't care about your health, do you?
>
> This study blames the MUCH higher rate of
> cardiovascular mortality in Singapore as compared
> to Hong Kong on consumption of saturated fats
> including coconut oil.
>
When I had a session with a cardiac dietitian I was given a list of
foods to eat and foods to avoid. Fruit was recommended ..... NOT
coconut.... their capital letters.

"Mark Thorson" > wrote in message
...
> W wrote:
> >
> > I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works
fine
> > for most applications. But I also want the processor to be able to
take
> > coconut flakes and turn those into the smallest possible particles.
I'm
> > using this to make my own coconut milk, and I want the coconut meat to
be
> > ground so finely that I don't need to strain it out of the milk. Not
only
>
> You don't care about your health, do you?
>
> This study blames the MUCH higher rate of
> cardiovascular mortality in Singapore as compared
> to Hong Kong on consumption of saturated fats
> including coconut oil.
>
> Eur J Epidemiol. 2001;17(5):469-77.
> Differences in all-cause, cardiovascular and
> cancer mortality between Hong Kong and Singapo
> role of nutrition.
> Zhang J, Kesteloot H.
> Department of Epidemiology, School of Public
> Health, Catholic University of Leuven, Belgium.

The best current research suggests that it is high carbohydrate loads - both
liquid sugar (sucrose and high fructose corn syrup) and glucose from
grains - that cause heart disease, not saturated fat. As I posted in
earlier reference, see 60 Minutes special this year on Sugar for references
to some of the studies.

The problems with studies like the Singapore study is that the researchers
never control for sugar intake. Therefore they start from an assumption
that saturated fat causes the problem, when in fact what is usually
happening is that people on processed foods that contain coconut oil are
also getting massive increases in carbohydrate intake. The best
research - like the study in the hospital on 60 minutes - keep the patients
in the hospital environment 24x7 and carefully control every food they eat.
When you do that, and feed people high carbohydrate loads, within two weeks
they start to get very bad cardiovascular blood profiles (high LDL and low
HDL). When you feed them less sugar and more saturated fat, that reverses.

I grant that some people won't tolerate saturated fats, and you should
monitor your blood chemistry and measure blood pressure regularly. My
blood pressure has crashed since cutting out simple sugars and grains and
raising saturated fats.

--
W

W wrote:
>>
>> I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works fine
>> for most applications. But I also want the processor to be able to take
>> coconut flakes and turn those into the smallest possible particles. I'm
>> using this to make my own coconut milk, and I want the coconut meat to be
>> ground so finely that I don't need to strain it out of the milk.

You'd have a far better product and it'll cost less buying canned
coconut milk.
http://www.buythecase.net/product/57...15C=1539228248

"Brooklyn1" > wrote in message
...
> W wrote:
> >>
> >> I purchased a Cuisinart Prep9 (DLC-2009) food processor, which works
fine
> >> for most applications. But I also want the processor to be able to
take
> >> coconut flakes and turn those into the smallest possible particles.
I'm
> >> using this to make my own coconut milk, and I want the coconut meat to
be
> >> ground so finely that I don't need to strain it out of the milk.
>
> You'd have a far better product and it'll cost less buying canned
> coconut milk.
>
http://www.buythecase.net/product/57...15C=1539228248

That is an interesting product thank you! I placed a test order for a
smaller quantity and we will see how that goes.

The problem I have had with many canned coconut milk products is they use
emulsifiers. I want a pure coconut cream that has as much of the coconut
meat as possible. Natural Value has such a product, but lately they have
had production issues and the cost is getting too expensive.

--
W

On 11/10/2013 12:09 PM, W wrote:
> That is an interesting product thank you! I placed a test order for a
> smaller quantity and we will see how that goes.
>
> The problem I have had with many canned coconut milk products is they use
> emulsifiers. I want a pure coconut cream that has as much of the coconut
> meat as possible. Natural Value has such a product, but lately they have
> had production issues and the cost is getting too expensive.
>
What's the connection between the use of emulsifiers and the amount of
coconut meat? I've never see any information on the amount of solids in
coconut milk/cream. Usually, I just buy the can that has the highest fat
content i.e., uses less water as a filler.

On Sun, 10 Nov 2013 12:42:02 -1000, dsi1
> wrote:

>On 11/10/2013 12:09 PM, W wrote:
>> That is an interesting product thank you! I placed a test order for a
>> smaller quantity and we will see how that goes.
>>
>> The problem I have had with many canned coconut milk products is they use
>> emulsifiers. I want a pure coconut cream that has as much of the coconut
>> meat as possible. Natural Value has such a product, but lately they have
>> had production issues and the cost is getting too expensive.
>>
>What's the connection between the use of emulsifiers and the amount of
>coconut meat? I've never see any information on the amount of solids in
>coconut milk/cream. Usually, I just buy the can that has the highest fat
>content i.e., uses less water as a filler.

Coconut milk and coconut cream are two different products... for
coconut cream buy "Coco Lopez".

On 11/10/2013 1:05 PM, Brooklyn1 wrote:
> Coconut milk and coconut cream are two different products... for
> coconut cream buy "Coco Lopez".
>
>

I know what coconut cream is - it's that stuff that floats on the top of
cans of coconut milk/cream. I've seen the names used interchangeably on
cans.

"dsi1" > wrote in message
...
> On 11/10/2013 12:09 PM, W wrote:
> > That is an interesting product thank you! I placed a test order for a
> > smaller quantity and we will see how that goes.
> >
> > The problem I have had with many canned coconut milk products is they
use
> > emulsifiers. I want a pure coconut cream that has as much of the
coconut
> > meat as possible. Natural Value has such a product, but lately they
have
> > had production issues and the cost is getting too expensive.
> >
> What's the connection between the use of emulsifiers and the amount of
> coconut meat? I've never see any information on the amount of solids in
> coconut milk/cream. Usually, I just buy the can that has the highest fat
> content i.e., uses less water as a filler.

For me the issue with emulsifiers is a pure taste issue. I find the
emulsifiers give a very detectable flavor to the food. Try mixing together
some guar gum and drink it raw. You'll get the flavor. Try adding that
thickener to ice cream or any sauce, and you'll be able to still detect that
flavor coming through.

It's very subtle but many people object to those emulsifiers so I'm not
alone.

--
W

"Brooklyn1" > wrote in message
...
> On Sun, 10 Nov 2013 12:42:02 -1000, dsi1
> > wrote:
>
> >On 11/10/2013 12:09 PM, W wrote:
> >> That is an interesting product thank you! I placed a test order for a
> >> smaller quantity and we will see how that goes.
> >>
> >> The problem I have had with many canned coconut milk products is they
use
> >> emulsifiers. I want a pure coconut cream that has as much of the
coconut
> >> meat as possible. Natural Value has such a product, but lately they
have
> >> had production issues and the cost is getting too expensive.
> >>
> >What's the connection between the use of emulsifiers and the amount of
> >coconut meat? I've never see any information on the amount of solids in
> >coconut milk/cream. Usually, I just buy the can that has the highest fat
> >content i.e., uses less water as a filler.
>
> Coconut milk and coconut cream are two different products... for
> coconut cream buy "Coco Lopez".

Here are definitions I found online. Based on these definitions I want to
make a more dense coconut milk, what is described as "Coconut Cream". I
do NOT want "Cream of Coconut" which has sugar mixed in. The product you
identified "Coco Lopez" has sugar added and would be a "Cream of Coconut".

Definitions:

Coconut milk: Coconut milk has the liquid consistency of cow's milk and is
made from simmering one part shredded coconut in one part water. Coconut
milk is the basis of most Thai curries.

Coconut cream: Coconut cream is much thicker and richer. It is made from
simmering four parts shredded coconut in one part water. The cream that
rises to the top of a can of coconut milk is also considered coconut cream.

Cream of coconut: Cream of coconut is a sweetened version of coconut cream,
and is often used for desserts and mixed drinks. Because of the added sugar,
it is usually not interchangeable with coconut cream.

--
W