albert 135 Here is what I found on the site "Nutritional News-Nutritional value of green coconut water" 'Hermetically sealed, hypotonic, pyrogen-free and closely resembling blood plasma, its electrolyte composition having a qualitative resemblance to intracellular fluid. Coconut water has proven to be life-saving in many areas of the world where more sophisticated and conventional intravenous fluids were either too costly or not available. The fibrous outer husk of the coconut is removed and the smooth inner shell is insisted to insure its integrity. A slice is cut from the stem end, exposing three eyes. After the area is cleansed a sterile needle is inserted into one of the eyes to produce positive pressure, and a trocar (a surgical instrument used to drain off internal fluids) into a second eye from which the fluid can be drained. This can then be strained through a single layer of gauze in a funnel to screen out particular matter, into a transfusion bottle. This fluid is considered ready for use with no processing. Many reports speak of direct transfusion into the patient without the use of intervening filter of bottle.' And for what it is worth, coconut water is the clear liquid of the coconut while coconut milk is the liquid which is expressed from the grated meat of the mature coconut. This 'milk' is used in cooking and the extraction of coconut oil.

This should help shed more light: Cytokinins "The effect of cytokinins was first reported when it was found that adding the liquid endosperm of coconuts to developing plant embryos in culture stimulated their growth. The stimulating growth factor was found to be cytokinin, a hormone that promotes cytokinesis (cell division). Almost 200 naturally-occurring or synthetic cytokinins are known, to date. Cytokinins are most abundant in growing tissues, such as roots, embryos, and fruits, where cell division is occurring. Cytokinins are known to delay senescence in leaf tissues, promote mitosis, and stimulate differentiation of the meristem in shoots and roots. Many effects on plant development are under the influence of cytokinins, either in conjunction with auxin or another hormone. For example, apical dominance seems to result from a balance between auxins that inhibit lateral buds and cytokinins that promote bushier growth" from - https://www.boundless.com/biology/plant-form-and-physiology/plant-sensory-systems-and-responses/auxins-cytokinins-and-gibberellins/ My conclusion is that coconut milk should be used in conjunction with a rooting hormone, not just left in diluted coconut milk concoction itself. Willow tree tea mixed with coconut milk recipe, might work. Here is a link that might be useful: Plant Hormones

Thank you, Thank you, Thank you Ginger! I'm trying to lose weight and eat healthier. Lite Yogurt adds calcium & protein to my diet but it gets boring day after day. I can't wait to try these recipes. I'm off to order the popcicle molds now!

Coconut cream and coconut milk are about the same but the cream has more pulp/(cream). The milk usually has a bit of cream that settles on top so i shake the can... "cream of coconut' has added sugars and such. I don't buy that since I can add my own sweetener to taste. (check your labels). I think it is used for adult drinks and pies/cakes but you can add your own sweet to coconut cream and get the same thing. I have a few cans staring at me above my coffee grinder in the pantry. Milk and water. Labels can be deceiving. My coconut milk says 98 calories but the serving is 7 for 11oz. The coconut water is 130 calories for the 11oz can. (one serving) My husband does not care for it much. He prefers plain rice, not my coconut rice even with curries. (unless i tell him ahead of time...he expects plain brown rice, nice and nutty.) I love coconut milk and may have overdone it last year...i actually like pure rice, its own flavor. Anywho, i'm using it tonight. I have leftover 'plain' rice and rich savory chicken thighs. I'm having the best garden season ever with the rain, sun, and high heat. Usual veggies are bolting so i have a tiny one of everything. Cuke, zuke, a tiny eggplant and a giant bag of thai basil. Even the broccoli bolted but i have a bit. (sounds dismal but the tomatoes, salads, fruits, and others are so much appreciative of the unusual heat) I shook my can and split it. Made a dressing with half a habanero, green onion, garlic, half a lemon, ev olive oil, thai basil...and the coconut milk. So good. I'll use just a bit on tender salad greens. (my dressing for the rest of the week) The other half of the can...saute a shallot, 2 cloves garlic, the other half of the habanero, diced celery, my 6 tiny halved tomatoes,lol, (soon i will have bushels of toms), the 6 peas from pod, 4 snap peas and the other tiny veggies ...add the coconut milk and chicken meat that i will pick off the bones...simmer on low 20 min, add a big squeeze of lemon...serve with the rice and top with that beautiful thai basil. (if i have company i add a thin slice of lemon on the serving) I don't have the recipe on hand...but it is called 'Summer-Curry-In-A-Hurry'. Not a traditional curry at all. Just using fresh early crop when we have a tiny mix of so many 'everything'. If shopping in a grocery, just buy one of everything. Black seedless grapes halved are a good substitute for crap out of season tomatoes. Expensive usually but just take a small stem of a few dozen out of that bag. Sold by weight. Just buy what you want....a peeve of mine about per item sold/vs. selling by weight. -My husband will like this with the citrus and the habanero heat...and the thai basil. (i hope so)