Coconut water is high in potassium and a natural salt for high blood pressure palates.

Coconut water is creating quite a stir lately and not just because it’s one of the most refreshing drinks to refuel and rehydrate after strenuous exercise. Found in the center of the fruit, coconut water is known as the purest liquid second only to ordinary water. It is also packed with a variety of health benefits including potassium, sodium, calcium, and vitamin C. It is the relatively high level of potassium that is getting coconut water attention as a possible treatment for high blood pressure. One study suggested that drinking coconut water might be associated with a lower rate of heart attacks, while another small study found it significantly lowered systolic blood pressure in 71 percent of people with hypertension.

Coconut milk, on the other hand is made by grating the meat of the coconut and collecting the liquid. While it is high in saturated fat, Coconut milk is rich in magnesium and potassium which also helps keep blood pressure at normal levels. The milk is much healthier than consuming high amounts of dairy products each day and is a great alternative for those that are lactose intolerant or practice a vegan diet. Coconut oil is made from coconut milk or dried coconut meat.

Coconut water is also a natural form of sodium, so it is a safer choice for those with high blood pressure than regular salt. In this deliciously healthy soup comprising coconut water, spinach and cabbage, for example, you won’t even notice that no extra salt is required!

Coconut Vegetable Comfy Soup


    • 2 cups coconut water
    • 1/4 cup finely chopped cabbage
    • 1/2 cup blanched spinach puree
    • 2 tbsp. finely chopped yellow capsicum
    • 1/4 cup mashed boiled raw banana
    • 2 tbsp. finely chopped tomatoes
    • 2 tbsp. finely chopped onions
    • 1 tbsp. olive oil
    • 2 tsp. cumin seeds
    • A few curry leaves
    • Salt (if you insist) and freshly ground black pepper powder to taste


Heat the oil in a kadhai (a deep-cooking ‘Indian’ wok) and add the cumin seeds.
When the seeds crackle, add the curry leaves and onions and sauté till golden brown.
Add the capsicum, cabbage, tomatoes, banana, and sauté.
Add spinach puree, coconut water, salt, pepper and bring to boil.
Simmer for 2 minutes and serve hot. Can be garnished with cottage cheese.

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