Siete Family Foods

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Coconut

The mind recalls an image of the coconut, hollowed out, with a straw in it, best enjoyed in a beachside hammock. The sound of waves crashing into the shore reverberates off the coconut husk and into the ear, soothing the soul. It is a food that is free-from stress and evokes the “good life.” 

While it is associated with this image, the coconut is not a mere luxury; it is an integral part of the tropical diet and has been for centuries. It’s incredibly versatile; the raw coconut flesh can be turned into an oil, flakes, flour, milk, or eaten, and the refreshing water inside has become one of the United States’ most popular drinks. And, while other foods like corn lose much of their health benefits in the conversion to oils, syrups, and flours, each preparation of coconut features some of the fantastic health properties of raw coconut.

At Siete, we use coconut flour and coconut oil. Coconut flour is an excellent source of dietary fiber and iron and balances blood sugar (specifically, glucose) levels. Coconut oil is less oxidative than other oils under heat, which makes it safer to cook with.

Both preparations of coconut of share a concentration of saturated fats, but a closer look at coconut oil and flour's lipid composition reveals that the majority of saturated fats in coconuts are medium chain triglycerides (MCTs)1. MCTs can be thought of like Justin Timberlake in NSYNC: they’re associated with a group that is the embodiment of excess, but their singular, pure talent is a beacon of excellence. Oils that contain MCTs (like lauric acid) have been linked to increased metabolism2, Alzheimer’s prevention3, increased HDL (good) cholesterol levels4, better digestion5, and a host of other benefits as compared to other plant-based oils6. Our tortillas are baked at a lower temperature in order to ensure that the authentic coconut flavor and MCTs are still present in the final product.

We put coconut oil and flour into two of our tortillas—Cassava & Coconut and Cassava & Chia—to achieve a pliant texture and increase their nutritional content. The coconuts that we use are sourced from South-east Asia, processed into flour and oil on site, and are certified USDA organic.

We’ve gone to great lengths in our sourcing process to ensure that we’re securing the best-tasting, most-sustainable coconut flour and oil. When you take a bite of our coconut tortillas you should be able detect the unique smoothness that this selective process provides. Legend has it that every time you eat one, a baby sea turtle successfully completes the long journey to shore. 

 

  1. Mañe, 2009. Partial replacement of dietary (n-6) fatty acids with medium-chain triglycerides decreases the incidence of spontaneous colitis in interleukin-10-deficient mice. Journal of Nutrition.

  2. Dulloo, 1996. Twenty-four-hour energy expenditure and urinary catecholamines of humans consuming low-to-moderate amounts of medium-chain triglycerides: a dose-response study in a human respiratory chamber. European Journal of Clinical Nutrition.
  3. Fernando, 2015. The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action. Journal of Nutrition.
  4. Cardoso & de Olivera, 2015. A coconut extra virgin oil-rich diet increases HDL cholesterol and decreases waist circumference and body mass in coronary artery disease patients. Nutricion Hospitaleria.
  5. Mañe, 2009. Partial replacement of dietary (n-6) fatty acids with medium-chain triglycerides decreases the incidence of spontaneous colitis in interleukin-10-deficient mice. Journal of Nutrition.
  6. Fernando, 2015. The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action. Journal of Nutrition.