I introduced Coconut Oil to Ahalya’s diet as her 58th ingredient to try. I used organic, virgin coconut oil to lightly sautée some boiled Spanish Mackarel or Thora Maalu which was to be mixed into her lunch. She doesn’t like the taste of fish in general so I thought that browning it in a little coconut oil will add a nutty more pleasant flavour to it. And it actually did (but this way of preparing fish will only work if your baby is used to some texture in her food. If you are at the first stages where you are only offering puréed meals, your baby might reject it, because the outer flesh of the fish that has been browned will tend to be tough and harder to break into fine crumbs. And this may cause a chocking hazard for your infant).
The oil derived from the meat of the coconut is very hypoallergenic and is an excellent addition to your child’s diet. Lauric Acid found in both coconut oil and coconut milk also happens to be the main fatty acid that is found in breast milk. Lauric acid is what makes breast milk so digestible and is believed to protect the body from infections and assists in boosting the immune system.
Additionally, coconut oil adds healthy fats to vegetables like carrots, pumpkin, leafy greens and squash that are high in fat-soluble vitamins like A, D, E and K, thereby facilitating the easy absorption of those key nutrients.
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