Coconut Macaroons to help diarrhea?

Yes, this information has been circulating around since I had UC back in the 1990s!  Coconut tends to slow down the digestive track allowing more water to be absorbed hence no more diarrhea.  It's not special properties within the coconut it's the fiber.

Sue

How about drinking coconut juice or coconut milk??

I tried coconut macaroons quite a while back, and didn't see any benefit from them -- but they tasted great!

Some Eastern therapies recommend fresh coconut water as it's said to cool things down, and balance out some of the heat/energy in the body that's generated by UC.

I always love this topic. I could eat a ton of those things!

I think I'm glad coconut isn't the miracle cure, because I can't stand it! ;)

Coconut is an irritant for me. I rely mainly on plain boiled rice + unsalted rice cakes to help my 5-ASA med control D. It's economical & doesn't require extra preparation.   I cook 3-4 servings of rice at a time & reheat leftover in oven with sprinkles of frozen veggies on top that re-moisturize the rice. I found this solution thru trial/error because anything sauced was disagreeing with me & prolonging D even after the med (brandname Colazal) subdued my last flare in March. / Old Hat (30 yrs with left-sided UC ... [etc.])

I read 2 a day..... think I had 5 already, lol

Used this recipe. Subbed in whole wheat flour and a little almond flour too.

http://allrecipes.com/Recipe/Coconut-Macaroons-III/Detail.aspx

For a few yrs now alot of people on IBD support groups have sworn by cocnut macaroon cookies, here's a good no-bake version...

Ingredients;
3 cups dried coconut

2 Tbs raw cashew or almond butter

2 Tbs coconut butter

4 Tbs agave nectar

2-3 Tbs raw honey

2 Tbs maple syrup

2 Tbs brown rice syrup

1 tsp nonalcoholic vanilla extract (optional)

1 tsp ground cinnamon (optional)

pinch of Celtic sea salt or Himalayan salt

Directions;
In a food processor, grind 1 cup of the coconut into a powder. Add the cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla (if using), cinnamon (if using), and salt and blend until well mixed.

Fold in the remaining coconut by hand. Roll 2 tablespoons of the dough into a ball and flatten one side with the palm of your hand. Continue until you've used all of the dough.

Dehydrate at 112°F for 12 to 24 hours, or until as dry as desired, or bake in the oven set at the lowest temperature possible for 2 hours or more, until a crust forms.

The macaroons can also be frozen by rolling and flattening them on a baking sheet, then placing them in the freezer until firm.

Once firm, transfer to a sealable container and store in the freezer for up to 2 months.

I've made this version hundreds of times, the nice thing is everyone loves them.

:)