Makes approximately 6.5 oz (200 ml) ql oil You will need: • 3 coconuts • A sharp cleaver • Metal spoon/paring knife • Food processor ...
Makes approximately 6.5 oz (200 ml) ql oil You will need:
• 3 coconuts
• A sharp cleaver
• Metal spoon/paring knife
• Food processor (or grater)
• Sheet of cheesecloth
• Bowl
• Glass jar with lid
First, split your coconuts with the cleaver, very carefully. Have a bowl handy, so as the coconut cracks open, you can save the coconut water that is stored in the center of the coconut. Coconut water is a cloudy, watery fluid, rich in electrolytes, so it is healthy to drink.
Once you have opened the coconut, you will see the shell is lined with a thick white layer. This is the coconut "meat." Use a metal spoon to scrape all the meat from the shell. If you need some extra help, try using a paring knife. When you have removed all the meat from the shell, slice it into small pieces. Put these pieces into the food processor and blend at medium seed until the meat is pulpy.
Cover a bowl with cheesecloth and spoon a portion of the coconut mixture onto the cheesecloth. Then wrap the cloth around the coconut and squeeze the bundle over the bowl. You will see coconut milk drain through the cloth into the bowl. Keep squeezing until you have removed all the fluid from the pulp, then put the pulp aside and spoon another batch of coconut mixture into the cheesecloth. Repeat until you have squeezed all the fluid from the mixture.
Now pour the fluid into a glass jar and secure the lid. Leave it to ferment for forty-eight hours. Set the jar aside until you see a thick layer of curd has appeared at the top of the jar. Once the curd has risen, place the jar in the fridge so the curd can harden. Once the curd has hardened, you can remove it with a spoon, and the remaining thick liquid in the jar is your coconut oil.
• 3 coconuts
• A sharp cleaver
• Metal spoon/paring knife
• Food processor (or grater)
• Sheet of cheesecloth
• Bowl
• Glass jar with lid
First, split your coconuts with the cleaver, very carefully. Have a bowl handy, so as the coconut cracks open, you can save the coconut water that is stored in the center of the coconut. Coconut water is a cloudy, watery fluid, rich in electrolytes, so it is healthy to drink.
Once you have opened the coconut, you will see the shell is lined with a thick white layer. This is the coconut "meat." Use a metal spoon to scrape all the meat from the shell. If you need some extra help, try using a paring knife. When you have removed all the meat from the shell, slice it into small pieces. Put these pieces into the food processor and blend at medium seed until the meat is pulpy.
Cover a bowl with cheesecloth and spoon a portion of the coconut mixture onto the cheesecloth. Then wrap the cloth around the coconut and squeeze the bundle over the bowl. You will see coconut milk drain through the cloth into the bowl. Keep squeezing until you have removed all the fluid from the pulp, then put the pulp aside and spoon another batch of coconut mixture into the cheesecloth. Repeat until you have squeezed all the fluid from the mixture.
Now pour the fluid into a glass jar and secure the lid. Leave it to ferment for forty-eight hours. Set the jar aside until you see a thick layer of curd has appeared at the top of the jar. Once the curd has risen, place the jar in the fridge so the curd can harden. Once the curd has hardened, you can remove it with a spoon, and the remaining thick liquid in the jar is your coconut oil.
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