News when you need it

Breaking

Monday, 30 October 2017

VIDEO & DETAIL: HOW TO MAKE COCONUT OIL AND COCONUT FLOUR

Related image
HERE IS WHAT YOU WILL NEED

3-6 Fresh mature coconuts (brown on the outside) OR
dried coconut flakes (NOT defatted ones. Bob’s Red
Mill makes a good one.)
Tools-
Cheese grater or Blender
Fabric for straining (e.g. cheesecloth, nut milk bag,
muslin dish towel or an old cotton pillowcase)
Clear bowl (so you can see the milk separate)
Glass Jug or other Container(s) for storing milk or oil
YIELD-
The yield depends on a lot of factors, including how
big your coconuts are and how much milk you get out
of the macerated coconut meat. Generally, three
coconuts will yield about 1 ½-2 cups of really thick
coconut milk/cream and about half of that can be
turned into oil (about 200mL).


DIRECTIONS:
Step 1- Crack open the coconut. (You can drain the
water through the eyes of the coconut but I just crack
the coconut a little like an egg and drain it off.
Step 2 – Now this step has a couple different options:
a) You can use a food grater and grate the meat
(using the smallest part of the grater) into a bowl OR
b) Use your blender and process the meat to a fine
consistency with the coconut water saved from
opening the coconuts and a little water until you have
a nice “slurry” of coconut and “milk”.
Step 3- If you have used a grater you will need to add
in the coconut water and a little water to create the
same “slurry” of milk and coconut. Have some
cheesecloth, a muslin dish towel, nut milk bag or even
a cotton pillow case ready over a large bowl. Squeeze
half the contents of slurry through the cloth, much like
you are squeezing a toothpaste tube. It’s a great
workout. You are wringing as much liquid as possible
out of the coconut. Repeat with second half of the
coconut slurry. The aim is to squeeze until there is
absolutely no liquid coming out of the cloth. You will
be left with a nice dry “coconut flake”.
Step 4– Pour the contents from the bowl into a jug
(preferably a glass one) and place into your
refrigerator. This is pure coconut milk. It is ready to use
immediately if you want a milk. You can stop there
and use this in smoothies, in cooking, beauty recipes,
or to drink straight out of the jug.
Step 5 - After a few hours you will notice your “milk”
has separated and the thick “cream” has risen to the
top of the jug. Carefully skim the “cream” off the top
with a ladle being careful not to take too much liquid
with you. This, incidentally, is the thickest, most
luxurious coconut milk you will ever taste in your life. If
you want to stop there and enjoy it, you are done.
Refrigerate the milk and enjoy! To make coconut oil,
continue on to the next step.
{ Should you just want the milk at this point , bear in
mind, the more liquid you add from the bottom the less
“rich” your coconut oil will be.
Step 6 – If you are continuing on, To make coconut oil,
transfer the thickest portion of the milk/cream to
another bowl or container (preferably glass). Mason
jars you can leave the lid not tightly screwed on, work
a treat. Leave the container in a place not directly
exposed to harsh heat but one that is not cool either;
semi-warm like a sunny window sill, on top of the
refrigerator, or, in the winter, next to the oven;for
24-48hrs. You will start to see the milk beginning to
ferment, with little bubbles forming throughout. You
will notice oil bubbles start to separate out from the
liquid. This signals the beginning of the end result. To
help the process along and release the trapped oil
bubbles”, you can put the container in a bowl of hot
(not boiling) water. After a few minutes you should see
the oil floating on the top of the now fermented liquid.
Step 7 – After the separation is complete (in a warm
bowl of water it should take about 10 minutes) place
the separated mixture into the refrigerator. After the oil
hardens you can scoop the oil portion off the bottom
“fermented cream” layer. Transfer the oil to another
glass container and either refrigerate or keep at room
temperature. It’s ok if you notice sediment at the
bottom of the oil. You will get really adept at learning
to strain the bits out with each batch.


TO MAKE COCONUT FLOUR

The coconut pulp leftover from straining the milk from
the coconut works well when dehydrated/Dried,
and with a few spins in a high speed blender,
as a coconut flour for perfect grain-free baking. In your oven set on
the lowest setting, dry the pulp out further to remove
any excess moisture and use it in any recipe that calls
for desiccated coconut flakes.




No comments:

Post a Comment