Coconut oil has been used for centuries around the world for various purposes, including culinary, medicinal, and cosmetic. It is extracted from the meat of mature coconuts and is rich in medium-chain fatty acids, which are known for their health benefits. In addition to being used as a cooking oil, coconut oil has become increasingly popular in recent years for its potential health benefits, including improving heart health, boosting brain function, and aiding in weight loss.
Aside from its health benefits, coconut oil is also widely used in cosmetics and personal care products. Its moisturizing properties make it an effective ingredient in lotions, creams, and hair care products. In fact, coconut oil has been used as a hair conditioning treatment for centuries, as it can help to strengthen hair and prevent breakage. Additionally, coconut oil is a natural alternative to chemical-laden makeup removers and can be used to remove even the most stubborn waterproof mascara. With its versatility and numerous benefits, it’s no wonder that coconut oil remains a popular choice for consumers worldwide.
Prep Time: 1 day
Cook Time: 35 minutes =
Total Time: 1 day 35 minutes
Course: Miscellaneous
Cuisine: Caribbean
Servings: 1 cup
Ingredients
- 5 medium or large dry coconuts
- water
Instructions
- Remove the kernel and chop into small pieces. Blend a handful of pieces of dry coconut with about 2 cups of water until fine.
- More water may be added at times. However, you may have to repeat the sequence about three times.
- Strain the mixture through a sieve – squeezing it with your hand to express more coconut milk. Allow the liquid to rest for at least 24 hours. The cream and the water will separate.
- Skim the cream from the top and place it into a deep heavy pot. Place the pot over a medium flame and allow it to simmer.
- Slowly the oil appears at the top. The curdled cream (also called “coconut caca” by some) should be scraped to the side
- Skim the clear oil from the pot and place it in a glass bowl to cool. Allow the cream to ‘fry’ right down until no more oil could be expressed.
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Recipe © Simply Trini Cooking. All rights reserved
Coconut Oil
Ingredients
- 5 medium or large dry coconuts
- water
Instructions
- Remove the kernel and chop into small pieces. Blend a handful of pieces of dry coconut with about 2 cups of water until fine.
- More water may be added at times. However, you may have to repeat the sequence about three times.
- Strain the mixture through a sieve – squeezing it with your hand to express more coconut milk. Allow the liquid to rest for at least 24 hours. The cream and the water will separate.
- Skim the cream from the top and place it into a deep heavy pot. Place the pot over a medium flame and allow it to simmer.
- Slowly the oil appears at the top. The curdled cream (also called “coconut caca” by some) should be scraped to the side
- Skim the clear oil from the pot and place it in a glass bowl to cool. Allow the cream to ‘fry’ right down until no more oil could be expressed.
