westNDNbeauty
Well-Known Member
On a recent family retreat, one of my Great Aunts traveled with her personal stash of homemade coconut oil, which she made just before leaving Tortola (the island where I’m from). Boy was her chocolate skin glistening and smelling tropical! Then I remembered SageRoots’ coconut oil tutorial and said ‘hey, why not!’
Here’s what went down in my kitchen:
[photo: coconut oil 2]
1. I cracked 2 small coconuts (outside on concrete) and grated the meat using a spoon and a knife. I’m sure there is a easier method to gather the meat, but after two episodes of Moesha while doing this, my hands were out of commission for the rest of the night.
[photo: coconut oil 3]
2. I blended the coconut meat and COLD water until the coconut pieces were fine.
[photo: coconut oil 4]
3. I improvised and strained using this gadget. A cheese cloth is preferable.
[photo: coconut oil 5]
4. In attempts to get as much milk as possible, I followed up by squeezing the coconut meat with my hands.
[photo: coconut oil 6]
5. What’s left is coconut milk. After a few hours of sitting on the counter, the cream rose to the top. I placed the covered pot in the refrigerator overnight. This allowed the cream to slightly solidify.
[photo: coconut oil 7]
6. Twenty-Four hours later I slice the cream to make the scooping and transferring the cream to another pot easier.
[photo: coconut oil 8]
7. I simmered the cream for approximately 30 minutes on low, stirring often.
[photo: coconut oil 9]
8. After a while, it looked like this. Once the remnants turned brown I turned off the stove and scooped the oil into a jar.
PHOTOS CAN BE FOUND ON ACTUAL BLOG POST.
I can't post my own link per the rules of the forum since my blog has ads. But others can post the link. Thanks.
