Coconut Wonders
Directions
- 1Crack open a coconut and use a vegetable peeler to slice it into thin strips.
- 2Add black pepper, salt, chopped dill, and garlic; mix well.
- 3Take the coconut shell, set it on fire, place it in a bowl, cover it with a lid, and let it slowly infuse.
- 4Take the second portion of coconut, put it in a blender, pour in fresh water, and blend for five minutes.
- 5Strain the mixture through cheesecloth to get coconut flakes and coconut milk.
- 6Add lemon juice to the milk and stir; in about 30 minutes, coconut cream will start to form.
- 7Chill it for 12 hours to get extra virgin coconut butter.
- 8Heat this oil in a saucepan over low heat for 20 minutes; it will turn into long-lasting coconut oil.
- 9Spread the leftover coconut pulp over half of a baking tray.
- 10Toss in the remaining coconut slices and throw it in the oven; in about 15 minutes you will have crispy coconut chips and fine coconut shreds for desserts.
- 11Lift the billowing lid, and you'll have smoked coconut lard.
Ingredients
- 1 coconut
- 1 pinch black pepper
- 1 pinch salt
- 1 handful chopped dill
- 1 handful garlic
- 1 cup fresh water
- 1 tablespoon lemon juice
Equipment
vegetable peelerblendercheeseclothsaucepanbaking trayoven