Coconut Wonders

Name: Coconut Wonders
Total time: 12 min
Yield: 1 servings
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

12m

Serves 1

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Coconut Wonders

facebook.com

12m

Serves 1

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

Coconut Wonders

12m

Serves 1

facebook.com

Coconut Wonders

facebook.com

12m

Serves 1

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.