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Coconut Oil

Prep Time1 d
Cook Time35 mins
Total Time1 d 35 mins
Course: Miscellaneous
Cuisine: Caribbean
Servings: 1 cup
Author: Felix (Simply Trini Cooking)

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.