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Video: How to Make Coconut Milk, Coconut Oil, and Toasted Coconut13 comments to Video: How to Make Coconut Milk, Coconut Oil, and Toasted CoconutLeave a Reply |
      
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Thanks so much for sharing these great instructions at FAT TUESDAY!
great videos, thanks for sharing! I think a coconut grater is going to be added to my wish list….especially if we are going to be off dairy for a while. I usually buy shredded dried coconut at the store but would love to do the old fashioned way!
This was very informative!
Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!
Thanks Lea. It was my fist vlog . . . I was a little nervous. I will check back on your site later. Thanks!
This is awesome!! Thank you so much! We love all things coconut.
I have thought about making coconut milk but haven’t taken the time or put forth the effort. I also didn’t think it would really save that much. Coconuts aren’t cheap, even conventional ones, I don’t even know if I’ve seen an organic coconut. Any thoughts on that?
Also, could you consider posting what the milk looks like the next day when the oil rises to the top and how you actually separate it and get rid of the impurities? Do you think this too is a cost effective way to get coconut oil and how long do you think the oil would last?
Have you ever frozen either the milk or the oil? I assume the grated coconut freezes well.
Thank you again, this is absolutely wonderful!
Katie
Katie, Thank you for all the suggestions. Let me try to address some of them right now.
1) The great thing about coconuts is that they are generally organic to begin with. They grow so well and have no real harmful predators that you can buy any coconut and be assured that it is safe.
2) The organic coconut milk that I buy is well over $2.50 a can. We know that cans have BPAs. So we avoid those with fresh. I can buy my coconuts for $2 at my local grocery store in NW Maryland. The most expensive coconuts I have seen are about $4, but even at that, you are still making FRESH coconut milk and getting freshly grated coconut. You won’t want to go back to the regular — trust me!
3) I completely forgot to mention how to pick a GOOD coconut. Shake all of them. It should have NEITHER too much liquid or no liquid at all. No liquid indicates it is about ready to go bad and probably is on the inside. Too much, means that they pulled the coconut too early and there will not be enough coconut meat inside. Try to pick one that seems like it is in between. And from my experience, bigger is NOT ALWAYS better. Sometimes, I am shocked how much coconut is on the inside of the smallest coconut in the bunch.
4) I’m sure you can freeze the coconut milk and coconut flakes, however I have never tried it. So I can’t tell you how it exactly looks or manifests. I like my coconut fresh and grate as I go.
5) I will take a picture and post it again in a day or two. I just made some today. I wish I had thought of that before I used it all up! Great idea!
6) I will also try to do a video of the coconut oil purification, but it is as simple as letting the fat rise to the top, taking it out, and gently heating it on the stove.
Thanks for the comment!
Thanks for the quick reply and sifting through ALL my comments/questions to come up with answers!
I figured buying conventional coconuts would be relatively safe, but haven’t heard much about it.
Thanks for the extra details around how to choose them! We go though seasons where we don’t buy coconuts because when you get a bad one, you don’t want to try again!
And I’m with you on all the freshness, consuming fresh everyday.
The reason I’m asking about preserving is because I use coconut oil for not only food but also for deodorant, toothpaste, soap, it’s like the perfect consistency! So, the oil that would generate from one coconut isn’t enough for all that and I don’t want it to rot!
I’ve heard that coconut lathers really well so that’s a good thing especially when you’re in transition from the chemically laden schtuff to the real thing.
So, I guess I will just have to experiment and see.
Thanks again!
I do understand wanting to use the oil for other things. I do that too. I usually use the store bought stuff for that only because it use so much on my body that I don’t know that I could keep up with the coconut grating. The oil at the top is really just about 1/4 of the jar (so maybe a 1/2 cup). Then when you cook it to remove the impurities you are actually removing addition watery fluid as well. This is why coconut oil is so expensive.
LOL, I was wondering about that and all the grating!! Thanks so much
[...] to absolutely dominate a coconut. Jen at Real Food Freaks knows her way around these tropical treats like no one’s business. In this video post, watch [...]
That is absolutely awesome!
Hi, I am searching for coconut oil to use in the kitchen or to create beauty products. In my area a little jar is too expensive. Followed your video and reproduced everything but…..the oil is missing! How do I go after I have my c. milk? Thanks
Mariliza, I need to do an additional video for that. Refrigerate your coconut milk. Once the dark white layer of fat forms and solidifies at the the top take it out and put it in a pan. Heat it until the water evaporates (use low heat) for about 20 minutes or so (but timing will depend upon how much of the white chunk you had to start with. Watch it to make sure it doesn’t burn. You should see steam from the evaporated water, but if you see smoke remove from heat. You will then have your oil. It does not make a lot from one coconut.