Dried coconuts, which often remain after religious ceremonies or holidays, are sometimes stored in the refrigerator and become hard. Many people consider such coconuts useless and throw them away. However, if you have such a dried coconut, it can be used to prepare pure and fragrant coconut oil right at home.
This process does not require expensive equipment or special gadgets; you only need a kitchen blender and a few simple steps. Here is a detailed guide on how to make oil from a dried coconut.
First, you need to crack open the dried coconut and chop it into small pieces. These pieces should be placed in a large container with water and soaked for about two hours to soften them and make them easier to grind.
Next, place the soaked coconut pieces into a blender, add a little water as needed, and blend thoroughly until you obtain a fine and smooth puree. The finer and more uniform the paste, the easier it will be to obtain coconut milk.
The finished paste should be strained through a clean cheesecloth to separate the thick white liquid—this is the coconut milk. The remaining coconut pulp should not be thrown away; it can be dried and used to make chutney, sweets, or other dishes.
Pour the coconut milk into a deep container, cover it, and place it in the refrigerator for 12–15 hours. During this time, a layer of coconut cream will form on the surface of the milk, while the water remains at the bottom.
The next day, carefully scoop out this white and thick layer of cream using a spoon. This cream will subsequently turn into coconut oil.
The extracted coconut cream should be placed in a heavy-bottomed pot and cooked over medium heat, stirring constantly so that the cream does not burn to the bottom. After about 45–60 minutes, the cooking process will cause the solid part of the cream to start taking on a golden-brown hue, and clear fat will appear on the surface.
When the oil has completely separated, turn off the stove, let the oil cool slightly, and then strain it through cheesecloth or a fine sieve. Thus, your homemade coconut oil is ready. It should be stored in a dry glass bottle, ensuring that no water or wet spoon gets into it. This method allows for the effective use of old dried coconuts.
If you are craving something crispy and delicious for tea or coffee, homemade eggless coconut cookies will be an excellent choice. This article provides a simple guide on how to make these cookies.
Although there are many types of cookies available in stores, you can prepare them at home with minimal effort. These eggless coconut cookies allow for easy storage for several days. A special advantage is that they do not contain eggs, making them suitable for vegetarians.
The light aroma of coconut and the crispy texture will appeal to everyone, from children to adults. Next, we present a detailed description of the ingredients and the preparation process.
To prepare, you will need: 100 grams of flour (about 1 cup), 1 cup of grated coconut, 100 grams of butter (about half a cup), 125 grams of powdered sugar (about 3/4 cup), 1 teaspoon of baking powder, 1-2 tablespoons of milk.
First, mix the flour and baking powder, then sift this mixture twice to ensure even distribution of components. In a separate large bowl, thoroughly beat the butter and powdered sugar until a light and smooth mass is obtained. Then, gradually add the flour to this mass, mixing carefully to avoid lumps.
After this, stir in the grated coconut, and all ingredients are mixed until a dough forms. If the dough seems too dry, it can be softened slightly by adding 1-2 tablespoons of milk. Place small portions of the dough onto a baking sheet greased with butter or ghee, shaping them into circles and leaving a small space between them.
The oven must be preheated to 180 degrees Celsius. Place the baking sheet in the preheated oven and bake for 15 minutes. After this, check the cookies: if they have become slightly golden in the center and slightly brown around the edges, they can be removed. If necessary, bake for another 3-5 minutes. Allow the finished cookies to cool completely, then transfer them to an airtight container. This way, they will remain crispy for many days, and you can enjoy them with tea or coffee anytime.
