One of my favorite to make is homemade coconut oil. I’ve been fascinated by this, since childhood. And only learned to do it myself about a year ago.
The people I asked said all you have to do is boil the coconut milk (gata), but they cautioned me that not everyone can actually make it. I’m not sure why. I got it the first try, with no supervision (LOL). Although it does require a lot of patience, but it is probably the simplest thing to ever try to make! However, they did explain that they have tried, but couldn’t get it right.
However, I truly believe anyone with the desire to do so can get this recipe right. So if you’ve been wanting to give this a try, jump in!
What You Will Need:
Fresh coconut milk (gata)
- the milk from one coconut is enough for your first experiment, but you will need about three coconuts or more, if you want to stock up.
A book or something to do (to keep yourself preoccupied, while waiting)
What To Do:
1. Pour the fresh coconut milk into a pot. Boil in low fire. Leave it alone for a few minutes, until it starts to brown.
2. Stir occasionally, so it doesn’t stick.
3. Just wait and stir, until the meaty part turns dark brown but not burnt.
4. The oil will virtually separate, so all you really need to do is make sure the meaty part browns. Once it has a nice dark brown color (but not burnt or overcooked), you can turn off the stove.
5. Cool for a few minutes, and transfer to a bottle. Make sure to pour in only the oil.
Storage And Use:
Some people keep this in the fridge, for longer storage time.
However, I prefer to store this in room temperature. It lasts two weeks to one month.
I’ve completely stopped using lotions, cosmetics, and perfumes.
I now use homemade coco oil. Just pour a little bit into your palms and massage to your skin and hair. However, if you’re like me, you might not want to go out with oily hair. So, do it when you don’t have to run errands.
Thank You
Blessed Be
Jonalyn
If you are cooking from a stove, keep boiling at low fire.
Keep boiling at low fire, occasionally stirring. Wait to brown.
Once cooked, set aside to cool. Then transfer oil into a glass bottle.
Make sure to transfer only the oil.
The browned coconut is typically used as toppings for rice cakes and other delicacies.
It can also be used as spread and fillings.
