Wednesday, February 27, 2013

Coconut to Coconut Milk to Coconut Oil

Coconut to Coconut Milk to Coconut Oil
Mature Coconuts

splitting the coconut
People, who really know me, know that I have become a bit of a fanatic about eating fresh and local. The reasons for this are many and diverse, from health to environment the benefits of eating fresh and local out way the added effort required. With this in mind, I decided to walk you through what to me is an amazing process that can free you from buying processed Coconut Milk and or Coconut oil. As an added bonus this is a zero waste process and I’ll show you how every part of the Coconut is used. Discard nothing just set to the side as we finish each step.

Ate Merly sitting on a Kudkura
Tradional stol for scraping
For most people Coconut Milk is something that comes from a can. Let’s be honest most people have no idea what it actually is. I hate to admit it but at one time many years ago I thought it was the juice of the coconut. I was wrong and since I know better now I would never go back to using the stuff in cans there is no comparison between fresh and canned for taste and healthfulness.

Coconut Oil if you not familiar with it, has gotten a bad rap the last few years. Yes it is high in saturated fat but this particular type of saturated fat is actually good for your heart. I won’t go into the biochemistry here but the body is wonderful at using natural products. Coconut oil is also a natural antiviral compound internally and externally. It can be used as a natural skin lotion and hair conditioner.  Besides all this, it is wonderful to cook with.

Coconut Oil has a high melting point so don’t be surprised if when cooled you have shortening instead of oil. It also is highly resistant to scorching and adds a wonderful slightly sweet taste to everything cooked in it.

Let’s get started; first what you’re going to need for this project:

Finished Coconut Milk

2 Coconuts mature

2 cups water

 Large Sauce pan or Wok

Sharp knife

Coconut milk starting to boil


Container for finished oil and/or milk

Scraping the sides is very important
Push all soilds to the center
Start by cracking your coconuts; lay them in your hand over a large bowl with the eyes facing your arm. Strike the coconut with a sharp knife at its equator as you slowly rotate it in your hand. It may seem strong but the shell will crack like a nut. When it does crack the Coconut Juice will flow out, this is why you have the bowl. Don’t waste this juice it is wonderfully refreshing drink and is also useful in many recipes.

Solid curds (Latik) forming
After you have split your coconuts into halves scrap out the meat. This can be done with a good spoon or with a knife. Grate the Coconut meat into a bowl and add your water. Work your meat and water together. You can’t over work it so use some strength and work them well. You will notice that you are gaining liquid as you do this. Work for 4-5 minutes and then strain. Guess what you now have fresh Coconut milk.

Latik starting to fry
Latik ready to be drained
You can stop here if all you wanted was the milk but the story goes on.  Next we will make Coconut oil from the milk. Pour your fresh Coconut Milk into a large pan (a wok works best) and place it over a high heat until it starts to boil then reduce your heat to medium. Continue boiling constantly working the sides into the middle of the pan. You will begin to see rubbery curds starting to form, when you see these lower your heat to low medium and continue to stir from the sides to the middle. These solids are known as Latik, they will continue to harden and start to fry as the oil separates’. Continue cooking until the Latik is a golden brown and then remove them from your pan and remove your pan from the heat. The oil in the pan is 100% pure and natural Coconut Oil. Here is how we reach zero loss.

·        The Coconut Shells can be used for grilling or smoking.  They have a nutty flavor that is very nice.

·        The Coconut Juice I chill and drink or save for making cocktails.

·        The waste meat is a wonderful natural fertilizer or can be added to your pets’ food. They will love the sweet taste.

·        The Latik is used as a desert topping or sprinkled with sugar and eaten as a sweet snack. Try it; you’ll be surprised how delicious it is.

·        The Coconut Oil is of course our main finished product. Use it to cook make salad dressing, whatever your heart desires.
Finished Coconut Oil and Latik

This process beginning to end takes about one hour. I was blessed when I started writing this article to have someone volunteer to show me the traditional methods of making Coconut Oil and Latik. My thanks to Ate Merly the photographs that accompany this post are all of her work.



Enhanced by Zemanta


  1. can you use the coconut oil to tan with?

  2. Yes you can it's much healthier than commercial lotions and oils.

  3. I constantly emailed this website post page to all my friends, because if like to read it after that my
    friends will too.

    My blog post top information ()


Please let us know how we are doing. Comments and suggestions are greatly appreciated.