Coconut oil tutorial

1. Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a young green one.
IMG_2904
2. Scrape the meat of the coconut from the shell. Use a coconut scraper, sharp paring knife, or a sturdy metal spoon. Removing the meat is tricky. A butter knife is much better than a sharp paring knife. You can slide it in between the meat and the shell and ‘pop’ pieces off, rather than slip, and cut your hand.
IMG_2914
3. Cut the coconut meat into small pieces or shred the coconut flesh with the scraper.
IMG_2911
4. Place the pieces into a food processor.
IMG_2906
5. Turn on the food processor to a medium speed and blend until well shredded.Add a little water to help it blend if necessary.
IMG_2910
6. Filter the coconut milk. Put a coffee filter or cheesecloth over a wide-mouth jar. Pour or spoon a small amount of the coconut mixture onto the cloth. Wrap the cloth around the coconut mixture and squeeze the milk into the jar.