00:00I couldn't believe that if you crack open a coconut and use a vegetable peeler to slice it
00:04into thin strips and add black pepper, salt, chopped dill, and garlic, mixing everything well.
00:10Then take the coconut shell, set it on fire, place it in a bowl, cover it with a lid, and let it
00:15slowly infuse. Meanwhile, take the second portion, put it in a blender, pour in fresh water, and blend
00:20for five minutes. Then strain the mixture through cheesecloth. This will give you coconut flakes
00:25and coconut milk. If you add lemon juice to the milk and stir in about 30 minutes, coconut
00:30cream will start to form. Chill it for 12 hours and you will get extra virgin coconut butter.
00:36If you then heat this oil in a saucepan over low heat for 20 minutes, it will turn into
00:41long-lasting coconut oil. Spread the leftover coconut pulp over half of a baking tray, toss
00:46in the remaining coconut slices, and throw it in the oven. In about 15 minutes, you'll
00:52have crispy coconut chips and fine coconut shreds for desserts. And finally, lift the billowing
00:58lid and you'll have smoked coconut lard.
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