Coconut Delights
Dive into a tropical paradise with our Coconut Delights collection! Featuring luscious coconut milk, crunchy coconut chips, and fragrant coconut flakes, these recipes will transport your taste buds to sun-soaked shores. Get ready to savor the sweetness and creaminess of coconut in every delightful bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lemon juice
- fresh water
🫙Pantry Staples(1)
- an old coconut
🧂Spices & Seasonings(3)
- black pepper
- chopped dill
- salt
👨🍳 Instructions
- 1
Use a vegetable peeler to slice the coconut into thin strips and add black pepper, salt, chopped dill, and garlic, mixing everything well.
- 2
Set the coconut shell on fire, place it in a bowl, cover it with a lid, and let it slowly infuse.
- 3
Put the second portion of coconut in a blender, pour in fresh water, and blend for five minutes.
- 4
Strain the mixture through cheesecloth to get coconut flakes and coconut milk.
- 5
Add lemon juice to the milk and stir; in about 30 minutes, coconut cream will start to form.
- 6
Chill the cream for 12 hours to get extra virgin coconut butter.
- 7
Heat the oil in a saucepan over low heat for 20 minutes to turn it into long-lasting coconut oil.
- 8
Spread the leftover coconut pulp over half of a baking tray, toss in the remaining coconut slices, and bake in the oven for about 15 minutes to get crispy coconut chips.
💡 Pro Tips
- ✓Use a sharp vegetable peeler at a 30-degree angle to create uniform 1-2mm coconut strips, as consistent thickness ensures even seasoning absorption and prevents some pieces from over-salting while others remain bland.technique30-degree angle, 1-2mm thickness
- ✓Blend coconut and water at a 1:3 ratio for exactly 5 minutes to maximize oil extraction - shorter blending leaves oils trapped in fiber, while longer blending creates heat that can break emulsions.timing1:3 ratio, 5 minutes
- ✓Add lemon juice at 2-3% of the coconut milk volume to achieve proper pH (4.5-5.0) for protein coagulation, which separates the cream through acid precipitation rather than just fat separation.ingredient2-3% volume, pH 4.5-5.0
- ✓Maintain oil temperature at 140-160°F during the 20-minute heating process to drive off moisture without reaching coconut oil's smoke point of 350°F, which would create bitter compounds.equipment140-160°F for 20 minutes
- ✓Bake coconut chips at 325°F for 15 minutes, turning once at 8 minutes, because coconut's high oil content browns rapidly and unevenly - lower temperature prevents burning while achieving 8-10% moisture content for crispness.timing325°F, turn at 8 minutes, 8-10% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Coconut Delights
Dive into a tropical paradise with our Coconut Delights collection! Featuring luscious coconut milk, crunchy coconut chips, and fragrant coconut flakes, these recipes will transport your taste buds to sun-soaked shores. Get ready to savor the sweetness and creaminess of coconut in every delightful bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lemon juice
- fresh water
🫙Pantry Staples(1)
- an old coconut
🧂Spices & Seasonings(3)
- black pepper
- chopped dill
- salt
👨🍳 Instructions
- 1
Use a vegetable peeler to slice the coconut into thin strips and add black pepper, salt, chopped dill, and garlic, mixing everything well.
- 2
Set the coconut shell on fire, place it in a bowl, cover it with a lid, and let it slowly infuse.
- 3
Put the second portion of coconut in a blender, pour in fresh water, and blend for five minutes.
- 4
Strain the mixture through cheesecloth to get coconut flakes and coconut milk.
- 5
Add lemon juice to the milk and stir; in about 30 minutes, coconut cream will start to form.
- 6
Chill the cream for 12 hours to get extra virgin coconut butter.
- 7
Heat the oil in a saucepan over low heat for 20 minutes to turn it into long-lasting coconut oil.
- 8
Spread the leftover coconut pulp over half of a baking tray, toss in the remaining coconut slices, and bake in the oven for about 15 minutes to get crispy coconut chips.
💡 Pro Tips
- ✓Use a sharp vegetable peeler at a 30-degree angle to create uniform 1-2mm coconut strips, as consistent thickness ensures even seasoning absorption and prevents some pieces from over-salting while others remain bland.technique30-degree angle, 1-2mm thickness
- ✓Blend coconut and water at a 1:3 ratio for exactly 5 minutes to maximize oil extraction - shorter blending leaves oils trapped in fiber, while longer blending creates heat that can break emulsions.timing1:3 ratio, 5 minutes
- ✓Add lemon juice at 2-3% of the coconut milk volume to achieve proper pH (4.5-5.0) for protein coagulation, which separates the cream through acid precipitation rather than just fat separation.ingredient2-3% volume, pH 4.5-5.0
- ✓Maintain oil temperature at 140-160°F during the 20-minute heating process to drive off moisture without reaching coconut oil's smoke point of 350°F, which would create bitter compounds.equipment140-160°F for 20 minutes
- ✓Bake coconut chips at 325°F for 15 minutes, turning once at 8 minutes, because coconut's high oil content browns rapidly and unevenly - lower temperature prevents burning while achieving 8-10% moisture content for crispness.timing325°F, turn at 8 minutes, 8-10% moisture