Preparing Coconut Rice
Once you’ve grated the coconut meat, soak it in 500 ml of boiling water for 15-25 minutes. This allows the coconut to absorb the water, resulting in a richer and more concentrated coconut milk.
Straining the Coconut Milk
After soaking, thoroughly strain and squeeze the grated coconut meat. Then, take the strained coconut milk and proceed to cook it.
Cooking the Coconut Milk to Extract Coconut Oil
– Pour the freshly extracted coconut milk into your rice cooker and press the “cook” button to bring it to a boil.
– During cooking, avoid covering the rice cooker to prevent the coconut milk from overflowing. Stir occasionally with chopsticks to ensure even heating and prevent burning.
– After 40 minutes, you’ll notice that the coconut milk has started to separate, forming oil. Cover the rice cooker with a slightly opened lid to prevent oil splatter and continue cooking for another 20 minutes.
Straining the Coconut Oil
After an hour of cooking, the coconut residue will have settled at the bottom of the rice cooker, indicating that it’s time to turn it off. Now, separate the coconut oil and transfer it to a glass container.
In just about an hour, using your rice cooker, you can make approximately 100 ml of high-quality coconut oil for cooking, beauty purposes, or even as a gift. Stay tuned for more interesting articles on our website.
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