Step 1: Gather Your Materials and Supplies
- 1 coconut
- 1 plastic bag
- eye protection / safety glasses
- 1 grater
- 1 carafe or jar
- 1 sieve or strainer
- 1 large spoon or ladle
- 1 hard spatula
- 1 bowl
- 1 heavy-bottom pot
- 1 blender or food processor
- 1 small heat-safe jar
Optionally, you may want to use
- 1 broad kitchen knife - to loosen coconut stuck to the shell,
- 1 splatter screen - if you find the fat splattering out of the pot while making oil.
Step 2: Product #1: Coconut Water
- Wrap coconut in plastic bag, and seal the bag closed.
- Hold the nut with both hands, and thrust the nut onto a hard surface until cracked.
Wear eye protection for this step!
- Pierce a hole in one corner of the plastic bag to strain the leaking coconut water into the sieve-covered carafe. The sieve will filter out small debris from the coconut water.
Recycle the plastic bag.
Step 3: Product #2: Coconut Shell Charcoal
- Use a knife to separate the nut from the shell - but be careful not to cut yourself!
- Remove the fiber strands from the outside of the shells.
- To impart a nutty flavor into your food, use the shells as cooking fuel.
Oil content makes the shells burn like candles, while their fiber content makes them burn hot as coals! I like to cure the shells in the sun a few months before burning. That way, they seem to burn slower.
Step 4: Product #3: Raw, Roasted and Dried Fresh Coconut
- Use a vegetable peeler or knife to remove the dark, woody husk from the white, savory nut.
- Grate the savory nut,
- toast it (1 hour @325 degrees F) until golden-brown, or
- let it dehydrate, or
- simply store it raw in the fridge and use for consumption and cooking.
Toasted coconut has a nutty flavor, and can be stored without refrigeration.
Step 5: Products #4: Coconut Milk
- Cut white savory nut into smaller pieces.
- Place the pieces in the blender.
- Cover the nut pieces with hot water.
- Blend - until the water turns pure white and creamy.
- Strain the coconut milk from the husk mixture. Voila - coconut milk!
- milk for consumption and cooking, and/or
- the curd for oil (Product #8).
Step 6: Product #5: Coconut Cream
- Let the milk stand for one hour.
- Skim the cream off of the top of the milk.
Refrigerate the milk and \ or cream if you're not using it immediately, or it will spoil.
Step 7: Product #6: Hydrating Body Rinse
- Use the residual water as a body rinse, or manicure/pedicure soaking solution.
We freeze bags of coconut body rinse, and refill a carafe kept in the bathroom.
After washing, we rinse with the coconut water, which hydrates and softens our skin.
It smells so good!
Step 8: Product #7: Raw Body Scrub
- Use the leftover husk as a raw body scrub.
The milk content hydrates and soothes the skin, while the nut gently exfoliates.
Step 9: Products #8: Coconut Oil
- Set the milk where it won't be disturbed for 24 hours.
- Skim the fat off the top of the separated milk into a pot.
- Boil the skimmed fat until the it turns brown and the oil runs clear.
Note: The fat will form a solid patty. My daughter thinks it looks like a hamburger.
- Pour off the oil, into a heat-safe vessel.
Step 10: Product #9: Moisturizing Body Scrub
- Scrape the toasted husk (hamburger) from the pot, and
- Break it into chunks.
- Cool the body scrub.
Enough essential coconut oil will remain in the scrub to rehydrate the skin.
The mildly abrasive husk exfoliates the dead skin cells.
It smells good, too!