Coconut oil: here’s an easy way to make homemade coconut oil.

published on 17 July, 2018 at 13:00

Fat burner, whitens teeth and is a natural anti-inflammatory. Here’s a quick and easy way to make it at home.

INGREDIENTS
300g coconut
400ml warm water

DIRECTIONS
1. Blend the coconut and warm water.
2. Filter the mixture to separate the liquid from the pulp.
3. Refrigerate the liquid overnight.
4. Using a spoon, remove the butter that has formed on top
5. Cook it in a pan for about 5 minutes, or until the water it contains has evaporated completely.
6. Filter the oil and store it in an airtight container.

Cookist 1.404 video • 10 photo

47.398.443 views

0:57 JAPANESE PANCAKES: the SECRET to make them EXTRA FLUFFY
766 VIEWS
Cookist
1:05 SALT BREAD SHIO PAN: they're so CRUNCHY and full of BUTTER!
142 VIEWS
Cookist
0:35 You'll love this 2 INGREDIENTS CAKE!
3157 VIEWS
Cookist
1:22 12-TABLESPOON CAKE
26483 VIEWS
Cookist
1:02 ITALIAN BAKED EGGS (ENG)
5 VIEWS
Cookist
4:23 BOLOGNESE ragù: how to perfectly make this TRADITIONAL ITALIAN RECIPE
0 VIEWS
Cookist
0:48 Swirls with custard and raisins: SOFT and super DELICIOUS brioches!
194 VIEWS
Cookist
0:34 QUICK and FLUFFY LEMON FRITTERS! Ready in a FEW MINUTES
28839 VIEWS
Cookist
0:44 Let's make the CRAMIQUE at HOME: the famous GIANT CHOCOLATE CHIP BRIOCHE
7326 VIEWS
Cookist
0:49 THROAT SWEETS with HONEY and GINGER
826 VIEWS
Cookist
0:30 CHIA SEEDS CHEESECAKE! a LIGHT and DELICIOUS idea for your BREAKFAST!
32710 VIEWS
Cookist
4:02 All the TIPS for a PERFECT STEAK: extra TENDER and JUICY
2305 VIEWS
Cookist
1:29 Extra SOFT MEATBALLS: EASY and LIGHT, you WON'T have to FRY THEM!
7402 VIEWS
Cookist
0:37 How to reuse LEFTOVER EGG WHITES and make a DELICIOUS bundt cake 🍰
28532 VIEWS
Cookist
0:17 We tried the VIRAL JAPANESE CHEESECAKE
25430 VIEWS
Cookist
0:31 Use THIS MIX to LEVEL UP YOUR RECIPES! Try the italian SOFFRITTO and store it ALL YEAR LONG
24614 VIEWS
Cookist

)