A lovely bunch of coconut oil

When we first agreed to move to Cambodia, I envisioned markets full of exotic fruits of which we would juice, slice, and enjoy in many different ways. Unfortunately, it was not like I had hoped. Fruits are not as readily available or as inexpensive as I had imagined. Bananas, coconut, and dragon fruit are the only fruit that I have noticed being available year round everywhere. We do eat a lot of bananas, but we're not very big fans of the dragon fruit. It's okay, but there is not enough flavor for us. Then there is the coconut. I think I have seen it in every form here, from unripe to rotten and every stage in between. My favorite thing to discover was fresh shaved coconut for 7000 riel a kilo. That translates into roughly $.80 per pound of fresh, fine-shaven snow-white yumminess! I was thrilled when I found our coconut guy in the backstreet market near us. So, I began experimenting with different coconut dishes and delights. One day I decided to try making coconut oil, the "Khmer" way, and I am in love! Here is the process I have learned, and as this was my first time doing something like this, please be kind if you know a better way. One thing mission work has taught me: the word "ideal" is a relative term.

First, you add water to your coconut shavings...

Then you "milk" the coconut with a kneading process.

Scoop up a handful...

and milk the coconut into a strainer over a pot.

Scrape up the dry coconut, and milk again.

I usually can get two really good milking sessions, but sometimes end up with a 3rd round. I like to put the dry coconut into freezer bags to store for later use. My favorite thing to make with the coconut is a toasted coconut, toffee-chocolate delight. For those who are interested:

• I toast the coconut to perfection (I'll let you decide what that looks like)

• In a bowl I mix the toasted coconut; sweetened condensed milk (as is or boiled in its can to make easy toffee); and palm sugar paste

• I layer it in a baking dish, and top it off with dark chocolate chips (I found them here!!!)

• Then I bake it at roughly 325º in our toaster oven until it's gooey and slightly crispy - YUMMY!

Now it is time to turn the gas on and get this milk boiling.

Frothy! Sorry Lana, but I had to say it...

I stir it occasionally to make sure it does not boil over the sides.

Looking good...

Still looking good...

The first time I made this, I began worrying at this point...

But, no need to fear. It's ready!

I use a funnel and funnel strainer to catch any coconut sludge

The "burnt" coconut separates easily from the oil.

I was able to get about 8-10 ounces of coconut oil from 2.2 pounds of shredded coconut. I have since bought a stainless steel pot, which will hopefully allow for better oil extraction. Sadly, our coconut guy has moved, but it's not too difficult to find coconut shaving machines around town. I really wish our guy was still around the corner though. Hope you enjoyed. Cheers!

Have you ever tried making something homemade in your kitchen other than food? Please share!