Скачать или смотреть Zero waste coconut 🥥

Here’s how you can use every part of a coconut: make your own coconut oil, coconut bars, and even turn the shell into a coconut bowl (soon in the stories)! 🥥

It’s way cheaper than store-bought, and you get 3 recipes from just one ingredient.

🌴🥥Homemade Coconut Oil

Ingredients:

6 fresh coconuts
Water from coconuts (collected while cracking)

Make a hole in the soft “eye” of each coconut, drain the water into a bowl, and set it aside. Using the back of a heavy knife, tap firmly around the equator of each coconut until it cracks. Place the halves in a steamer for 10–15 minutes to loosen the pulp, then scoop it out once cooled and wash it well.
Add the pulp to a blender with a little of the reserved coconut water, blending for 2–3 minutes until smooth. Strain the mixture through a muslin cloth or nut milk bag, squeezing out all the liquid. Keep the leftover pulp for another recipe. Place the liquid in the fridge for 1 hour, then move it to the freezer for 2–3 hours until the cream rises and solidifies slightly. Scoop out the cream and transfer it to a pan. Simmer gently on low heat, stirring occasionally, until it coagulates and releases pure oil. Strain through a fine sieve or cheesecloth and let it cool.
Store in a sterilized glass jar. It will keep for up to 3 months in a cool, dark cupboard or 6 months in the fridge.

🍫🥥Homemade Bounty Bars

Ingredients:

1 ½ cups fresh coconut pulp (from recipe above, or dried unsweetened coconut)
½ cup coconut cream (chilled, top layer from coconut milk)
3 tbsp agave syrup (or maple syrup)
Pinch of sea salt
200 g dark chocolate (70%+)
1 tbsp coconut oil

Mix the coconut pulp with coconut cream, agave, and a pinch of salt until you get a thick, sticky mixture. Press it firmly into a parchment-lined tray and smooth the top. Freeze for 20–30 minutes until set, then cut into bars. Melt the dark chocolate with coconut oil and dip each bar until fully coated. Place them on parchment paper and refrigerate until the chocolate hardens.