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Hey moms, try making coconut oil with an electric rice cooker like this, it's super fast and effortless. No more hassle like the traditional way. Just a quick process and you'll have jars of coconut oil ready to use or give away!
I've noticed many moms going through the hassle of using wood stoves or gas burners to make coconut oil. Today, I'm sharing a super fast and convenient method of making coconut oil using an electric rice cooker. The end product is just as high-quality as using other types of stoves.
DIY Coconut Oil with Electric Rice Cooker
Ingredients for Making Coconut Oil this Way:
- 500g of pre-shredded dried coconut (price of coconut in local markets ranges from 30-35k per kg)
- Common household electric rice cooker
- Glass jars for storing coconut oil
Steps to Make Coconut Oil with an Electric Rice Cooker:
Put all 500g of pre-shredded dried coconut into a large bowl. Pour in 500 ml of boiling water into the dried coconut and let it sit for about 15 minutes to soak (to extract more coconut milk when squeezed).
Next, squeeze the mixture to extract all the coconut milk. Strain through a sieve and transfer to the electric rice cooker.
Press the “Cook” button on the electric rice cooker and boil the coconut milk. Note: do not cover the rice cooker to prevent the coconut milk from overflowing when boiling.
During the approximately 40-minute wait for the mixture to evaporate, moms can freely engage in other tasks without needing to watch over a flame like when using gas or wood stoves. Just remember to occasionally stir with a spoon to prevent the mixture from sticking to the bottom of the pot.
After about 40 minutes of simmering, the coconut milk will become thick and start to separate into oil. At this point, moms should partially cover the pot to prevent oil from splattering. Then continue simmering for another 20 minutes, occasionally stirring the mixture.
After approximately 60 minutes of simmering, the coconut solids will turn brown and the oil will have a rich aroma, signaling that it's time to turn off the heat.
Moms should immediately proceed to strain and collect the oil into a clean, dry bowl. It's important not to let the mixture cool, as the oil may be drawn back into the coconut solids, resulting in a loss of oil yield.
After just about an hour and spending approximately 20k, my home now boasts 100ml of pure, hygienic coconut oil at an unbelievably low price.
Once the coconut oil in the bowl has cooled, transfer it into a prepared bottle and store it in a cool, ventilated place. Following this electric rice cooker method, you can preserve it for around 6 months.
I found this recipe on the muctim website!
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