liquid coconut oil for skin

COCONUT MILK (1 INGREDIENT)

Coconut milk, a creamy and flavorful liquid derived from the flesh of mature coconuts, has become a staple in cuisines around the world.  With its rich texture and subtle sweetness, coconut milk adds a unique depth to both sweet and savory dishes.  But what exactly is coconut milk, and what makes it so special?

INGREDIENTS

US Customary | Metric

  • 1 large fresh coconut

INSTRUCTIONS

  • Hold the coconut over a bowl and firmly tap around its equator with the back of a sturdy knife (or a rolling pin, though it may leave dents) until it cracks open. Catch the coconut water in the bowl, strain, and set it aside for drinking if desired.
  • Using a blunt butter knife, slide the blade between the flesh and shell, gently working it around to loosen the flesh. It may take a few attempts before it pops free. Peel off the brown skin.
  • Weigh the coconut flesh, then roughly chop it. Blend it with 1.5 times its weight in water until fully broken down.
  • Strain the mixture through a cheesecloth-lined sieve, squeezing out as much milk as possible.
  • Transfer the coconut milk to a bottle or airtight container and refrigerate. The milk will naturally separate into coconut cream and water—just shake before use.

NOTES

  • Storage: Keep refrigerated and use within 3-4 days.
  • Leftover Tip #1: Spread the remaining coconut pulp on a baking tray and dry it in the oven at 80°C (175°F) for 1-2 hours or in direct sunlight until completely dry. Grind it into homemade coconut flour.
  • Leftover Tip #2: Repurpose the coconut shell as a natural bowl. Place it on a gas stove flame to burn off any fibers, then sand it smooth. Coat it with flaxseed oil a few times, let it dry, and enjoy your eco-friendly bowl.

COCONUT MILK SNACK CAKE

Coconut Milk Snack Cake is a simple and delightful treat, perfect for after-school snacks, coffee breaks, or late-night study sessions. With its soft, tender texture and subtle sweetness, this cake is a delicious indulgence any time of day.

Ingredients:

  • 1 cup unsweetened coconut milk (full-fat, canned, not low-fat)
  • ¼ cup coconut oil, melted
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ cup shredded unsweetened coconut
  • ¾ teaspoon baking powder
  • 2 tablespoons confectioners’ sugar (optional)

Instructions:

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan with cooking spray. If you plan to ship the cake, use a disposable foil pan.
  • Prepare the Coconut Milk: Open the can of coconut milk and thoroughly combine the contents. The fat tends to separate from the liquid, so it must be recombined until smooth. Use a blender, food processor, stand mixer, or vigorous whisking. The texture should resemble dairy cream or milk.
  • Mix the Wet Ingredients: In a large mixing bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract.
  • Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, shredded coconut, and baking powder. Add this dry mixture to the wet ingredients and stir until just combined.
  • Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Cool Completely: Remove the cake from the oven and let it cool fully in the pan on a wire rack before cutting or storing.
  • Optional Topping: Once cooled, sprinkle the top with confectioners’ sugar for a finishing touch.

    Storage Tips:

    • Store the cake in an airtight container at room temperature for up to 1 week.
    • If shipping, keep the cake in the disposable pan and wrap it tightly in foil and plastic wrap. Include plastic knives for convenience.

    Notes:

    • For a stronger coconut flavor, add ½–1 teaspoon of coconut extract to the batter.
    • Use shredded coconut, not flakes, to maintain the cake’s smooth texture.
    • Double the recipe to create two 8–9-inch layers for a coconut layer cake.

    Enjoy this versatile and delightful Coconut Milk Snack Cake with family or friends! 🌴🍰