Lime Coconut Oil
July 30, 2024 by Kimberly
Brighten your dishes with lime coconut oil! This zesty, tropical blend adds a burst of flavor to any meal, making cooking an absolute joy.
105 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRESH
ZESTY
MICHELIN
OIL
SUMMER
ABOUT THE RECIPE
Transform your cooking with the vibrant flavor of lime coconut oil! This tropical-infused oil combines the rich, creamy taste of coconut with the refreshing zest of lime, creating a versatile ingredient that enhances any dish. Whether you’re drizzling it over salads, using it in marinades, or adding it to desserts, lime coconut oil brings a delightful twist that will make your culinary creations unforgettable.
How to serve
Lime coconut oil is perfect for a variety of dishes. It’s fantastic in baking, adding a unique twist to cakes, cookies, and muffins. For a quick and tasty snack, try it on popcorn with a sprinkle of sea salt or in a smoothie. But you have to try it with this White Chocolate Mousse. Just replace half of the butter with the lime coconut oil and you have the most refreshing dessert of all times.
How to store
Store your lime coconut oil in a cool, dark place in an oil bottle. This will keep the flavors fresh and vibrant for up to 1-2 weeks. Fill a glass with warm water and place your oil bottle in it to melt the coconut oil to make it easy to use.
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Lime Coconut Oil
- Total Time: 105 min
- Yield: 250 ml / 1 cup 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- coffee filter
Ingredients
- 2 limes
- 250 milliliters cold-pressed coconut oil
Instructions
- Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
- Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
- Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 20 min
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