1. Cut off the pineapple skin and cut the flesh into large chunks. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you might need to warm it up briefly so it can be poured over the pineapple chunks in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel yellow and only small pieces of the pineapples are longer visible.
2. 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 45 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.
3. 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 first fine sieve to catch the coarse particles.
4. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
5. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

PREPARATIONS

• Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
7. Once it’s completely cooled, crumble the granola and store it in an airtight container.

PREPARATIONS

• Chop the banana and pineapple into pieces and freeze them overnight.

INSTRUCTIONS

1. Put the pineapple, banana, almond milk, and spirulina powder into the blender and blend until it becomes creamy.
2. Meanwhile, slice 1/4 of a fresh banana and 3 grapes, and chop half a kiwi into small pieces.
3. Pour the blue cream into a bowl and top it with the banana and grape slices, kiwi pieces, 1 teaspoon of almond butter, 1 teaspoon of puffed quinoa, and 1 teaspoon of coconut flakes. Enjoy it right away 🙂