Description
Ingredients
Units Scale
- 200 grams pineapple
- 250 milliliters cold-pressed coconut oil
Instructions
- 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.
- 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.
- 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.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- 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.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 45 min
