Strawberry Coconut Oil
June 11, 2024 by Kimberly
Elevate your culinary creations with a splash of Strawberry Coconut Oil—adding a sweet, tropical twist to every bite. Perfect for turning simple meals into gourmet experiences!
95 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRUITY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Introducing a delightful twist to your kitchen: Strawberry Coconut Oil. This unique infusion brings a touch of sweetness and a hint of the tropics to your favorite dishes, enhancing them with the fresh, fruity flavor of strawberries and the rich, creamy essence of coconut.
How to serve
Drizzle Strawberry Coconut Oil over pancakes or waffles for a morning treat, or blend it into your smoothies for a fruity twist. It’s also fantastic when tossed with fresh salads or used as a finishing oil in desserts, lending a subtle sweetness and depth that complements a variety of flavors. Whether you’re baking or cooking, this oil adds a luxurious dimension to any meal.
How to store
Keep your Strawberry Coconut Oil in a cool, dark place to maintain its fresh flavor and nutritional benefits. A tightly sealed container is ideal to avoid exposure to air, which can degrade the oil over time. Use within a few weeks for optimal freshness.
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Strawberry Coconut Oil
- Total Time: 95 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
- ice cubes
- coffee filter
Ingredients
- 200 grams strawberries
- 250 milliliters unrefined coconut oil
Instructions
- Cut off the green parts of the strawberries and 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 strawberries in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel red and no pieces of strawberries 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 30 to 40 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 more 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 bottle of strawberry coconut oil in it for a few minutes so it can liquefy again.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 30 min
Great site!
That’s so nice. Thank you! 🙂
Great site!
Great site!