The dense texture of the ground
coconut meat creates a product which will readily absorb any liquids in your recipes.
Not exact matches
Meat from only the finest, organically grown
coconuts is shredded and cold - pressed to
create coconut milk, then filtered and separated to extract only the highest - quality oil.
You can by all means use all
coconut oil if that is more your thing, it will
create a smoother textured chocolate without the slight grainy texture of the
coconut meat content.
Unlike olive oil, which is extracted from repeated pressings of the
meat of the olive hence
creating extra virgin (first pressing) or virgin (second pressing) oil, virgin
coconut oil is extracted using a wet - milling method; where the oil is extracted from fresh
coconut meat without drying first.
Dry processing involves drying
coconut meat to
create kernels, pressing them to extract the oil, then bleaching and deodorizing them.
In wet processing,
coconut oil is obtained from raw
coconut meat — instead of dried — to
create virgin
coconut oil.
Coconut milk is made of the concentrated coconut meat, so pressing and processing a high fat food will still create a high fat p
Coconut milk is made of the concentrated
coconut meat, so pressing and processing a high fat food will still create a high fat p
coconut meat, so pressing and processing a high fat food will still
create a high fat product.