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It seemed like a complicated processed. My mother used the first squeeze of the coconut, heat it in a wok over a low heat to remove the water. You will then get then get a very nice flavourful coconut oil and a bit of crispy crust,which is traditionally used for a dish calle Mee Siam. Adding water for a second squeeze of the grated coconut complicates the process!
Toggle Commented Jul 8, 2015 on DIY Coconut Oil at EatingAsia
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Jul 8, 2015