Practice English Speaking&Listening with: How to Make Raw Coconut Creme, Coconut Butter and Coconut Oil

This John Kohler with discountjuicers.com, today I get to share one of my favorite foods

in the whole wide world with you, and what that is is the almighty coconut! I love coconuts,

they're one of my favorite foods in the world, and today we're going to show you how to make

a couple coconut products using fresh whole coconuts! Because using fresh whole coconuts

and using fresh foods is always better than buying packaged, bottled and jarred foods.

So what we're going to do today is I'm going to show you how to make three coconut products:

number one, coconut cream, man this stuff will blow your mind if you've never had it

before, you've got to make it with a fresh coconut, number two we're going to show you

how to make coconut butter, which is basically, instead of using nut butter you could use

coconut butter, it's 100 percent coconut, really delicious. And finally we're going

to show you how to make raw coconut oil, all using the Omega 8004 Nutrition Center.

So first I want to take you guys to the local health food store to show guys how much coconut

butter and coconut oil would cost if you had to buy it.  So we're here in the raw food

section and we're going to check out their coconut butter and their coconut oil.  So

let's check it out, let's see, so next to the walnut butter they have their coconut

butter. So this coconut butter is raw, although I wonder if it really is raw, you never really

know if it's raw, because there's no legal definition of raw in raw foods unfortunately.

So let's see, that stuff is seven dollars and 49 cents for eight ounces of coconut butter

man, so that's definitely a lot of money for eight ounces. So besides the coconut butter

they got other different nut butters which you can also make with your juicer, but they

also have the coconut oil, so this stuff, 15 ounce jar, it's 14 dollars and 49 cents.

So this also is labeled raw, but you know what, once again there's no legal definition

of raw, so you don't really know how it is processed. I mean it looks all right in there,

and there's a [inaudible] which is always really good. But it's always best to make

it yourself at home and eat natural and unprocessed foods as much as possible so, instead of buying

bottled coconut oil or bottled up coconut butter and creating more packaging waste,

why don't you buy your coconuts which are much less expensive and make coconut butter

and oil yourself at home with your own juicer. So let's go ahead and show you how to do just

that. So as you can see man, that stuff is super

expensive for a little jar, it's insane! But you can make it yourself if you have an Omega

8004 Nutrition Center and as few as one coconuts! This one coconut depending on where you live

may cost a dollar, a dollar fifty maybe two dollars max! And with this coconut you could

make that coconut cream and coconut oil, and the coconut butter that we're going to make

in one second. So the first step is to get the water out

of the coconut, and I've already done that, I popped a hole in there and I put a straw

in there and drank out all the water.  The next step is to open the coconut, it's very

simple, very easy, anybody can do this.  The easiest way you could put this in a bag

and smash it against the concrete it'll break into a million pieces, but I like to be a

little more civilized than that. I like to use a standard cleaver, and what I do is I

take the back edge of the cleaver not the side the blade, this will damage your blade,

and all you simply do is hold the coconut in your hand, and you can see here this is

the bottom of the coconut, and this is where the eyes are, you're going to imagine an imaginary

plane around the middle, see this was the Earth it would be the equator, and what you're

going to simply do is tap with the non-sharp side of a knife along the equator.  Tap turn,

tap turn, tap turn, tap turn, and you're going to keep tapping and turning right along the

equator and pretty soon it'll just open up like the Earth will be split in two! So once

you have that you might be saying "Hey man, how do I get the meat out of there?" Well

I have a special tool for that, and that tool is the coconut demeating tool, this tool is

available at youngcoconuts.com, if they have any in stock. And how you use this tool is

you simply take this tool and shove this tool in between the shell and the meat of the coconut,

being very careful. So shove it in there and kind of turn while you're moving this around.

Once again with any tool be very careful, you can do this with like a knife, but you

know with a knife it can get very dangerous, I don't recommend it, I recommend using the

right tool for the right job. So I'm going to go ahead and get this out, you can see

here we're just getting it off in little chunks, so when you're getting the coconut out of

the shell, it's very important you don't want any shell fragments on the coconut pieces

that you're taking out. Now you could have some of this membrane, but this membrane is

not shell. If you put shell pieces through the machine, you will damage the machine and

it will not be covered under warranty so be very careful to remove all the shell pieces.

Another thing I can recommend after you get all the coconut out, if you want like that

nice white bright coconut, you want to take a grater or a paring knife and you want to

pare off all the coloring, so you want to leave it nice and bright white, that way you’re

going to get a nice finished product if you're a chef or whatever and you want it to look

nice and presentable. I don't want to take the time to do that, so my coconut after I

dry it comes out a little bit brown, but it's perfectly fine for making the coconut butter,

the coconut oil, and the coconut cream that we'll be making today.

All right so that's the last bit of coconut

meat we got out of the shell, we're just going to go ahead and break this up into smaller

pieces so that we can fit it into the feed chute of the juicer. And before I go on I

did have two coconuts on the table. You can see this is a standard brown coconut and this

is the standard white coconut. So the white coconut is less mature and the meat is not

quite as thick and as formed. These are definitely better for drinking, but they're not as good

to make what we're making today because what we want to make today we're making the coconut

oil, the coconut butter and the coconut cream, and for those things we want a high level

of fat content. So the brown coconuts have a higher level of fat content and will make

these coconut products much better than the white ones. That being said, I have also used

the white ones, just doesn't quite turn out as good. So here is all our freshly de-shelled

coconut, and if you take that coconut through the Omega 8004 Nutrition Center when it's

fresh, and with the juicing screen, you can see the juicing screen here, what'll happen

is the machine will really crush up all this coconut and make a cream because there is

some water content still in here, it's basically going to juice out some water content and

the fat to give you that delicious cream you're looking for. So if you use the dried coconut

shreds that I made actually in the Omega by using the fresh coconut with the blank plate

and then taking what you get out and put it into your dehydrator at low temperature, you

get these you get the coconut flakes, and these coconut flakes are high in oil content

and don't have the water content. So if you put these through the machine with once again

your blank plate, you're going to get a coconut butter, and if you put it through the juicer

with the screen, the juicing screen you're going to get a coconut oil. So depending on

how you set up the machine and if you use fresh or dried coconut, you're going to get

something a little bit different. So first we're going to set the juicer up

with the juicing screen, and we're going to put that fresh coconut in, let's go ahead

and turn this machine on, and we'll just drop these pieces in there. As you can see the

machine's really just crushing up the coconut and literally juicing it. Might take a little

while before some of the cream starts to come out. Once again it's very important to inspect

each and every piece of coconut that you put into the machine to make sure there is no

shell fragments. If there are shell fragments it will damage your juicer and it will not

be covered under warranty.  So as you can see, we're getting some coconut cream out

here, and on the end we're basically getting a defatted coconut. Now you can use this coconut,

but it just doesn't have the fat in it, so it's not quite as tasty as the stuff if you

put the standard screen in that would actually keep the oil in with the coconut. All right

so this is working very well, very simple very easy. And that's one of the things I

really like about the Omega 8004 Nutrition Center, besides just juicing, besides just

doing a great job at juicing dark leafy greens which I believe we should all be juicing,

it as a multi-purpose features, such as processing coconut, and because coconuts are one of my

favorite foods, that makes the Omega 8004 because it processes the coconuts, one of

my favorite machines in the kitchen. So we're probably about halfway done processing all

that coconut. Very simple, very easy once again in the Omega 8004.  Now you might be

wondering "Hey John, that's coconut cream there, what about if I want a coconut milk?"

Well what you do then if you wanted a coconut milk you basically get this cream and you

can add some water, that's one way to do it. The other way to do it is I would actually

use a different appliance, I would actually use the Omega Vert Juicer, which I have another

video demonstrating that. I'd blend up the coconut meat with some water, and then I'd

pour that mixture through the Omega Vert. It won't really work if you pour that mixture

through the Omega 8004 because this juicer's set up a little bit differently. So this machine

is best for making the coconut cream, the coconut butter, or the coconut oil. And the

Omega Vert is actually only good for making the coconut milk and not the other things.

If I had to choose one juicer it'd be tough, but I'd probably choose this guy because it

is a little bit more flexible. You could also simply make coconut milk by blending the coconut

with water and then squeezing it through a nut milk bag, that's another real simple and

easy way to do it. So we have just a few more pieces of the coconut we're going to put through

the machine here. As you can see that one coconut yielded about three quarters of a

cup of coconut cream, man this stuff is out of this world. It's like watery and fat, oh,

it's insane. So that's it, that's how easy it is to process the coconut, now this coconut

is nice, a little bit warm, and you know a lot of the oil has been extracted out of it

because that's what the juicer did, it separated the juice, or the water and the oil into the

cup and left us with all the fiber. You could dehydrate this and use this for cooking, I

mean it basically is a lot of fiber because there's not a high oil content although there

is still a little bit left in there. Let's go ahead and turn this machine off, and show

you this crazy coconut cream we have. Three quarters of a cup, about six ounces. Man,

woo! That stuff is rich, woo! That's insanely good. Let's go ahead and put this aside and

we'll set up next to make the coconut butter. So we're reset and we're all ready now to

make the coconut butter using the Omega 8004 Nutrition Center. So you can see here, what

we were left with when we separated the juice or the coconut cream from the coconut, we

got the fiber. So if you use the blank plate and process the coconut you're going to get

coconut shreds that have 100 percent oil in them. Most coconut shreds you buy and the

stuff you just made contain low oil content. So the low oil content coconut shreds will

not make the butter or make the oil because we need the oil to make everything stick together.

So we're going to go ahead and put this aside, and what we're going to do is we're going

to take our bowl, we have the blank plate installed in the machine once again, put that

in place and we're going to take our coconut shreds that we made using the blank plate,

and we got the shreds, we put it in the dehydrator, we dehydrated them, so once you dehydrate

them I have found they store for about three to six months before they go bad, and going

bad is a good thing because if things go bad, those are the things you want to eat. So you

should always smell your coconut – should have a nice smell like you’re in Hawaii

before you use it because it doesn’t, it smells rancid you want to throw it out. So

we’re going to simply open this container up and we’re just going to start feeding

into the machine, it really is this easy to make your own coconut butter.  So now we’re

taking the coconut shreds that we have that have the full oil content, and we’re just

mashing them up into literally a butter. So as you can see, we’re feeding this stuff

in and it’s coming out of the machine.  And we’re probably going to do, oops, now

if you feed it too fast, this is what happens, it backs the machine up. You want to turn

on the off position and go reverse for a second, then go forward again. If it continues to

get stuck, you want to do that a couple of times, you’ll have to go backwards and forwards

until it unjams itself. The thing to remember is to not feed it that fast so that it jams

up because this will actually slow down your processing of the coconut. All right I think

we almost are unjammed. All right, there we go we’re unjammed so now when I feed it

in, carefully feed in only a little bit at a time, do not overload the machine, that’s

very important. So as you can see, the coconut butter that we’re making is a little bit

brown and that’s because I didn’t shave off the shell like I had mentioned previously.

This is perfectly fine to eat, you’re going to get a little bit more fiber this way. Let’s

feed a little bit more coconut into there.  All right, so once you’ve fed the coconut

through once, and this is the amount we want to make in this time so now we’re going

to feed this back through the machine, we’re going to put a new bowl in there and feed

a little of  this back through the machine, and each successive time that you put the

coconut through it’s going to basically congeal and get ground up even finer, oils

are going to come out and it’s going to stick together even better than it did the

previous time. So what I find is that I’ll usually need to put the coconut through about

two, maybe three times to get the consistency that I like, but of course to get the consistency

that you like, just play with it, maybe you’ll like two times, maybe you’ll like three,

maybe you’ll like four, maybe you’ll like five. As you can see here this is kind of

like still in bits, but now you can see coming out it’s more congealed, it stuck together

and that’s more that buttery consistency that we’re looking for. So if you do this

enough times it’s going to be easy enough to spread on some toast. So there you go,

knock this stuff off, let’s feed it through another time. This is getting pretty buttery,

getting nice and stuck together. We might have to start using the pusher here. Just

works really easy on the Omega 8004 Nutrition Center’s nice and powerful to literally

make your own coconut butter at home. You saw the price a little bit earlier in there

man. This is probably the amount of maybe one, one and a half coconuts, so for like

a few dollars, you can make your own coconut butter that would cost you like ten dollars

if you bought it. Plus the stuff you make at home, you know the quality, you know what’s

gone in there, you know the temperature that you’ve processed it at. And man it just

tastes better! You’ve got to take my word for it until you get to do this for yourself.

It’s insane. So now you can see here, this stuff’s totally sticking together, I think

going to run it through one more time and we’re going to be good to go. This stuff

is insanely good. So now you can see that I mean it’s almost

getting to be like a liquid. We probably put it through one more time it probably would

be a liquid. I mean this really the stuff, this stuff is so delicious. You’ve got to

get one of these juicers just to try to make your own coconut butter, especially if you

already are buying coconut butter, man I can’t believe you buy it it’s so easy to make

you’ve got to just do it yourself. I think we’re going to put this through one more

time, and we’re even going to put it in a little jar and cap it off. I believe this

jar is actually the same size jar that they’re selling at the store. This stuff is like really

light butter. Right into the jar, no hassle, no problem. I mean taking it from this to

this is amazing, it’s all gooey and sticky, just like a nut butter you buy in the store,

but better. So I want to talk a second about coconuts.

They are my favorite food. And some people may say that you know coconut is a good fat.

I don’t know that I could classify it as a good or bad fat, I like to classify fats

like either essential or non-essential fats, and the coconut fat in here is a saturated

fat, and it’s a medium chain saturated fat. Now is coconut fat and saturated fat an essential

fat? Absolutely not. We can make our own saturated fat if we eat a nice spectrum of actually

essential fatty acids. So we don’t necessarily need to eat coconuts. Would I call it a good

fat? Well, I like to say good better best, there’s always good, better, best. I think

coconuts are a much better saturated fat than trans fats, absolutely and they’re probably

a better saturated fat than animal fats, but we still want to watch our fat consumption

in our diets, I recommend no more than 20 percent, 25 percent max percentage of fat

in our diet by calorie. So you can see here, we have a nice little jar of coconut butter,

homemade, made in the Omega 8004 Nutrition Center.

So now we’re going to make some coconut oil, all we need to do is change out one thing

in the juicer, we’re going to take off this end cap here, and we’re going to take off

the blank plate, now the blank plate is basically what just congeals everything and smushes

up the oil and the fiber together once again to make our coconut butter, and we’re going

to go ahead and put in the juicing screen right in there real simple, real easy and

put the end cap on. Next, let me go ahead and grab a collection cup that’s going to

collect our coconut oil, and here it is. We’re going to put that underneath and this is going

to catch our coconut oil/cream, because it’s not going to get 100 percent filtered, because

once again this juicer is built to homogenize and not necessarily make coconut oil, but

I found a way that you can do it like I’m sharing right now.  So this is going to catch

our coconut oil plus our thick cream because it doesn’t have water, and this is going

to catch the coconut fiber. Once again we’re going to turn the machine on. And once again

you know you don’t want to feed the coconut into the machine too quickly. So we’re going

to basically pour a little bit at a time, and you’re going to see what happens. As

you can see once again we’re getting some of the fiber out of the end cap. We have some

residual left over from when we were making the coconut butter. And what’ll start to

happen in here like I’m seeing, is we’re going to start getting a couple of drops out

of the bottom of the machine. Now sometimes it does take a little time for that to happen.

So we’re finally getting some really thick cream here, and this cream contains some level

of fiber, and from my estimate it’s probably like three quarters fiber and one quarter

oil. So after you get this thick cream that starts to run out, you can eat this as is,

it’s insane how good it is, because once again it’s the same as this, but without

all the water. Once it starts running, it’ll continue to run out. So once you get all this

what you’re going to do with this, the thick cream is you’re going to this in a warm

spot, I like to put it on the top of my dehydrator that’s running at low temperature, it gives

it just enough heat to basically separate the fiber from the oil, the oil will rise

to the top, you’re then going to skim that off and that is truly 100 percent raw coconut

oil that you’ve made in your own home, that you’ve made from start to  finish, you

saw how I opened the coconut, you process it through the Omega, you dehydrate it in

your dehydrator, then you run it back through the machine to extract your own oil.

So you can see here we’ve almost finished processing all the coconut here, and that

is all the coconut. Once I process all this coconut what I like to do is then take this

fiber that we’ve created and run that back through the machine. This will give us a further

pressing of the oil. And now we will have to use a pusher to push some of this fiber

through the machine. Now let me tell you it does take a fair bit of the coconut flakes

to make the oil because once again the coconut flakes have the oil and the fiber and if you

want to make oil we’re wanting to separate out the oil from the fiber, and fiber actually

makes up most of the content of this, of your heavy cream that you’re making down here.

I find once again it’s about three quarters fiber and one quarter oil once you let this

set in the heat, and it will separate on its own. But man that oil, it’s nothing like

the oil, even the raw oils you buy in the store. Now I don’t necessarily recommend

you eat coconut oil, what I make the coconut oil is for body care, it’s great to use

for body care. I would prefer that you eat the coconut butter that has the oil and the

fiber in it, because when you’re eating oil you’re eating straight fat. Now in some

cases it might be good the coconut oil in a medicinal sense, but on an everyday use

I recommend using the coconut butter because there are other properties in the fiber besides

just fat. There’s a whole spectrum of nutrients contained in the fiber that you’re going

to get that you’re not going to get in straight up coconut oil. So you can see that’s the

second time we ran it through, we’re still getting some heavy cream out, we’re going

to go ahead and run this through one last time. And right now it’s just really easy,

as fast as you could pick this stuff up and drop it in the machine, it’s going to process

it for you. It really is this simple to make your own

coconut oil and coconut butter. You might be saying “Hey John why do you go through

all the hassle to make your own coconut oil and coconut butter when you can just buy it?”

That’s a good question, and there’s a couple of answers I have. Number one answer

is the taste – this stuff tastes amazing, so if you’re into being a gourmet chef or

a chef, then it’s a reason to make your own because you just can’t get this flavor

like this homemade, small batch flavor when you’re buying it in bulk, when they’re

making stuff in big batches with high temperatures, and they frankly may not care about the production

process. And also when you make it yourself, it’s going to have a higher nutritional

content because hopefully you are drying it at a low temperature, and when you dry it

at a low temperature you’re preserving more of the enzymes and other nutrients in the

food. All right so I think we’re getting pretty much done. In addition you have that

sense of accomplishment, like “Yeah I made that.” So, tastes better and healthier,

and it’s just cool to do. And you know I’m already buying the coconuts because I love

to drink the coconut water, and you’ve got to do something with them so they don’t

actually just composted. Why not make some coconut oil or some coconut butter? It’s

super delicious. So looks like we’re pretty much done we’ll let that drip a little bit

more, we’ll turn it off, and just from that much dried coconut we have about one cup of

super-rich coconut cream and we’ve made in this short amount of time three things

– we’ve made the standard coconut cream, we’ve made the coconut butter, and we’ve

made the thick coconut cream. The difference between these two is that this one contains

a water content, this one pretty much is all oil and the fiber. Once again we’re going

to set this on top of our dehydrator and come back in a day or so, you’re going to find

that probably three quarters of this is still going to be fiber, and top quarter is going

to be the coconut oil that you’re going to then skim off and put into a different

container. That’s how truly easy it is to make the coconut cream, coconut butter and

coconut oil all in the Omega 8004 Nutrition Center that makes it possible. So hopefully

you’ve enjoyed this episode learning how to make these amazing coconut products. Once

again my name is John Kohler with discountjuicers.com, and don’t forget, visit discountjuicers.com/youtube

for special promotional offers for our Youtube visitors.