Squeeze hard, to make sure you get every last drop. Repeat this process until all of the coconut mixture has been used.
Refrigerate the jar so the curd hardens more quickly if you’d like. If you’d prefer not to refrigerate it, leave the jar in a cool room.
You can use the oven at its lowest temperature to dry coconut meat. Cut it into small chunks, place it on a baking sheet, and cook it at a low temperature for 8 hours, or until its completely dry. If you’re using store-bought coconut, go for the coconut flakes, rather than shredded coconut, which tends to clog the juicer.
Don’t fill the blender more than halfway full with hot water. If your blender is on the smaller side, blend the coconut and water in two batches. Filling the blender too high may cause the lid to fly off. Hold the lid in place while you’re blending the mixture; otherwise, it could come off while you’re blending.
If it’s easier for you, you could pick up the cheesecloth and squeeze it over the bowl with your hands. To extract even more liquid, pour more hot water over the pulp and squeeze it again.
The process of boiling the liquid until it reaches the right state could take over an hour. Be patient, and stir constantly. If you’d rather not boil the mixture, you can allow it to separate on its own. Place the liquid in a bowl and cover it with plastic wrap. Leave it at room temperature for 24 hours, then place it in the refrigerator so the oil solidifies and floats to the top. Strain the oil from the liquid. [4] X Research source
