Today we went to check out a new beach for surfing. We had to round a place full of old coconuts and a man stood at a barrel burning them. So we were concerned and stopped to ask him out what he is doing.

outer skin

He explained that he is producing coal for his boss. We thought how interesting and let him show us how to do so. Pretty easy. Have look yourself:

inner skin, strong wood

He is adding coconut shells in the barrel level by level until its full and is burning them in each level.

full barrel

If all burned just cover it up with wet sand and wait until it cooled down.

cooling down

Clean it from sand and it is ready for use.

ready for sale

18.11.2017 Production

Today in Bumi Langit I have been the lucky one to join the production of coconut oil. First the cleaned coconut got grated. Blessedly not by hand like I do it usually at home, instead they used here this machine:

Then the grated coconut got got watered and got a massage. The water sucked in for maybe 20min.

After this the coconut water mix got passed to a strainer. At home I usually use my hands, but I make max one tot two pieces and here we strained 100 nuts. Btw that`s the way how to fabricate coconut milk. Coconut milk taste is good in cafe or Juices but can also used to make Yogurt or in other tasty treats.

On the ride side is dripping the “milk” and on the other side falls the pressed coconut flesh into a bucked. The coconut flesh becomes food for the animal here in the Institute. And yet this great left over dietary fiber smack them well in Muesli or in my coconut bread.

In the back of the following pic, the darker flakes are all ready a bit longer drying by air, they are almost ready to feed.

The coconut milk will be cooked for 3 to 4 hours. In the Institute the use fire to avoid the overuse of payed gas. Consistently steering is necessary otherwise the milk will burn. Bit by bit evaporates the water and the leftovers are the oil and a compo named Blondo.

The following pics show the different stages of the evaporation of the water.


When it turned into chocolate brown like at the last pic, we filtered the Oil. We used a cloth over a big sifter and bit by bit got added.

If the most oil got through, the leftover got pressed in a machine.

Here we used a Tofu Press, for the homemade Oil should be hands enough. But careful, let it cool down first.


At the following pic you can see the Blondo. It is edible and fight for by the stuff here. Furthermore I got told does it well fit for making bread or cookies. Something more to find out for me.

As lower the residual moisture is in the self produced oil as longer the storability is. Our oil can be used until one month without fridge. Good to know how much oil per month got used to make enough.

Sadly the vitamin E got destroyed by the high heat in this procedure. All other advantages of the oil obtained. Enjoy the replication.

(translated by me)


30.10.2017 Production

Around the corner from here used to be a one man tofu production company. Hence, we used this opportunity for education and payed him a visit. With lots of anticipation we followed all steps of the tofu production for 2 hours.

We arrived around 9 o’clock and had missed the soaking of the soybeans (3-12hours). We were not really bothered at all considering the 3hour waiting time. We came to observe how the soybeans are being crushed in a mill (at home you can also use a blender or kitchen aid) and by adding water turning into a mash.

Afterwards the mash was put with extra water into a huge stone pot and was heated up (max75°C). Before the watery mash becomes the so called drinkable soymilk, the pieces and rest from the grinding get caught in a cloth and will end as food for the animals.


Through the clotting of the proteins from the soymilk the Tofu is being generated. There exists many ways to get the flocculating started. Salts and acids are being used by the commercial production.  Our lovely guy though was using his own homemade recipe which his dad had also used. After a while of beating about the bush he did reveal us the recipe (to boil up coconut water, garlic, salt and sugar, that’s all). We observed how the mixture was added and the milk started to floc. It took about 10 minutes. Then the man started to drain the water and what was left was tofu which was shifted. At home a sieve with a cloth will also work for catching the protein clots.

The soy protein is put into a moist cloth which is embedded in a wooden frame (at home one can buy such tofu containers), so that water can drip out. Stacking one upon the other will allow draining more water and after 30 minutes was the first tofu ready. But it is not quite eatable yet. The further preparation is now depending on one’s personal taste.  To store the tofu it is put in a saltwater mixture and can be kept without a fridge for a whole week.