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You want to begin by opening the coconut, draining it of its juices and cleaning off the outer shell. Then you will need to decide if you want the coconut shredded or left into larger pieces. You don't want the pieces to be too large (max 2 inch wide pieces), otherwise it will take much longer to dry. If you shred the coconut, due to sheer size, it will dry much faster. Now its up to you how you want to dry the coconut. If you have a food dehydrator, you're in luck, because that's the easiest way; just follow the manufacturer's instructions and you'll be done. Otherwise you can either use the oven, airdry it or dry it out in the sun. For the oven method, spread the coconut evenly in a single layer on a large baking sheet. Turn the oven to the lowest temperature, usually 250 F. Mix the coconut every hour or so. The amount of time needed to dry the coconut will vary on the thickness of the pieces. Once dry, remove from the oven and cool completely before using. To dry out in the sun, take a clean kitchen towel and place it on a baking sheet. Place the coconut on the kitchen towel in a single layer and don't crowd the pieces, then place outside in the sun. This might take a few days if you're using larger pieces. You also want to take into consider birds and other insects that are outside. To airdry, place the coconut on a large baking sheet and leave out on your counter for a few days. This method works best when the weather is warmer.
we will have research regarding the ethanol production of coconut meat. if we will dry it using the oven for fermentation to eliminate its moist or water content, what is the temperature of the oven and how long will i dry it? thanks a lot!
Hi I would like to extract coconut oil by using my mini expeller but my main problem is how to dry mature coconut meat and what should be the moisture contents of the coconut while cold pressing. I have coarse ground, flakes and 4/5mm small pieces.
It will be highly appreciated if you please advice.