Coconut oil is as synonymous to Belizean Cuisine as the tropical sea is to the Caribbean. While we surely enjoy every aspect of the coconut – its refreshingly sweet water, succulent meat and even use its husk and shell for crafts; the oil has to be my favorite use of this versatile drupe.

Used in everything from stews to pastries and of course, our delicious Rice & Beans – coconut oil is a staple in most households – used to create that perfect family meal.

This natural oil gives off a tropical aroma to kitchens across the country, and a true taste of Belize to your meal.


• Mature coconuts

• Husk dried mature coconuts until only the shell remains.
• Split shell in half using a sharp cleaver or machete; coconut will still have some water in it, this can be collected for other uses.
• Scrape the meat out of the coconut shell using a spoon or scraper.
• Shred the coconut meat in a food processor; some of the coconut water can be added to moisten the mixture.
• Squeeze the mixture using a cloth or strainer, letting the milk pour into a pot for boiling.
• Boil the strained liquid, stirring constantly until the water has evaporated and the oil separates.
• Pour the oil into a glass container; let cool.

The coconut oil is now ready to use in all your favorite dishes.
Pure coconut oil will harden in cold temperatures, but easily melts once warmed up.

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About the Author: Janelle Cowo

The youngest member of the My Beautiful Belize family, Janelle loves traveling and experiencing new cultures both within and across the border of Belize. She particularly enjoys history and is an avid Science Fiction, Fantasy and Romance reader. What she lacks in stature, Janelle has (and even surpasses) in spirit for adventure. She is willing to try pretty much anything, from daring jumps to new eats. Janelle lives her life according to Mae West quote “You only live once, but if you do it right, once is enough.”

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