Burnt coconut oil

Time 20 minutes
Yields Makes about 1 1/3 cups
Burnt coconut oil
(Kirk McKoy / Los Angeles Times)

Heat the oven to 375 degrees. Spread the coconut evenly on a rimmed baking sheet and bake until dark, 10 to 15 minutes, tossing occasionally for even coloring.


In a blender, combine the burnt coconut and oil and blend at high speed until the coconut is broken down and the oil looks like a dark, fine oily sand. Cover and refrigerate for up to 2 weeks.

Adapted from a recipe by chef Michael Voltaggio at Ink; he recommends using it as a seasoning or condiment with salads, poke or crudo.

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