Archive for the ‘Local Produce’ Category

Passion fruit and pineapples are looking beautiful. Jiwa Damai has about 100 pineapple plants which come to fruition at different times. Once the pineapple is eaten its green top cut of, this top will be right away replanted and a new pineapple will grow there. Passionfruit is a beautiful vine which has by now covered our wooden Lumbung in the garden and give is it a very enchanted touch. The fruit is slightly accede and very refreshing.

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The #Jiwa Damai buffet found great resonance. For the veggies we had several dishes, vegetarian curry, beans, our #organic garden salad, tempeh manice, and fruit. For the others and especially our balinese guests, love the babi guling (balinesian porc), fish sateh, chicken sateh and chicken curry, followed by the sumptuous tangerines from Kintamani, now in full season.buffet 2 buffet

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These are our coconuts harvested in December. They were used for the production of our own  coconut oil which is also for sale in Jiwa Damai. The coconuts used  for oil must be left on the trees until they are dark and dry. The green coconuts are ‘young coconuts’ or ‘kelapa muda’ in Indonesian language and are used for drinking as a natural organic rehydration drink – perfect for refreshing us during the hot weather we are getting just now. Guests at Jiwa Damai are greeted with a cool coconut water from our garden on their arrival.

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Putu, our cooking assistant is grinding down the coconuts into what will become the basis for the organic cold pressed coconut oil.

Butu grinding coconut oil

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Here at Jiwa Damai, we produce our own virgin coconut oil with the organic coconuts grown on the property. Not only do we use the coconut oil in our kitchen for each meal, we also have various sized bottles available for sale in our small shop.

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Coconut oil is considered one of the world’s top superfoods with thousands of uses and more benefits than we can count! Here’s a wonderful infographic explaining just a few of the benefits from this incredible food:

We use a very special process to extract the oil from each coconut, which is done by hand by our lovely Balinese staff. We would love for you to click the pictures below and read more about this process in our simple step by step guide.

Step 1

Step 2

Step 3

Have you tried this method before? If not, what other methods have you used? We would love for you to comment below and share with us!

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Read step 1 here and step 2 here.

Once the coconut flakes have been produced, we Fresh spring water is added to the flakes and the liquid then extracted by hand. It is then filtered thru a fine piece of  fabric and the water is allowed to settle on the bottom of the container. This process of filtering is done 12 times to produce the delicious virgin coconut oil, a health food and natural medicine.

Unlike the cooking coconut oil, which is extracted by heat, the virgin oil never exceeds the temperature of 30 degrees.

Now that you’ve made it to step 3, we’d love to hear about your experience in using this method. Please comment below and share – we’d love to connect with you!

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In our previous post, we began guiding you in how to produce virgin coconut oil in a step by step process. Be sure to check out step 1 here!

Once the outer and inner shells of the coconut have been split open, the coconut meat is carefully extracted by hand from the inner hard shell. The fresh meat is then ground into coconut flakes with an electric grinder, fed by hand.


Keep following along with step 3 here.

Have you tried this step? How did it work out for you? Comment below and let us know!

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To produce virgin Balinese coconut oil, the coconuts must first be totally ripe.

Tip: The young green coconut is full of delicious water. The dark brown one has ripened and is full of rich white coconut meat. From this meat the oil will be produced.

The outer shell is opened and its small, tan colored fibers become visible. This shell can be used for many different purposes. For example, you could get crafty and make your own floor mat or use the shells simply as firewood.

Once the outer shell has been opened, you’ll find a smaller shell where the coconut meat is located.

The inner harder shell needs to be split open with a large, heavy knife to reach the rich meat. This shell is very hard, so a sturdy knife is necessary.

The meat can be used for coconut flakes, added to smoothies, dehydrated coconut chips, or oil production for a wonderful boost in essential vitamins and nutrients.

Be sure to read step 2 here and step 3 here!

Have you ever felt inspired to produce your own coconut oil? Have you tried this method? If so, how did it work out? If not, what other methods have you used?

Comment below and let us know!

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