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Sliced in two, the better ones are then grated one by one. The grated coconut is finely sprinkled on some fruit trays, which are on little trolleys. The trolleys are placed in a tunnel we built, which blows warm air. (the warm air comes from a fire at the front of the tunnel, which is fed with wood and the coconuts' husks) The trolleys are taken out few hours later when the grated coconut is dry.
The latter is put in a grinder where an oil paste is extracted.
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