Tag Archives: Coconut Milk

Honey Rebatch Soap

I recently made a plain unscented cold process soap with the idea of rebatching it. I wanted a blank slate to start with instead of scraps that are already scented and colored. I let one pound of the soap sit and cure for a month before the rebatch. I grated the soap into a crock pot, added 1/4 cup of coconut milk and and 1 teaspoon of honey. One of the advantages of rebatching is to add luxury ingredients like oils, milks, herbs and sensitive essential oils.

I put the crockpot on high and covered it. I let it cook for about 20-30 minutes before I began stirring it every 5 minutes. Turn off the heat once it is melted enough to mix easily. You can choose to stick blend it but I decided against that.

I used a chai tea fragrance for this, It will cause some discoloration which should be interesting contrast. I used some pearly white mica to ensure the tan wouldn’t be too dark.

 

 

Hot Process Carrot & Turmeric Soap

For this recipe I boiled some carrots in filtered water and then pureed them with a little bit of distilled water.

I am going to use 1.25 oz of carrot puree per lb.

I have decided to add my turmeric directly into the oils and heat them for several hours to infuse the oil with the turmeric before adding the lye. I will be adding 1 teaspoon per lb of turmeric.

Aside from the water I added to the carrots the rest of the water is substituted with Coconut milk.

I added an a superfat of 5% with Cocoa Butter after the cook.

No scents used here, no fancy design, just good carrot soap for sensitive skin.

Acorn Squash Coconut Curry Soup

The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.

Ingredients:

3 acorn squash, cut in half and de-seeded

1/2 onion, chopped

2 tablespoons avocado oil

1 tablespoon curry powder

4 cups chicken or vegetable stock

1 cup coconut milk

1/2 teaspoon ground nutmeg

salt & pepper

 

Instructions:

Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.

Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.

Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.

Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.

Shampoo Bars

I made Shampoo Bars with Coconut Milk, Coconut Oil, Hemp Seed Oil, Olive Oil, Castor Oil, Palm Oil, Jojoba Oil and Sweet Almond Oil. I added Henna Powder, Citric Acid and Panthenol, Rosemary EO, Tea Tree EO and Peppermint EO.

I made the mistake of trying to cut them way, way to early so they are going to rest for a few days. I consistently make harder soaps that can be cut the next morning so I wasn’t even thinking about how soft this was going to be until the knife was already in the soap. The rest got almost a week of sitting before I cut them. I used a brand new mold with better insulation and got a bit of overheating in some of these bars, luckily these are just for family.

For shampoo bars most people forgo the use of fragrance oils and colorants. I decided to do the same. The addition of Rosemary, Tea Tree and Peppermint essential oils are more beneficial to hair than a fragrance oil could ever be.