{"id":17720,"date":"2026-08-17T15:25:07","date_gmt":"2026-08-17T08:25:07","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17720"},"modified":"2026-10-23T16:06:59","modified_gmt":"2026-10-23T09:06:59","slug":"coconut-residue-khi-le-mak-phaw","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/coconut-residue-khi-le-mak-phaw\/","title":{"rendered":"Coconut Residue (Khi Le Mak Phaw)"},"content":{"rendered":"<p>Coconut residue is a traditional local food made from coconut milk. It can be eaten as a snack, while the coconut oil separated during preparation can be used for cooking or applied to the skin and hair as part of traditional beauty care.<\/p>\n<p><strong>Ingredient:<\/strong><\/p>\n<ul>\n<li>Mature coconuts<\/li>\n<\/ul>\n<p><strong>How to Make Coconut Residue:<\/strong><\/p>\n<ol>\n<li>Grate the coconut flesh and squeeze it to extract the coconut milk. Repeat about three times, or until the coconut milk becomes thin.<\/li>\n<li>Pour the coconut milk into a pan and simmer over low heat for 2\u20133 hours, until the liquid has evaporated and the coconut residue separates from the oil.<\/li>\n<li>How to Separate the Coconut Residue and Oil<\/li>\n<li>While simmering, the coconut residue will rise and separate from the oil. Carefully scoop out the coconut residue.<\/li>\n<li>Add a little salt to taste. You can also add sugar if you prefer a sweeter flavor.<\/li>\n<li>Store the coconut residue in a cool place and use it as needed.<\/li>\n<li>Keep the coconut oil separately. It can be used for cooking or applied to the skin and hair as part of traditional local practice.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[261,245],"type-of-story":[269],"class_list":["post-17720","story","type-story","status-publish","format-standard","hentry","story-type-lao-kitchen","story-type-desserts-sweets","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"Turning Coconut Milk into Food and Oil for Cooking and Skin and Hair Care","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17378,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,245]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/245"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17720"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17720"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}