Burnt coconut oil

20 minutes. Makes about 1 1/3 cups

Scant 2½ cups (200 grams) unsweetened coconut flakes Generous ½ cup (100 grams) olive oil

1. 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.

2. 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.

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