Coconut oil provides a number of health benefits and can be used for cooking as well as skin and hair care. Virgin coconut oil is believed to be of very high quality, made naturally and free of harmful chemicals. Learn how to make virgin coconut oil at home using the water crushing method, the cooling method, and the boiling method.
Step
Method 1 of 3: Using the Water Crushing Method
Step 1. Slice the coconut with a large sharp butcher knife
Use coconut that is old and brown, not young and green.
Step 2. Scrape the coconut flesh from the shell
Use a small sharp knife or a sturdy metal spoon.
Step 3. Cut the coconut flesh into small pieces
Step 4. Put the chopped coconut meat into a food processor
Step 5. Set the food processor on medium speed and mash the coconut until it is completely crushed
Add a little water to help with the mashing process if needed.
Step 6. Strain the coconut milk
Place a coffee filter (paper coffee filter) or gauze over a jar that has a wide surface. Pour or spoon a small amount of the coconut mixture over the jar. Wrap the mixture and squeeze the coconut milk into the jar.
- Squeeze tightly so that all the coconut milk comes out.
- Repeat this process until all of the coconut mixture has been squeezed out.
Step 7. Leave the coconut milk in the jar for at least 24 hours
When it thickens, the coconut milk and coconut oil will separate and a thick layer will appear on the surface of the jar.
- If you like, put the jar filled with coconut milk in the refrigerator so that the thick layer hardens faster.
- If you don't want to put it in the refrigerator, leave the jar in a cool room.
Step 8. Take the thick layer with a spoon and throw it away
The original virgin coconut oil will be left in the jar.
Method 2 of 3: Using the Cooling Method
Step 1. Use desiccated or dehydrated coconut
You can buy dry grated coconut at the grocery store. Make sure the package contains only grated coconut. If you want to use fresh coconut meat, cut the coconut into small pieces and use a food dryer to dry it for 24 hours.
- You can use the lowest temperature oven to dry the coconut meat. Cut the coconut into small pieces, place on a roasting tray, and roast on low for 8 hours or until completely dry.
- If you use packaged coconut, use coarsely grated coconut (coconut flakes), not finely grated coconut (shredded coconut) because it can clog the juicer.
Step 2. Put the coconut in the juicer
Puree the dried coconut a little at a time, as adding too much coconut will clog the juicer. The juicer will separate the oil and thick layer of coconut milk from the coconut fiber. Continue until all the grated coconut is processed in the juicer.
Step 3. Puree the grated coconut again
The juicer won't be able to extract all the oil once, so crush the grated coconut once more to get all the oil out.
Step 4. Put coconut oil in a jar and keep it in a warm room
Wait up to 24 hours for the thick layer to settle to the bottom of the jar. Pure coconut oil will appear on the surface.
Step 5. Transfer the coconut oil to another container
When the oil has separated from the thick layer and hardened, use a spoon to remove the layer from the first container and place it in the other. The coconut oil is ready to use.
Method 3 of 3: Boiling Coconut
Step 1. Heat 1 liter of water
Put water in a saucepan and cook on the stove. Use medium heat and heat the water until it is steaming.
Step 2. Grate two coconuts
Use coconuts that are really old and brown and don't use young coconuts that are still green. Split the coconut, scrape the flesh, and grate it into a bowl.
Step 3. Puree the coconut and water
Put the grated coconut into the blender. Pour hot water in it and close the blender. Hold the lid of the blender in place and puree the coconut and water into a smooth mixture.
- Do not put more than half full of water into the blender. If the blender is smaller, puree the coconut and water in two portions. Overfilling the water in the blender will cause the lid to come off.
- Hold the lid of the blender in place as you blend the coconut and water mixture. If you don't hold it, the lid of the blender will come off as you grind it.
Step 4. Strain the coconut milk
Place the gauze or strainer over the bowl. Pour the mashed coconut over a cloth or sieve so that the coconut milk enters the bowl. Use a spatula to press down on the grated coconut and squeeze out as much coconut milk as possible.
- You can squeeze the gauze over the bowl by hand, if that's easier.
- To extract more coconut milk, pour more hot water on the grated coconut and squeeze it out again.
Step 5. Boil coconut milk
Put the coconut milk in a saucepan and cook on the stove over medium heat. Bring the coconut milk to a boil and cook, stirring constantly until the water evaporates and the thick layer separates from the oil and turns brown.
- The process of boiling coconut milk until it produces oil takes more than an hour. Be patient and keep stirring.
- If you don't want the coconut milk to simmer, you can leave it to separate on its own. Put the coconut milk in a bowl and cover with plastic. Let it sit at room temperature for 24 hours, then place it in the refrigerator so that the oil solidifies and floats to the surface of the bowl. Strain the coconut oil from the liquid.
Tips
- Virgin coconut oil can be used to make beautiful pastries with thin, layered skin, such as scones and pie crusts. Using coconut oil will add a subtle vanilla flavor and is much healthier than traditional fats like lard or butter.
- Pure coconut oil produced from the cooling process is made without the use of heat. This makes the natural health benefits, antioxidants, and vitamins in coconut oil more awake.
- Coconut oil was considered a taboo in the past, due to the alarming fact that coconut oil contains almost 90 percent saturated fat. However, recently the perception of coconut oil in health awareness has changed. Because unlike hydrogenated oil, coconut oil is not chemically processed or made and still has healthy plant-based nutrients. If used in moderation, coconut oil can be more active than olive oil.
- Mature coconuts can be recognized by their hard, dark brown shell. Unripe coconuts will be light brown in color. Young coconuts are small and green. Mature coconuts will produce more oil than young coconuts.
- Freezing and refrigerating the coconut pieces prior to processing in a food processor will soften the flesh and produce more coconut milk extract.
- Virgin coconut oil has more than 200 amazing health benefits. Consuming a tablespoon of coconut oil every day can boost immunity, lower blood pressure, relieve joint pain, and even help cure cancer. Coconut oil can also be applied to hair and skin to increase moisture and repair damaged cells and follicles. For example, it can treat rashes caused by wearing diapers, moisturize dry skin, and treat insect bites. Other benefits are increasing blood circulation, normalizing thyroid function, increasing body metabolism, and losing weight.
