Directions
- 1Crack open the coconuts.
- 2Cut the coconut flesh into small pieces.
- 3Blend the chopped coconut with water until very smooth.
- 4Pour the blended mixture through a strainer and squeeze to extract the liquid, which is fresh coconut milk.
- 5Refrigerate the coconut milk for 8-24 hours to separate the thick coconut cream from the coconut water.
- 6Skim the thick coconut cream.
- 7Cook the coconut cream in a pan on very low heat for 15-30 minutes, stirring occasionally, until the water evaporates, solids brown, and clear oil separates.
- 8Strain the hot mixture through a fine strainer or cheesecloth to collect the virgin coconut oil.
Ingredients
- Fresh mature coconuts
- Water
Equipment
BlenderCheeseclothnut milk bag or fine strainerGlass jarPan
Tips
- Be careful when cracking open the coconut.
- The leftover pulp can be dried and used as coconut flour.
- Let the coconut oil cool to turn solid at room temperature.
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