7Blend the chopped coconut with water until very smooth.
8Blend the chopped coconut with water until very smooth.
9Blend the chopped coconut with water until very smooth.
10Pour the blended mixture through a strainer and squeeze to extract the liquid, which is fresh coconut milk.
11Pour the blended mixture through a strainer and squeeze to extract the liquid, which is fresh coconut milk.
12Pour the blended mixture through a strainer and squeeze to extract the liquid, which is fresh coconut milk.
13Refrigerate the coconut milk for 8-24 hours to separate the thick coconut cream from the coconut water.
14Refrigerate the coconut milk for 8-24 hours to separate the thick coconut cream from the coconut water.
15Refrigerate the coconut milk for 8-24 hours to separate the thick coconut cream from the coconut water.
16Skim the thick coconut cream.
17Skim the thick coconut cream.
18Skim the thick coconut cream.
19Cook 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.
20Cook 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.
21Cook 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.
22Strain the hot mixture through a fine strainer or cheesecloth to collect the virgin coconut oil.
23Strain the hot mixture through a fine strainer or cheesecloth to collect the virgin coconut oil.
24Strain the hot mixture through a fine strainer or cheesecloth to collect the virgin coconut oil.
Ingredients
Fresh mature coconuts
Fresh mature coconuts
Fresh mature coconuts
Water
Water
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.