# Homemade Coconut Oil (Traditional Wet Method)

A recipe to make virgin coconut oil from fresh mature coconuts using the traditional wet method.

- Total time: 20 min
- Category: Sauce & Condiment
- Language: en

## Ingredients

- Fresh mature coconuts
- Water

## Instructions

1. Crack open the coconuts.
2. Cut the coconut flesh into small pieces.
3. Blend the chopped coconut with water until very smooth.
4. Pour the blended mixture through a strainer and squeeze to extract the liquid, which is fresh coconut milk.
5. Refrigerate the coconut milk for 8-24 hours to separate the thick coconut cream from the coconut water.
6. Skim the thick coconut cream.
7. Cook 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.
8. Strain the hot mixture through a fine strainer or cheesecloth to collect the virgin coconut oil.

## Equipment

- Blender
- Cheesecloth
- nut milk bag or fine strainer
- Glass jar
- Pan

## 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.

## Source

- Original video: https://www.facebook.com/share/r/188ay38nz5/
- Recipe page: https://www.cliprecipe.com/recipe/b360b7c9-e97a-4dce-aef5-29ddda4003b9
- Extracted: 2026-03-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt