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Introduction:
Pure coconut oil is a kitchen staple and a natural beauty booster. Whether you use it for cooking, moisturizing your skin, or nourishing your hair, there's something satisfying about making it yourself. This guide walks you through the easiest way to create homemade coconut oil using fresh coconuts. No additives, no chemicals—just pure, wholesome oil straight from your kitchen to the jar.
Ingredients:
2 mature brown coconuts
4 cups warm water (filtered is best)
A clean muslin cloth or fine strainer
A blender or food processor
Instructions:
Crack and Clean the Coconuts
Break open the coconuts and remove the white meat from the shell. Peel off the brown skin if desired (this step is optional but results in a whiter oil).
Grate or Blend
Cut the coconut meat into small pieces and blend with warm water until you get a thick, creamy mixture. If you don’t have a blender, you can finely grate it manually.
Extract the Coconut Milk
Pour the blended mixture into a muslin cloth or fine strainer and squeeze out the coconut milk into a bowl. You can repeat the blending with the leftover pulp once more to get more milk.
Let It Rest
Cover the bowl and let it sit undisturbed for 12–24 hours at room temperature. During this time, the coconut cream will rise to the top and separate from the water.
Skim and Heat
Carefully scoop the thick cream off the top and place it in a heavy-bottomed pan. Heat on low to medium heat and stir occasionally. Over 30–45 minutes, the oil will begin to separate from the solids.
Strain and Store
Once the mixture turns golden and the solids have browned, turn off the heat. Strain the oil through a cheesecloth into a clean, dry jar. Let it cool before sealing the jar.
Serving and Storage Tips:
Store in a glass jar with a tight lid at room temperature for up to 3 months.
In warm climates, the oil will remain liquid; in cooler areas, it may solidify—both are perfectly fine.
Use it as a cooking oil, for baking, or as a skin and hair moisturizer.
Variations:
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