7 Easy Steps of Making Homemade Coconut oil

How to Make Coconut Oil at Home

Did you know you could make your own coconut oil at home?  Not only that, but coconut oil can be made in various ways.  Using either a heated procedure or a cold one: or regular coconut oil to virgin coconut oil.

 

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“Why bother?” I know that’s what some people are thinking right now.  But just like me, you just want to know what you can make at home. Finding out how simple it is to make some of the kitchen basics. 

It’s also preferable, knowing that you have complete control over ingredients in the things you eat.  Zero unwanted additives and preservatives.

This article is a guide to those new to making their own virgin coconut oil, outlining everything involved in the process.

Instructions (Heating procedure)

Step 1: Break the Husk

Carefully hit the coconut with a metal rod/hammer. If you don’t have the items to hit your concrete floor will do the job. Just make sure it breaks in half.

Don’t forget to enjoy the coconut water.

Step 2: Grate the Coconut

Swahili grater (Mbuzi)

This step involves removal of the inner white part of the broken coconut.  My mother and I use a manual grater known as Mbuzi in Swahili to grate the coconut.

You can also use the fine side of your kitchen grater for the same purpose.

Step 3: Straining the Grated Coconut

To your grated coconut, add some water depending on the portion of the gratings.(the water helps when squeezing to get the coconut milk.

Using a clean white piece of cotton, squeeze out the coconut milk into a container and sieve it.

Step 4: Heating/ Warming

Take the container containing the sieved coconut milk and store it in a warm environment for 24 hours.  The heating period depends with how hot it is where you live.  Cover the container with a towel (I use a black one since it absorbs heat). 

This process enables the separation of the oil from the water (Oil will form the top layer)

Step 5: Cooling

Place the container in a refrigerator for 4-6 hours.  This will enable the oil to solidify for easy removal.

Step 6: Boiling

Put the frozen oil into a large nonstick frying pan and break it into pieces.  Place on low heat

This stage of the process involves a little stirring, allowing the frozen coconut custard to boil and then lower the heat and simmer for about 10 – 15 minutes.

You will notice a change of appearance as it boils.  Clear spots of oil will be visible. The oil will keep separating from the cooked waste.  Eventually you’ll be able to separate the two with your spoon.

Step 7: Straining and Cooling

Strain your oil with metal stainless steel sieve as the oil will be hot.  Let the oil cool then store in clean glass jars that have tight lids.

This video shows the process in action:

Takeaway: coconut oil is versatile and beneficial in many ways.  It is natural and good for all your cooking needs.  Moreover, it is beneficial for skin care. It lowers cholesterol and aids in burning additional calories, therefore promoting a healthier lifestyle.

I hope you enjoyed the article.  If so, let me know in the comments below how it went and any tips or tricks you may learn along the DIY experiment.  Happy cooking!