Did you know you can make coconut oil at home from fresh coconuts? This virgin oil is derived from fresh coconut meat and is a common cooking ingredient used around the world.
After over a decade (almost two decades!) of using coconut oil in my home, I finally decided to learn how to make it at home.
This has been a fun project for me, and I’ve gained an even greater appreciation for the commonly used food products I have access to!
I use coconut oil daily in my home. It’s my most used oil, I use it in baking, and I also use it in my homemade body care products. It’s a staple in my home!
If you’re curious about how coconut oil is made, read below and check out the video to learn how to make coconut oil. (Or if you’d rather just buy it, here are my favorite coconut oil brands.)
How to make coconut oil
Step One: Open the coconuts with a hammer or mallet. Then carefully use a knife to remove the coconut meat from the coconut shells.
Step two: Use a food processor to shred the coconut meat. Next, you’ll use the coconut meat to make coconut milk.
Step three: Blend the coconut meat with water for 2-4 minutes, or until the mixture is thick and creamy.
Then strain the coconut meat from the coconut milk with a nut milk bag or fine mesh strainer. (Note: You can use the coconut meat to make coconut flour!)
Step four: Pour the coconut milk into a large pan. Warm the coconut milk over low heat. It’s essential to keep the temperature low and to simmer the coconut milk lightly. As the milk heats, the coconut oil will rise to the top. This process will take between one to two hours.
As the coconut milk cooks down, the color of the coconut milk will darken, and the coconut oil will begin to solidify and start to separate at the top of the coconut milk.
Step 5: Once the oil has separated from the milk, you will strain the oil. I used a metal mesh strainer to do this.
FAQ
Store-bought coconut oil can be stored at room temperature. However, this homemade product may still have coconut pieces and water in it. Therefore, it is best to store it in the refrigerator.
Yes – although we use heat to extract the oil, this is still regarded as virgin coconut oil.
This batch made approximately one cup of coconut oil. Other batched made more and some made less. The amount rendered will depend on how much fat is in each coconut.
Related Articles:
- How To Make Desiccated Coconut (Shredded Coconut)
- How To Use Coconut Milk Powder
- Virgin vs. Refined: Which Is The Best?
- Coconut Milk vs Coconut Cream: What’s The Difference?
How To Make Coconut Oil
Virgin coconut oil is derived from fresh coconuts and is a common cooking oil used around the world. In this recipe, learn the process for making coconut oil at home!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 miutes
- Yield: 1 cup coconut oil (approximately) 1x
- Category: Tutorial
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 5 brown coconuts, organic
- 7 cups filtered water
Instructions
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Open the coconuts with a hammer or mallet. Then carefully use a knife to remove the coconut meat from the coconut shells.
-
Use a food processor to shred the coconut meat.
-
Blend the coconut meat with water for 2-4 minutes, or until the mixture is thick and creamy. Then strain the coconut meat from the coconut milk with a nut milk bag or fine mesh strainer.
-
Pour the coconut milk into a large pan. Warm the coconut milk over low heat. It’s essential to keep the temperature low and to simmer the coconut milk lightly.
-
As the milk heats, the coconut oil will rise to the top. As the coconut milk cooks down, the color of the coconut milk will darken, and the coconut oil will begin to solidify and start to separate at the top of the coconut milk. This process will take between one to two hours.
- Once the coconut oil has separated from the coconut milk, use a fine mesh strainer to strain the coconut oil.
- Store the fresh coconut oil in an air-tight container in the refrigerator. Coconut oil will keep for 6-9 months if refrigerated.
Notes
Nutrition Facts
- Serving Size: 1 tbs
- Calories: 122
- Fat: 13.5g