Instructions

1. Open the coconuts with a hammer or mallet. Then carefully use a knife to remove the coconut meat from the coconut shells. 

2. Use a food processor to shred the coconut meat.

3. 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.

4. 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.

5. 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. 

6. Once the coconut oil has separated from the coconut milk, use a fine mesh strainer to strain the coconut oil.
7. Store the fresh coconut oil in an air-tight container in the refrigerator. Coconut oil will keep for 6-9 months if refrigerated.