How To Make Cold Pressed Homemade Coconut Oil Step By Step : Full Recipe Guide

Video By SHE DOES COOKING

1. Gather fresh coconuts: Start by collecting mature and fresh coconuts. Look for coconuts that are heavy and have a clear liquid inside when shaken.

2. Remove the coconut meat: Use a clean knife to crack open the coconuts. Collect the coconut water in a bowl for later use. Then, carefully remove the coconut meat from the shells using a spoon or a coconut grater.

3. Clean the coconut meat: Rinse the coconut meat with clean water to remove any impurities or dirt.

4. Grate the coconut meat: Grate the coconut meat using a coconut grater or a food processor. Aim for fine shreds to extract the maximum amount of oil.

5. Extract the coconut milk: Place the grated coconut meat in a muslin cloth or a fine-mesh sieve. Squeeze the cloth or sieve to extract the coconut milk. Collect the milk in a separate container.

6. Let the coconut milk separate: Allow the coconut milk to sit undisturbed for at least 24 hours. During this time, the oil will naturally separate from the milk and rise to the top.

7. Skim off the coconut oil: After 24 hours, you will notice a layer of creamy white coconut oil floating on top of the separated milk. Carefully skim off the oil using a spoon or a ladle.

8. Filter the oil: To remove any remaining impurities, strain the coconut oil through a cheesecloth or a fine-mesh sieve. This will ensure that your homemade coconut oil is pure and clear.

9. Store the coconut oil: Transfer the filtered coconut oil into a clean, airtight container. Store it in a cool, dry place away from direct sunlight. Homemade coconut oil can last for several months if stored properly.

That's it! You have successfully made cold-pressed homemade coconut oil. You can now use it for cooking, skincare, hair care, or any other purpose you desire. Enjoy the natural goodness of your homemade coconut oil!