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- Crack Open the Coconuts: Begin by cracking open the coconuts. Drain the coconut water and set it aside. Use a sturdy knife or hammer to break the shells and extract the white meat.
- Grate the Coconut Meat: Grate the coconut meat using a hand grater or a food processor. The finer the grate, the better the extraction process will be.
- Blend with Water: Place the grated coconut into a blender and add just enough water to cover it. Blend until you achieve a smooth, creamy consistency.
- Strain the Mixture: Pour the blended mixture into a bowl lined with cheesecloth. Gather the cheesecloth’s edges and squeeze out as much coconut milk as possible into the bowl. Discard the remaining pulp or save it for other uses.
- Separate the Cream: Let the coconut milk sit for a few hours, or overnight if possible. This allows the cream to rise to the top.
- Extract the Oil: Scoop the thick cream layer off the top and place it in a pan. Heat the cream over low heat, stirring occasionally. As the cream heats, the oil will begin to separate from the solids.
- Cool and Strain Again: Once the oil has completely separated and turned a golden color, remove the pan from the heat. Let it cool slightly, then strain the oil through cheesecloth to remove any remaining solids.
- Store the Oil: Pour the strained virgin coconut oil into a clean jar or bottle. Store it in a cool, dark place. Your homemade virgin coconut oil is now ready to use!
Uses and Benefits
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