How to Make Coconut Oil at Home – Traditional Simple Method

Making coconut oil at home doesn’t have to be complicated. This method involves heating the coconut, extracting the milk, and then separating the oil. Here’s a complete step-by-step guide.

What You’ll Need:

  • 1–2 whole mature coconuts (brown, hairy type)
  • Stove or open flame
  • Knife or hammer
  • Blender or grater
  • Fine cloth or sieve
  • Pan or pot
  • A bowl or jar for storing the oil

Step-by-Step Process

Step 1: Heat the Whole Coconut (Optional)

Slightly heating the coconut over a flame helps loosen the shell from the meat, making it easier to crack and extract.

  • Hold the coconut over a medium flame for 1–2 minutes, rotating gently.
  • Be cautious not to overheat, as it may crack unexpectedly.

Step 2: Crack Open the Coconut

  • Use a heavy knife, hammer, or mallet to break the coconut in half.
  • Drain the water inside and save it for drinking or use in smoothies.

Step 3: Remove the Coconut Meat

  • Use a knife or coconut scraper to separate the white flesh from the shell.
  • Wash the flesh to remove any brown skin bits if preferred.

Step 4: Blend or Grate the Coconut

  • Cut the coconut meat into small pieces.
  • Blend with warm water (about a 2:1 water-to-coconut ratio) until a thick, milky paste forms.
  • Alternatively, grate the coconut manually and mix with warm water.

Step 5: Extract the Coconut Milk

  • Pour the blended coconut mixture into a cheesecloth or fine strainer.
  • Squeeze and extract as much milk as possible into a bowl.
  • Discard or compost the dry coconut pulp.

Step 6: Let the Milk Rest

  • Leave the bowl of coconut milk covered in a cool spot or fridge for 12–24 hours.
  • The cream will separate and float to the top.

Step 7: Cook the Coconut Cream

  • Skim off the top creamy layer and place it in a pan.
  • Heat on medium-low flame, stirring frequently.
  • The cream will start to curdle and release oil after about 30–45 minutes.
  • Continue heating until the oil becomes clear and golden, and solids separate.

Step 8: Strain and Store

  • Strain the hot oil using a fine mesh or cloth into a dry, clean jar.
  • Let it cool before sealing with a lid.
  • Store at room temperature for up to 6 months or in the fridge for longer shelf life.

Benefits of Homemade Coconut Oil:

  • Chemical-free and unrefined
  • Rich in lauric acid, antioxidants, and vitamin E
  • Useful for cooking, hair and skin care, oil pulling, and natural remedies

With just a coconut, water, and a bit of patience, you can make pure, aromatic, and nourishing coconut oil right at home.