Homemade Coconut Oil in 8 Easy Steps.
Remove the husk.Steadily hold the coconut (palm facing up) and slam the spine of a cleaver into it until it cracks.
Shortcut: wrap the coconut in a kitchen towel. Using a mallet or a hammer, gently knock several areas of the coconut until the brown shell cracks.
Grate the coconut, Hand grate the coconut using the fine side of a grater.
Shortcut: use a food processor or blender to grate the coconut.
Soak and strain. Add about 1 to 3 cups of water to your grated coconuts (the additional liquid will help when squeezing the juices). Squeeze the juice out of the shredded coconut with your hands.
Shortcut: Squeeze the juice out using a cheesecloth.Strain the coconut milk through a sieve to get as much of the shredding out
Heat.Put the coconut milk into a large pot and let it warm up. You do not want this to get to a boil. Just warm it through and turn off the heat. Do not stir the mixture
Cool.Let it cool till it is lukewarm, but the skimming would be much easier and faster if you leave it cool to room temperature, or even let it rest in the fridge for a while.
Skim.Once cooled, you will see that the coconut fat layered on top of the coconut water. Using a spoon skim the fat off the top and put it in a pan. Use a stainless steel pot or cast iron pot would be wonderful for this process..
Boil. There is minimal stirring during this part of the process. Let the coconut “custard” come to a boil, and then reduce the heat to medium and let it simmer for roughly 45 minutes (depending on your batch size).
As this boils down the appearance will change. You will notice clear spots (the oil) and a greyish/brownish chunky waste. The oil will continue to separate from the cooked waste. Eventually, you can use your spoon and separate the two.
Strain and cool.Strain your oil with either a sieve or with cheesecloth. Let it cool completely and use to moisturize your skin, your hair, do oil pulling, or as base for body scrubs.
A last word on preserving your coconut oil.Homemade coconut oil has a very short shelf life. It will smell very bad within weeks if not stored properly. Some organic store-bought brands still use certain types of preservatives to keep theirs longer. Since the homemade version is slowly extracted in a small batch, it is important to store it properly to keep it from going rancid. I suggest keeping it in a sealed glass container and in the fridge. Scoop out the necessary amount at each use and let it get to room temperature before use.
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Tutorials By : Princess Veronica Cooke