Coconuts are just amazing and versatile fruits. In Indonesia the coconut tree is known as the tree of life, providing so many essentials to their population!
One of the most famous results you can get from coconuts is their oil. With a unique flavour and several health benefits, today we want to show you how to make coconut oil at home. Check our DIY guide and try it!
What you need:
- 2 old coconuts (they have more meat than young coconuts)
- Hammer or other strong cutting tool
- Sieve or Cheesecloth / Kitchen towel
PS: Step 1 and Step 2 are the way Indonesian locals open their fresh harvested coconuts.
Probably you bought your own coconut meat so you can already skip to Step 3. Unless you want a real challenge. 💪🏼
Find old Coconuts
Head to your favorite fruit shop and ask for old coconuts, they are the best to make oil! The white meat from immature nuts is more difficult to work with and produces an inferior quantity of oil.
Extract the white meat
Start with opening your whole coconuts: Wrap the coconut in a kitchen towel and then, using a hammer or a mallet, knock several areas of the coconut until the brown shell cracks. If you want to be more adventurous, try the Indonesian style. Don´t forget to save the coconut water within to drink or use on your favorite smoothies.
Once your coconut is open, extract the white meat out with a knife or other tool. After that, rinse everything and cut it in small cubes.
The next step is to make coconut milk: To do this, you need to blend the coconut meat with some lukewarm water for between 1-2 minutes. Now the goal is to separate the coconut pulp from the milk. Add everything to a big recipient and start to squeeze all the pulp, with your hands or with a cheesecloth.
After that, strain the coconut milk through a sieve to get as much of the shredding out, until you get a completely liquid coconut milk that you will use for the next step. You can use the remain coconut solids to other recipes or you can just compost it.
Let it cool down
Put the coconut milk in the fridge for one night. Next day you will see that the oil got separated from the water, creating a kind of white frozen lake. Take the hard white part and put it into a large pot.
Warm it up
Cover the pan and cook that white part on low to medium heat, for around 1 hour until it gets like the video. The key to making the perfect homemade coconut oil is the low, consistent temperatures. If you try to use higher temperatures, you run the risk of ruining the oil. While it cooks you will notice that the oil (clear spots) will separate from the waste (brownish) and you can use a spoon to help the process.
Strain and preserve it
Finally, filter the cooking oil into a smaller recipient. You should first use 2 times a sieve to remove the solids, and then, strain with a cheesecloth or kitchen towel to remove the last small sediments.
You should store the oil properly since this one is homemade and has a short life. We recommend keeping the oil in a sealed glass container inside the fridge, and whenever you need, just scoop a spoon and let it get to room temperature before you use it.
Use the oil for your hair and skin, or to cook your best meals! We hope you got excited to make your own Coconut Oil and let us know, in the comment section, if you have any doubt or tip.