How to Make Virgin Coconut Oil

10 Second Summary

1. Split a coconut in half.
2. Scrape out the meat with a metal spoon.
3. Blend the meat in a food processor with some water.
4. Pour the milk through a coffee filter into a jar.
5. Leave the jar alone for 24 hours.
6. Scoop the curd off with a spoon. The coconut oil is what remains.

Method1

Using the Wet Mill Method

1

Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a young green one.

2

Scrape the meat of the coconut from the shell. Use a coconut scraper, sharp pairing knife or a sturdy metal spoon. *Removing the meat is tricky. A butter knife is much better than a sharp pairing knife. You can slide it in between the meat and the shell and 'pop' pieces off, rather than slip, and cut your hand. 

3

Cut the coconut meat into small pieces or shred the coconut flesh with the scraper.

4

Place the pieces into a food processor.

5

Turn on the food processor to a medium speed and blend until well shredded.Add a little water to help it blend if necessary.

6

Filter the coconut milk. Put a coffee filter or cheesecloth over a wide-mouth jar. Pour or spoon a small amount of the coconut mixture onto the cloth. Wrap the cloth around the coconut mixture and squeeze the milk into the jar.

• Squeeze hard, to make sure you get every last drop.
• Repeat this process until all of the coconut mixture has been used.

7

Leave the jar unattended for at least 24 hours. As it sets, the

coconut milk and oil will separate and a layer of curd will appear at the top of the jar.

• Refrigerate the jar so the curd hardens more quickly if you'd like.
• If you'd prefer not to refrigerate it, leave the jar in a cool room.