Coconut oil offers a variety of health benefits and can be used for cooking as well as skin and hair care. Virgin coconut oil is believed to be of the highest quality, made naturally and free of harsh chemicals. Learn how to make virgin coconut oil at home using the wet mill method, the cold process method, and the boiling method. Edit Steps Using the Wet Mill Method 1. 1 Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a young green one. 2. 2 Scrape the meat of the coconut from the shell . Use a sharp pairing knife or a sturdy metal spoon.
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Coconut oil offers a variety of health benefits and can be used for cooking as well as skin and
hair care. Virgin coconut oil is believed to be of the highest quality, made naturally and free of
harsh chemicals. Learn how to make virgin coconut oil at home using the wet mill method, the
cold process method, and the boiling method.
Edit Steps
Using the Wet Mill Method
1. 1
Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a young
green one.
2. 2
Scrape the meat of the coconut from the shell. Use a sharp pairing knife or a sturdy
Process the coconut again. The juicer won't be able to extract all of the oil the first time
around, so run the coconut flakes through it once more to make sure you get every last
drop.
4. 4
Place the coconut oil in a jar and store in a warm place. Wait 24 hours for the coconut
cream to settle at the bottom of the jar. The pure coconut oil will rise to the top.
5. 5
Spoon the oil into a new container. Once the oil has separated from the cream and
solidified, use a spoon to remove it from the first container and place it in a new
container. It is now ready to use.
Boiling the Coconut
1. 1
Heat 4 cups of water. Place the water in a saucepan and put it on a burner. Turn the
burner to medium high and heat the water until it starts steaming.
2. 2
Grate the meat of 2 coconuts. Use a fully developed brown coconut instead of a young
green one. Open the coconut, scoop out the meat and grate it into a bowl.
3. 3
Blend the coconut and water. Put the grated coconut in a blender. Pour the hot water
over the coconut and close the lid of the blender. Hold the lid of the blender in place and
puree the coconut and water into a smooth mixture.
o Don't fill the blender more than halfway full with hot water. If your blender is on the smaller side, blend the coconut and water in two batches. Filling the blender
too high may cause the lid to fly off.
o Hold the lid in place while you're blending the mixture; otherwise it could come
off while you're blending.
4. 4
Strain the coconut liquid. Place cheesecloth or a fine-mesh strainer over a bowl. Pour
the pureed coconut over the cloth or strainer so that the coconut milk drips into the bowl.
Use a spatula to push the pulp and squeeze out as much liquid as possible.
o If it's easier for you, you could pick up the cheesecloth and squeeze it over the
bowl with your hands.
o To extract even more liquid, pour more hot water over the pulp and squeeze it
again.
5. 5
Boil the coconut liquid. Place it in a saucepan on a burner and turn the heat to medium
high. Bring it to a boil and cook, stirring constantly, until the water has evaporated and
the cream has separated from the oil and turned brown.
o The process of boiling the liquid until it reaches the right state could take over an
hour. Be patient, and stir constantly.[2]
o If you'd rather not boil the mixture, you can allow it to separate on its own. Place
the liquid in a bowl and cover it with plastic wrap. Leave it at room temperature
for 24 hours, then place it in the refrigerator so the oil solidifies and floats to the
top. Strain the oil from the liquid.[3]
Edit Tips
A mature coconut can be recognized by its hard, dark brown husk. Coconuts that have
not fully matured will be a lighter brown color. Young coconuts are small and green. A
mature coconut will yield more oil than a young one.
Virgin coconut oil is believed to have over 200 amazing health benefits. Sipping a
spoonful each day is said to increase immunity, lower blood pressure, relieve joint pain
and even aid in the treatment of cancer. It can also be applied to the hair and skin to
enhance moisture levels and repair damaged cells and follicles. Examples of this are
diaper rash and dry skin relief as well as insect bites. Other benefits include improved
circulation, normalized thyroid function, boosted metabolism and weight loss.
Cold-processed virgin coconut oil is made with no heat. This allows the oil to retain more
of its naturally healthy benefits, anti-oxidants and vitamins.
Freezing and then thawing the coconut pieces prior to putting them in the food processor
will soften the meat and may allow for more milk extraction.
Virgin coconut oil can be used in cooking for wonderfully light, flaky pastries such as
scones and pie crusts. It adds a delicate vanilla flavor and is much healthier than
traditional fats like lard or butter.
Coconut oil has been considered taboo in the past, mostly due to the alarming fact that it
is nearly 90 percent saturated fat. However, it has recently been redeemed in a health
conscious world because, unlike hydrogenated oils, it is not processed or chemically
treated and therefore retains all of its healthy plant-based nutrients. Used in moderation,
coconut oil could be more actively beneficial than olive oil.
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Virgin coconut oil is rich in Lauric Acid, an essential fatty acid that is only found in high
concentrations in human breast milk. When taken internally, Lauric Acid turns into a compound
known as Monolaurin. This monoglyceride has antiviral, antibacterial, antiprotozoal, and
antimicrobial properties that can help cure various diseases. It works by destroying lipid-coated