How to make coconut oil: virgin, hot & cold press(9 easy steps)

The first and obvious step is to get/buy mature coconuts from the market that looks something like this:

Crack open coconuts by slamming it on a hard surface or by using something hard like a hammer or mallet. 

Separate coconut meat from the shell by using a knife to remove your coconut from the shell. Then put coconut meat in a bowl and rinse.

You can either grate the coconut using a grater or scrape off the coconut brown back then cut into small bits. If you choose to grate, then you can skip the next step (Step 5).

Put the coconut bits into a blender and add little quantity of water for easy blending. Blend until you get a smooth paste.

Note: If you chose to grate, then no need to blend. You will just soak the grated coconut meat in about 1 to 2 cups of hot water.  

Pour coconut paste or soaked grated coconut meat into a sieve with tiny holes, so that no chaff would pass through. And squeeze as much milk out from the chaff as possible using your hands.

Note: You can pass coconut milk through a chiffon (or cheesecloth) to further filter out tiny particles of coconut chaff.

Put Coconut milk in freezer preferably overnight. So the curds(milky part) will be separated from the water as shown in the picture below:

Put the milky part (curd) in a pan and heat on low heat. After heating for a while, the water will begin to evaporate from the coconut milk mixture. The solids begin to shrink while the oil starts to separate from the solids.

Note: This heating process may take a significant amount of time.  So you have to be a little bit patient. Also, don't increase the heat. Leave it on low heat because high heat can ruin the oil.

When the oil is completely separated from the solid, remove the solids and get rid of them. And allow the oil to cool down then pass through a sieve or cheesecloth to remove any leftover solids or particles.

Pour your strained coconut oil into an airtight container and store in a cool dry place.

The first and obvious step is to get/buy mature coconuts from the market

Crack open coconuts by slamming it on a hard surface or by using something hard like a hammer or mallet. 

Separate coconut meat from the shell by using a knife to remove your coconut from the shell. Then put coconut meat in a bowl and rinse.

You can either grate the coconut using a grater or scrape off the coconut brown back then cut into small bits.

Note: If you choose to grate, then you will just soak the grated coconut meat in about 1 to 2 cups of water.  You can skip the next step (Step 5) because no need to blend.

Put the coconut bits into a blender and add little quantity of water for easy blending. Blend until you get a smooth paste.

Pour coconut paste or soaked grated coconut meat into a sieve with tiny holes, so that no chaff would pass through. And squeeze as much milk out from the chaff as possible using your hands.

Note: You can pass coconut milk through a chiffon (or cheesecloth) to further filter out tiny particles of coconut chaff.

Put the coconut milk in a nylon that’s pointed and leave hanging somewhere in your kitchen for a couple of hours or at most 24 hours. 

When you come back, you would see that there are three layers: The water which is beneath, followed by the unrefined virgin coconut oil and then fermented solid curd part on top.

You can either puncture holes at the middle point where you clearly see oil so the oil will sip out into a container underneath the nylon.

Or you can put the nylon containing the coconut oil mixture into the refrigerator undisturbed for the top part to freeze up, so you can easily separate your oil.  

Pour your strained coconut oil into an airtight container and store in the refrigerator for future use.