Last Updated 22/09/2020

Want to learn how to easily make coconut oil at home?

Welcome. This post shows you the easiest virgin, cold press and hot press coconut oil recipe.

Without any further delay, this is how to extract coconut oil from coconut (step-by-step)

How To Make Coconut Oil (Hot Press Method)

1

Step 1: Get/Buy Coconut 

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

3-coconuts-How-to-make-coconut-oil
2

Step 2: Crack Open Coconut

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

Cracked-opened-coconut-How-to-make-coconut-oil-step-2
3

Step 3: Separate Coconut Meat From Shell

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.

Coconut-meat-How-to-make-coconut-oil-step-3
4

Step 4: Grate Or Scrape Off Coconut Brown skin

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).

Chopped-coconut-step-4
5

Step 5: Blend Coconut Bits

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.  

Coconut-milk-step-5
6

Step 6: Sieve Out Coconut Milk From Shaft

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.

filtered-coconut-milk-step-6
7

Step 7: Leave Coconut Milk In Freezer Overnight

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

Separated-coconut-milk-step-7
8

Step 8: Heat Up Coconut Milk

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.

heating-coconut-milk-step-8
9

Step 9: Separate Coconut Oil From Solids

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.

sieved-coconut-oil-step-9

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

How To Make Cold Press Coconut Oil 

1

Step 1: Get/Buy Coconut

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

2

Step 2: Crack Open Coconut

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

3

Step 3: Separate Coconut Meat From Shell

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.

4

Step 4: Grate Or Scrape Off Coconut Brown skin

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.

5

Step 5: Blend Coconut Bits

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

6

Step 6: Sieve Out Coconut Milk From Shaft

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.

7

Step 7: Leave Coconut Milk For Up To 24 Hours To Separate

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.

8

Step 8: Separate Coconut Oil From Solids &  Water

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.  

9

Step 9: Store Coconut Oil

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

Frequently Asked Questions (FAQ)

Here are some of the frequently asked questions about making coconut oil:

How do I recognize a mature coconut?

You would know a mature coconut from the shell; when the shell is dark. Also, another way is if the coconut water is sweet and it’s easy to separate the coconut meat from the shell.

I don’t have a refrigerator, how do I go about extracting my coconut oil?

Not having a refrigerator doesn’t hinder the extraction process. When it’s time to leave your coconut milk overnight, just make sure you place it in a dry place and by the next day, the curds would have separated from the water. In storing your coconut oil, store in a cool dry place as well.

What should I do if after leaving my coconut milk overnight, and it doesn’t solidify or it just forms a thick white curd or just caked?

It’s totally fine when it cakes or a thick white curd forms. The next step is to separate that white curd and put in an appropriate pan for either heating or cold press.

What makes some coconut oils clear and others golden brown?

Well, the answer lies in the amount of heat used in extracting your coconut oil. The longer the heating time, the more the caramelisation, and the browner it gets. And vice versa. Cold-press coconut oils are the clearest because no heat is used in the extraction process.

Is the leftover coconut water still useful?

The leftover coconut water is useful. Well, you can get creative with the leftover water. It can be used for cooking or making smoothies. You can also use the coconut water to make “coconut water kefir” that’s packed with nutrients and is a probiotic.

Homemade Coconut Oil Recipe (Hot-pressed)

Coconut oil recipe

Recipe by Fitnigerian.com

This coconut oil recipe shows you a quick rundown of how to make coconut oil using the hot press method.

4.5 from 18 reviews

Coconut-oil-recipe

Category:
oil

Method:
Fried

Cuisine:
Global

Yields
50 ml

Prep Time
15 Min

Total Time
2 H 15 M

Ingredients:
  • 3 Coconuts (Matured)
  • 2 Cups of Water
Directions: 
  1. 1
    Break open coconut using a hard surface or object like a hammer.
  2. 2
    Separate coconut meat from the shell using something sharp like a knife.
  3. 3
    Grate coconut meat and soak in 1 to 2 cups of water. Or peel off the brown skin of the coconut and cut into smaller pieces.
    Note: If you choose to grate, then you can skip the next step (Step 5)
  4. 4
    Put a tiny amount of water in a blender, then add in your coconut pieces. Blend until you get a smooth paste.
  5. 5
    Pass coconut paste or soaked grated coconut meat through a sieve with tiny holes to separate the coconut milk from the chaff. Squeeze as much milk from the chaff as possible using your hands.
  6. 6
    Put coconut milk in the freezer and leave for up to 24 hours for water to separate from the curds (milky part).
  7. 7
    Put the separated  curds (milky part) into a  pan and heat it on a low. After heating for a while, water will evaporate from the mixture. And the solids curds begin to shrink while the oil starts to separate out.
  8. 8
    When the coconut oil completely separates from the solid, discard the solids and allow the oil to cool down. Then pass the coconut oil through a sieve or cheesecloth to remove any leftover solids or particles.
  9. 9
    Store in an air-tight container and put keep in the fridge for subsequent use. 
Video: 
Notes: 
  • You can skip  the step of putting coconut milk in the freezer for up to 24 hours (i.e step 6). However, it's going to take longer (about 1 to 2 hours) to completely separate the coconut oil from the solid during the final heating step (at step 7) 
  • At the heating stage (Step 7), don't be tempted to increase the heat. Because high heat can spoil the oil. Be a little bit patient and leave it on low heat. 
NUtrition: 

Nutrition Facts

Coconut oil

Serving Size

1 Tsp (13.6g)

Amount per serving

Calories

 117

% Daily Value*

Total Fat 12g

21%

Saturated Fat 12g

60%

Polyunsaturated fat 0.2g


Monounsaturated fat 0.8g


Trans Fat 0g

0%

Cholesterol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 0g

0%

Dietary Fiber 0g

0%

Total Sugars 0g


Includes 0g Added Sugars

0%

Protein 0g

0%

Vitamin A 0IU

0%

Vitamin C 0mg

0%

Vitamin D 0mg

0%

Potassium 0mg

0%

* The % Daily Value (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. 


Sources include: USDA

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Related Keywords: Cold press, Hot press, Virgin

Homemade Coconut Oil Recipe (Cold-pressed)

Cold pressed Coconut oil recipe

Recipe by Fitnigerian.com

This coconut recipe shows you how to make coconut oil using the cold press method. 

4.5 from 18 reviews

Category:
oil

Method:
Fermentation

Cuisine:
Global

Yields
50 ml

Prep Time
15 Min

Total Time
2 Days

Ingredients:
  • 3 Coconuts (Matured)
  • 2 Cups of Water
Directions: 
  1. 1
    Break open coconut using a hard surface or object like a hammer.
  2. 2
    Separate coconut meat from the shell using something sharp like a knife.
  3. 3
    Grate coconut meat and soak in 1 to 2 cups of water. Or peel off the brown skin of the coconut and cut into smaller pieces.
    Note: If you choose to grate, then you can skip the next step (Step 5)
  4. 4
    Put a tiny amount of water in a blender, then add in your coconut pieces. Blend until you get a smooth paste.
  5. 5
    Pass coconut paste or soaked grated coconut meat through a sieve with tiny holes to separate the coconut milk from the chaff. Squeeze as much milk from the chaff as possible using your hands.
  6. 6
    Tie the coconut milk in a nylon and leave for a couple of hours or at most 24 hours.
    After which the coconut milk will be separated into three layers: The fermented solid curd at the top, followed by the virgin coconut oil and water at the last layer. 
  7. 7
    To take out your virgin coconut oil, you can either hang the nylon that contains the coconut oil mixture somewhere and puncture holes at the midpoint where the oil sits so the oil drops 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 easily scoop out your oil.  
  8. 8
    Store in an air-tight container and put keep in the fridge for subsequent use. 
Video: 
Share this recipe: 
Related recipes 

Summary

Homemade Coconut oil (in easy 9 steps)

Looking for how to make coconut oil at home? This step-by-step post shows the easiest & fastest way to make virgin, cold press & hot press coconut oil recipe.

Type: oil

Cuisine: Global

Keywords: Cold press, Hot press, Virgin

Recipe Yield: 50 ml

Calories: 400

Preparation Time: PT0H15M

Cooking Time: PT2H0M

Total Time: PT2H15M

Recipe Ingredients:

  • 3 Coconuts (Matured)
  • 2 Cups of Water

Editor's Rating:
4.5

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