Making Coconut Oil at Home
Homemade coconut oil is made by extracting the milk from fresh coconut meat and simmering it until the water evaporates and the solids separate, leaving behind clear, fragrant oil. You need raw coconuts, a heavy-bottomed pan, and a patience for the slow separation process.
Freshness determines your yield.
Older coconuts with dry meat will produce significantly less oil than fresh, moist ones. If the meat feels rubbery or smells sour before you start, find another coconut.
- Heavy-bottomed skillet
- Cheesecloth
- Grater or blender
- Fine mesh strainer
What goes in.
- 3 largeMature brown coconuts
- 2 cupsWarm filtered water
Watching the Curd
The oil separates when the milk turns into a clear liquid and the solids turn into brown, grainy crumbs. Stop heating the moment those solids are light brown; if they turn dark, the oil will have a burnt flavor.
The method.
Extract the meat
Crack the coconuts and pry the white meat away from the hard shell. Peel off the thin brown skin on the back of the meat using a vegetable peeler.
Create the mash
Grate the meat finely or pulse it in a blender with the warm water. Do not over-process; you want a coarse, porridge-like consistency.
Squeeze the milk
Place the mash into a cheesecloth and twist tightly over a bowl. Squeeze until no more liquid comes out. Discard the dry fiber.
Simmer
Pour the milk into your skillet over medium-low heat. Let it simmer gently. The water will evaporate, and the proteins will begin to clump together as white curds.
Strain the oil
Once the oil is clear and the curds are sandy and light brown, remove from heat. Strain through a fresh cheesecloth into a clean glass jar.
When it doesn't go to plan.
Use a splatter screen over the pan during the final stage of simmering to keep your stovetop clean.
Store the oil in a cool, dark place. It does not require refrigeration.
The remaining toasted coconut solids are excellent for adding texture to morning porridge or baking.
The ones that keep coming up.
How do I know if I have enough oil?
A standard mature coconut should yield approximately 3 to 4 tablespoons of oil.
Can I use a food processor to grind the meat?
Yes, but use the pulse setting to avoid turning it into a paste, which makes it harder to squeeze out the liquid.
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