DIY: How to Make Virgin Coconut Oil

How to make virgin coconut oil at home and how to use your homemade coconut oil. From hair & beauty to household uses, to food & baking. The choices are practically endless!

Did you know that it’s possible to make homemade coconut oil? Not only that, but you can make coconut oil in a variety of ways. From regular coconut oil to virgin coconut oil, using a heated method or cold-processed. 

I know, instantly, some people are wondering why bother? Honestly, I just really love to know exactly what I can make at home. Also, learning how easy it is to make some fo my kitchen staples. Plus, I like knowing that I can be 100% responsible for what goes into the items I consume. No unnecessary chemicals, additives, preservatives etc. 

This is especially true for coconut oil as some commercial ones are bleached and “refined” using methods I’d prefer to avoid. 

The Difference Between Coconut Oil and Virgin Coconut Oil

Now, I’m not exactly an expert in the field of “virgin” vs “refined” vs etc. products. So, if you know more than me, please share your knowledge in the comments. That way I can update the post and share the wisdom. 

I actually have two homemade coconut oil recipes to share on my blog post. Initially, I thought this recipe was regular coconut oil, whereas the cold-processed version I will be uploading shortly is ‘virgin coconut oil’. However, I’ve since found out that although ‘virgin’ usually means without heat, that is not the case when it comes to coconut oil (as far as I can tell anyway).

In fact, the difference between what is and isn’t considered “virgin” coconut oil comes down to what is used to extract the oil. As both the recipes I will be sharing use coconut milk to extract the oil, this is considered virgin coconut oil, even though a low heat is used. 

How to Use Virgin Coconut Oil

I could write another entire blog post dedicated to the many ways that people use coconut oil. For hair and beauty to home use, health use, food uses etc. 

In terms of hair and beauty uses, coconut oil is a wonder ingredient. From face masks, moisturiser, toothpaste, oil pulling, body scrubs, to grow eyelashes, to reduce scarring, help heal bites & scratches, soaps, lotions, deodorant, eye cream, shampoo bars, hair care, for nail cuticles, bath salts, to remove make-up, anti-ageing uses, for scalp health and psoriasis… the list goes on and on.

Not to mention that, due to its high smoke point, it’s perfect for cooking as it won’t release harmful free-radicals as easily as many other oils. As well as being great for baking, salad dressings or even to add to a cup of tea daily. In fact, I’ve read that those having thyroid issues a teaspoon per day can improve thyroid health.

There are even some people swearing by coconut oil to help soothe sore throats and fighting colds & the flu.

Honestly, this is just the tip of the iceberg!

How to Make Virgin Coconut Oil

The process to make homemade coconut oil is ridiculously simple. It takes quite a long time to extract the oil, however, the majority of the process is fairly hands-off. Meaning it’s super simple. 

The basics of the process is to make homemade coconut milk, then heat this over low heat to extract the oil! (Remember: I have also a cold-process version too!)

In this recipe, I’ll be showing you how to make virgin coconut oil from scratch.

Beginning with your whole coconuts, you’re going to want to crack them open. You can then save the coconut water within to drink or use within smoothies.

The next step is to extract the coconut meat from the shell. To make this super easy-peasy, simply place the coconuts in the oven for 10 minutes at 325ºF/170ºC. You can then use a coconut tool to easily remove the meat. However, feel free to simply use a knife if that’s all that you have to hand. 

The next step is to make coconut milk. To do this, you need to blend the coconut meat and filtered water in a high-speed blender for between 1-2 minutes. Although there will still be lots of coconut pulp, you’ll find there is also a lot of coconut milk now too. 

To separate the mixture, simply use a nut milk bag and allow the homemade coconut milk to gather in a large bowl. The remaining coconut pulp can then be dried out and used within all sorts of baked recipes. 

This is then the mixture that is going to be used to create your homemade coconut oil. By pouring this milk into a large, heavy-based pan and heating on low, consistent temperatures, you will begin to see coconut oil forming on the top of the mix. 

The key to making the perfect homemade coconut oil is the low, consistent temperatures. If you try to use higher temperatures, to cut down the time it takes to make this oil then you run the risk of ruining the oil. Unfortunately, high temperatures can (and will) change the composition and properties of the coconut oil. So don’t be tempted to up the heat tooooo much!

The low-temperature heating process can easily take between 1-2 hours, if not more. So just be patient! (All good things come to those who wait, after all!) 

While heating, the water will evaporate from the coconut milk mixture. The coconut will begin to get crumbly in texture and solidify. This is when you’ll begin to notice the oil separating from the solids. 

Once the mixture has completely separated into the solids and the oil, simply gather all the solids and discard them if they are too “burnt”. Alternatively, these can be snacked on, used over deeserts etc.

You then pour the remaining oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible. This can then be kept in the fridge.

Remember: Coconut oil will go solid when kept in the fridge. However, it remains fairly soft and will melt again at warm temperatures.

I think it’s also worth noting that this oil can be gathered at an earlier point in the recipe too (photograph below) . Whereas I have allowed the coconut solids to brown, thus colouring the oil and yielding an oil that is more-often used within hair & beauty applications (although it is still edible. It will just have a stronger flavour, which I happen to like!). I have also learnt that if you turn off the flame just before the solids begin to brown and leave the oil to still be gently heated for a further 10 minutes or so, then you will have a “water-like” clear oil that is more neutral taste-wise. 

This homemade coconut oil can then easily be kept in the fridge for between 8-10 months!

You can then use the coconut oil for all your hair & beauty needs. You can also use it for frying and roasting veggies. It would also work within my tart recipes e.g. this Two-layer Vegan Strawberry Tart or my Vegan Earl Grey Blueberry Tart.

Related DIYs

• How is Olive Oil Made? (Extra Virgin Olive Oil | Guide | FAQs)
• How To Make Avocado Oil (Extra Virgin – Cold Process)
• DIY Extra Virgin Coconut Oil (Cold-pressed Coconut Oil)
• How to Make Baking Powder
• A Step-by-Step Guide to Water Bath Canning for Beginners
• How to Make Tempeh
• How to Pasteurize Eggs (3 Ways + Bonus)
• How to Make Miso Paste (Kome Miso/Shinshu Miso)

If you try this coconut oil DIY, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

Coconut Oil DIY

How to make vrigin coconut oil at home for heair, beauty, food, and household uses! The choices are endless!

4.92 from 49 votes

Print Pin Rate

Course: DIYs

Cuisine: American

Diet: Vegan

Shelf life: 8-10 Months

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 1 cup

Author: Samira

Ingredients

• ▢ 5 mature coconuts
• ▢ 7 cups filtered water

US Customary – Metric

Instructions

• Beginning with your whole coconuts, you're going to want to crack them open with a small hammer.* 
• The next step is to extract the coconut meat from the shell. To make this super easy-peasy, simply place the coconuts in the oven for 10 minutes at 325ºF/170ºC. You can then use a coconut tool to easily remove the meat. However, feel free to simply use a knife/ any sharp tool, if that's all that you have to hand. 
• The next step is to make coconut milk. To do this, you need to blend the coconut meat and filtered water in a high-speed blender for between 1-2 minutes. Although there will still be lots of coconut pulp, you'll find there is also a lot of coconut milk now too. 
• To separate the mixture, simply use a nut milk bag and allow the homemade coconut milk to gather in a large bowl. The remaining coconut pulp can then be dried out and used within all sorts of baked recipes. 
• Pour this coconut milk into a heavy-based pan and heat it on a low, consistent heat.** . 
• While heating, the water will evaporate from the coconut milk mixture. The coconut will begin to get crumbly in texture and solidify. This is when you'll begin to notice the oil separating from the solids. This process can easily take between 1-2 hours, if not more. So just be patient! (All good things come to those who wait, after all!) 
• Once the mixture has completely separated into the solids and the oil, simply gather all the solids and discard them. Then pour the remaining oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible. This can then be kept in the fridge. 

Video

Notes

• * You can then save the coconut water within to drink or use at a later point within smoothies, to make a coconut-almond blend nut milk etc.
• ** If you try to use higher temperatures, to cut down the time it takes to make this oil then you run the risk of ruining the oil. Unfortunately, high temperatures can (and will) change the composition and properties of the coconut oil. So don’t be tempted to up the heat tooooo much!
• Remember: Coconut oil will go solid when kept in the fridge. However, it remains fairly soft and will melt again at warm temperatures.
• I think it’s also worth noting that this oil can be gathered at an earlier point in the recipe too. Whereas I have allowed the coconut solids to brown, thus colouring the oil and yielding an oil that is more-often used within hair & beauty applications (although it is still edible. It will just have a stronger flavour, which I happen to like!). I have also learnt that if you turn off the flame just before the solids begin to brown and leave the oil to still be gently heated for a further 10 minutes or so, then you will have a ‘water-like’ clear oil that is more neutral taste-wise. 

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