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How to make coconut oil at home and how to use your homemade coconut oil – from food & baking to hair & beauty to household uses, the choices are practically endless!
Did you know that it’s possible to make homemade coconut oil? Not only that, but you can make it in a variety of ways – from regular coconut oil to virgin coconut oil, using a heated method or cold-processed. I know some might be wondering why even try this DIY but I love learning how to make any kitchen staples. Plus, I like knowing what goes into the items I consume – no unnecessary chemicals, additives, preservatives, etc.Â
How to make coconut oil
The process of making coconut oil takes some time, however, the majority of the process is fairly hands-off. In short, you need to use coconut milk or coconut cream, then heat it over low heat to extract the oil! But in this post, I’ll be showing you how to extract coconut oil from scratch, using whole coconuts.
Retrieve the coconut flesh: Crack open the coconuts – you can do that with a hammer or check one of my other methods here. You can save the coconut water to drink or use in smoothies. Then extract the coconut meat from the shell. An easy way to do so is to place the coconut halves in the oven for 10 minutes at 325ºF/170ºC. You can then use a coconut tool or a blunt knife to easily remove the meat.
Make coconut milk: Shred the coconut meat in a high-speed blender or food processor. Then add water and blend for between 1-2 minutes until you get creamy milk. Next, separate the pulp from the liquid. Use a nut milk bag (or cheesecloth or fine mesh strainer) and strain the milk over a large bowl. Squeeze out as much liquid as possible.
The remaining coconut pulp can be dried out into coconut flour and used in all sorts of baked recipes.
Boil the coconut milk: Pour the milk into a large, heavy-based pan and heat it over low temperature – just enough to simmer lightly. Little by little the water content from the milk will evaporate. The coconut will begin to get crumbly in texture and solidify, the color will darken a bit as well. This is when you’ll begin to notice the oil separating from the solids. Keep in mind that this process can take between 1-2 hours, if not even longer. So just be patient!
Make sure to simmer the coconut milk at a low, consistent temperature. 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.
Strain and store the DIY coconut oil: Once the mixture has completely separated into solids and oil, gather all the solids and discard them if they are too “burnt”. Alternatively, these can be snacked on, used over desserts, etc. Then pour the oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible.
Let it cool down on your countertop, then place it in the refrigerator. And voila, this is how to make coconut oil! Remember: coconut oil will go solid when kept in the fridge. However, it remains fairly soft and will melt again at warm temperatures.
Video tutorial
How to use coconut oil
There are many uses for coconut oil – it’s such a versatile ingredient.
- In cooking: Due to its high smoke point, it’s great to use for cooking. You can replace butter or other oil in your baked goods (like cookies or cakes), add it to savory dishes (like curries or scrambles), use it for frying and roasting vegetables, use it in salad dressings, or even add it to a cup of tea or coffee.
- Skincare: Coconut is a wonderful ingredient when it comes to beauty uses. Use it as a face mask, a moisturizer, for nail cuticles, a body scrub, or body cream or lotion. It can also help heal bites and scratches or to remove makeup.
- Haircare: Use coconut oil for hair, for example as a hair conditioner or as a deep treatment hair mask. It can help grow eyelashes and can help with general scalp health. You can even add it to homemade shampoo bars or use it to tame flyaways.
- Mouth health: Coconut oil can be used for oil pulling and in homemade toothpaste.
FAQs
It’s best to store homemade coconut oil in an airtight jar or container in the fridge. It will last for about 8-10 months!
Professionals are always debating the health benefits of coconut oil. While it has various potential health benefits (improving heart health, skin, hair, and others), it’s best to use it in moderation and as a part of a balanced diet.
Yes, coconut oil can be used for cooking at high temperatures as it has a high smoke point and won’t release harmful free radicals. You can use it for pan-frying and sauteeing as well as baking your favorite dishes.
More coconut DIYs
If you try this DIY for how to make coconut oil, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
How to Make Coconut Oil
Equipment
- Nut milk bag or cheesecloth or fine mesh strainer
Ingredients
- 5 mature coconuts
- 7 cups filtered water
This will yield about 1 cup of coconut oil.
Instructions
- Crack open the coconuts – you can do that with a hammer or check one of my other methods here.
- Extract the coconut meat from the shell. An easy way to do so is to place the coconut halves in the oven for 10 minutes at 325ºF/170ºC. You can then use a coconut tool or a blunt knife to easily remove the meat.
- Shred the coconut meat in a high-speed blender or food processor.
- Add water and blend for between 1-2 minutes until you get a creamy milk.
- Separate the pulp from the liquid. Use a nut milk bag (or cheesecloth or fine mesh strainer) and strain the milk over a large bowl. Squeeze out as much liquid as possible.
- Pour the milk into a large, heavy-based pan and heat it over low temperature – just enough to simmer lightly. Keep simmering for 1-2 hours.
- While heating, the water will evaporate from the milk mixture. The coconut will begin to get crumbly in texture and solidify, the color will darken. The oil will begin to separate from the solids.
- Once the mixture has completely separated into solids and oil, remove all the solids. Pour the oil through a strainer, into an airtight container or jar, making sure to press down on the solids to release as much oil as possible.
- Let it cool down on your countertop, then place it in the refrigerator and use it within 8-10 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yeah.
Nice idea
Thank you so much. I hope you gave this recipe a try 🙂
This is great and easy to understand.
Thanks for sharing.
Thank you so much for your comment. So happy you like the recipe 🙂
Great.
The process is sequential and simply logical.
You are highly appreciated for sharing this knowledge.
Best Regards.
Hi John,
Thank you so much for your feedback. Glad you are trying the recipes. Best wishes 🙂
I’ve just prepared coconut oil following your recipe. Can’t wait to use it tonight. I hope I’ll have a good experience of using this 100% natural oil
Thanks for trying the recipe, Arzoo. Hope you like it 🙂
Wow thank you so much. I love your recipe. You were so down to earth.
Thanks, Chizy! You’re so kind :). I’m glad you liked the recipe 🙂
How much oil from 5 coconuts?
5 coconuts yielded for me about 1 cup of oil. I hope this helps.
Thanks so much I enjoyed your recipe God bless you
You’re very welcome, so glad to hear :).
Can I add fragrance to my coconut oil?? Thanks for the recipe
If you want to use the coconut oil for cosmetic purposes, you could add fragrance to it. Just make sure the fragrance is safe to use on your skin.
I hope this helps 🙂
Hello,
I understand too that cold press is also, another method to get Virgin oil.
The method sounds good, however what is the quantity of oil from the amount of coconut used. Great job
Hi Kingsley,
I used 5 coconuts and that made about 1 cup of coconut oil. I hope this helps. 🙂
wow…nice write up…thanks
You’re very welcome Idris.
The step by step procedures are amazing, am trying mine today so I just want to know if I should stir the coconut milk when am heating it or I should just allow it to boil slowly in low heat without stirring?
Hi Jessica,
You could stir it from time to time but that is not necessary. It is fine to let it boil down slowly on low heat – as time passes, 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. I hope this helps.
Hey. Can we store it outside at room temperature. If yes then what will the shelf life be?
Hi Veerti,
Yes, you can store the coconut oil at room temperature in an air-tight container for a few months (6-8 months).
I can’t wait to use your method of extracting coconut oil.
Glad to hear!Good luck 🙂 I have a method for EXTRA virgin coconut oil coming to the blog very soon too 🙂
Do I have to cover the pot when heating the coconut milk
Hi Khansaa.
No need to cover the pot while heating the coconut milk.
Your recipes are so good, I tried making the coconut oil it came out fine. Thank you for your recipe.
Thank you so much, so glad you like them :).