The first time I made fresh coconut oil at home I was amazed at how easy it is to make! I’m talking VERY EASY!!! And you don’t need any special tools or equipment, and nowadays anyone can get fresh coconuts (the mature brown ones) at grocery stores all over the world, and for cheap!!
In today’s video I show you how to make fresh coconut oil the traditional Indonesian way, this is how my mother-in-law makes it! Even today most households here still make their own coconut oil, and I have to say there is something quite special about having fresh, handmade oil to cook with (and use on your skin too!).
Below are the full instructions, plus a video demo taking you step-by-step through the process.
Homemade Coconut Oil (makes approx. 1 Cup / 250 mL)
2 Mature Brown Coconuts (meat of)
6 Cups / 1.5 Litres Room Temperature Water
2 Cups / 500 mL Hot/Boiling Water
Grater (to finely grate the coconut meat)
Nut Milk Bag or fine mesh strainer
Very large mixing bowl
Medium size cooking pot (stainless steel)
Laddle / Spoon
Heat-resistant bowl or container (something to put very hot oil in to cool down that won’t split under high heat. Examples: stainless steel bowl, pyrex glass measuring cup, glass or porcelain cookware bowl or dish, stainless steel sauce pot, etc.)
Glass jar or bottle with a lid (to store the oil).
1- Open coconuts and remove coconut meat (click here for instructions on how to open a mature brown coconut).
2- Finely grate the coconut meat and place in a large mixing bowl.
3- Add 2 Cup / 500 mL of room temperature water and mix, squeeze and massage the grated coconut with the water (as you are massaging and squeezing the grated coconut with the water you want to be squeezing out the oil and juice from the grated coconut and also breaking up the coconut fibers). Do this for 5 minutes.
4- Add another 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for another few minutes.
5- Add the remaining 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for a few more minutes.
6- With a nut milk bag or fine mesh strainer, strain all the liquids (coconut milk) and discard the coconut pulp.
7- Transfer the coconut milk to a large mixing bowl.
8- Add small amounts of hot or boiling water to the coconut milk until it is warm.
9- Leave uncovered at room temperature overnight (at least 8-12 hours).
10- The next morning there will be a thick layer of coconut curd and oil floating on the surface. Gently skim it off and put the curd/oil into a stainless steel pot to boil down and make the oil. Discard the remaining coconut water.
11- Put the pot on the stove over high heat and bring to a boil.
12- Once it starts vigorously bubbling, reduce heat to medium (you want it to continue bubbling and cooking out all the liquids, but you don’t want it too hot that it will burn the coconut curd that settles on the bottom. No need to stir or mix.
13- Cook for 15-30 minutes until the oil splits from the coconut curd and all liquids have evaporated (you’ll know when it is ready, it will just be clear or yellow oil remaining in the pot with the coconut curd on the bottom).
14- Transfer oil immediately to a heat-resistant bowl, container or pot to allow the oil to cool.
15- Once oil is completely cool, transfer to a clean and dry glass jar or container and seal with a lid.
16- Can be stored at room temperature.
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