Homemade Coconut Oil Part 3

Where Naomi finished the saga about making homemade coconut oil and tries to write about a jump-cut and fails epically.

This is the final part of the saga! Are you excited? No? Well then why are you reading?

Just kidding, whether you’re surfing the internet or actually tuning in, you’re free to follow along.

Last week, we started by cracking the coconut and ripping it’s hard layer off, which is explained here. We left off at blending the coconut meat together, straining the mush and turning it into freshly made coconut milk, which you can read here. No matter how much I write about coconut oil, I actually hate coconut flavored snacks.

Anyway, how do you turn coconut milk into oil? There are two ways, one is simple but time-consuming, while the other takes longer but takes less effort. Let’s start with the simple one first.


The name gives itself away. The oil comes out after all the water is removed. This is where the pot I mentioned earlier comes in. So what you need to do is grab the pan pour the coconut milk into it. Because there’s a lot of coconut milk, have a second pan ready.

And now begins the slow wait of boiling the water from the coconut milk. The water comes off in vapors when the milk is heated up. If you think that sounds time-consuming, then you’re right. This section can take up to 3 hours (yes, really). However, this needs little maintenance. Check every 30 minutes or so to see if the pot is boiling over. Around the second hour or so, you should notice the white froth burning away into a golden liquid. When the white froth sinks to the bottom of the pot and turns a burnt brown, turn off the heat and move the pot away from the stove.

Tip: Be careful not to overheat the coconut milk, otherwise it’ll start boiling over.

The oil is very hot at this point, so I suggest letting it cool down for at least 3o minutes or putting it in a ceramic bowl. Not plastic. I can’t count how many bowls I’ve ruined by not remembering this trick.

This method gets the job done. For those of you that don’t want to waste time and watch your light bill skyrocket, there is another method you can try.

Cooling, then Boiling

So here’s what you do. With a clear bowl, maybe glass or plastic, you pour the coconut milk into your preferred bowl. Be prepared to use two or more, since the milk might not fit into just one. Then, put the bowls of liquid inside the freezer. Why, you might ask? If you keep the milk still in a cold environment, the fat will rise to the top while the water will rest in the bottom. It’s the same reason why canned milk says “remember to shake before use!”. The density of the fat and water is different, so they will naturally separate unless they are mixed together.

Freezing it helps the fat remain solid, you can just scoop it out and put it in the pan. This saves time because there’s less water to boil.

Then you just follow the steps in the other method. Boil it down until a golden liquid remains, except this time check the pot every 10 minutes or so.

Congratulations for making it this far! At the end of this article you have successfully learn how to make coconut oil by yourself.

You can use it for pretty much anything, from skin care to a day-to-day conditioner. You can even cook with it, or so I’ve heard.

Tune in next week!


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