Making coconut oil at home doesn’t have to be complicated. We want you to explain a traditional yet simple method that starts by heating the whole coconut, followed by extracting the natural oil. Here’s a complete step-by-step guide.

What You’ll Need:

1–2 whole mature coconuts (brown, hairy type)
Stove or open flame
Knife or hammer
Blender or grater
Fine cloth or sieve
Pan or pot
A bowl or jar for storing the oil

Step-by-Step Process
Step 1: Heat the Whole Coconut (optional but helpful)
Why: Slightly heating the coconut (as shown in the left image) over a flame helps loosen the shell from the meat, making it easier to crack and extract.

Hold the coconut over a medium flame for 1–2 minutes, rotating gently.

Caution: Don’t leave the coconut too long on direct flame to avoid burns or cracks in unsafe directions.

Step 2: Crack Open the Coconut
Use a heavy knife, hammer, or mallet to break the coconut in half.

Drain the water inside and save it if you wish (can be consumed or used in smoothies).

Step 3: Remove the Coconut Meat
Use a knife or coconut scraper to separate the white flesh from the shell.

Wash it to remove any brown skin bits if you prefer a cleaner oil.

Step 4: Blend or Grate the Coconut
Cut the meat into small pieces.

Blend with warm water (about 2:1 water to coconut ratio) until you get a thick, milky paste.

Alternatively, grate the coconut manually and mix with warm water.

Step 5: Extract the Coconut Milk
Pour the blended coconut into a cheesecloth or fine strainer.

Squeeze and extract as much milk as possible into a bowl.

Discard or compost the dry coconut pulp.

Step 6: Let the Milk Rest
Leave the bowl of coconut milk covered in a cool spot or fridge for 12–24 hours.

The cream will separate and float to the top.

Step 7: Cook the Coconut Cream
Skim off the top creamy layer and place it in a pan.

Heat on medium-low flame, stirring frequently.

The cream will start to curdle and release oil. This takes about 30–45 minutes.

Continue until the oil becomes clear and golden (like in the right image), and solids become brown and separate.

Step 8: Strain and Store
Strain the hot oil using a fine mesh or cloth into a dry, clean jar.

Let it cool, then seal with a lid.

Store at room temperature for up to 6 months, or longer in the fridge.

Benefits of Homemade Coconut Oil:

Chemical-free & unrefined
Rich in lauric acid, antioxidants, and vitamin E
Great for cooking, hair, skin care, oil pulling, and natural remedies

With just a coconut, water, and a bit of patience, you can make your own pure, aromatic, and nourishing coconut oil right in your kitchen.