Make your own Virgin Coconut Oil

Home made VIRGIN COCONUT OIL – Cold process method
For 1-5 Mature brown coconuts (13months or older). Young coconuts do not have
much oil and you need heat to extract it. Mature coconuts have a higher lauric acid
content.

Instructions:
• Break the dehusked coconuts in half using the back of a big knife around the
equator. This should only take a couple of good hits.
• Save the coconut water. Strain this through a clean muslin or cheesecloth filter
into a large bowl.
• Grate the coconut meat finely.
• Place the gratings in a muslin or cheesecloth and wring it tightly to squeeze
out the milk. Do not mix it with water.
• Put it in a wide mouthed jar. Glass is best.
• Put the squeezed gratings into the bowl with strained coconut water and allow
them to soak it up well.
• Squeeze out the second lot of coconut milk.
• Mix both lots well into the large glass jar. (jar should be only half filled)
• Cover the jar and set it aside in a warmed dark cabinet (33- 37degrees is best)
If you are using a light to warm the cabinet wrap the jar in a dark cloth. The
mixture is photo-sensitive and will go yellowish if light gets to it.
• Do not move your coconut mixture once you have mixed the first and second
extracts of milk
• In around 10 hours (right temperature and well matured coconuts) your oil will
be ready. There should be 3 layers. The top is the white creamy layer; if you
did everything right it should be paper thin. This is called the protein cake.
The middle layer is your Virgin Coconut Oil and the lowest layer is your
water.
• Harvesting is the tricky part. Using a perforated stainless flat ladle, take out
the protein cake and put it on a mesh over a separate jar, to collect these oil
drippings, they are often used for massage oils.
• Using a soup ladle, slowly scoop out the white oil; avoid disturbing the water
level below.
• Sometimes there are still sediments of the protein cake, these can be removed
by pouring the oil through a coffee filter ~or 5 micron lab filter.
• The remaining water can be processed into vinegar and is already somewhat
acidic.
Remember, the coconut tree is the Tree of Life. All parts of the tree, from the tip of
the leaves to the end of the roots, to everything else that we get from it, from the
inside of the fruit and the inside of the trunk and from its flower, will keep us
healthier and ALIVE!!
Recipe supplied by Tess Mamangun, VIVIENDO Philippines