Virgin coconut oil can be made.

Coconut oil can be used in many ways.You can apply it to your skin, turn it into a hair cream, or use it in your cooking.Making your own coconut oil at home is a great way to avoid unwanted Additives and Preservatives.This article will show you how to make your own coconut oil in no time at all. Step 1: A sharp cleaver is needed to split a coconut. Rather than a young green coconut, use a mature brown one. Step 2: The coconut shell has meat in it. You can use a coconut scraper, paring knife, or metal spoon.It's difficult to remove the meat.A butter knife is better than a paring knife.You can cut your hand if you slide it in between the meat and the shell. Step 3: The coconut flesh can be shredded with a scraper. Step 4: The pieces should be put into a food processor. Step 5: The food processor can be turned on to medium speed. It needs a little water to blend. Step 6: The coconut milk should be removed. There is a wide-mouth jar.The coconut mixture can be spooned onto the cloth.Put the cloth around the coconut mixture and squeeze the milk into the jar.To make sure you get every last drop, squeeze hard.Continue this process until all of the coconut mixture is used. Step 7: The jar should be left unattended for at least 24 hours. The coconut milk and oil will separate and there will be a layer of curd at the top of the jar.If you'd like, you can put the jar in the freezer.Leave the jar in a cool room if you don't want to keep it refrigerated. Step 8: If you want to discard it, scoop it out with a spoon. The jar contains pure virgin coconut oil. Step 9: Start with dried coconut. You can buy coconut products at the store.The only thing in the bag is coconut.If you want to start with fresh coconut meat, cut it into pieces and use a dehydrator to dry it out for 24 hours.The oven can be used to dry coconut meat.Place it on a baking sheet and cook it at a low temperature for 8 hours, or until it is completely dry.If you're using store-bought coconut, it's a good idea to use coconut flakes instead of shredded coconut. Step 10: The coconut should be in your juicer. If you put a lot of coconut in the juicer, it will cause the dried coconut to get stuck.The oil and cream will be removed by the juicer.Continue until all of the coconut is run through the juicer. Step 11: The coconut should be processed again. If you want to make sure you get every last drop of oil, run the coconut flakes through the juicer again. Step 12: Store coconut oil in a warm place. The coconut cream should be at the bottom of the jar by 24 hours.The coconut oil will rise to the top. Step 13: Put the oil in a new container. Remove the oil from the cream and put it in a new container.It is ready to use. Step 14: Bring in 4 cups of water. Put the water in the saucepan on the burner.When the water starts steaming, turn the burner to medium-high. Step 15: The coconuts have their meat Grated. Instead of a young green coconut, use a fully developed brown coconut.Take out the meat from the coconut and grate it into a bowl. Step 16: The coconut and water should be blended. The coconut should be put in a blender.The hot water should be poured over the coconut.Put the lid on the blender and puree the coconut and water.Don't fill the blender with too much hot water.If your blender is on the larger side, blend the coconut and water in two batches.The lid may fly off if the blender is filled too high.The mixture could come off if you don't hold the lid in place. Step 17: The coconut liquid can be strained. Place a strainer over the bowl.The coconut milk should be poured over the cloth or strainer into the bowl.To squeeze out as much liquid as possible, use a spatula.If it's easier for you, you could squeeze it over the bowl with your hands.Put more hot water over the pulp and squeeze it again. Step 18: The coconut liquid should be boiled. It should be placed in a saucepan on a burner.Bring it to a boil and cook, stirring constantly, until the water has evaporated and the cream has separated from the oil.The process of boiling the liquid takes over an hour.Stir constantly, and be patient.You can allow the mixture to separate on its own if you don't want to boil it.Place the liquid in a bowl.If you want the oil to stay in the refrigerator, leave it at room temperature for 24 hours.Take the oil out of the liquid.