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How to make Coconut Oil

The uses of coconut oil cannot be overemphasized. Coconut oil plays a very vital role in cosmetics which includes areas like skin and hair. It is mostly used to rejuvenate and moisturize the skin, it penetrates into the hair than other oils,  Clear off stretch marks, soap making, it is used for oral hygiene etc.
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Coconut oil can also be used for cooking as an alternative to  other oils. Coconut oil has several benefits over other oils when taken. It provides the body with good fat that helps to increase the presence of HDL cholesterol and reduce LDL cholesterol. HDL cholesterol is the cholesterol that is good for your heart which prevents heart diseases and high blood pressure. There are countless benefits of using coconut oil which will be highlighted in a future post.

Today, I am discussing how coconut oil is being extracted.
  • The husk of most coconut sold are always removed but in case yours is not removed, simply get a matchet and carefully peel off the husk.
  • Use your matchet to strike  the kernel or carefully hit the kernel of the coconut on a stone.
  • Get the liquid out by placing a cup immediately after you have broken the kernel under it.
  • Then get a kitchen knife and carefully remove the meat(whitish fleshy part) of the coconut leaving the kernel. 
  • Grate the meat  of the coconut using a grater. Alternatively, if you have a blender, reduce the big chunk of meats by chopping them to a smaller pieces then turn them into the blender and add little water to facilitate the grinding then blend.
  • Add hot water to the ground coconut, use sieve to filter the coconut chaff from the liquid. 
  • After all of the liquid has been sieved into the jar, close and leave in the refrigerator overnight. This process allows for the oil to split from the liquid. If you don't have a refrigerator, you can close it and keep overnight in  ice blocks by placing the container of coconut liquid on top the ice block which should be in another container. Or turn the coconut liquid into a waterproof and tilt it to one side to form a v shape, then tie the head of the water proof and wait for 4 hours. Or simply leave the coconut milk in a container overnight, the oil will still condensed. The only disadvantage is, the water will ferment which may not be usable.
  • You will see that the oil has condensed up ( frozen) if you used refrigerator but if you used the last method, you will see that the creamy part has separated from the other liquid. Carefully scoop  out the top layer  if you used the refrigerator/ice block method into a pot leaving the liquid behind. For the waterproof method, carefully cut the bottom of the waterproof to let the liquid down to go out until it reaches the creamy part then stop and turn into a pot. 
  • Under medium temperature, heat the coconut oil in the pot until oil comes out perfect then sieve with a chiffon cloth or decant and then turn into a bottle for use.

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