Homemade Coconut Oil from Fresh Coconuts

Crack your coconuts open with a small hammer.

To extract the coconut meat bake in the oven for 10 minutes at 170 degrees Celsius.

Next blend the coconut meat and filtered water in a high-speed blender for between 1-2 minutes.

To separate the mixture, simply use a nut milk bag and allow the homemade coconut milk to gather in a large bowl. The remaining coconut pulp can then be dried out and used within all sorts of baked recipes.

Pour this coconut milk into a heavy-based pan and heat it on a low, consistent heat.

While heating, the water will evaporate from the coconut milk mixture. The coconut will begin to get crumbly in texture and solidify. This is when you'll begin to notice the oil separating from the solids. This process can easily take between 1-2 hours, if not more. So just be patient!

Once the mixture has completely separated into the solids and the oil, simply gather all the solids and discard them. Then pour the remaining oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible. This can then be kept in the fridge.