Homemade food: How to Make Pure Coconut Oil


Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C without spoiling


Benefits of virgin coconut oil.

1. It is a good moisturizer, especially for new born babies because it is mild and fresh.


2. You should have a teaspoon of coconut oil before breakfast, first thing in the morning. It is good for your stomach and helps in boosting your digestion. It is also great for the Ayurveda practice of oil pulling that aids digestion.


3. It can help lowering bad cholesterol levels which most of the refines oils we use today have been found guilty of causing cholesterol problems.


4. It is a great beauty ingredient and can help in controlling dandruff and preventing acne.


5. Homemade coconut oil is a great remedy for mouth ulcers. Dab some coconut oil over the ulcers and let it stay overnight. You will feel relieved the next morning.


Let’s get you to making that pure Virgin Coconut oil…



– 9 to 10 coconuts will give you 3 liters of coconut milk, from which you can extract approximately 150 grams of coconut oil.


– 3 to 4 coconuts will give you 1 litre of coconut milk, from which 50 grams of oil can be extracted. This quantity is better suited to make virgin coconut oil at home, since fewer coconuts are required.



Step 1: Extract the flesh from the coconut. Once you have collected the flesh from all the coconuts, grate it.


Step 2: Extract the coconut milk from the flesh by squeezing it with your hands in a muslin cloth. Keep a bowl below the cloth to collect the liquid. You can add very little hot water to it to make it easy to handle and squeeze out all the milk.


Step 3: Once the coconut milk has been extracted, sieve it using a muslin cloth to remove any impurities.


Step 4: Place the coconut milk in a brass vessel (known as Urli in Malayalam) and put it on fire. Let it cook for 2 to 3 hours, but make sure the heat is kept low.

Step 5: Keep stirring it every now and then till the milk becomes brownish in colour. However, be careful that it doesn’t burn as coconut milk has a very delicate texture.


Step 6: Once the milk becomes concentrated, remove it from the fire and let it cool down. Place the cooled thickened milk in a muslin cloth and squeeze out the oil. Collect it in a bowl and then store it in a can or a plastic bottle.


This homemade coconut oil can easily last for a year or at least 8 to 10 months. You should place it in an airtight container and don’t leave it out in the open else it can get contaminated and lose its qualities.


Get to making that homemade virgin coconut oil and share your thoughts.




Facebook Comments
(Visited 5 times, 1 visits today)