How To: My Homemade Coconut Oil

Homemade coconut oil

How I made my coconut oil at home: 
First I washed and diced coconut into smaller pieces, then blended with water and sieved the milk with a cheese cloth. With the chaff separated. I kept the milk in the freezer overnight. By the next morning, it had solidified (iced) I brought the hard milk curd out of the freezer and let it stand for about 5 minutes to enable break out the curd from the water. Because water is heavier than milk, it had settled at the bottom of the plastic bucket. The milk settled on top of the water, so, with the water and milk naturally separated, I didn't have to do much. Just took out the whitish curd, put in a pot and placed on the stove, it boils and

smells so good but I just left to continue boiling, in no time, the little water left in there dried up and I see my oil sitting in the pot and smiling at me. The reason there is no picture of the oil in the pot is because when I saw this coconut oil, I was so happy I forgot to pick the camera and instead turned off the heat and quickly brought it down to cool, calling everyone to come and see my coconut oil. It cooled down, got emptied in the bottle in the picture before I remembered there was no pic of the oil on the stove. Next time. 

For the chaff. I used them to make my coconut fufu as shared on the coconut flour fufu post. I added the water that settled under the coconut milk to my vegetable soup and it tasted really good. With 4 coconuts, I got this coconut oil, coconut fufu and even soup.  The extracted milk can be used to cook coconut rice or make curry sauce. These pictures below explain the coconut oil making process from start to finish.

Just 4 coconuts.
The coconuts diced and blended with some water


Placed in the freezer overnight and here is me scooping (breaking) off the milk curd from the water under. The pot of milk curd is then placed on the stove to boil (Last picture right).



 This picture shows the water under the milk curd while I continue to separate for boiling

 Coconut oil
Worth trying this weekend.
You might also like:  How to make coconut oil at home by Debbie

Comments

  1. WOW THANK YOU VERY MUCH MADAM, I REALLY APPRECIATE YOUR KINDNESS ON TEACHING US NEW THINGS EVERY TIME THEREBY KEEPING OUR KITCHEN BUSY, MAY GOD CONTINUE TO BLESS YOU FOR US. EYA DEAR,I'VE BEEN AROUND ITS JUST THAT SOMETIMES WHEN I COMMENT AND FIND IT DIFFICULT TO PUBLISH I'LL JUST READ, THANKS FOR ASKING I'VE REALLY LEARN A LOTS FROM YOU.

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  2. This is so amazing! I need to do this rather than spend so much on coconut oil.

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  3. These easy steps below are from an old post by Debbie:
    1.Remove your coconut flesh from the shell
    2. Shred/Grate into small pieces with a food processor/knife/grater
    3. Blend into paste as you would for coconut rice but use warm water
    4. Squeeze out first milk in a bowl. Soak the chaff in warm water and
    leave for say 10 min then squeeze into your bowl. Repeat this step about 3 times or until the chaff is bland in taste. Careful not to use too much water

    5. Pour the liquid in a bowl and put in a freezer for saying 2hours or fridge for a few hours or overnight as you wish/time permits you.
    After this time, if your bowl is transparent you'll clearly see the milk separate itself from the water(i.e the cream will float ontop of the water in the bowl).
    6. Scoop out your cream into a pot and on low heat, begin to cook and constantly stir with a spoon or spatula.
    After few minutes(say 3-4) the oil becomes visible while your cream begins to form tiny tiny crumbs. Keep turning until you are sure all you have in there is dried crumbs and oil.

    7. Allow to cool and strain.
    The aroma of a homemade coconut oil cannot be over emphasized plus the crumbs too can be used to eat rice( so sweet).
    You might want to keep that separated water for your rice or to mix with more coconut coz it'll still have a relatively sweet taste.
    The process is shorter than my writing,hehe
    Tip: dark shell coconuts tends to yield more oil.

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  4. Wonderful , I am trying this tomorrow. No more buying in super market, Aunty Eya thank you very much for this information.

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  5. If you want it to be colorless which I prefer, pls leave the milk in the fridge for about 5-7 days before frying. The oil will not be golden but colorless like water. However, the cream cannot be used to cook due to the fermentation which makes the oil not to be aromatically fresh.

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