The Process of Making Coconut Oil

Coconut oil has long been known to have many benefits for both health and beauty. Even up to now, the popularity of coconut oil is still rising so that the demand for coconut oil products in the market is still high.

It’s really not just a hype, the demand is still going strong because there are indeed many people who have experienced the benefits of this oil.

Many psoriasis and eczema sufferers admit that coconut oil relieves skin inflammation caused by their disease. And most of them encourage others to use it too.

There are also many people who give their testimonials about the efficacy of coconut oil for curing acne, moisturizing the skin, etc in beauty forums and skin care websites.

So it is not surprising that the demand for coconut oil is still high in the market. The supply is also not maximized yet to accommodate the entire market, leaving a gap of business opportunities for new coconut oil producers to fill it.

Want to make your own coconut oil business? Then you need to learn how to make coconut oil first. Or if you are one of the users of coconut oil, it is important to know how it is made so that you can identify quality products on the market.

Is it hard to make? No, but sure the process of making coconut oil is time consuming.

However the final product will be worth the effort and time you put in.

Check out the guide on how to make coconut oil which we will describe in detail below.

1. How to Make Coconut Oil Without Heating

This method of making coconut oil will produce a clear oil color and is often referred to as virgin coconut oil. You just need to prepare the ripe coconut meat and follow the steps for making it as follows:

Grate the coconut meat and squeeze the coconut milk (you can also add a little water so that more coconut milk comes out).
Put the coconut milk in a plastic bag and let it rest for one to two hours. Density difference between water and coconut milk will form two layers, pure coconut milk on top of the layer and water on the bottom.
Make a hole in the bottom of the plastic to throw the water out. You can just pinch the hole when all the water has been gone.
Then pour the thick coconut milk into a plastic container, close tightly, then store at room temperature that is not exposed to sunlight for 24 hours. After that, three layers will be formed namely coconut oil (top), coconut milk (middle), water (bottom)
Prepare a container that has been given a cover from a clean cloth (or tissue), then use a spoon to scoop out the top layer of coconut cream.
Place the layer that you spooned onto the container that is covered with cloth. Do it slowly, so that you only take a layer of the oil. Then wait until gravity separates oil from the cream.

Another way to extract the oil, you can refrigerate the coconut milk that has been separated from the water so that the top of the three layers freezes. Take the first frozen part which is the coconut oil, then repeat the steps with cloth filter container. The droplets from the cloth filter are called VCO (Virgin Coconut Oil).

2. How to Make Coconut Oil by Heating Process

Another way to make coconut oil is to heat coconut milk first. This method will produce a yellow colored coconut oil.

The steps you can take are as follows:

Grate the coconut meat and squeeze the coconut milk (you can also add a little water, so that more coconut milk comes out)
Cook the coconut milk over low heat for 2-3 hours.
Make sure the coconut milk doesn’t burn by stirring occasionally.
After the coconut milk turns brown and thicker, coconut oil starts to appear on top of the coconut milk.
Turn off the heat and let stand at room temperature.
After the temperature has cooled down, spoon the oil to pour into a container that has been lined with a clean cloth (or non perfumed tissue) to filter the oil.
You can also put the container in the refrigerator, so that the top of the coconut milk freezes.
Then Take the frozen part which is coconut oil, then repeat the steps with a clean tissue or cloth.

Homemade coconut oil can be stored for up to 8-10 months at room temperature. The condition is that this coconut oil must be placed in a tightly closed container, so as to prevent the entry of bacteria that can damage the quality of the coconut oil.

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