4tunebest: Extract coconut juice by blending with warm water.
Filter it using a tiny hole sieve
Add some warm water to the shaft to completely extract the juice from it;
Subject the filtrate (coconut juice) to medium heat on your gas cooker/stove
Do not stir
Coconut oil will rise to the top of the boilling juice after several minutes
Scoop it with a spoon to your desired container.


Tanks I appreaciate, will try it.
Leave for few minutes and scoop again.
Continue to scoop off the oil until none appears on the surface after boiling for 5 minutes. It means all the oil in the juice hs been scooped off.
It is adviceable to start with a lot of coconut juice in order to get a considerable amount of oil

4tunebest: Extract coconut juice by blending with warm water.
Filter it using a tiny hole sieve
Add some warm water to the shaft to completely extract the juice from it;
Subject the filtrate (coconut juice) to medium heat on your gas cooker/stove
Do not stir
Coconut oil will rise to the top of the boilling juice after several minutes
Scoop it with a spoon to your desired container
Leave for few minutes and scoop again.
Continue to scoop off the oil until none appears on the surface after boiling for 5 minutes. It means all the oil in the juice hs been scooped off.


It is adviceable to start with a lot of coconut juice in order to get a considerable amount of oil

sophiakalu:
hello,
the process you have described here is not for COLD PRESSED EXTRA VIRGIN COCONUT OIL. this is just for the regular coconut oil.
its important to have the cold pressed coconut oil (WITHOUT HEAT)because that's the only way to make sure the oil is not stripped of its amazing benfits (the reason why you opted for coconut oil in the first place)
Here is a detailed process to get your COLD PRESSED COCONUT OIL (WITHOUT HEAT)
HOW TO MAKE YOUR OWN VIRGIN COLD PRESSED COCONUT OIL
TOTAL TIME: 3 Days
PREP TIME: 4 hours
SET TIME: 48 hours and 3 hours in the fridge.
You will need
- Mature Coconuts (3 coconuts makes just over 1/2 cup solid oil)
- A screwdriver/drill
- A hammer
- A tea towel
- One large bowl and 2 medium size bowls
- Small Sharp knife
- Vegetable peeler
- High speed blender
- 1 cup of non-chlorinated water for each coconut (leave water to stand for 24 hours for chlorine to evaporate)
- Natural Unbleached Cheesecloth
- Sieve
- Ladle
- Sterilised Pyrex dish
- Mesh strainer
- Empty sterilised glass jar to store your oil in
Instructions
1) Begin by removing the water from your coconuts. The easiest way is to drill two holes at the top, slightly pointy end. Pour the coconut water into a bowl, but don’t discard, as we will use it later.
2) Once the water has been collected from all the coconuts, it’s time to crack open the shell. The safest way is to wrap the coconut in a tea towel. Then, using the hammer, strike the coconut with a heavy blow. It may take a few attempts, but eventually the coconut shell should crack, exposing the white mature meat. Repeat this process with all the coconuts.
3) Now you need to extract the flesh from the shell. You can use the tip of a clean sharp knife to run around the edges of the shell to free the meat. Once all the meat has been collected, using a vegetable peeler, peel the brown hard skin away. You will be left with the coconut water, the peelings and the coconut. Discard the peelings. They’re great for your compost!
20130311-144842.jpg
Add the coconut water and then blend, blend, blend! You can also use a food processor.
4) Rinse your coconut using purified water. Now we need the blender. Blend the coconut water and coconut meat together, on very high speed, for a couple of minutes. We want the coconut pieces to be of very fine texture.
Squeezing the water and coconut flakes together
5) Remove the coconut from the blender and place in the large bowl. Add the non-chlorinated water to this bowl too. Using our hands, we need to squeeze the coconut flakes and water together, until the mixture looks very white and creamy. Continue mixing and squeezing for about 30 times. Then, leave to stand at room temperature for 3 hours.
Ladle the mixture on to the cheesecloth covered sieve. Wait a few seconds before squeezing to extract the liquid, leaving you with coconut flakes. Discard flakes in another bowl. Repeat process until all the liquid and flakes are separated.
6) After three hours, you’ll see that the cream has risen to the top. We need the cheesecloth, sieve and two bowls. Place a sieve on the larger bowl, and then the cheesecloth on top. We need ladle the coconut liquid mixture on to the cheesecloth, and squeeze to extract the liquid from the coconut. Once the liquid has been extracted, we empty the coconut flakes into our other bowl. Repeat this process until all the liquid is one bowl and the coconut flakes are in another bowl.
To make coconut flour, you need a dehydrator or oven and a coffee grinder. Leave the coconut flakes in the oven with the pilot light on for a 24 hours, or in your dehydrator following your manufactures instructions. The next day, the flakes should have dried out. Using a coffee grinder, and in batches, grind the coconut flakes until it resembles flour.
To make coconut butter, blend the flakes for about 10-20 minutes, depending on the speed of your blender.
Store both items in clean sterilized jars and in the fridge.
7) We no longer require the coconut flakes, you can use it to make coconut macaroons or coconut flour. You can compost it too, it is highly nutritious for your soil.
Now we are left with just the liquid which we extracted from the coconut flakes. Place the water in a clean shallow container, such as a Pyrex dish. Cover this with some cling film.
9) If you live in a cool environment, where room temperature is below 70F or 21C, leave to stand at room temperature for 48 hours. Then put it in the fridge for three hours to overnight to solidify.
After 24 hours, you will notice a few bubbles at the top and what will be the oil, has risen to the top. My kitchen smelt so coconutty!
10) If you live in Saudi Arabia, we have to do things a bit differently. Leave the dish at room temperature for 24 hours, and then put it in the fridge for the remaining 24 hours.
The solid mass is the coconut oil.
11) After it has been in the fridge, there will be a layer of solid white mass at the top. This is the oil. We need to carefully extract this from the remaining liquid.
13)You can discard the liquid, or you can continue the fermentation process to make your own coconut vinegar.
i hope this helps. thank you

sophiakalu:
hello,
the process you have described here is not for COLD PRESSED EXTRA VIRGIN COCONUT OIL. this is just for the regular coconut oil.

its important to have the cold pressed coconut oil (WITHOUT HEAT)because that's the only way to make sure the oil is not stripped of its amazing benfits (the reason why you opted for coconut oil in the first place)

Here is a detailed process to get your COLD PRESSED COCONUT OIL (WITHOUT HEAT)
HOW TO MAKE YOUR OWN VIRGIN COLD PRESSED COCONUT OIL

TOTAL TIME: 3 Days

PREP TIME: 4 hours

SET TIME: 48 hours and 3 hours in the fridge.

You will need
- Mature Coconuts (3 coconuts makes just over 1/2 cup solid oil)
- A screwdriver/drill
- A hammer
- A tea towel
- One large bowl and 2 medium size bowls
- Small Sharp knife
- Vegetable peeler
- High speed blender
- 1 cup of non-chlorinated water for each coconut (leave water to stand for 24 hours for chlorine to evaporate)
- Natural Unbleached Cheesecloth
- Sieve
- Ladle
- Sterilised Pyrex dish
- Mesh strainer
- Empty sterilised glass jar to store your oil in

Instructions

1) Begin by removing the water from your coconuts. The easiest way is to drill two holes at the top, slightly pointy end. Pour the coconut water into a bowl, but don’t discard, as we will use it later.

2) Once the water has been collected from all the coconuts, it’s time to crack open the shell. The safest way is to wrap the coconut in a tea towel. Then, using the hammer, strike the coconut with a heavy blow. It may take a few attempts, but eventually the coconut shell should crack, exposing the white mature meat. Repeat this process with all the coconuts.


3) Now you need to extract the flesh from the shell. You can use the tip of a clean sharp knife to run around the edges of the shell to free the meat. Once all the meat has been collected, using a vegetable peeler, peel the brown hard skin away. You will be left with the coconut water, the peelings and the coconut. Discard the peelings. They’re great for your compost!
20130311-144842.jpg

Add the coconut water and then blend, blend, blend! You can also use a food processor.

4) Rinse your coconut using purified water. Now we need the blender. Blend the coconut water and coconut meat together, on very high speed, for a couple of minutes. We want the coconut pieces to be of very fine texture.

Squeezing the water and coconut flakes together

5) Remove the coconut from the blender and place in the large bowl. Add the non-chlorinated water to this bowl too. Using our hands, we need to squeeze the coconut flakes and water together, until the mixture looks very white and creamy. Continue mixing and squeezing for about 30 times. Then, leave to stand at room temperature for 3 hours.


Ladle the mixture on to the cheesecloth covered sieve. Wait a few seconds before squeezing to extract the liquid, leaving you with coconut flakes. Discard flakes in another bowl. Repeat process until all the liquid and flakes are separated.

6) After three hours, you’ll see that the cream has risen to the top. We need the cheesecloth, sieve and two bowls. Place a sieve on the larger bowl, and then the cheesecloth on top. We need ladle the coconut liquid mixture on to the cheesecloth, and squeeze to extract the liquid from the coconut. Once the liquid has been extracted, we empty the coconut flakes into our other bowl. Repeat this process until all the liquid is one bowl and the coconut flakes are in another bowl.

To make coconut flour, you need a dehydrator or oven and a coffee grinder. Leave the coconut flakes in the oven with the pilot light on for a 24 hours, or in your dehydrator following your manufactures instructions. The next day, the flakes should have dried out. Using a coffee grinder, and in batches, grind the coconut flakes until it resembles flour.
To make coconut butter, blend the flakes for about 10-20 minutes, depending on the speed of your blender.
Store both items in clean sterilized jars and in the fridge.

7) We no longer require the coconut flakes, you can use it to make coconut macaroons or coconut flour. You can compost it too, it is highly nutritious for your soil.


Now we are left with just the liquid which we extracted from the coconut flakes. Place the water in a clean shallow container, such as a Pyrex dish. Cover this with some cling film.

9) If you live in a cool environment, where room temperature is below 70F or 21C, leave to stand at room temperature for 48 hours. Then put it in the fridge for three hours to overnight to solidify.


After 24 hours, you will notice a few bubbles at the top and what will be the oil, has risen to the top. My kitchen smelt so coconutty!

10) If you live in Saudi Arabia, we have to do things a bit differently. Leave the dish at room temperature for 24 hours, and then put it in the fridge for the remaining 24 hours.

The solid mass is the coconut oil.

11) After it has been in the fridge, there will be a layer of solid white mass at the top. This is the oil. We need to carefully extract this from the remaining liquid.


13)You can discard the liquid, or you can continue the fermentation process to make your own coconut vinegar.

i hope this helps. thank you

sophiakalu:
hello,
the process you have described here is not for COLD PRESSED EXTRA VIRGIN COCONUT OIL. this is just for the regular coconut oil.

its important to have the cold pressed coconut oil (WITHOUT HEAT)because that's the only way to make sure the oil is not stripped of its amazing benfits (the reason why you opted for coconut oil in the first place)

Here is a detailed process to get your COLD PRESSED COCONUT OIL (WITHOUT HEAT)
HOW TO MAKE YOUR OWN VIRGIN COLD PRESSED COCONUT OIL

TOTAL TIME: 3 Days

PREP TIME: 4 hours

SET TIME: 48 hours and 3 hours in the fridge.

You will need
- Mature Coconuts (3 coconuts makes just over 1/2 cup solid oil)
- A screwdriver/drill
- A hammer
- A tea towel
- One large bowl and 2 medium size bowls
- Small Sharp knife
- Vegetable peeler
- High speed blender
- 1 cup of non-chlorinated water for each coconut (leave water to stand for 24 hours for chlorine to evaporate)
- Natural Unbleached Cheesecloth
- Sieve
- Ladle
- Sterilised Pyrex dish
- Mesh strainer
- Empty sterilised glass jar to store your oil in

Instructions

1) Begin by removing the water from your coconuts. The easiest way is to drill two holes at the top, slightly pointy end. Pour the coconut water into a bowl, but don’t discard, as we will use it later.

2) Once the water has been collected from all the coconuts, it’s time to crack open the shell. The safest way is to wrap the coconut in a tea towel. Then, using the hammer, strike the coconut with a heavy blow. It may take a few attempts, but eventually the coconut shell should crack, exposing the white mature meat. Repeat this process with all the coconuts.


3) Now you need to extract the flesh from the shell. You can use the tip of a clean sharp knife to run around the edges of the shell to free the meat. Once all the meat has been collected, using a vegetable peeler, peel the brown hard skin away. You will be left with the coconut water, the peelings and the coconut. Discard the peelings. They’re great for your compost!
20130311-144842.jpg

Add the coconut water and then blend, blend, blend! You can also use a food processor.

4) Rinse your coconut using purified water. Now we need the blender. Blend the coconut water and coconut meat together, on very high speed, for a couple of minutes. We want the coconut pieces to be of very fine texture.

Squeezing the water and coconut flakes together

5) Remove the coconut from the blender and place in the large bowl. Add the non-chlorinated water to this bowl too. Using our hands, we need to squeeze the coconut flakes and water together, until the mixture looks very white and creamy. Continue mixing and squeezing for about 30 times. Then, leave to stand at room temperature for 3 hours.


Ladle the mixture on to the cheesecloth covered sieve. Wait a few seconds before squeezing to extract the liquid, leaving you with coconut flakes. Discard flakes in another bowl. Repeat process until all the liquid and flakes are separated.

6) After three hours, you’ll see that the cream has risen to the top. We need the cheesecloth, sieve and two bowls. Place a sieve on the larger bowl, and then the cheesecloth on top. We need ladle the coconut liquid mixture on to the cheesecloth, and squeeze to extract the liquid from the coconut. Once the liquid has been extracted, we empty the coconut flakes into our other bowl. Repeat this process until all the liquid is one bowl and the coconut flakes are in another bowl.

To make coconut flour, you need a dehydrator or oven and a coffee grinder. Leave the coconut flakes in the oven with the pilot light on for a 24 hours, or in your dehydrator following your manufactures instructions. The next day, the flakes should have dried out. Using a coffee grinder, and in batches, grind the coconut flakes until it resembles flour.
To make coconut butter, blend the flakes for about 10-20 minutes, depending on the speed of your blender.
Store both items in clean sterilized jars and in the fridge.

7) We no longer require the coconut flakes, you can use it to make coconut macaroons or coconut flour. You can compost it too, it is highly nutritious for your soil.


Now we are left with just the liquid which we extracted from the coconut flakes. Place the water in a clean shallow container, such as a Pyrex dish. Cover this with some cling film.

9) If you live in a cool environment, where room temperature is below 70F or 21C, leave to stand at room temperature for 48 hours. Then put it in the fridge for three hours to overnight to solidify.


After 24 hours, you will notice a few bubbles at the top and what will be the oil, has risen to the top. My kitchen smelt so coconutty!

10) If you live in Saudi Arabia, we have to do things a bit differently. Leave the dish at room temperature for 24 hours, and then put it in the fridge for the remaining 24 hours.

The solid mass is the coconut oil.

11) After it has been in the fridge, there will be a layer of solid white mass at the top. This is the oil. We need to carefully extract this from the remaining liquid.


13)You can discard the liquid, or you can continue the fermentation process to make your own coconut vinegar.

i hope this helps. thank you