The easiest way to make extra virgin coconut oil is to start the process by gathering 10 to 20 well ripened coconuts. You are going to want to take the time to carefully shuck them, cut them in half, and take out the coconut meat. You’re going to want to fill up a blender with coconut meat and a little bit of coconut milk, and blend on a high setting for at least 7 minutes. Then, you’re going to want to find a large bucket and pour the mixed solution through a strainer so that you are only left with the liquid. You can actually feed the stuff that you get out of the strainer to livestock like chickens, turkeys, or pigs. If you don’t have any of these animals around your home, maybe your dog or cat will eat it.
Leave the liquid sitting out for 24 to 48 hours. During this time, the natural yeast within the coconut should work to remove the coconut oil from the rest of the solution. When you come back, you will see a clear layer of oil on top of the bucket or large container. You can either skim this directly off the top, or else put it into smaller containers and put it in the refrigerator. After a few hours, the refrigerator should cool down the solution enough so that the oil near the top of the solution will solidify. After it solidifies, you can take it off with a spoon and put into another container. It is important to note that when virgin coconut oilsolidifies at 75°, it is white. Unfortunately, there is only slightly more than ¼ cup of oil for every coconut that you use. Twenty coconuts should give you about 6 cups of coconut oil that you can use for eating or cooking.
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