Cold Pressed Virgin Coconut Oil

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COLD PRESSED VIRGIN COCONUT OIL

March 26, 2019 /
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From cracking the coconut open to extracting the oil. I’ll show you how to make Cold Pressed Virgin
Coconut Oil in a kitchen right here in North America!
I grew up eating coconut, and coconut oil is what I use in most of my daily cooking. Surprisingly, I had no
idea how it’s made before.As I become more serious about eliminating waste from my cooking, I try to
make as many packaging-free foods from scratch using raw material as I can–from sprouted tofu,
almond milk, soy sauce and more.
Now, I have mastered how to make Cold Pressed Virgin Coconut Oil from scratch. However, It was
almost impossible for me at the beginning–why?
hold it with a kitchen towel and use a cleaver to crack in the middle
First of all, coconut has a thick-hard shell (or skull) that is not easy to crack, and grating the coconut
meat can be overwhelming. After I learning to crack it, I tried to grate it the way we do in Thailand. It
was too difficult, so I gave up, many times.
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Create a warm spot to ferment it
Second of all, it’s cold most of the time in North America and the process of extracting the oil needs to be
done in a warm climate.
Those two obvious things stopped me from being successful so many times. However, my curiosity about
the possibility of making it kept me going.
Even though I combined elements from the methods I learned online, and created my own method. I have
to admit that I failed many times before I could make it reliably.
As making Cold Pressed Virgin Coconut Oil is a very time consuming process. I only planned to do it until
I knew I could reproduce the results. Obviously, I didn’t stop after the first success–I’m still doing it now.
3 of 28 2/26/21, 5:36 PM
Once I got my system down, it’s actually not that hard at all. In fact, it’s rather fun and satisfying to see
the result.
If you are reading this, and trying to make your own Cold Pressed Virgin Coconut Oil. I’m sure you know
about its health benefits.
Despite there are so many articles claiming that coconut oil is bad for you. From my own experience
using and eating it my entire life–I believe it’s very beneficial to health!
Ready to give it a try? Let me show you how!
INGREDIENTS:
mature coconut and lukewarm water
1. 3 mature coconuts (most of them now have a mark in the middle that makes them easy to crack)
2. Filtered lukewarm water. The amount of water varies.
N
Noottee:: This makes about 10-11 cups (3.4-3.74 kg) of raw coconut meat. 16 cups (128 fl oz) of coconut
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milk, and 1 pint (16 fl oz) of coconut oil.
GUIDANCE EQUIPMENT:
1. A cleaver, and a small knife . These are for cracking the coconuts, and getting the meat out of the
shell. (a serrated knife works great )
2. Bowls or containers of your choice
3. A blender, a nut milk bag or cheesecloth for squeezing the coconut milk, and a small one for
straining the oil, and a small strainer, rubber bands & a stick
4. A makeshift warm place. I use a canning pot, hot water bottles, and a few towels. If you make this
during the hot summer weather and the room temperature is about 85 degrees fahrenheit (29.5
degrees celsius), you won’t need heat.
N
Noottee: watch the video to get some ideas on what to use to create a warm space–using what you already
have is the ideal.
INSTRUCTIONS:
How to Make Cold Pressed Virgin Coconut Oil (in North America)
1. D
Daayy 11: Early in the morning, wipe the coconut shell down with a damp cloth to get rid of small
particles on it, so they don’t get into the coconut water.
2. Use a washcloth or a glove to hold the coconut as the impact might be hard on your hand when
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you crack it. Hold it by the ends and tap in the middle with the cleaver, and turn it as you tap until
it cracks. Once it cracks, use the tip of the cleaver to slightly open the crack and pour the coconut
water into a bowl. You can drink the water or store it for later.
3. Use the small knife and cut a small part of the meat out.Once you have one part open, it’s easy to
take out the rest. If the coconut is mature, the meat should come out cleanly and easy.
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4. Cut the meat into small pieces to make it easier to blend.
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5. Blend 2 cups (680 g) of the coconut meat with 11/2 cups (12 fl oz) of lukewarm water. This ratio is
perfect for creamy coconut milk. You can blend more at a time, but 2 cups at a time makes it easier
to squeeze (for me anyway).
6. Put the well- blended coconut in a nut milk bag over a bowl and squeeze as much milk out as you
can. Use the pulp to repeat the process one more time. N
Noottee:: For blending the pulp, I use 2 cups
(680 g) of pulp with 2 cups (16 fl oz) of lukewarm water.
7. Now, you should have about 16 cups (128 fl oz) of coconut milk. Put it in a fridge for a few hours,
so the cream can separate from the water. N
Noottee:: If you start early in the morning, the cream
should be firm enough by late afternoon. However, if you start the project late in the evening, keep
the coconut milk in the fridge overnight is perfectly fine.
8. When the coconut cream is solid to the touch, gently scoop it into a smaller container (I use a glass
jar). You can keep the water for cooking, or get rid of it. Though, it doesn’t have a lot of flavor left,
sometimes I keep a small amount for cooking white rice as a treat!
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9. Loosely cover the container, and put it somewhere warm to ferment overnight. I use a canning pot
with 2 hot water bottles and cover it with a few towels. A good temperature for fermenting is
about 85 degrees fahrenheit (29.5 degrees celsius).
9 of 28 2/26/21, 5:36 PM
10. D
Daayy 22: You can see three layers now: the top is the coconut curds, the middle is the coconut oil,
and the bottom is water. Put the container in a fridge for a few hours, so the curd and the oil can
harden up which makes it easy to separate them from the water.
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11. Separate the curd & oil from the water and put it into another container. Loosely cover the
container, and put it back in a warm place. Let the oil separate from the curd for another night.
12. D
Daayy 33:: Now you can see the curd and the oil separate more, with a little bit of water on the
bottom. It’s time to strain.
13. Place a small strainer on the container and put a small cheesecloth (or a small cloth bag) inside the
strainer. Gently scoop the oil, and strain it through the cloth first as it goes through fast. When it’s
harder to scoop just the oil, just pour the rest into the bag. This way the oil that’s mixed with the
curd can drip out.
14. Use a rubber band to tie the cloth/bag. Insert a stick through the band, and hang the bag over the
container. Put the container back in a warm place. If the room temperature is cold, the oil and curd
can harden up and can’t be strained.
15. Let it strain until the oil stops dripping.
12 of 28 2/26/21, 5:36 PM
16. When it stops dripping, you can see that the oil is cloudy because there is still water mixed in it.
Put the container in the fridge to speed up the process of solidifying the oil. You can leave it on the
counter (if the room is cold). It doesn’t take long for the pure oil to solidify.
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17. When the oil is solid (it’s pure white). There is still water in the bottom, gently break it and scoop it
into a storage container–now it’s done!.
18. You can leave Cold Pressed Virgin Coconut Oil on the counter or pantry. There is no refrigeration
necessary. N
Noottee:: The oil melts as the temperature increases, and solidifies when the temperature
drops– and that is totally normal.When it melts, you can see the oil is clear. If it looks cloudy, there
must be some water in it. Let it solidify and separate the water.
19. Enjoy.
Have you made Cold Press Virgin Coconut oil before? Share it with me if you have—I’d like to hear about
it!
Filed Under: How to, Recipes

Tagged With: coconut, coconut oil, cold pressed coconut oil, good oil, mature coconut, virgin coconut oil
15 of 28 2/26/21, 5:36 PM
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COMMENTS
anano
February 16, 2020 at 7:46 am
Hello, why is itimportant to start this process early in the morning? can I start it afternoon, for
example?
L O G I N T O R E P LY
GVK
February 16, 2020 at 8:51 pm
It’s not necessary. I find it easier to start it in the morning. If I start late in the day, I
always end up finishing it the next day–but it’s totally ok!
christiane
January 3, 2020 at 9:36 am
Thank you very much for this receipe. I have been trying to make coco virgin oil, at times it
suceed at times it don’t. Going through your instructions I understood why. I will follow your instructions
and i will come back next time to testify. Very greatful!!!
christiane
January 3, 2020 at 9:33 am
Thank you very much for this receipe. I have been trying to make coco virgin oil, at times it
16 of 28 2/26/21, 5:36 PM
suceed at times it don’t. going through your instructions I understant why. I will follow your instructions an
d i will come back to testify. Very greatful!!!
Alyx
November 27, 2019 at 11:17 pm
How long should the coconut last. I cut and left my coconut pieces in water in frig since
September 2, 2019.
GVK
I have never left it be in the fridge that long. I thinks as long as it looks normal without
mold or a funny smell. However, if you are not certain, I don’t recommend risking using it. It is best
to freeze it if you can’t use it soon.
Maria Isabel Bernal

October 16, 2019 at 1:10 am
Thank you for sharing this video! I’m now a big fan of yours.
GVK
Thank you so much, I’m so glad you enjoyed it!
17 of 28 2/26/21, 5:36 PM
jose n antony
first time i know a fermenting method, thank you . I am also from a coconut country ie Kerala,
India.
GVK
October 11, 2019 at 2:50 pm
Please let me know how it turns out when you do!
Prashant
September 24, 2019 at 1:20 pm
Thank u ..I got the oil.but what could I do with its oder…and for preservation.
GVK
Well there should not be an odor, so I’m not sure what may be going on there. There is no
need to preserve the oil in any special way. I keep mine by the stove most of the time.
18 of 28 2/26/21, 5:36 PM
GVK
There should not be a lot of odor really, but there may be ways to refine it further. The
finish product really doesn’t have any smell just like store-bought cold-pressed virgin coconut oil.
Naresh
August 5, 2019 at 9:42 pm
Do I have to wrap up the bottle with hot bags and cloth? I’m in India. Here I have climate of 31
degree celcius at least
Paula
I live in Venezuela and also high temperatures. What would be the difference in the
making? Thank you!
GVK
September 16, 2019 at 1:13 am
Hola in Venezuela! The only difference you should have in making this in a hot
climate is that you will not need to keep the milk warm, and this should make it easier with
less work.
19 of 28 2/26/21, 5:36 PM
GVK
September 17, 2019 at 1:21 am
If your climate you can just use the warm air and it will work fine:) In my climate, in the
wintertime the coconut oil will be solid and prevent the fermentation so the warm water bags are
my trick to mimic a warm environment.
Anand
July 23, 2019 at 11:05 am
To separate the coconut shell from the pulp, keep the coconut, before cracking it open, in the
freezer for 12 hours. This will freeze both the coconut water+pulp. When you break open the shell the pulp
with the frozen water gets separated from the shell easily eliminating one chore of grating.
GVK
Thank you for the idea!
20 of 28 2/26/21, 5:36 PM
Nnenna Okere-Ekekwe
July 15, 2019 at 4:14 pm
Thank you for the procedure again. I have tried doing it before but didn’t get it like this. Will try it
again. I am a lupus survivor and likes to eat healthy. I like trying a lot of Diys.
Laure
July 10, 2019 at 1:15 pm
What abot the pulp you put aside?
GVK
I have too much of coconut pulp from making coconut milk, so I just put in my compost
bin.
karin
Hi Jeen! I’m Brazilian and I wanted to say thank you for giving us this video, where
you explain exactly the cold press. The most other videos add a hot step in the process.., so
thank you then! As the coconut pulp, have you thought about making coconut folur?
GVK
Thank you so much for your kind comment, I’m so glad you find the video
21 of 28 2/26/21, 5:36 PM
helpful. I have tried using the pulp to make flour before, but I have too much from
making coconut milk and can’t keep up with it. If I use coconut flour often enough, I
might do it again.
Ariel Vanhamlin
July 9, 2019 at 7:01 pm
Hi, I read through your post. I was hoping you could help me with something. I was wondering,
What about making your own organic dish soap? Have you ever tried that? I’m looking for something that
cleans really well but isn’t expensive to make. I think this is something you can answer.
Ivana Gluvakov
June 24, 2019 at 6:07 pm
Hi, I only got 150 ml from 3 coconuts, why is that?
Anqi
Every coconut will be different, so there is no same consistency when making it.
22 of 28 2/26/21, 5:36 PM
C. Manina
June 24, 2019 at 12:54 am
I think your video on food pressed virgin coconut oil is the best educational film on coconut use
that I have ever seen! THANK YOU!!!
googles
March 29, 2019 at 11:37 am
hi this submit very cool
GVK
April 20, 2019 at 2:05 am
So glad you think so!
Gauri
June 15, 2019 at 6:13 pm
Thanks. Will try
23 of 28 2/26/21, 5:36 PM
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I’m so glad to meet you!

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ABOUT RECIPES C O N TA C T SHOP Search

Create a warm spot to ferment it

Ready to give it a try? Let me show you how!

mature coconut and lukewarm water

2. Filtered lukewarm water. The amount of water varies.

milk, and 1 pint (16 fl oz) of coconut oil.

2. Bowls or containers of your choice

4. Cut the meat into small pieces to make it easier to blend.

15. Let it strain until the oil stops dripping.

Filed Under: How to, Recipes

« Dehydrated Apples: Simple & Healthy! Spinach & Mushroom Omelette »

Maria Isabel Bernal

Thank you so much, I’m so glad you enjoyed it!

Please let me know how it turns out when you do!

Thank you for the idea!

What abot the pulp you put aside?

Hi, I only got 150 ml from 3 coconuts, why is that?

hi this submit very cool

So glad you think so!

Thanks. Will try

You must be logged in to post a comment.

I’m so glad to meet you!

Whole wheat Sourdough S…

Descubra a nossa vasta

I’m so glad to meet you!

plant based meals. I create this site for you to cook

You might also like