Name: Earl Catriona D. Cruzada Grade & Section: 12 – St.

Raphael the Archangel

Lara Shyne V. Fernandez Teacher: Cheryl Fatih A. Yare

LABORATORY REPORT

Separation of Component in Coconut Milk: Extracting Coconut Oil

A. Objective

1. To separate the cream from the milk.

2. To separate the oil from the cream.

3. To find out the separation of different components in coconut milk.

B. Materials used in the experiment

 Stove
 Saucepan
 Ladle
 Strainer
 Clean and Dry Container

C. Procedure:

1. We heat the coconut milk over medium-high heat until it boils.

2. Once it boils, we set aside the coconut milk and transfer it to a glass bowl. We wait
for hours to finally see the separation of the coconut cream and water.
3. After the coconut milk has cooled and the cream and water are separated, we remove
the excess water and place the coconut cream into a saucepan.
4. We cook the cream over low to medium heat until the oil separates from the cream.
5. Using a strainer, we separate the oil from the scorched cream.
6. Finally, we store the oil in a clean and dry container.
D. Data and Results

Separation of water from the coconut milk

 From the coconut milk we extracted from one coconut, we observed that upon heating
it in the saucepan, the coconut milk started to build up.
 We continuously stir it to allow the milk to segregate from its form. If we do not stir,
the extraction will take a long time. It took us 10 minutes for the coconut milk to boil.
 After it boils, we let it sit for 2 hours to see the separation of water from the coconut
milk.

This is the water during the 2-hour waiting This is the water extracted from the
of separation. coconut milk.

We only waited for 2 hours because the amount of coconut milk we used was little, resulting
in faster separation of water.

Separation of oil from the coconut milk

 After we extracted the water from the coconut cream, we put the cream again into the
saucepan. This time, our target was to accumulate coconut oil and extract it, and we
used a hot extraction process like what we did with the coconut milk.
 Upon heating the coconut cream at medium heat, we observe the oil coming out of the
cream. As the cream starts to turn golden brown, we change it to low heat.
 It only took us about 20 minutes for the coconut cream to completely extract its oil.
 Below is the extracted oil from the coconut cream, together with the water and the
scorched coconut cream in different containers.

E. Conclusion and Generalization

In our experiment using coconut milk from a single coconut, we noticed differences in
the separation process. The limited quantity made it particularly prone to rapid boiling, taking
only about 10 minutes to boil, and 20 minutes for the oil to separate.

The stove's heat level played a crucial role. We observed that the impact of heat on
the separation of coconut milk depends on the duration and intensity of the heating process.
When we heated gently, the fatty part turned into a creamy layer on top.

Heat changes coconut milk's consistency and its components. It has water and fat, and
when it warms up, the fat separates. Stirring the mix made it separate water even faster in our
trial. Stirring helps in the extraction of coconut milk because it distributes heat evenly and
encourages the separation of water from the fatty components.

These findings suggest that the quantity of coconut milk, the heat level applied, and
the method of stirring all significantly impact the efficiency and speed of the separation
process. Smaller quantities tend to boil more quickly while controlling the heat level is
crucial for achieving the desired separation without overheating. Moreover, employing a
proper stirring technique can expedite the extraction of water from the coconut milk.