Three main ways to make virgin coconut oil are coconut-oil fermentation or the wet-mill process, the coconut oil heating process and the cold-pressing process. Fermentation requires a food processor or blender and a cheesecloth, while heating requires a small saucepan, grater, blender, cheesecloth, kitchen sieve and a medium-size saucepan. Cold pressing requires a food dehydrator and multipurpose, low-speed juicer. All three methods require the nutmeat of three mature, brown coconuts.Continue Reading
The fermentation process does not involve heat. Instead, the coconut oil and meat are separated and the meat is grated with a little water added gradually. After a thick fluid forms, put the mixture in a strainer, and squeeze it to obtain coconut water, which is then mixed with coconut oil. Place the mixture in a refrigerator for a while before leaving it at room temperature for 24 to 36 hours to allow fermentation to take place. After fermentation, the coconut oil and water separate, leaving a white protein layer on top.
To use the heating process, apply heat to the extracted coconut oil. Stir the coconut oil continuously to avoid burning. With time, the coconut milk becomes thicker and eventually separates from the coconut oil while the water evaporates. As coconut water evaporates, it leaves behind mush and coconut oil, which can be separated by sieving.
The cold-pressing process entails shredding the coconut flesh and toasting it on a stove top until it turns golden brown. Use a heavy-duty, multipurpose juicer to extract the oil from the coconut flakes, and put the flakes back in the juicer in small batches. Repeat this process using the dry fiber. Finally, keep the coconut undisturbed for several hours so that the coconut oil can be filtered from the coconut cream.Learn more about Cooking