I assume that you are already aware of most of the important benefits of Coconut. Asides that it helps in lowering cholesterol in the body, it is also very useful for the hair, it keeps the hair shiny when applied.
Some even apply this multi-purpose fruit oil to their hair before washing so as to keep it glowing.
For decades, this unique oil has been used by traditional people in different countries of the World.
That said, I’m sure you must have come across various bottles of oils in your local store but have you ever thought of how you can make your own?
If you get good coconuts, you can be sure that the fragrance of your fresh cold-pressed oil will wow your mind.
Just before we go into details, take note:
First, the total time you will need for the production of your oil is 3 days. Surprised? Good things don’t come easily.
Also you will need these tools to make your cold pressed coconut oil.
1. First, you need 3 mature coconuts for good quality of oil. for 1/2 cup of solid oil
2. Also, You need a screwdriver drill
3. You need a good hammer.
4. You need a tea towel
5. You need one big sized bowl and 2 medium-sized bowls.
6. You need a small sharp knife.
7. You need a reliable vegetable peeler.
8. You need a good high speed blender.
9. You need a cup of none chlorinated water for each coconut you have
(Keep the water in a good place for 24 hours so that the chlorine can properly evaporate.)
10. You need a natural unbleached cheesecloth
11. You need a good-sized sieve.
12. You need a ladle
13. You need a mesh sterilizer
14. Lastly, you need an empty clean glass jar to keep your oil.
Now straight to business. These are the guidelines you need to follow carefully when making your cold-pressed coconut oil:
Start by taking out the water in your coconuts.
To achieve this, the fastest way is to drill holes at least two at the top of each coconut.
Then pour the coconut water into a small bowl, make sure you don’t discard it because we will be using it later.
As soon as you get the water from all coconuts, the next thing is to crack the shell and open it up.
To achieve this, wrap the coconut in a tea towel, use the hammer to strike the coconut heavily.
Though it may take a while for you to achieve this, be sure that after several attempts it will eventually crack and the matured white meat will be exposed. Do same with all other coconuts.
Once you have successfully broken the shell of all the coconuts, the next step is to take out the flesh from the shell.
To make this easy, use the tip of a very sharp clean knife to run through the edges of the shell soa a to bring out the white flesh inside.
As soon as you remove all these, get a vegetable peeler to peel the brown hard skin apart.
Finally, you will be left with coconut water, the peelings and the coconut itself.
Now get rid of the peelings as they will not be useful.
After this, use purified water to rinse your coconut.
The next step is to blend the coconut and the coconut water together on a very high speed in the blender for some time.
It is good if the coconut comes out in a fine smooth texture.
Now put off the blender and remove the coconut pouring it into a large bowl.
Pour the non-chlorinated water into the same bowl.
Squeeze the coconut flakes and water together with your hands until you get a very white and creamy look.
Keep mixing and squeezing the mixture for about 30 times.
After this, leave the mixture at a room temperature for about 3 hours.
After leaving it for three hours, you will notice that the cream has risen to the top of the bowl.
Now we need the cheesecloth, the sieve and two other bowls.
Put your sieve on the big size bowl and the cheesecloth on top.
Also, you will need the ladle to put the coconut liquid mix on the cheesecloth, squeeze well so as to extract the liquid from the coconut.
As soon as you get the liquid out, empty the coconut flakes into another bowl.
Keep doing this until all the liquid extract has been placed in one bowl and all the coconut flakes in another bowl.
At this point, we no longer need the coconut flakes but if you like you can use it for coconut macaroons or even coconut flour.
We are now left with the liquids we got from the flakes.
Pour out the water in a clean shallow container like a pyrex dish and cover with a cling film.
If you are in a cool environment with a room temperature below 70F or 21C, allow it to stay in that room temperature for about 48 hours.
After that, keep it in the refrigerator for at least three hours so it can solidify.
Following this, you will see a layer of solid white mass at the top; that is the oil. You have to carefully take this out from the remaining liquid.
To achieve this, you can use a mesh strainer to segregate the liquid from the solid oil.
Now you can decide to throw away the liquid or simply continue the fermentation procedure so you can make your own coconut vinegar..
There you go!! You now have your own cold pressed coconut oil.
Make sure you keep it in the fridge.
You can use this oil for cooking,
You can also use it for your hair conditioning treatment.