How Virgin coconut oil is prepared

Introduction

• A common type of oil in the Indian

household is coconut oil. Of late, virgin

coconut oil has grown quite common in the

market. It offers a variety of health benefits

and can also be used for cooking as well

as skin care and hair care. You must be

wondering why virgin coconut oil has

gained such immense popularity. Well, this

is the highest quality of coconut oil made

naturally. This oil is free from any kind of

harsh chemicals.

Wet Mill Method• As a first step, you will have to split a coconut with a sharp cleaver.

• You can use a mature, brown coconut for the same. The young, green

coconut will not serve the purpose.

• Scrape the meat of the coconut from the shell. Once that is done, you

should cut the coconut kernel with the scraper.

• Put them into a food processor and turn it on to a medium speed and

blend well until shredded.

• Add a little water in order to help in the blending process. Once done,

you will have to filter the coconut milk.

• Place a cheese cloth over a wide mouth jar. Place the coconut mixture

on the cloth with the help of a spoon.

• Then wrap the cloth and squeeze it to get the milk in the jar. Leave the

jar as it is for 24 hours.

• As the mixture sets in, the coconut milk and oil will separate. A layer of

curd will appear at the top.

• You can refrigerate the jar so that the curd hardens and it becomes

easier to remove it. As you scoop out the curd, virgin coconut oil will

be left in the jar.

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Cold Process Method

• In this process, you will have to use dried or dehydrated coconut. They

are available in local grocery stores.

• Put the dried coconut in the juicer in small batches. This will not only help

it juice well but will also not clog the juicer. With the help of the juicer, you

will be able to remove the oil and cream from the fibre.

• It should be noted here that the juicer will not be able to extract all the oil

in the first go. So, you will have to run the coconut through the whole

process once again.

• Once you are done, place the extract in a jar and store it for 24 hours.

• The coconut cream will settle at the bottom of the container while the oil

will rise to the top. Slowly remove the oil with a spoon to some other

clean container.

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Boiling

• In this process, you can heat 4 cups of water by turning the burner to a

medium high. Slowly, you will find that the water starts steaming.

• Grate the kernel from 2 fully developed brown coconuts.

• Put the blended coconut and hot water in a blender and blend it to a smooth

mixture. Strain the coconut liquid by placing a cheesecloth over a bowl.

• Push the pulp with a spatula and squeeze out as much liquid as possible.

• Now place the coconut liquid in a saucepan and boil it.

• Constantly stir it while its boiling until the water gets evaporated and the

cream gets separated from the oil and turns brown.

• Strain out the oil from the liquid.

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