Make your own Virgin Cold Pressed Coconut Oil


I’m sure that you have all heard of the benefits of coconut oil…(if you haven’t, click here to find out more of the wonderful benefits of this amazing superfood) From lowering cholesterol, to leaving you with smooth shiny hair, coconut oil has been used for centuries by traditional people. I always put coconut oil in my hair before I wash it, and given how dry the environment in Riyadh is, it’s the only thing keeping my hair shiny.

We’ve seen the bottles of oils in the store, but have you ever wondered how easy it is to make your own? If your coconuts are of high quality, the fragrance of fresh cold pressed oil will blow you away. Cooking with such fresh ingredients also leaves a distinct flavour that is hard to find with commercially produced oils. Fresh cold pressed oil is rich and food, in my opinion, tastes amazing!

If you have any FAQs, please click here.

For the instructions as a printable PDF, please click here.



PREP TIME: 4 hours

SET TIME: 48 hours and 3 hours in the fridge.

You will need
– Mature Coconuts (3 coconuts makes just over 1/2 cup solid oil)
– A screwdriver/drill
– A hammer
– A tea towel
– One large bowl and 2 medium size bowls
– Small Sharp knife
– Vegetable peeler
– High speed blender
– 1 cup of non-chlorinated water for each coconut (leave water to stand for 24 hours for chlorine to evaporate)
– Natural Unbleached Cheesecloth
– Sieve
– Ladle
– Sterilised Pyrex dish
– Mesh strainer
– Empty sterilised glass jar to store your oil in



Brown mature coconuts

1) Begin by removing the water from your coconuts. The easiest way is to drill two holes at the top, slightly pointy end. Pour the coconut water into a bowl, but don’t discard, as we will use it later.

2) Once the water has been collected from all the coconuts, it’s time to crack open the shell. The safest way is to wrap the coconut in a tea towel. Then, using the hammer, strike the coconut with a heavy blow. It may take a few attempts, but eventually the coconut shell should crack, exposing the white mature meat. Repeat this process with all the coconuts.


Left – Peeling the skin away.
Right – The peelings, coconut water and the coconut.

3) Now you need to extract the flesh from the shell. You can use the tip of a clean sharp knife to run around the edges of the shell to free the meat. Once all the meat has been collected, using a vegetable peeler, peel the brown hard skin away. You will be left with the coconut water, the peelings and the coconut. Discard the peelings. They’re great for your compost!


Add the coconut water and then blend, blend, blend! You can also use a food processor.

4) Rinse your coconut using purified water. Now we need the blender. Blend the coconut water and coconut meat together, on very high speed, for a couple of minutes. We want the coconut pieces to be of very fine texture.


This is what it should like after you’ve blended it.


Squeezing the water and coconut flakes together

5) Remove the coconut from the blender and place in the large bowl. Add the non-chlorinated water to this bowl too. Using our hands, we need to squeeze the coconut flakes and water together, until the mixture looks very white and creamy. Continue mixing and squeezing for about 30 times. Then, leave to stand at room temperature for 3 hours.


Ladle the mixture on to the cheesecloth covered sieve. Wait a few seconds before squeezing to extract the liquid, leaving you with coconut flakes. Discard flakes in another bowl. Repeat process until all the liquid and flakes are separated.

6) After three hours, you’ll see that the cream has risen to the top. We need the cheesecloth, sieve and two bowls. Place a sieve on the larger bowl, and then the cheesecloth on top. We need ladle the coconut liquid mixture on to the cheesecloth, and squeeze to extract the liquid from the coconut. Once the liquid has been extracted, we empty the coconut flakes into our other bowl. Repeat this process until all the liquid is one bowl and the coconut flakes are in another bowl.


To make coconut flour, you need a dehydrator or oven and a coffee grinder. Leave the coconut flakes in the oven with the pilot light on for a 24 hours, or in your dehydrator following your manufactures instructions. The next day, the flakes should have dried out. Using a coffee grinder, and in batches, grind the coconut flakes until it resembles flour.
To make coconut butter, blend the flakes for about 10-20 minutes, depending on the speed of your blender.
Store both items in clean sterilized jars and in the fridge.

7) We no longer require the coconut flakes, you can use it to make coconut macaroons or coconut flour. You can compost it too, it is highly nutritious for your soil.


The liquid in a large Pyrex container

8) Now we are left with just the liquid which we extracted from the coconut flakes. Place the water in a clean shallow container, such as a Pyrex dish. Cover this with some cling film.

9) If you live in a cool environment, where room temperature is below 70F or 21C, leave to stand at room temperature for 48 hours. Then put it in the fridge for three hours to overnight to solidify.


After 24 hours, you will notice a few bubbles at the top and what will be the oil, has risen to the top. My kitchen smelt so coconutty!

10) If you live in Saudi Arabia, we have to do things a bit differently. Leave the dish at room temperature for 24 hours, and then put it in the fridge for the remaining 24 hours.


The solid mass is the coconut oil.

11) After it has been in the fridge, there will be a layer of solid white mass at the top. This is the oil. We need to carefully extract this from the remaining liquid.

12)You can use a mesh strainer to separate the solid oil from the liquid. Please view the above video to see how I extracted it. (There’s no speech in the video, so don’t worry if you can’t hear any audio)


Left – our fresh coconut oil.
Right – the remaining liquid.

13)You can discard the liquid, or you can continue the fermentation process to make your own coconut vinegar.


Your very own cold-pressed virgin coconut oil!


13) Voila! Now you have your own virgin cold pressed coconut oil. You should keep it in the fridge. You can use the oil for cooking, just like you would normally use store brought VCO, or as a conditioning treatment for your hair.

Please leave a comment below if you have any problems or need extra help.

Good luck and let me know how it goes!

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95 responses to “Make your own Virgin Cold Pressed Coconut Oil

  1. hi!,I like your writing so much! share we communicate more about your post on AOL? I require a specialist on this area to solve my problem. May be that’s you! Looking forward to see you.

  2. Can you be a bit more clear on how your separe the oil from the water? I don’t see how draining it through a sieve will separate them (I’m in a cold climate).

    • Hi there,

      Thanks for visiting. :)

      The oil can be separated from the water because it will be solid following the refrigeration. The oil is the solid mass on top of the liquid. You can use the sieve or strainer to just remove the mass, and letting the remaining liquid drain through.

      Let me know if this helps or if you have further questions.

      Good luck! :)

  3. hi sarah,
    thank you so much for this info,
    it will really help me on my stomach ulcer w/c started a 2 weeks ago.
    i have here a virgin coconut oil came from the phil but it’ll be over in the
    next few days,its hard to look vco here
    and im so glad i googled tonyt and found you :)

    once again,thank you so much for this best do it yourself info
    it’ll surely help a lot of people out there,
    have a nice day

    • Hello Zeus,

      Thank you so much for visiting the blog.
      Thank you also for your sweet comment. :)

      I am sorry to hear about your stomach ulcer, I hope it isn’t causing you too much pain!

      For future reference, if you’re in Riyadh, you can find organic virgin coconut oil at Biobest. It costs 120 SAR for one jar. For Jeddah, Abazeer is the place to go. Unfortunately, if you’re away from these cities, it can be difficult to get hold of VCO.

      Good luck with healing the stomach ulcer. Try to not eat so much meat and fish, and focus on whole grains and vegetables, if it feasible for you. It will really help lessen the pain from the ulcer. Another thing, often bad worries and fears can impact your health. I would suggest that you write down your fears and things that are making you sad. Then, work to find a solution. Also, remove the negative people from your life.

      Look after yourself Zeus!

      All the best! :)

      • good morning miss sarah:-)
        …thank u so much for the quick reply and i appreciate it a lot.
        actually,it really hurt a lot and too many sleepless nights.:-(
        im on a diff diet sarah,i eat most of the time chicken meat in this past few months coz i wanted to get lean..i workout a lot,maybe i stressed myself.
        im trying also not to drink softdrink again esp wthout eating..LOL
        anyway im thinking to eat lots of veggie from now on,i will do what i said coz it healthy for the body and im trying also to remove negative in me..esp negative causing people.

        ill try to visit one of ur store,soon.
        again miss sarah thank you for all,and for the care.
        wish u all the best :-)

    • Zeus, can u email me on Yes, coconut oil is very good specially in your situation. This is a very good way of making your own oil however, I need to share with you re stomach ulcer.

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  5. Heya Sarah,
    I’ve been using the boiling method to separate the oil from the milk.
    my questions are:
    1) what are the benefits to using the cold method instead of the hot?
    2)what happens if I don’t store in the refrigerator? (I live in Costa Rica)
    3) have you tried infusing your oil with herbs and medicinal plants to yield a a different product? if so what are some of the infusions you’ve tried and to what success?
    Thank you for the lesson and your time,
    Pura vida,
    Turrialba James

    • Hi James,

      Thanks for visiting! :)

      1) The benefit of cold pressed oil is since there is no heat applied during the extraction process, beneficial fats and enzymes are not denatured. You’re keeping all the oil as pure as possible. The cold pressed oil can then help with natural healing treatments better. This is what I understand to be true from ayuverdic and raw teachers. I will do some more research to see if there are scientific studies proving this.

      2) if you leave it outside, the oil will be liquid. Some teachers and scientists believe that the oil may become rancid. Again, I’m not sure of how valid this belief is. I prefer to leave it in the fridge because it gets super hot in Riyadh, with the summer months being above 100F even in the night.

      3) Herbed and spiced variations I’ve had success with are –
      – dill and mint
      – cardamom and saffron
      – mustard seed, cumin seed, nigella seed, fenugreek seed and fennel seed.
      – rosemary, garlic and chilli
      – basil and black pepper

      Aside from the oil with mustard seed, I used dried herbs and spices, and left it to infuse outside for ten days at room temperature, 22-25C.

      With the mustard and other indian seeds oil, I heated one tablespoon of coconut oil and added 1/2 tsp of each of the seeds for every 1.5 cup of coconut oil I wanted to infuse. I waited until the seeds started popping and then took it off the heat. After it cooled down, I added it to the rest of the oil and again left it to infuse at room temperature for ten days again.

      Hope this helps. :)

      • WoW! What a wealth of knowledge you are! I am excited to try some of your infussion recipes. presently I am working my way through a book on the medicinal properties of Costa Rican plants at the moment, which I hope to apply to coconut oil remedies. just now I am thinking about a lemongress+citronila bug dope coco oil for the masquitos of rainy season.

        Thank you so much for your thoughtful response and just for being a good world citizen! shall I keep you informed on any progress in my expiroments down here in Central America?

        Pura vida!!!


      • Hi James,

        I didn’t see this comment until today. Please keep me updated on your progress. :)

        There’s a saying among people in the Mediterranean that if you eat too much salt in the evening, you attract a lot of Mosquitos. I wonder if the Puerto Ricans believe in this too?

        Also, thank you for your kind words. :) However, you’re also a great citizen of the world too. :)

        Good luck with the citronella infusions.



  6. Hi Sarah,

    Thank you for the steps and pictures. But I still don’t understand step 11 and 12. Isn’t the white mass the coconut milk and not the oil? If not, what happen to the milk? Also, I’m in a tropical country, so I’m wondering if leaving the whole mixture 24 hr in room temperature would cause the liquid to be spoilt? Or can it be used?


    • Hi Kasey,

      The white mass is the oil and not the milk. When you put coconut oil into the fridge, recall that it becomes a solid white mass? Well, the same thing happens to the oil when we put our homemade mixture into the fridge, it becomes a solid white mass.

      If you look at the picture underneath step 9, you’ll notice that the milk from the coconut is separating. The fatty layer at the top has risen, and will solidify to form the oil. The part of the milk that contains water will sink to the bottom. In essence, when you make coconut oil, only the fat layer from the milk is used and the watery layer is discarded or used to make coconut vinegar.

      I hope this helps and clarifies any confusion. When you make your own oil once, it really becomes easier to understand the whole process too.

      Let me know if you have any further questions. :)

      All the best,

      • Even heating this white mass, it continues to exist, but some of it turns into oil. There are recipes that heats up a bit this white mass (without boiling) for the extraction of oil, discarding what’s left. I tried this but had problems determining the heating temperature.

      • Sorry Sarah but this isn’t coconut oil just yet. What you’ve got there is pure coconut cream which in it still contains coconut oil. You have to heat it for a while in order for the oil to separate. That would be Virgin Coconut Oil.
        Cold pressed coconut oil actually requires drying the flesh of the coconut, then pressing that after it’s been dried.
        Additionaly, see the several studies done by T. Rajamohan. He compares Pressed Coconut Oil to Virgin Coconut Oil. His conclusions show that the Virgin coconut oil contains a lot more phenol compounds that that of of the Pressed Coconut OIl. Coconut Oil is a really stable saturated fat and stands that heat just fine without being oxidized.

  7. HI just want to say thanks. Just finished my first batch. :Love it…

    One question what other uses are there for the watery mix left? You mentioned vinegar, how is this done?

    Thanks again have a great day keep up the great work…


    • Hi Ben,

      Thanks for visiting!

      I’m glad you enjoyed it! I haven’t found other edible uses for the leftover water. Traditionally, the water is put back into the soil since it is nourishes the soil. If you have a garden, you can use it on the garden.

      I’m still researching on a fool proof way of making vinegar without using a mother starter of vinegar to begin the fermentation process. The raw method of leaving the water to ferment naturally in an open jar for 7-10 days is something I have been trying, but need to further determine the safety of this before posting full instructions.

      I’m sorry I couldn’t be of further help here. I’ve searched “make your own coconut vinegar” on and there is a youtube video that pops up showing you how to make coconut vinegar using the boiling method. It’s not allowing me to post the link in the comments, but if you search for it, it’s on the first page of the search results.

      Best of luck,


  8. Hi Sarah, thank you for a great recipe… I am looking forward to try it soon. One Q thought, I found on this video, they kinda do exact same things as you, but they fry the white solid mass after that, resulted in a crystal clear oil like I usually see in supermarket. Is it the same kind of oil as in your recipe? What is the color of your oil, and how is it when it liquiditied in room temp?

    Sorry for many questions, but after reading your wonderful post, I am dertemine to get the healthiest coconut oil to support my diet. :)

    Hope to hear from you soon.


    • Hello!

      Thanks for visiting! I love your blog btw. :)

      No, the fried oil is not the same oil that I make. Frying the oil will result it not being virgin coconut oil anymore, since you’re exposing it to heat.

      The oil is white when solid and at room temperature it is colourless.

      I love answering questions and helping, so don’t worry about ever asking “too many.”

      Hope this helps!

      All the best,


  9. Thank you so much for your post. I followed your step by step procedure and was able to get PURE coconut oil, COLD PRESSED. Thanks once more. God bless you. Nji—from Nigeria

    • Hi there!

      Thank you so much for visiting and your sweet comment. You really brightened up my morning! :)

      Enjoy the coconut oil and I hope you can teach more people how to make it in Nigeria.

      May God bless you too!

      All the best,


  10. Hi Sarah,

    Thank you very much for your post!
    I’ve been researching on the internet on the best ways on how to make my own homemade coconut oil. I have some questions though!
    Q1. The coconut flakes at step 6 can be used to make butter right? That would be simply just blending it again and keeping it stored into the fridge?
    Q2. Looking down at other at step 6 and 9 you keep it at room temperature first, while I’ve seen in other tutorials they’ve put it straight away in the fridge.
    Can you tell me what is the difference?
    Thank you very much!


    • Sorry I have another question! I’ve seen people blending the coconut with the hard brown skin and as you’ve noticed I would need to peel it off. What are the benefits of that? I guess I imagine it would be easier to blend, But perhaps there is some more reason to it?
      And would you perhaps have more ideas for what you could do with the peelings (like compost)?!
      Thank you once again,

      • The thin brown skin is completely edible. It provides additional fibre to your diet. By leaving the skin on, the oil will have more fibre, which I think other people are including because of this. You can leave the skin on if you wish. For the traditional version of VCO, the skin was removed so it could be added to the soil beneath the tree as a way to add carbon to the soil.

        I compost all the brown skin. You can add it to your houseplants if you wish too. One final use could be as a fibre topper for your meals. Just blend the peelings to a powder and add it to smoothies etc.

        All the best,


    • Hi Shamira,

      Thank you for visiting. :)
      You can try to make the coconut butter with the flakes, but it might not work because you’ve already taken the fat from the flakes. As I understand it, when you blend the flakes, the coconut fats are released which creates the coconut butter. Without the fat, I am not sure how it can form the butter. If it works, please do let me know.

      There’s no real difference between keeping it out and putting it into the fridge straightaway. I just prefer the more traditional version, which is why I leave it out.

      • Thank you for explaining this in such detail, i tried to make coconut milk and landed up finding this oily mass at the top, turned out to be very easy and sooo cheap compared to the store bought one. For as long as I am in Saudi I will make my own, Lulu are great at shredding the coconut for you, only they refused to give me the water, saying its dirty.

        I did try to make the butter, but you need a high speed processor/ vitamix or you may burn out your machine and still not get it as smooth and creamy.

        I second that you are a wealth of information, very generous with your help. This place needs people like you- the obesity rates are one of the highest in the world

      • It’s wonderful that you accidentally made coconut oil! To make the milk, the procedure is essentially cover the flakes with water and let stand for three to four hours. Boom – homemade coconut milk. :)

        While obesity rates are worrying, there is a big error with the reported stats. Obesity stats only take into account those who visit hospitals, which are the more wealthy people. With the income inequality, there are more less well off people than middle class or rich people. These less well of people are not obese, follow a traditional Saudi diet and are highly active. Living in a city, going to malls and restaurants will show only the obese people, because you have to have a certain level of income to enjoy that lifestyle. Outside of the main cities, people are slim and have good health.

      • Interesting, I never thought about it that way and it makes complete sense, the wealthy indulge more because they have the means to. Poorer countries definitely don’t have this problem. There’s a saying: live simply, so that others can simply live. I do believe that the cause of the worlds poverty is the increasing greed of the wealthy

        On a side note, there is very little else to do here, other than dine out

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  12. Hi Sarah,
    I’m really interested your method and its benefits.
    I try to make as same your instruction but there is result as expected. I live in tropic climate.
    May i ask you some helps that:
    1/ How long will i keep the mix water and milk in the fridge to be composed the white layer? and what are the available degree for that?
    2/ The moisture is still contains in the white layer, so how can we separate and remove the moisture from the rest good one?

    With very thanks and nice to be a good friend with you and all of coconut oil “crazy fans” in the world:)
    I am Duc, in Vietnam. my mobile number is 0084 984037 903.

    • Hi Duc,

      Thanks for visiting and your interest in coconut oil.

      1) You need to keep it in the fridge for one or two days. The temperature should be below 4C.

      2) The white layer, which is the oil, should be completely solid within two days of being refrigerated. Using a slotted or mesh spoon, you can lift the oil mass and let the remaining water drain away, before storing your oil in a glass container. The video above should show you what the solid oil looks like after two days.

      Hope this helps! Let me know if you have any questions.



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  14. hi sarah,
    I want to know much more about the heat and temperatures when making VCO. I watched a video(linked below) about making VCO by fermentation that case they use heated water

    and i have read some articles(linked below) saying that “heating” is not harm the VCO quality
    “studies conducted in Sri Lanka by Professor Kapila Seneviratne of the University of Kelaniya showed that traditionally made virgin coconut oils that use heat in the process, even high levels of heat such as boiling the coconut milk to completely separate the oil not only does not harm the oil, but actually promotes the antioxidants to become dispersed in the oil:”

    that article also saying that,
    ” machine-made mass produced coconut oil is often referred to as “cold pressed.” However, this does not mean that the coconut has never been heat treated, since heat must be used to dry the coconut prior to pressing it out of the coconut meat.”

    video >>

    • Hi Asanga,

      I will take a look through all the information and respond by Saturday. Thank you for taking the time to share this information.

  15. I already have some coconut milk in the refrigerator and want to know what I should do with it next to make coconut oil. Should I start over from scratch or is it ok to take out and put back in. I actually already extracted a small amount of curd from the top and used the heat method. It is fun to see the oil start to form. I only had a few drops but I was very excited.

    • Hi Cyntell,

      If you have the coconut milk already in the fridge, after a couple of days, the oil should separate, solidly and rise to the top. You don’t have to do anything else.

      Hope this helps. :)



  16. Hello Sarah, My name is Michael and I live in Scotland. I had a go at making this raw coconut oil recipe. I left the coconut milk from 5 coconut for 2 days and after refrigerating it, I ended up with loads of white oil which had a slight sour taste given that it was steeping in water that had become coconut vinegar. My question is – what can I do to remove the sour taste from the fresh coconut oil without losing the health benefits of raw coconut oil?. .

    • Hi Michael,

      I think the sour taste could have come from your coconuts. Next time you make a batch, taste the coconuts individually so they are not sour to begin with. My next recommendation would be to keep it in the fridge after 24 hours instead of 48 hours.
      Also, ensure your utensils are sterilised when you make your oil. You may find it helpful to reduce the amount of water you use by 1/4.

      I hope this helps.

      Let me know if you have any questions.



  17. Hello Sarah, Michael again. Just wondering if you could reduce the whole process of making coconut by using a yoghurt maker so that the mixture does’t set at room temperature causing the process to slow. My batch set at room temperature during my first attempt because my home is cool enough at this time of year for it not to remain in liquid form. Should it form a scum on the top with a layer of pure oil underneath or does the oil sit at the very top once this has rested for 24/48 hours. Thank you for your help Sarah.

    • Hi Michael,

      Apologies for the late reply. One of my readers attempted to make coconut oil with a yoghurt maker but to no avail. Did you happen to have better luck?

      Best wishes,

  18. Hi sarah.. Can i apply the coconut oil directly into my skin? Doesn’t it clog the pores? And can i still apply it into my skin even if it has a sour taste? Thank you.

    • Hi Melanie,

      Apologies for the late reply. I live in a very dry climate and so the oil is absorbed directly into the skin without any clogged pores. Usually it shouldn’t clog your pores, but just to be sure, I would suggest applying a tiny amount to your cheek and see your reaction to the oil.

      IF you feel it clogs your pores, then maybe you can mix the oil with a little honey and then leave on as a face mask for 10 minutes before washing off.

      Hope this helps.


  19. I live in lovely Malaysia where it is naturally well endowed including coconuts which are in abundance. One whole coconut use to be so cheap. its still comparatively cheap. abt RM 1 or less than 1SAR ! i have several coconut trees fruiting all year round. the irony is so many of Malaysians have been informed to abandon and told to stay away or specifical y lnot to eat coconut or coconut milk cos it so highly cholestrolic and therefore not good to consume or have anything to do with coconuts as can cause fatness, heart disease etc.It “s and e so sad that Malaysians and even Asians abandon coconut and spend more money (and enriching)unnecessarily for other products esp from the Westsern blocks when actually we have better products right under our nose! Even till now we are confused because thats so much campaign agt coconut. It is also and the other
    westerners who have managed to combat the campaign for their productss and encourage and proving how good coconut s are esp VCO. Malaysians are slowly going back to their homebase coconuts, but have to pay higher prices for VCO because they are imported. However now our govt has encouraged bisinesses and several Malaysians have realised our earlier the folly and started beleiving in the goodness of our products and producing/manufacture them. but the price we have to pay has increased. One bottle 400ml is now ranging from RM10-45 or even higher bearing the Brands in mind.
    i truly thank you for showing the way for making cold press VCO. It will cost me nothing to do it ; just time and some efforts to do it. The coconuts re lying around the garden and on the trees waiting to be plucked! my coconut trees are only about 6-10 feet high.
    Thanks again Sarah.

    • Hi Shamsuria,

      Malaysia is a beautiful country with so much lush vegetation! You’re very fortunate to live there. ☺

      I’m really sorry to hear that Malaysians have been misinformed about coconut oil. It’s terrible that “experts” tell us to abandon what’s in our back garden for oils that require solvents to extract.

      I read a recent article regarding the Philippines and coconut oil production. The Filipinos have also been encouraged to stay away from coconut farming, and consuming coconuts in general, because of the high saturated fat content. As a result, coconut farms declined and farmers lost their jobs. However, as western demand for coconut oil increased, Filipino farmers were tricked into exporting a lot of the oil at an unfair price, where it was then packed and sold to western consumers at a large profit. As the Filipinos became more aware of the health benefits of coconut oil over other oils, demand started increasing again. But now there’s a shortage, as coconut farms have to replace trees regularly, and most farmers decided against doing this. I think it’s a shame that most Asians will have to pay more for something that should cost very little. Eventually supply will catch up with demand, but until then, I hope that few people have to forgo oil because it is too expensive.

      Thank you for your informative comment – I loved reading it! I hope more and more Malaysians start making their own oil, especially if they have fruiting trees in their back garden! IF you have spare time, please teach other Malaysians how easy it is to make their own oil again.



  20. Salam Sara,

    I would like to make coldpressed fenugreek oil at home. Do you know how to make it? I would imagine it is easier than making coconut oil but I can’t seem to find any recipes for it from the net.

    Thank you,

    • Salam Lina,

      Cold pressed seed oils require a seed expeller, with prices starting around $1000+. Unfortunately this is the only way to make the cold pressed seed oils efficiently. Cold pressed fenugreek oil is readily available in the market, so hopefully you don’t have difficulty finding it.

      Good luck!


  21. Hi, thank you for the instructions. I tried it before and I have some questions, I hope you could provide answers. After 24hrs of leaving it at room temperature, curdles starting to form together with oil. Do I need to remove the curdles before putting it in the ref?

  22. Hi, thanks for sharing the information. I hope you could help me. After leaving the coconut milk for 24hrs in room temperature, curdles started to form together with the oil. Do I need to remove the curdles before putting it in ref?

    Also, can I make coconut flour at home? How?

    Hope to hear from you soon! God bless

    • Hi Jen,

      Thank you for your comment. No, you don’t have to remove the curdles. To make the coconut flour, dry the coconut flakes in a dehydrator or oven with the pilot light on. When the flakes are dry, grind the flakes until floury in a coffee grinder or food processor.



  23. I live in Nigeria where the climate is so hot and often times no electricity. My question is …… there a way of getting the oil from the mixture without having to put it in the fridge to solidify, more like, can I go thru the entire process without the involvement of a fridge. Also can it be preserved out side the fridge and for how long? Thank u so much .

    • Hi there,

      Thanks for your question. I am not sure if you can do it without a fridge. To cold solidifies the oil, making it easier to extract. Instead of a fridge, maybe you can put the mixture in a cold area of your house or make the oil in the cold season?

      Yes, the oil can be preserved without a fridge. Ensure that all the dishes you use are sterilized well, and keep the oil out of direct sunlight. It is only 2 years since I have made my own coconut oil, and one of the first batches is still good today. I would say the oil can be kept outside for a year, but smell the oil before using it.

      Good luck!

  24. Hi , thank u so much for your respond to my previous question. However, I have another question.
    Is it true that virgin coconut oil can be used in the treatment of HIV? Do you have any information on this?
    I stumbled on this information over the net where some guy ate and took coconut oil for a period and went from positive to undetectable. If u want , I can send u the link.

  25. I did this recipe and i left the coconut milk for 48 hours in my kitchen’s cupboard but it gone bad … are you sure 48 hours isn’t too much long for doing it?

    • Hi Tara,

      Yes, 48 hours is correct for a cold climate. If you live in a warmer climate, after 24 hours you can put it in the fridge. Next time you try it, make sure your coconuts smell good, your utensils are sterilized and try putting it in the fridge after 24 hours.


  26. Thanks a lot for this amazing information.

    I just have one final concern. Some people let the milk rest at room temperature then proceed to boil the cream. So i was wondering if the upper layer that freezes during refrigeration and that you scoop out is actually the cream and not pure oil? Or does the oil separate from the cream during refrigeration? Thanks again for this wonderful post and your patience and dedication.


  27. Hi. I just came across your web page. When I first got into the coconut thing I was so confused between coconut milk, cream, and oil. But after extensive research and experiments I got to know the difference. If you don’t mind me saying I think you have it a bit wrong! The solid white mass you got as a result from the cooling process is actually coconut cream!
    The first step where it’s still with its water is the milk.
    Once it had time to rest (in fridge or outside) the fatty liquid rises to the top which is coconut cream. Remaining water is drunk, given ti pets or discarded.
    To obtain actual coconut oil you need to do different processes.
    You have the cold method(raw coconut oil) or heating method.
    The cold method can be achieved through elaborate pressing machines or through fermentation. Fermentation could be done at home by letting the coconut cream (the white mass you got) ferment covered, at room temp in a dark place. Fermentation process takes around 48-72 hours. Bubbles firm then mixture starts separating to give you the oil which you can then filter. It dies have a but of a fermented smell, which is normal.
    The heating method is when you take the coconut cream, cook it over low heat (could take an hour) to extract the oil from the not so obvious but still there coconut flesh particles (just like clarifying butter to get ghee). Once those particles turn brownish beige pass oil through fine metal strainer to strain the very aromatic oil. Strained bits can be sprinkled on pudding or discarded.
    Both oil have the water more or less evaporated from them. They are white solid when cool and liquid oil when warm (room temp).
    Hope that clarifies things.

  28. I grind flakes or shreds of organic coconut until it becomes manna, which is the combination of coconut oil and solids. I then put the manna into a canning jar and gently heat it on the stove. The oil melts out of the solids, which become a slowly melting mass as the oil in it continues to melt. Eventually the mass stops melting, at which point all the oil has been separated. You an also easily do this with store bought coconut oil or manna, which come in canning jars. This method is not as low heat as explained above, but it’s much easier, and I’m able to keep the temperature low by monitoring the heat.

    That said, I will try the above technique of extracting oil – thanks!

  29. I forgot to mention above that using a double-boiler is important for controlling the heat, which may not be obvious to some. I’m a chef so it seems like a no-brainer, but for non-cooks it may not be. Coconut is also an important part of my medicinal cannabis, which I make using coconut oil. I put an ounce of ground bud in the upper pot of a double boiler, add filtered water just enough to cover, and then top it with a 12 ounce canning jar of coconut oil. After gently heating and stirring for an hour or two – it doesn’t damage the medicine as long as the temperature is kept low. Before the cannabis coconut water mixture cools, I poor it through a sieve into a glass bowl. The bowl with the water coconut cannabis extract goes into the refrigerator for a few hours, which coagulates the oil on top. At that point the round wafer of coconut-cannabis extract is easy to handle and break off pieces to use in cooking. I usually put about 1/28 of it at a time, which is about a gram worth of herb, so it’s a significant amount. I have chronic pain issues and off opioids forever I hope! No more alcohol for me anymore either – it’s the worst drug and leads to all the others IMHO.

    I understand if you edit or delete this comment, as I admit to being very stoned. When you eat cannabis it creates Hydroxy-11 THC in your liver, which is more psychoactive than vaporizing. I feel like I’m on LSD… I’m going to make a high-CBD batch of canna-coconut butter by using the leaves instead of the buds: that might give me the medicinal effects without the stoniness, which makes accomplishing anything during the day a challenge. But I mostly just grow plants (and have a medicinal permit for the medicinal herb), so being too stoned isn’t usually an issue. High THC strains give me energy, which is why the plantation owners in Jamaica didn’t mind their slaves smoking ganja. But I digress…

  30. Thanks for this tip. I tried to do it, but my problem is my coconut oil doesn’t have coconut smell, it has a little sour. Can you tell me why and how can to solve it?
    My method: After I got coconut milk I leave it in the refrigerator in 20 minutes, and I got coconut solid (like pic 12). And then I leave coconut solid in room temperature in 8 hours, I got 3 layers, but the coconut oil is second layer, not on the top like yours. The coconut oil has a little sour, not coconut smell. What is wrong?

    • Hi Ivy,

      Sorry for the late reply. I think that one of your coconuts was perhaps slightly sour to begin with or it was left in a warm place for too long. Please try again.
      After you have the coconut milk, leave at room temperature for 12 hours and then the fridge 30 hours. (I think you are commenting from Laos, where it is still quite hot now.)
      Please let me know how it goes.


  31. Hi, i will try this method which seems the easiest of all the vids i watched…I like the idea of coconut vinegar – how and do i need to do and for how long // thanks.

  32. I used a masticating juicer (Omega), to slowly cold press my chunks of coconut. I did not add water, so I got only a milky substance separated from dry flakes.
    Then immediately put the extract in the fridge. Now I have a very thick white solid layer on top. Did I refrigerate too early? I read earlier comments about coconut cream. Is this oil or cream?

    • Hi there,

      Thanks for visiting and for your comment.
      Apologies for the late response.

      I think what you have is the cream. If you continue with the refrigerating process, the oil should separate from the cream.

      Let me know if you have any further questions.


  33. Hi, I was wondering if my pot is too big for the fridge, would it be possible that I separate the layer before putting it into the fridge for another 24 hours? Would it work the same?

    • Hi Shardjono,

      Thanks for visiting and for your comment.

      Yes, it is absolutely fine to separate the two. Just ensure you mix it well before you separate it into two pots.


  34. Not sure if this is cold pressed if you are using a high speed processor? there is no pressing involved?

  35. Sarah tnx 4 dis great info, bt pls what happens to the layer of curd that hardens with d oil? I cudn’t watch d video.

    • It turns into a solid form, just scoop it out and put it in a strainer and let any liquid drip off. Package it, and store it in the fridge.

  36. in a high elevations like Baguio City in the Philippines do i have to refrigerate the coconut milk…i really need your answer because we do this experiment in school. many thanks

  37. Hi Sarah,
    My name is Raechel and I must say thank you so much for your blog on how making coldpress coconut oil! I managed to find one video on YouTube but she didn’t break it down like you did. I do have a few questions.
    1) I didn’t use the coconut water in the recipe, will that effect the process?
    2) I didn’t leave the fluid out for 24-48 hours. After I squeezed all the fluid out of the coconut flakes, I just put it in the fridge for 2 hours, but the fluid did separate. I live on the east coast of the United states and I keep my house at a steady 72 degrees, will my oil be fine? And if I didn’t what can do to fix it?
    This is the very first batch that I made. And I’m sorry for the crazy long questions. I just want to get this right. Thank you so much for your blog.
    Have a blessed day,

  38. Hi I am trying to make coconut oil. I have kept the coconut milk at room temperature for 3daysfor it to ferment, but the oil layer is not separating. What could be the rreason? Is there a way I can troubleshoot this problem. I live in India and its monsoon here. Pls help.

    • Hi Tasneem,

      You should put it in the fridge on the second day for the oil to become solid. You have left it at room temperature for too long.

      Hope this helps!


  39. I tried making this but my l didn’t really achieve the solid form. My end product was semi solid. l kept it in the fridge for 24 hrs after keeping it at room temperature for 24 hrs also. Can l still keep it in the freezer?

  40. Hi Sarah,
    I am one tropical gal as tropical can be, from the South Pacific. We use coconut oil mostly as a hair/skin product (cooked after extracting the milk). This method is news to me, also the fact that people in the West use it for cooking. Something totally unheard of on my side of the world.
    I started searching about how to prepare it for cooking and landed here. Your procedure is very simple with detailed explanations, I’m going to give it a try and let you know how it turns out.


    • Hi Angie!

      Wow! The South Pacific!! Which island are you from? How do you usually make coconut oil? In really excited to hear how this method goes for you.

      Best wishes,

  41. Isn’t the top layer the coconut cream?If not,where does the cream go?I really need to make coconut oil because we don’t have any grocery stores that sell coconut oil here.We only have refined.I really hope that this is pure oil at the top!

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