The Philosophy
There's something profoundly grounding about making something from scratch—especially when that something is as versatile and nourishing as coconut oil. I've been experimenting with homemade pantry staples for years, and every time I crack open a fresh coconut, I'm reminded of the deep satisfaction that comes from understanding where our food truly comes from.
This isn't about perfection or having a picture-perfect homestead. It's about connection. When you extract your own coconut oil, you're not just saving money or avoiding additives—you're reclaiming a piece of ancestral knowledge. The shift happens when you realize that the most basic ingredients, treated with care and patience, can yield something far superior to anything on a store shelf.
What I've found after years of experimenting is that the process matters as much as the product. There's a rhythm to it: the cracking, the grating, the slow simmer. It's meditative. It's practical. And it's a small act of resistance against the convenience culture that has disconnected us from the very basics of sustenance.
The Practice
Making coconut oil at home is simpler than you might think, though it does require a bit of patience. Here's how the process unfolds, step by step.
First, you need mature coconuts—the ones with brown, hard shells. In the video, the creator harvests coconuts that have naturally dried on the tree, which is ideal. If you're buying from a store, look for coconuts that feel heavy and have no cracks. The first step is to crack them open and remove the flesh. This is the most labor-intensive part. You can make it easier by heating the coconut briefly in the oven or over a flame, but the creator notes that this can discolor the flesh slightly. If you prefer pristine white coconut, you'll need to work a little harder with a knife.
Once you have the flesh, grate it finely. Then, blend it with warm water—or better yet, the coconut water from inside. The ratio should be enough water to allow the blender to work smoothly. After blending, strain the mixture through a clean cloth, squeezing out every drop of liquid. This liquid is pure coconut milk. Set it aside in a glass container and let it sit for 24 hours. During this time, the milk will separate into two layers: a thick, creamy top layer (the coconut cream) and a watery bottom layer (the serum).
The next day, carefully scoop off the top layer and place it in a pan. Heat it gently—think low and slow. As it warms, the oil will begin to separate from the solids. You'll see it bubbling and turning golden. Continue heating until the solids turn brown and crispy. Then, strain the liquid through a fine sieve or cheesecloth into a clean jar. What you're left with is pure, fragrant coconut oil.
Don't throw away the leftover coconut solids! Spread them on a baking sheet and dry them in a low oven (about 150°F/65°C) until completely dry. This gives you homemade desiccated coconut, perfect for baking or snacking. And the watery serum from the separation step? It makes an excellent hair rinse or plant fertilizer.
Real Talk
Let's be honest: this process is not quick. From cracking the coconuts to waiting 24 hours for separation to the final heating, you're looking at a two-day commitment. The creator admits that the shelling and grating are "the hard part," and she's not wrong. If you're used to buying pre-made coconut oil, the hands-on effort might feel like a lot.
Also, there's mess. Coconut milk splatters, oil can be slippery, and the straining cloth gets saturated. The creator laughs about the "inevitable mess" and it's true—you'll need to plan for cleanup. And if you're short on time or patience, this might not be a weekly ritual.
Another thing: the yield is relatively small. From several coconuts, you might get just a cup or two of oil. Economically, it's not necessarily cheaper than buying good-quality virgin coconut oil. The value here is in the experience, the quality, and the zero-waste aspect—not in saving pennies.
But here's what I've learned: the first time you taste your own coconut oil—the fresh, nutty aroma, the silky texture—you'll understand why people have done this for centuries. It's not about efficiency. It's about sovereignty over what you consume.
The Transformation
When you start making your own coconut oil, something shifts in your kitchen. Suddenly, you see ingredients differently. The coconut isn't just a fruit—it's a source of milk, oil, dried flakes, and even a hair treatment. You begin to think in terms of whole systems rather than single-use products.
In the video, the creator doesn't stop at oil. She uses the dried coconut to make cocada, a traditional Brazilian coconut candy sweetened with rapadura (unrefined cane sugar). This is the heart of the transformation: you realize that nothing goes to waste. The oil, the milk, the solids—every part has a purpose.
The mindset shift is even bigger. You start questioning other store-bought items. If you can make coconut oil, what else can you make? Almond milk? Nut butter? Yogurt? The confidence builds. You become less dependent on packaged goods and more attuned to the rhythms of real food.
There's also a quiet pride in knowing exactly what's in your oil. No preservatives, no additives, no mystery ingredients. Just pure coconut. And when you share it with friends or family, the reaction is always the same: "You made this?" That moment of surprise and admiration is priceless.
Adapting It For You
This method is wonderfully adaptable. If you don't have access to fresh coconuts, you can use dried, unsweetened coconut flakes from the store. Simply rehydrate them with warm water before blending. The process is the same, though the flavor might be slightly less intense.
For those with limited time, you can skip the 24-hour separation step. After blending and straining, you can heat the coconut milk directly. It will still separate into oil and solids, but you'll get a slightly lower yield and a less pure oil. It's a good shortcut for beginners.
If you're vegan or dairy-free, homemade coconut oil is a game-changer for cooking and baking. Use it in place of butter or other oils. It has a high smoke point, making it great for sautéing and roasting. And the leftover coconut milk can be used in curries, smoothies, or coffee creamer.
For the zero-waste enthusiast, this process is a dream. The coconut shells can be used as planters or composted. The fibrous husks make excellent fire starters or mulch. The serum can nourish your plants or your hair. Every part of the coconut has a purpose.
Start Here
If you're intrigued but not ready for a full coconut oil extraction, here are three small steps to try this week:
1. **Buy one mature coconut.** Practice cracking it open and extracting the flesh. Don't worry about making oil yet—just get comfortable with the process. Use the flesh in a curry or smoothie.
2. **Make coconut milk from scratch.** Grate the flesh, blend with warm water, and strain. Use the milk in your morning coffee or overnight oats. Freeze any extra in ice cube trays for later.
3. **Try the 24-hour separation.** Next time you make coconut milk, let it sit in the fridge overnight. Scoop off the cream and use it as a dairy-free heavy cream substitute. This small experiment will prepare you for the oil-making process.
The beauty of this practice is that it scales to your comfort level. You don't need to become a homesteader overnight. Start small, enjoy the process, and let the satisfaction of making something from scratch inspire your next step.
