Recipe to make Coconut oil at home

      Coconut oil is an edible oil that we use in cooking. Coconut oil is also used in keeping skin healthy and to keep hair healthy. We can use coconut oil to rinse mouth to get rid of mouth odor. So much for this oil. The only coconut oil I had always known was Parachute, where the white lifeless thin oil which comes in edible and non edible versions. But I so happened to bump on few articles and videos on how to make coconut oil at home !!! I thought I would start off trying it with a single coconut so I dont end up wasting coconut/time/money with this whole experiment. But it all turned out worth and I got a yield of 60 ml from a medium sized coconut. Here goes how to get it done and I assure it is a hassle free recipe.

Ingredients :

             1 Medium sized coconut for a yield of 50 to 60 ml
             Coconut grater ( manual , machine or food processor based )
             Hand blender or Food processor with chapathi kneading blade,  or just your hands
             Fresh water- 2 Cups per medium sized coconut
             Large bowl
        

Way to go:

 

• Grate the coconut. Doesnt matter if you grate it along with brown skin that layers the white part. You can grate it using any tool of your choice. I personally scooped out pieces using knife and then grinded it in a mixer.
• Now to a large mixing bowl, add this grated coconut and add two cups of water. Approximate ratio is one coconut grated is to two cups full of water.
• Now squeeze the coconut in water well and pull out of the coconut milk with your hand. If you dont want his pain, then just use a hand blender or pour it in a food processor with the chapathi kneading blade, and use incher to blend it couple of times. 
• Separate out first round of coconut milk, and then churn it again adding one or two cups of water again. You can repeat it until you are sure all coconut milk are extracted. But usually doing it twice should be good enough.
• Now take all this coconut milk in a deep bowl. You can discard the solid coconut residue as for this recipe we will need only the coconut milk.
• Now keep this coconut milk sit overnight in a warm place. Keep the bowl closed with a lid.
• Next morning you will see that it has turned into a coconut cream and this creamy layer would be floating on top. Gently scoop out the cream without the sticky water which is at the bottom, and take it into a kadai.
• Discard the sticky water. Now heat the coconut cream thus extracted in a gentle low flame in a kadai until the cream caramalizes and settles as brown crust at the bottom. And you will see crystal clear oil in your kadai. Remember this requires no stirring at all. 
• Keep the kadai on low flame, until all moisture evoporates. The clue is, as long as moisture and water is there, the liquid will bubble and boil. Once oil is ready with no water molecules, all water bubbles will fade away, and at this point turn the kadai off. 
• Let the oil cool and then transfer to a bottle or container.