How to make own virgin coconut oil (Wet Mill Method)

1. Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a young green one.

2. Scrape the meat of the coconut from the shell. Use a coconut scraper, sharp paring knife, or a sturdy metal spoon. Removing the meat is tricky. A butter knife is much better than a sharp paring knife. You can slide it in between the meat and the shell and 'pop' pieces off, rather than slip, and cut your hand. 

3. Cut the coconut meat into small pieces or shred the coconut flesh with the scraper.

4. Place the pieces into a kitchen blender.

5. Turn on the blender to a medium speed and blend until well shredded.Add a little water to help it blend if necessary.

6. Filter the coconut milk. Put a coffee filter or cheesecloth over a wide-mouth jar. Pour or spoon a small amount of the coconut mixture onto the cloth. Wrap the cloth around the coconut mixture and squeeze the milk into the jar.

• Squeeze hard, to make sure you get every last drop.
• Repeat this process until all of the coconut mixture has been used.

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7. Leave the jar unattended for at least 24 hours. As it sets, the coconut milk and oil will separate and a layer of curd will appear at the top of the jar.

• Refrigerate the jar so the curd hardens more quickly if you'd like.
• If you'd prefer not to refrigerate it, leave the jar in a cool room.

8. Scoop out the curd with a spoon and discard it. The pure virgin coconut oil is left in the jar.