Step 1

Crack open the coconuts - you can do that with a hammer or check one of my other methods here.

Step 2

Extract the coconut meat from the shell. An easy way to do so is to place the coconut halves in the oven for 10 minutes at 325ºF/170ºC. You can then use a coconut tool or a blunt knife to easily remove the meat.

Step 3

Shred the coconut meat in a high-speed blender or food processor.

Step 4

Add water and blend for between 1-2 minutes until you get a creamy milk.

Step 5

Separate the pulp from the liquid. Use a nut milk bag (or cheesecloth or fine mesh strainer) and strain the milk over a large bowl. Squeeze out as much liquid as possible.

Step 6

Pour the milk into a large, heavy-based pan and heat it over low temperature - just enough to simmer lightly. Keep simmering for 1-2 hours.

Step 7

While heating, the water will evaporate from the milk mixture. The coconut will begin to get crumbly in texture and solidify, the color will darken. The oil will begin to separate from the solids.

Step 8

Once the mixture has completely separated into solids and oil, remove all the solids. Pour the oil through a strainer, into an airtight container or jar, making sure to press down on the solids to release as much oil as possible.

Step 9

Let it cool down on your countertop, then place it in the refrigerator and use it within 8-10 months.