The process to make virgin coconut oil

Ingredients:
9 to 10 coconuts will give you 3 liters of coconut milk, from which you can extract approximately 150 grams of coconut oil.

3 to 4 coconuts will give you 1 litre of coconut milk, from which 50 grams of oil can be extracted. This quantity is better suited to make virgin coconut oil at home, since fewer coconuts are required.

Method:
Sunitha shares that this method is called the ‘Hot Process’ and it has been traditionally used by our forefathers. There is no machinery involved, only simple every day kitchen tools and vessels. Also, no preservatives or additives are added to it. It is coconut oil in its purest form. The process is a bit time-consuming, but it is very easy.

Step 1: Extract the flesh from the coconut. Once you have collected the flesh from all the coconuts, grate it.

Step 2: Extract the coconut milk from the flesh by squeezing it with your hands in a muslin cloth. Keep a bowl below the cloth to collect the liquid. You can add very little hot water to it to make it easy to handle and squeeze out all the milk.

Step 3: Once the coconut milk has been extracted, sieve it using a muslin cloth to remove any impurities.

Step 4: Place the coconut milk in a brass vessel (known as Urli in Malayalam) and put it on fire. Let it cook for 2 to 3 hours, but make sure the heat is kept low.

Step 5: Keep stirring it every now and then till the milk becomes brownish in colour. However, be careful that it doesn’t burn as coconut milk has a very delicate texture.

Step 6: Once the milk becomes concentrated, remove it from the fire and let it cool down. Place the cooled thickened milk in a muslin cloth and squeeze out the oil. Collect it in a bowl and then store it in a can or a plastic bottle.

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