HOW TO GO ABOUT IT:
You do not always need to use the market to have coconut oil available for your baking at home. Here, Debbie, the blogger behind Royal Priesthood Mum, takes us through the procedure for making coconut oil all by yourself. And guess what? It's damn cheap and quick. Read on!
Procedure:
1.Remove your coconut flesh from the shell
2. Shred/Grate into small pieces with a food processor/knife/grater
3. Blend into paste as you would for coconut rice but use warm water
4. Squeeze out first milk in a bowl. Soak the chaff in warm water andleave for say 10min then squeeze into your bowl. Repeat this step about 3 times or until the chaff is bland in taste. Careful not to use too much water
5. Pour the liquid in a bowl and put in a freezer for saying 2hours or fridge for a few hours or overnight as you wish/time permits you. After this time, if your bowl is transparent you'll clearly see the milk separate itself from the water(i.e the cream will float ontop of the water in the bowl).
6. Scoop out your cream into a pot and on low heat, begin to cook and constantly stir with a spoon or spatula. After few minutes(say 3-4) the oil becomes visible while your cream begins to form tiny tiny crumbs. Keep turning until you are sure all you have in there is dried crumbs and oil.
7. Allow to cool and strain.
The aroma of a homemade coconut oil cannot be over emphasized plus the crumbs too can be used to eat rice( so sweet).
You might want to keep that separated water for your rice or to mix with more coconut cozit'll still have a relatively sweet taste.
The process is shorter than my writing.
Tip: dark shell coconuts tends to yield more oil.
...culled from Royal Priesthood Mum
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