How to Make Cold Pressed Coconut Oil 101: Using the Cold Pressed Processcold pressed coconut oil

Cold Pressed Coconut Oil starts with a dried or dehydrated coconut. You can buy dried, unsweetened coconut flakes from your local grocery store. But, be certain the only ingredient the bag contains is coconut. You want to start with fresh coconut meat, so, cut the meat into pieces and use a dehydrator to dry the coconut meat out over the course of 24 hours (2 days).
◦    You can use your oven at its lowest temperature to dry coconut meat. Cut it into small chunks, place it on a baking sheet, and cook it at a low temperature for 8 hours, or until the coconut pieces are completely dry.
◦    If you are using store-bought coconut, go for the coconut flakes, instead of shredded coconut, which tends to clog the juicer.

Put the coconut in your juicer. Juice the dried coconut in small batches, hence placing a lot of coconut in the juicer will cause it to clog. The juicer will remove the oil and coconut cream from the fiber. Continue processing the coconut until all of the flakes have been run through the juicer.

Process the coconut again. The juicer cannot extract all of the coconut oil the first time around, so run the coconut flakes through it once more to make sure you get every last drop.

Place the coconut oil in a jar and store in a warm place. Wait 24 hours for the coconut cream to settle at the bottom of the jar. The pure coconut oil will rise to the top.

Spoon the coconut oil into a new, clean container. Once the coconut oil has separated itself from the cream and solidified, use a spoon to remove it from the first container and place it in a new container. Voila! You have cold pressed coconut oil — ENJOY

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