How to make your own coconut oil at home to use for everything from baking, beauty purposes or oil pulling and so much more!Instagram @ASquishyMonsterThumbs up and subscribe for more videos like this! http://bit.ly/17EhuJf RELATED VIDEOS 2 Ingredient Lip Balm: http://bit.ly/1eY9EPT2 Ingredient Candles: http://bit.ly/1GWYOTd3 Ingredient Body Butter: http://bit.ly/1JuJ6m03 Ingredient Soap: http://bit.ly/1Hsvy8nIngredients:3 mature, brown coconutsToolsCleaver/screwdriver/hammerFood processor or blenderUnbleached cheesecloth/fine mesh strainerInstructions:Pop a hole into 2-3 of the eyes {depressed circles on one top of the coconut} and drain out the water. 1 of the eyes will be softer and easier to work with.Crack open the coconuts {as demonstrated in the video} and obtain all the meat. You can do this by either wedging something blunt in between the shell and meat and carefully wiggling it out or by directly scraping it out.In batches, blend the meat with clean water {using a 1:1 ratio}. You want to finely pulverize the meat until it has a creamy, almost cohesive consistency.Pour into a large bowl and use your hands to squeeze the pulpy meat for 20-30 minutes. This step is just as important as the next strain through cheesecloth/strainer. As a bonus step, you can leave this mixture to sit for a few hours.Collect all the pulp {again in batches} in a cheesecloth or fine mesh strainer and squeeze {with all your might!}. The goal is to leave behind bone dry flakes and extract all the liquid into a bowl. You can press it out twice, if need be. What you essentially have here is coconut milk.Cover this bowl and allow it to sit, undisturbed in a dark place for 1-2 days {1 if you're in a hot environment. If it's too hot, it will become sour}. I kept mine in the microwave for 1.5 days.Afterwards, you can chill it to faster solidify the layers. The bottom will be murky water, the middle layer will be the coconut oil followed by a top layer of cream or curd.Skim off the top layer of curd/cream {this can be used for coconut cheese}.Spoon out the floating oil and at this point you can either filter the oil through a clean cheesecloth then allow extra moisture to evaporate by covering with a bit of plastic with a hole for air to escape or use right away.You can also find me on:Facebook: http://on.fb.me/1ecwMoaTwitter: http://bit.ly/HTYmuUPinterest: http://bit.ly/1s9hJ3IMusic by Dj Grumble & Snail's HouseABOUT THE SQUISHY MONSTEROn this channel, you'll find fun and instructional cooking videos that are short and to the point for cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!
