So from all the questions I've been getting
on my coconut oil videos,
I think it's time to make an update!
If you are new to my channel, welcome.
If you tried making coconut oil before
and it did not work for you, welcome back.
This video must surely work for you!
Just promise me you'll watch from start to
finish with rapt attention
before asking me more questions.
I answered all coconut oil questions in this
video.
That's why it's long. If you want a short
video,
I'll put the link in the description of this
video.
Ok, in this video I'm starting with 2 coconuts.
The coconut you use must be dry, mature whole
coconuts.
Can I use coconut powder? Coconut Flour, Dessicated
coconut? No.
Whole mature brown coconut like the one I
am holding.
Before you buy it, shake it to make sure it
still contains water,
that's an indication that it's still ok inside.
An indication, not confirmation. hehehe
When you open it up and it does not contain
coconut water,
you can still use it as long as the coconut
meat is not dry.
If the coconut meat or the flesh, that white
meaty part is dry it won't be good for making
coconut oil.
The shell and the skin of the coconut should
be brown, dark brown.
If the skin is pale, you will not get as much
oil.
Depending on the stage of maturity it's at,
you may not even get any oil at all so use
mature brown coconuts.
Very important.
If you open it and see that the coconut is
going bad,
do not use it because your coconut oil will
have an awful taste and smell.
So make sure the coconut is fresh.
This coconut water is for drinking, not for
blending it.
Please do not waste the coconut water by using
it to blend the coconuts.
Coconut water does not contain oil so using
it to
blend the coconut will not increase your coconut
oil yield.
It won't even be enough for the blending.
So give that coconut water to your body, ok?
Next pry out the coconut meat from the shell.
If you will use the chaff to make coconut
flour,
I have a video for how to do that,
I recommend you peel off the skin.
This will ensure that your coconut flour is
white
and will not have tiny dark dots.
But if you do not mind the dark dots or
you are not interested in making coconut flour,
go straight and rinse it without peeling.
When done cut into pieces to help your blender.
Next, let's talk about the water because
the science of water and its effects on the
results
of this coconut oil is deeper than the oceans.
A good number of people have complained that
their
own coconut milk does not separate and become
hard like a frozen lake when kept in the fridge
to chill.
It may be because of the water you used.
The tap water in my area is great for making
coconut oil, no issues.
I've made coconut oil uncountable times with
tap water and on each occasion,
the milk hardens.
If yours does not harden, it may be from the
tap water in your area.
Maybe something that they use to treat the
water in your area prevents
the coconut milk from separating and coming
together when it chills.
If you've had this problem, try using bottled
water,
distilled water, you know that water that
is sold in the shops.
Not gaseous water, still water.
Moving on we heat up the water.
Water that is a bit hot not piping hot is
much
better for extracting coconut oil than cool
or even cold water.
The moderately hot water will dissolve the
oil while cold water will congeal it, yea.
My blender has 1200W power and it does a good
job of blending these coconuts.
I have also tried blending coconuts with a
550W blender and it did an ok job too.
The higher the power, the better.
Remember, I'm blending with moderately hot
water.
There's no specific quantity of water for
blending.
It does not matter because the water will
separate anyway.
But don't go and use one drum of water to
blend two coconuts. hehe
Just use enough water to help the blades of
your blender move.
When done, I blend the chaff, that will increase
the yield by a wee bit.
We're milking these coconuts to the fullest!
Many people who want to make this coconut
oil
want to do so on a commercial level.
Yes, all you business men and women.
If you live in Nigeria, a home blender is
not great for blending
large quantities of coconuts. You'll drive
your blender mad.
So to blend large quantities of coconut, rinse,
chop it up a bit
and take it to the market so the heavy duty
blender
guys can use the heavy duty grinders to grind
it for you.
Make sure they rinse their machine very well
so that other
things they blended will not contaminate your
coconut oil.
You don't want your coconut oil tasting like
pepper or beans.
You can see here that they blended it twice.
For other countries,
do you have these kinds of heavy duty grinders?
Let me know in the comments.
If you took yours to the market to grind,
when you get home,
mix the coconut blend with hot water before
sieving.
Then use a chiffon cloth to sieve out very
tiny particles.
I don't like using my chiffon cloth straight
away
because wringing the large chaff with it creates
gaping
holes in the soft fabric. Not good.
Then cover it, create space in your fridge,
and put it there.
Fridge ooo, fridge.
Why is it that when I say fridge, some people
come back
and ask me if I mean freezer.
I say what I mean and I mean what I say, fridge.
Leave it there for at most 24 hours.
Mine happens in at most 12 hours.
As soon as the liquid in the bowl chills completely,
the coconut cream will separate from the water
and cake
beautifully like a frozen lake, like I always
say.
That should happen because this is mostly
oil
and oil congeals at cold temperatures.
If you put it in the freezer, everything will
freeze,
you don't want that because if you defrost
it everything will
defrost back to liquid and make a mess.
So put it in the fridge.
So when it congeals, it should be like this.
You see the clear water underneath? Not magic!
A few people have asked me if I added any
other thing.
Hehehe Those who follow my channel bumper
to bumper know that
if I do not show any step especially an important
step like
adding something that will help this congeal,
if I don't show that thing in my videos, that
thing did not happen.
I don't have anything to gain by doing abracadabra
for you on my channel.
I'm just sharing my knowledge here.
So no, I did not add any other thing.
If you follow my steps and tips, yours will
be like this.
Gently scoop the congealed or caked parts
into a pot.
But if you followed my process and tips to
the letter
and yours did not caked up like this after
36 hours
at most and you are sure your fridge was on
for the 36 hours at most.
And you are sure your fridge was on for the
36 hours.
Then try using bottled water instead of tap
water to blend it.
If you have tried using bottled water and
it did not work either,
then what you will do is, you see that white
liquid that did not congeal?
Pour it into a clean transparent plastic bag.
Make sure you have a pointy end like this.
Tie it up and hang it somewhere.
And give it say 5 to 10 minutes and it will
separate.
Cut off the pointy end. You have to be as
agile as a cat
to catch it as soon as all the water has gone
out.
Then pour the coconut milk into a pot.
Back to the caked one.
When you are done putting the caked parts
in the pot, s
et it on the stove and start cooking on medium
heat.
If you are in the uncaked Whatasapp group,
set yours on the stove too like that and start
cooking on medium heat.
The only difference between the two is that
the watery one will
take longer to boil down because it contains
more water.
After 20 minutes on the stove, this is what
it looks like.
Have you liked this video yet? Have you? Have
you?
Click the like button for the science alone.
The science in this video man!
While that is cooking, I pour the water into
containers and freeze it.
This water has a lot of coconut flavour in
it so I use it to boil white rice.
Yummy!
Some people use it to wash their faces, rinse
their hair etcetera.
What do you use it for?
After a total of 35 minutes, you can see the
oil beginning to form.
Some people said that theirs did not produce
oil and to that
I'll say it's because of the type of coconut
you used.
It's probably not mature.
There are some mature looking coconuts in
Nigeria that do not produce oil,
maybe they harvested it too early and left
it to dry so it looks like mature coconut.
In Lagos Nigeria I've used the one known as
Badagry coconut
and it produced oil so ask for that one if
you are in Lagos.
Don't tell them you want Badagry coconut.
Ask them, which coconut is this? Let them
tell you. Hahaha
After 45 minutes I start checking it more
often because in a twinkle of an eye,
it will change colour. Just plant yourself
there.
If at this stage yours burns like crazy, maybe
the heat of your stove is too high.
I start with medium heat and when I see the
oil forming,
I reduce it to low. Also the type of pot you
are using matters.
A stainless steel pot is the best for doing
this.
After a total of one hour from when I put
it on the stove,
I take it off the stove.
Yes, I timed it but only use my times as a
guide.
Keep an eye on it at all times.
Look at what it looks like.
In my other video, it was too brown because
I looked away for one second.
I swear it was only one second.
That's why I said plant yourself there so
it does not burn.
Set it aside to cool down a bit.
Then sieve it and you have your coconut oil.
The white part you see in there now is the
fluff.
Does anybody know what you can use that for?
This boiling method is one way of making coconut
oil
and yes the coconut oil made this way has
its own health benefits.
Just use moderate heat and don't overcook
it.
For cold pressed coconut oil that does not
involve boiling,
I have a video on that. Check the description
box.
This one in the jug is quite muddy so I will
set it apart
and not mix it with the clear one.
I'll use it for cooking anyway but I just
don't want to mix the two.
This clear one is 100mls or 1 cup of coconut
oil that I got from 2 coconuts.
You can store coconut oil in your cupboard
and it will stay there for a while.
Yes, you can store it in your cupboard.
Don't forget to hit the like button.
I hope that with this video you can now go
and make the best coconut oil.
Bah bye see you soon!
