Coconut oil! What are its properties? How do I make it?

Coconut oil has been popular both in kitchens and bathrooms. It provides many health advantages. So, learning more about the product is a good idea. Alternatively, you could even make it yourself. This will save you money and ensure the oil is high quality.

Coconut oil facts

Coconut oil provides many nutrients that are valuable to our body, such as vitamins C, E, B and the microelements potassium, zinc, folic acid, sodium, calcium, and magnesium. Coconut oil is special because it contains unsaturated fatty acids which our body really needs. In consequence, the amazing ingredients of the oil make it have many uses. For instance, it is greatly appreciated as a cooking ingredient because it does not make you gain fat. This is especially important for people who need to lose weight. Common uses of coconut oil include frying and adding it to cakes. What’s more, the beauty industry appreciates its moisturizing and protecting properties. The oil is great for hair, skin, and nail care.

How to make coconut oil

Sounds impossible? Well, it is not. Everyone can make it in their kitchen. You only need proper preparation. First, have the products listed below.

You will need:

• 3-4 medium size coconuts
• 3 cups water
• a hammer and screwdriver
• a knife
• a mixer
• gauze
•  a net
• a sieve
• 3 bowls
•  a dipper
•  jars
• a vessel
• saran wrap

Directions:

1. Once you have all the ingredients, you can start working. First, remove coconut water from the coconuts. You will do this with the screwdriver. Drill a hole in the fruit and pour the water into a bowl. Do it with all the coconuts. Don’t dispose of the water. Put it aside.
2. Now, it’s hammer time. Use the hammer to crack the coconuts in half. Using the knife, separate the white flesh from the brown husk.
3. Finely cut all the flesh, put it in a bowl, and mix well. Next, add the coconut water to it and stir everything well until it’s a thick paste. If the mixture is too thin, you can enrich it with coconut shreds or milk.
4. Form the paste into a ball and leave it for 3 hours in room temperature.
5.  Put the sieve with gauze onto a bowl, then squeeze the coconut ball. The liquid should be separated from solid mass.
6. Pour the liquid from the bowl into the vessel and cover it with saran wrap. Leave the liquid in room temperature for 48 hours.
7. Once all that time passes, put the substance in the fridge for about 8 hours.
8.  Take the oil out. It should have a seamless texture. Gently remove the liquid that is on the oil’s surface.
9. Put the oil in the jars. You can keep it for about 2 years.

There you have it. This way you’ve made a coconut oil supply.