Premium coconut oil starts with great coconuts
We collect ours from around the whole island, but prefer nuts from the hotier dry areas near the ocean.
(Lahaina & Kihei seem to have the best)
The warm weather & proximity to the ocean make oil extra rich and sweet.
Gathering 10 - 30 freshly fallen brown cocos
Only fully mature brown nuts have the oil concentration needed for this process.
*optional - Age the cocos in warm dry place 1 - 4 months to further concentrate
(a trick we learned in sri lanka)
The next step is to husk your coconuts.
Husking removes the outer part of coconut (exocarp) exposing inner shell.
Intimidating to most people, husking is actually quite easy to do once you learn proper technique
We learned from an 8 year old girl in Fiji, so you can learn too!
Split each coconut in two so you'll have access to the meat.
The meat is removed using a scraper tool.
For xtra high quality oil, leave the inner skin on the shell (not in your scraped pile).
A little is ok but the less you have the cleaner & clearer your oil will be.
Next step is to "milk" your meat.
Milking is process which draws oils out of the meat you just scraped out.
Using the highest quality water you can find, mix meat & water together and strain through a bag.
Wring every last drop out of the milk bag.
Take the batch of coconut milk you just made and place in a clear container, filling almost to the lid.
This liquid will need to stay warm for 24 hours. Wrapping a blanket around the container will help it retain heat through the night.
Do not open or shake the contents during this process.
Upon opening your container you will find 4 layers. The top is a somewhat stinky coconut "cheese".
Remove the cheese with a large serving spoon, starting carefully in one corner and working your way across surface.
Take extra care not to mix this cheese into the layer below.
That layer below is the VIRGIN oil, which needs to be carefully laddled out.
Once out you can run mixture through a nutmilk bag to remove larger particles
The smaller particles are removed through a fine filter. Commerical coconut oil factories use big filters which cost tens of thousands of dollars. You can make an effective filter using just a plastic soda bottle & a cotton ball. Cut bottom off of the soda bottle and stuff nech with cotton, tight enough where it wont come out, but not so tight where it is so overstuffed that you force it in. Place on top of glass container & fill with you oil. The oil will drip slowly through the filter.