Benefits of Virgin Coconut Oil

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Taking 2 tbsp. of pure Virgin Coconut Oil daily in your diet is giving immune system a boost. Fresh concentrated milk from coconut fruit is an alternative source if availability of V.C.O is not possible. Just shred coconut meat out of the shell, squeeze it until milk comes out, and take 2 tbsp from it. Other user may add V.C.O in their food or cereal in my case, and it tastes good! To give moisture on skin and hair, massage it onto scalp before bathe and moisture your skin after.

Virgin Coconut Oil may be hard to find and are not readily available in some areas. Some would find it expensive. The good news is that you can produce your own virgin coconut oil at the comfort of your own home. Here’s how you can make Virgin Coconut Oil.

Materials:

1. fresh coconut blender

2. cheesecloth/coffee filter

3. wide glass jar

Procedure:

1. Extract coconut milk from fresh coconut.

a. To produce its milk, remove the meat from the shell.

b. Cut the coconut into strips or chunks. Place them in the blender.

c. Add a small amount of coconut water.

d. Blend it for a few minutes.

e. Place the cheesecloth over the mouth of the glass jar.

f. Pour a little of the mixture over it.

g. Squeeze the cheesecloth to obtain the milk and separate the pulp.

h. Repeat the process with the remaining mixture.

Tips:

• Put just enough coconut water. Too much liquid will overly dilute the milk.

• You may opt to refrigerate the coconut strips before blending. Freezing them and then thawing will soften the coconut meat. This will enable you to extract more juice. Freezing does not alter the taste or nutrient content.

2. Now that you have your milk let it rest in a covered glass jar for 1- 2 days.

3. As effect of the fermentation process, the water and oil will separate. A layer of curd will form on top and the water settles down. The oil is to be found in the top two layers.

4. Remove the curd from the jar which is found on the first layer.

5. Remove the oil or you may siphon it and transfer to other jar.

6. Throw the remaining water/liquid after you’ve removed the oil.

7. You may put cheesecloth over the mouth of the glass jar

8. Pour the oil mixture into the cheesecloth.

9. Let it drain for a couple of hours.

10. Squeeze the cheesecloth and discard the remaining curd.

11. And you’ll have your Virgin Coconut Oil.

Depending on the size of the coconut, this process will produce 3-4 tablespoons of virgin coconut oil.

Tips:

• Fermentation occurs best at temperatures of 85-105 degrees F. Place the oil in a slightly heated oven, if your room is not this warm.

• In draining the oil in the cheesecloth, make sure that the room temperature is 76 degrees F. This is to ensure that the oil will not solidify.