Use a hammer or mallet to crack open the coconuts. The coconut meat should then be gently separated from the coconut shells using a knife.

Coconut meat can be minced or chopped in a food processor.

For 2-4 minutes, or until the mixture is thick and creamy, blend the coconut meat and water. Thereafter, use a nut milk bag or fine mesh strainer to separate the coconut meat from the coconut milk.

Coconut milk should be poured into a big pan. Coconut milk is warmed over low heat. It's critical to maintain a low temperature and gently simmer the coconut milk.

The coconut oil will rise to the top as the milk warms. The color of the coconut milk will darken as it cooks down, and the coconut oil will start to separate and harden on top of the coconut milk. It will take one to two hours to complete this operation.

Use a fine mesh strainer to remove the coconut oil from the coconut milk after it has separated.

Fresh coconut oil should be refrigerated in an airtight container. If coconut oil is refrigerated, it can last for 6 to 9 months.