Break the coconuts and remove the shell, peel and chop in small pieces. You can check my previous videos for breaking methods of coconut shells.
Add chopped coconut in a mixer jar, add water and grind it for making coconut milk.
Place a muslin cloth on sieve and sieve coconut milk.
Remove the extra coconut kernel in a vessel.
Add remaining coconut in jar, water and grind it. Sieve.
Add extra coconut in jar and water, grind again, sieve.
Coconut milk is ready.
Cover the bowl and keep in fridge for 12-15 hours.
You can prepare desiccated coconut from the leftover coconut. Recipe link is given in description box.
Take out the bowl from fridge. Next day you can see the thick creamy part and water has separated.
Remove cream from the bowl and collect in another bowl.
Now cover the coconut cream bowl with a lid and keep aside in warm place for 10 hours.
After 10 hours you can see the texture of cream. The oil is separated from cream.
You can see the texture of oil.
Keep it in fridge for 2 hours.
After 2 hours, the coconut oil is completely set. Remove the hard part from the bowl and keep in another bowl.
Cover and keep aside for 2-3 hours on room temperature.
Discard this leftover water.
Now the oil is completely separated. Sieve the oil and collect in a glass bottle.
100% extra virgin coconut oil is ready. I will keep this bottle in fridge for 30 minutes in fridge for showing you the perfect texture of pure coconut oil.
