Choose mature brown coconuts
Crack open the coconuts
Remove the white coconut meat
Wash the coconut meat
Grate or chop the coconut meat finely
Blend the coconut meat with warm water
Strain the mixture through a cheesecloth or fine strainer to extract coconut milk
Let the coconut milk sit until the cream separates
Scoop out the thick coconut cream
Heat the coconut cream on low heat
Stir occasionally until the water evaporates
Continue heating until the oil separates from the solids
Strain the hot mixture to remove browned solids
Let the oil cool completely
Pour the cooled coconut oil into a clean dry jar
Store in a cool, dry place