Choose mature coconuts
Crack open the coconuts
Drain the coconut water
Remove the white coconut meat
Wash the coconut meat
Grate or chop the coconut meat finely
Blend the grated coconut with warm water
Squeeze the mixture through a cheesecloth or clean cloth
Collect the coconut milk
Let the coconut milk sit until the cream separates
Skim off the thick coconut cream
Heat the coconut cream on low heat
Stir occasionally until the oil separates
Continue heating until the water evaporates
Strain the oil to remove solids
Let the oil cool
Pour the coconut oil into a clean, dry container
Store in a sealed jar