Making Coconut Milk and Oil at Home Using Brown Coconut



If you've ever opened a brown coconut, you know it’s packed with flavor and potential. These mature coconuts are ideal for making rich coconut milk and pure coconut oil right in your kitchen. Not only are these homemade products fresher and more natural than store-bought options, but they also allow you to make the most of every part of the coconut.

In this post, we'll walk through the step-by-step process for making coconut milk and oil using brown coconuts. It’s simpler than you think and incredibly rewarding!

What You’ll Need

To make both coconut milk and oil, you’ll need just a few tools:

  • 2–3 mature brown coconuts
  • A blender or food processor
  • Cheesecloth or a fine strainer
  • A bowl and jar for collecting milk and oil
  • A pan (optional, for stovetop oil extraction)

Crack Open the Coconut

Start by draining the coconut water (poke through the eyes with a screwdriver or skewer). Then, crack open the shell using a hammer. Once opened, use a butter knife or coconut tool to pry the coconut benefits out of the shell.

Tip: Rinse the meat and peel off the brown skin if you want a whiter milk or oil. This part is optional, though, as the skin is edible and rich in fiber.

Blend and Extract the Coconut Milk

Chop the coconut meat into small pieces and place it in a blender. Add warm water (roughly 2 cups of water for every cup of coconut meat) and blend until smooth.

Pour the mixture into a cheesecloth-lined bowl. Squeeze and strain to extract the coconut milk. This fresh, creamy milk is perfect for cooking, baking, or adding to smoothies.

Save the leftover pulp (called coconut meal). You can dry it in the oven and use it as desiccated coconut or mix it into baked goods or smoothies.

Let the Milk Set

If you're making coconut oil, let the milk sit for 12–24 hours in a cool place. Over time, the cream will rise to the top and separate from the water.

Skim off the thick cream layer and transfer it to a saucepan.

Heat to Separate the Coconut Oil

Heat the cream gently over medium-low heat. This process will separate the oil from the solids. Stir occasionally, and you’ll notice the oil starting to pool as the water evaporates.

Eventually, you’ll be left with golden virgin coconut oil and some browned solids called coconut curds (which are edible and can be used in cooking). Let the oil cool and strain it into a clean jar.

Coconut Oil vs. Virgin Coconut Oil

So, what’s the difference between benefits of coconut malai? Virgin coconut oil is extracted without refining or bleaching, typically using the cold-press method or heating the cream gently as we did here. It retains more of the coconut aroma and nutrients compared to refined coconut oil.

Using Desiccated Coconut

As mentioned earlier, don’t toss out that leftover pulp! Dry it out in the oven at a low temperature, and you’ll have homemade types of coconut perfect for granola, baking, or coating energy bites.

Final Thoughts

Making coconut milk and oil at home using brown coconuts is a sustainable, cost-effective way to enjoy the full benefits of this tropical powerhouse. From fresh milk to nourishing virgin coconut oil, and even copra definition, you're turning one simple fruit into several valuable ingredients.

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