How to Make Pure Coconut Oil at Home: The Complete Nigerian Guide

Tired of buying expensive store-bought coconut oil that you're not sure is 100% pure? I was too. Nothing beats the rich aroma and silky feel of fresh, homemade organic coconut oil, made right in your own kitchen with ingredients you chose yourself. As a natural skincare enthusiast from Lagos who learned this skill from my grandmother, I can promise you that making your own coconut oil is not just possible—it's incredibly rewarding. You don't need fancy machines, just a pot, a stove, and a little patience. For cooking methods that are faster than making oil, you might be interested in learning how to use a Pressure Cooker. In this ultimate guide, you'll learn everything: from how to pick the best coconuts at the market to two simple methods (especially the wet/boil method which requires no machine), all the way to how to properly store and use your oil for hair, skin, and cooking.

Why You Should Make Your Own Coconut Oil

The primary benefit is purity. When you make it yourself, you control the entire process, guaranteeing you get genuine Virgin Coconut Oil free from harmful chemicals, preservatives, or diluting agents. It’s also significantly more cost-effective in the long run. To see how much you can save on groceries, check out our guide on the $5000 Naira Weekly Nigerian Meal Plan. The aroma of fresh coconut milk cooking in your kitchen is simply unmatched.

The oil you produce will be rich in Lauric Acid, a medium-chain fatty acid known for its powerful antimicrobial properties. (You can read peer-reviewed research on Lauric Acid here.) This makes your homemade oil a potent moisturizer and an excellent addition to your regimen, whether you're using it for skin care or as a clean cooking oil. (For another great natural health drink, read about the 10 Surprising Health Benefits of Zobo.)

Choosing the Best Coconuts at the Market

The key to a high oil yield starts right at the market. Don't grab just any coconut! (To stock up on other staples, see our Ultimate List of Essential Dry Foodstuffs.) We need the ones that are heavy with fat, not just water.

Go Mature, Go Brown: Always choose mature, brown coconuts, not the young, green ones. The older the coconut, the more time the meat has had to develop its fat content.
Shake for Water: Hold the coconut and shake it gently. It should feel heavy for its size, and you should hear the water sloshing clearly inside. If it sounds hollow or has no water, it may be old, cracked, or rotten.
Check for Leaks: Inspect the three "eyes" at the base. They should be dry. Any sign of leakage means the coconut has lost its water, which can indicate spoilage.

Method 1: The Wet/Boil Method (Most Common & Easiest)

This process involves extracting the coconut milk first and then separating the oil from the milk using heat. This is the method I recommend for anyone trying to make coconut oil at home for the first time.

Step 1: Crack and Grate the Coconut

First, safely crack the coconut. A solid metal object or a quick strike with a hammer around the middle works best. Collect the coconut water (it's great to drink!). Once cracked, remove the white meat from the shell. Now, grate the white meat. You can use a traditional hand grater (like the one we use for grating yams) or a food processor. Using a hand grater is perfectly fine, making this a simple way to make organic coconut oil at home easily. As you grate, the sharp, sweet scent of fresh coconut will start to fill your kitchen—that's how you know you're getting pure quality!

Step 2: Extract the Coconut Milk

Place the grated coconut meat into a large bowl. Pour in some warm, not boiling, water. The warm water helps to loosen and extract the oil from the fiber. Using your hands, mix and squeeze the grated coconut vigorously for about 5 minutes. Strain the mixture through a fine sieve or a clean muslin/cheesecloth into a separate pot. The liquid collected is your pure Coconut Cream (or "first press"). You can add a little more water to the chaff (the leftover grated coconut) and squeeze again for a "second press" (thicker milk). Don't throw away this chaff! In Nigeria, we often use the resulting damp fiber in local snacks like Coconut Candy or add it to porridges for flavor—a true zero-waste practice.

Step 3: Boil the Milk and Separate the Oil

Place the pot of coconut milk on your stove. Start on medium-high heat until it begins to boil, then reduce the heat to a steady simmer (medium to low). As the water evaporates, the milk will thicken into a heavy white cream. Keep stirring occasionally to prevent sticking. After some time (this can take 45 minutes to 2 hours, depending on the quantity), the oil will begin to separate. Listen for the gentle sizzle as the water disappears and the oil starts to bubble out. You will see clear Coconut Oil bubbling out from the white solids (the curds/chaff). These solids will turn brown and crisp up. The smell in your kitchen will also transform from milky-sweet to a rich, nutty, and toasted aroma, which signals the process is almost complete. This step directly answers the question: Can coconut milk become coconut oil? Yes, you can absolutely make coconut oil with coconut milk through this careful process of boiling and evaporation.

Step 4: Strain and Store Your Pure Oil

Once you have a clear oil surrounding the browned residue, turn off the heat and let the oil cool down slightly. Using a fine sieve lined with a thin cotton cloth or paper towel, gently pour the oil into a clean, dry glass jar. Congratulations! What you have is pure, homemade Virgin Coconut Oil. As a bonus, the lovely brown residue left behind, often called Adin or Ilangi in Yoruba, is a delicious, crunchy snack once cooled!

Method 2: Using Dry Coconut (Copra)

This method is ideal if you live in an area where fresh coconuts are scarce, and you instead have access to dried coconut (Copra). It's generally messier and requires more physical effort to extract oil from dried coconut.

Break the dry coconut into smaller pieces.
Use a powerful blender or take the pieces to a local grinding mill to turn them into a fine paste.
Place the paste into a very sturdy cloth, like Hessian fabric or thick muslin.
Twist and press the cloth hard to squeeze the oil out. You might need to use a strong press or weight to maximize the yield.

Method 3: The Fermentation Method (No Heat/Cold Press)

If you're aiming for the absolute purest, mildest Virgin Coconut Oil—what many call the "cold press" version—this is the method to try. It requires more patience but avoids high heat, preserving delicate nutrients and yielding a uniquely fresh coconut flavor.

Extract the Milk: Follow Method 1, Steps 1 and 2 exactly: Crack, grate, and extract the pure Coconut Milk into a clean, sterile glass jar or bowl.
Wait for Separation: Cover the container tightly and leave it undisturbed in a warm, dark spot in your kitchen for 24 to 48 hours. During this time, the natural enzymes will work their magic. The cream will rise to the top, and beneath it, the clear oil will separate from the water. The middle layer (cream) will ferment slightly.
Skim the Oil: After 24–48 hours, you will see three distinct layers. Carefully skim or scoop the top layer of clear oil into a clean pot.
Optional Polish: To significantly increase the shelf life and remove any trace moisture, you can very gently heat the skimmed oil on the absolute lowest setting for about 10–15 minutes until it is completely clear. Be careful not to let it simmer or brown—the goal is just to evaporate residual water.

Comparing the Boil Method vs. Fermentation Method

Feature	Method 1: Wet/Boil Method	Method 3: Fermentation (Cold Press)
Speed	Faster (2–3 hours hands-on time)	Slower (24–48 hours waiting time)
Aroma/Flavor	Slightly nutty, toasted, and rich aroma.	Milder, fresher, and purer coconut flavor.
Oil Quality	Good quality; heat exposure kills all bacteria.	Highest quality; retains more delicate nutrients.
Shelf Life	Longer (6–12 months) as moisture is fully evaporated.	Shorter if not fully polished (gently heated).

Troubleshooting & Pro-Tips

Making coconut oil is more art than science, and sometimes things don't go exactly as planned. Here are solutions to the most common issues beginners face, along with a few expert tips.

Yield Expectations: Manage your expectations! Oil yield depends heavily on the maturity of your coconuts. For example, 3–4 large, mature coconuts will typically yield about 250–400ml (a small jam jar) of pure oil. Don't be discouraged if you don't get a huge quantity; quality over quantity is the goal here.
"My oil isn't separating (Boil Method)!": This usually means you need more patience. Keep the simmer low and steady. It can feel like nothing is happening for a while as the water evaporates, and then the oil will suddenly start to appear and bubble. Don't increase the heat; just maintain a gentle simmer.
"My oil smells burnt (Boil Method)!": Your heat was likely too high. The key is a gentle simmer, not a rolling boil, especially toward the end. Also, be sure to stir the mixture every 10–15 minutes (especially when it starts to thicken) to prevent the solids from sticking and burning at the bottom of the pot.
"My oil didn't turn snow-white when solid.": If your oil has a slightly beige or yellowish tint when solid (which happens below $24^{\circ}C$), it likely means the curds got a little extra toasty during the boiling process. The oil is perfectly fine to use! It will just have a richer, nuttier flavor and still retains all its moisturizing benefits.

How to Make Coconut Oil Without a Blender or Machine

The great news is that you don't need any complex machinery! This is how most people in Nigeria traditionally make their oil. The primary methods for a machine-free process are Method 1: The Wet/Boil Method and the Method 3: Fermentation Method. Both require only basic kitchen tools like a hand grater, a pot, and a sieve or cheesecloth. The beauty of these methods is that they show you exactly how to make coconut oil without a blender or machine, relying on patience and heat/natural separation instead of expensive equipment.

Method 1 uses heat to separate the oil.
Method 3 uses natural enzymes and time to separate the oil.

How to Use Your Homemade Coconut Oil

Your pure, fresh oil is a multipurpose miracle worker!

For Cooking & Flavor

Unlike refined oils, your homemade Virgin Coconut Oil has a high smoke point and a beautiful, natural coconut flavor that enhances local Nigerian dishes. It's an excellent, healthy alternative to regular vegetable oil. Use it for:

Frying Plantain (Dodo): It gives the dodo a richer, slightly sweet flavor that takes fried plantain to the next level.
Jollof Rice: Add a tablespoon to your base stew for an unparalleled depth of flavor and aroma in your Jollof.
Base for Porridge: Use it as the base oil when making dishes like yam porridge (asaro) or beans to add richness. (You can also learn How to Make Perfect Lump-Free Eba with this oil!)

For Glowing Skin

Homemade coconut oil acts as an incredible natural moisturizer because its fatty acids easily penetrate the skin barrier. Simply scoop a small amount to prepare coconut oil for skin application, and apply it immediately after a bath while your skin is still damp. Pro-Tip: Whipped Body Butter For an extra-nourishing body butter, try whipping your homemade coconut oil with pure Shea Butter (Ori). The combination is a powerhouse for extremely dry skin, locking in moisture all day. It's especially effective for dry areas like elbows, knees, and heels. It’s a wonderful, natural alternative to expensive body creams, and this pure homemade coconut oil for skin is unmatched.

For Healthy, Strong Hair

This is where the Lauric Acid shines. For hair care, coconut oil helps reduce protein loss in hair, making it stronger and preventing breakage. This process yields a potent oil, perfect for creating nourishing treatments for strong and healthy hair.

Pre-Shampoo Treatment (Pre-Poo): Warm a generous amount of oil gently (do not boil!) and massage it thoroughly into your scalp and hair ends. Leave it on for at least an hour or overnight before washing.
Sealant: Use a tiny amount on wet hair after moisturizing to seal the moisture into your strands. Using your own homemade coconut oil for hair treatments gives you ultimate control over what goes on your scalp and strands.

FAQs

How long does homemade coconut oil last?: If made properly—meaning all water has been completely evaporated during the boiling stage—and stored in a clean, airtight glass jar away from direct sunlight, homemade coconut oil can last for 6 to 12 months, sometimes even longer. The key is ensuring no moisture remains, as water is what encourages bacteria and rancidity.
How can I know if my coconut oil is natural and pure?: Pure, Virgin Coconut Oil has a distinct, strong coconut scent and taste (if tasting). Visually, it will be a clear liquid when warm and a pure, snow-white solid when it's cool (below $24^{\circ}C$ or $76^{\circ}F$). If the oil is yellowish, has a rancid smell, or fails to solidify, it may be mixed with other oils or was made from spoiled coconuts.
How much oil will I get from $1kg$ of dry coconut?: This varies significantly based on the maturity and quality of the coconut meat and your extraction method, but as a general rule, you can expect to get around 250ml to 350ml of oil from $1kg$ of good quality dry coconut meat. Fresh, mature coconut tends to yield slightly better results than extremely dried Copra.
What are the side effects of coconut oil on skin?: While homemade coconut oil is fantastic for most people, it's essential to be honest: for some people with naturally oily or acne-prone skin, it can be moderately comedogenic (meaning it can clog pores). Always advise a patch test first on a small area of skin before applying it liberally to your face or body. For more information on the comedogenic rating system, consult trusted dermatological sources.
Can I boil coconut oil for my hair?: You should gently warm your homemade oil for application, not boil it. The oil you made was already separated using heat. For application, boiling the oil will risk destroying the beneficial nutrients and, more importantly, could cause severe burns to your scalp or skin.
Does coconut oil whiten teeth?: While some people practice ‘oil pulling’ with coconut oil for oral health, there is no strong scientific evidence that it actually whiten's teeth or works better than standard dental care. It's best to consult a dentist for professional teeth whitening and oral health advice. Check the American Dental Association guidance on oil pulling for more details.
Is coconut oil good for vaginal dryness?: Disclaimer: This information is not a substitute for professional medical advice. Always consult with a doctor or gynecologist for health concerns. You can find more comprehensive details on this subject from the National Women's Health Coalition. While some individuals use pure coconut oil as a natural, safe lubricant to help with vaginal dryness, it is important to be aware that it can degrade latex condoms, compromising their effectiveness. If you are experiencing persistent dryness or other symptoms, medical advice is best.

Conclusion

Making pure coconut oil at home isn't just about saving money; it's about connecting with a traditional, rewarding practice that yields a product far superior to anything you can buy in a store. The entire process—from buying your coconuts at the market to watching that beautiful clear oil bubble up—is an experience in itself. Give it a try this weekend! I promise you'll be hooked on the rich smell and texture of your own homemade oil.