Why everyone’s suddenly making coconut oil in their kitchen (and you should too)

Let’s be honest. The phrase “cold-pressed virgin coconut oil” sounds like something Gwyneth Paltrow would bottle, slap a $48 price tag on, and whisper about in a candlelit yoga session. But here’s the thing: it’s actually one of the simplest and most rewarding kitchen projects you’ll ever attempt. No mysticism required. Just coconuts, curiosity, and a bit of patience.

Virgin coconut oil isn’t just a health food aisle diva. It’s the real deal: aromatic, pure, and packed with flavour that reminds you coconuts are, in fact, fruit and not just something to dodge under palm trees. It’s great for frying plantains, moisturising your elbows, or adding that tropical hint to your chocolate chip cookies. It’s the kind of DIY magic that makes you feel wildly capable with nothing but a coconut and a blender.

So what exactly is cold-pressed coconut oil?
Cold pressing is a method that skips the heat. No boiling, no simmering, no roasting. You simply extract the oil from fresh coconut milk by letting it naturally separate at room temperature. No high temperatures, no chemicals. This keeps the nutrients, antioxidants, and natural coconut aroma intact. It’s the closest thing to pure, raw coconut oil you can make without building your own oil press.

So why make it at home?
Because your pantry deserves better. Store-bought oils are often heat-processed, deodorized, and stripped of the good stuff. Homemade virgin coconut oil? It's raw, aromatic, and full of natural flavour. Plus, it's loaded with benefits that go beyond food.

Beyond bragging rights, homemade virgin coconut oil:

• Tastes way fresher
• Smells like an actual coconut, not a factory
• Lets you know exactly what’s in it (spoiler: just coconut)
• Makes you feel like an off-grid homesteader even if you live in a studio apartment

Homemade virgin coconut oil recipe

Ingredients
2 to 3 mature brown coconuts
A splash of warm water
A coconut grater or a blender
Cheesecloth or a clean cotton cloth
A large bowl
A glass jar

Preparation
Open the coconuts and scrape out the white meat
Either grate the coconut or chop the coconut flesh and blend it with just enough warm water to make a thick, creamy mix
Wrap the pulp in your cloth, twist, and squeeze it
The fresh coconut milk should flow into your bowl like a tropical dream
Let the milk sit, covered, at room temperature for about 24 to 36 hours
It will naturally separate into layers: oil on top, water below, and a curd layer in between
Scoop off the top layer of oil and strain it one more time for clarity
Pour the oil into a clean glass jar and store it somewhere cool. Done and done.

How to use your liquid gold

In the kitchen:

• Fry eggs, tofu, or pancakes in it
• Add to curries for a creamy finish
• Drizzle over popcorn instead of butter
• Bake it into cookies, cakes, or granola bars
• Stir into smoothies for a tropical kick

Beyond the plate:

• Use as a natural moisturiser or hair mask
• Remove makeup with it
• Heal dry hands or cracked heels
• Oil pull for oral health