How to make
Using a sharp knife, make a hole in the coconut. Pour the milk into a saucepan.
Free the coconut from the shell and grate the core on a grater.
Put coconut milk in a saucepan and heat it to 100°F (40°C).
We add it to the sawdust.
Liquidize the mixture, by adding warm water.
Strain the excess liquid with cheesecloth, place it in a glass jar and store it in the refrigerator for 3-4 hours.
When the liquid hardens, take it out, make several holes in the coconut oil, so that the excess liquid can drain at the bottom of the jar.
The homemade coconut oil is keep it in the refrigerator for no more than 4 weeks.
