自製初榨冷壓椰子油【天然發酵】How to Make Virgin Coconut Oil Cold Pressed At Home Without Heat

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好菌作用後產生人體需要的物質的生化法反應叫「發酵」。沒想到發酵也可以在萃取椰子中的椰子油有所發揮，當我注意到這個簡易又適合家庭製作的方法，我立刻拼棄了弄得滿屋子油煙的加熱方式。這個影片詳細紀錄如何在不開火的情況下製作初榨椰子油，用天然的方式萃取的初榨椰子油，充滿大自然的營養精華，以正確的方式食用，讓身體回歸自然的狀態，希望你們也會被過程治癒到～ 好好享受

椰子中的水分是，椰子在生長過程中自然形成的，椰漿 COCONUT MILK，是從椰子肉中，榨出的奶白色液體，椰子水裡含有酵素，和椰子肉打成的椰漿更有利於發酵。善用發酵、沉澱、冷凍，的方法分離油、凝乳和水份，進行分離的次數越多，水分越少，椰子油品質越高。

濕式壓榨椰子油有很多方法，包括蒸餾、發酵、冷凍、壓榨或離心機，發酵法比較適合家庭操作，保留濃郁的椰子清新香味，油品微甜   保留較多的營養。另一種製油方法：熱製椰子油(左)，我在下次影片再介紹

椰子油跟橄欖油不同，目前椰子由的生產並無行業的法例規管，巿售的椰子油產名字上會看到多種名詞，包括「⽣榨 raw」、「壓榨 expeller pressed 」、「初榨 virgin」、「特別初榨 extra virgin」、「冷壓cold-pressed」、「精煉 refined」和 「未精煉 unrefined」，或以上組合的名詞。除了有公信力的「有機認證」之外，其他標籤及名字其實無法說明提取加工方法，椰子油的品質差異可以很大，品質如何只能靠嗅聞和品嚐﹗

【材料】

• 去皮老椰子果肉 1000 g
• 新鮮椰子水 700 ml

【選椰子】

椰青、椰子代表，椰子不同的成熟期，椰青在樹上約 30 天(右)，肉嫩少而多汁，汁水較清甜但香味不濃

(左)老椰子收割期為 60 天，肉多厚實汁水少，脂肪多，製作椰子油，一定要用足夠成熟的老椰子，成熟的老椰子比未成熟的椰青會產生更多的油 

【做法】

打開椰子，取出椰子果肉和椰子水

1. 除去椰子老化的椰衣，椰子有三隻眼，其中一只眼特別薄，只要銳器稍微用力便能戳穿，看到椰子肉了，倒放在網篩上倒出半透明椰子水，防止椰子毛屑掉到椰子水裡，新鮮椰子水清甜，若有餿味或變得像油般黏稠是變壞了不能食用 

2. 量杯上放在網篩，椰子倒扣放在網篩上，倒出椰子中的透明汁液

3. 預熱烤箱至 190°C，若椰子裡面有水份，加熱會產生壓力容易引起爆炸，椰子水一定要完全倒出才能放進冰箱。放入烤箱 190°C 烤 15~20分鐘，每 10 分鐘檢查一次，以防椰子過度加熱  ，烤至椰殼出現裂縫，即可取出

4. 用刀輕敲幾下便能破開椰殼，用刀小心切開椰肉，將椰子靠在桌面固定，從中心把椰子肉切 3～4 瓣，在椰殼與椰子肉中間輕輕撬開，輕易將整塊椰子肉取出來

5. 用削皮刀去掉椰子肉外的棕色纖維，從邊緣開始削比較容易，椰肉放入水中清洗皮屑，椰肉從正面或背面都很難切開，從側面順著豎紋切段，豎紋朝天排好，切丁，切成約 1 X 1 CM 均等大小

榨汁

6. 椰子丁分成兩份，加入椰子水，啟動調理機，高速攪打成濃椰漿。我用 BLENDTEC 果汁模式，攪拌 2 次，共約 2 分鐘

7. 網篩上鋪上棉布袋，倒入濃椰漿過濾，雙手擠壓出椰漿，使勁地擠乾淨椰漿到一滴不剩，倒出椰肉乾渣，椰肉乾淨烘乾後即成椰子碎

8. 加入餘下的椰子丁，混合剛濾出的椰漿，再次高速攪打，Blendtec 果汁模式 2 次，濃椰漿全部擠壓出來，若不製作椰子油，椰漿可於冰箱冷藏 5~7 天

9. 老椰子肉的脂肪含量高，靜置約 1 小時，液狀乳脂便會浮起來 

自然發酵

10. 蓋好保鮮膜，放入發酵箱保溫 40°C 發酵 16 小時 (製作優格的溫度)，發酵時不要經常打開讓溫度流失，也不要移動容器，椰漿發酵後植物性蛋白質會飄起來，發酵後椰香味道更濃郁

11. 16 小時後從發酵箱取出椰漿，經過靜置、沉澱、發酵得到 4 個分層 

• 第 1 層：最輕的椰子油浮在上面
• 第 2 層：奶白色的脫脂凝乳
• 第 3 層：椰子酸水
• 第 4 層：白色沉澱物

12. 浮在上面透明的液體，便是初次分離出來的椰子油，再把椰子油上下的凝乳分離，並進行脫水，放入冷凍庫 -16°C 冰凍 45 分鐘，冷凍的時間不需要太長，椰子油及凝乳都凝固就可以了 。椰子油、凝乳及酸水，在冷凍下會凝固成不同的硬度，純白色的固體的椰子油最輕，凝結成塊狀，浮在上面最容易取出

13. 預備兩個乾淨的碗，一個碗放入固體純白色的椰子油，碎片也挑選出來。另一個碗放入顏色較灰的凝乳和散碎的白色椰子油碎片，用網篩撈起凝乳倒去酸水

14. 椰子油在 24°C 以下呈固態，在室溫 20°C 是凝固狀態，放在人體皮膚上測試，白色固體椰子油會溶化成透明的液體油，凝乳側仍然含有水份，在手中溶化成奶水

 2 次發酵 · 脫水

15. 把兩個碗蓋上保鮮膜，放入發酵箱重新保溫，再次靜置發酵沉澱，40°C 發酵 10 小時

16. 1 ～2 小時後，浮面透明的椰子油越來越清徹

17. 10 小時後， 看見碗裡的液體出現明顯的分層

• 上層：透明的是椰子油
• 下層：白色的脫脂凝乳 

18. 1 號碗，用網篩撈起浮表面的雜質；2 號碗的凝乳較多，耐心撈起所有白色凝乳

19. 兩碗放進冰箱 -16°C 冰凍約 30 分鐘，再次分離油脂和水份，椰子由凝固變硬，看到兩個明顯的分層，純白的椰子油和微灰的凝乳

20. 1 號碗從冰箱取出，2號碗從－16°C冷凍庫凝固後轉移到 4°C冷藏室

21. 1 號碗椰子油變硬，翻面， 凝乳較軟，很容易用刀刮下，把微灰的凝乳刮除乾淨，這塊就是椰子油了

22. 脫脂凝乳加熱不會出油，但椰香濃郁，適合煮咖喱或湯羹

2 號碗從－16°C冷凍庫凝固後轉移到4°C冷藏室，冷藏讓椰子油凝固，分離出來的凝乳奶水在 4°C 的冷藏室溶化，椰子油輕鬆脫水，椰子油塊底部凹凸不平的坑洞是水份形成，必須刮除乾淨，用廚房紙巾吸乾水份，含水份較多的椰子油較易腐壞

23. 固體雪白的椰子油放入消毒過的玻璃瓶中，隔水加熱，椰子油在 24°C 以上溶化為液態，液態時清澈如水，這次實作，1 公斤椰肉煉製 160 G 椰子油，放置陰涼處或冷藏 ，室溫保存 3～4 個月 

 [:en]https://www.youtube.com/watch?v=9CIq9CWxyqk

　

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The biochemical process of producing substances that the human body needs through the beneficial effects of microorganisms is called “fermentation.” Surprisingly, fermentation can also be applied to extract coconut oil from coconuts. When I discovered this simple and suitable method for home production, I immediately abandoned the smoky heating method that filled the house with fumes. This video provides a detailed guide on how to make virgin coconut oil without using heat, extracting it naturally and preserving its nutritional essence from nature. By consuming it in the correct way, our bodies can return to a natural state, and I hope that you will also find healing and enjoy the process.

The liquid inside the coconut, known as coconut water, is naturally formed during the coconut’s growth process. Coconut milk, which is a milky white liquid, is extracted from the coconut flesh. Coconut water contains enzymes, and coconut milk made from the coconut flesh is more favorable for fermentation. By utilizing fermentation, sedimentation, and freezing methods, it is possible to separate the oil, curds, and water, with a higher number of separation cycles resulting in lower water content and higher quality coconut oil.

There are various methods for wet pressing coconut oil, including distillation, fermentation, freezing, pressing, or using a centrifuge. The fermentation method is suitable for household operations as it preserves the rich, fresh coconut aroma and retains more nutrients, providing a slightly sweet oil. Another method, hot-pressed coconut oil (left), will be introduced in the next video.

Unlike olive oil, there are currently no industry regulations governing the production of coconuts. Various terms can be found on the labels of commercially available coconut oil, including “raw,” “expeller-pressed,” “virgin,” “extra virgin,” “cold-pressed,” “refined,” and “unrefined,” or combinations thereof. Apart from reputable “organic certifications,” other labels and names do not necessarily indicate the extraction and processing methods. There can be significant differences in the quality of coconut oil, which can only be determined through smelling and tasting.

【Ingredients】

Peeled mature coconut flesh: 1000 g
Fresh coconut water: 700 ml

【Selecting Coconuts】

Young coconuts, representative coconuts, and mature coconuts differ in their ripeness. Young coconuts, approximately 30 days old while still on the tree (right), have tender and juicy flesh with clear, sweet-tasting water but less intense aroma.

Mature coconuts, harvested at around 60 days (left), have thicker flesh with less water content and higher fat content. When making coconut oil, it is essential to use sufficiently ripe mature coconuts. Mature coconuts produce more oil compared to immature young coconuts.

【Instructions】

1. Open the coconut and extract the coconut flesh and coconut water.

   Remove the aged husk of the coconut. Coconuts have three “eyes,” and one of them is usually thinner. With a sharp tool, gently pierce through the thin eye to access the coconut flesh. Place the coconut upside down on a mesh sieve and pour out the translucent coconut water. This prevents any coconut particles from falling into the water. Fresh coconut water should be sweet and clear. If it has a sour taste or becomes thick like oil, it has gone bad and should not be consumed.

2. Place a measuring cup under the mesh sieve and invert the coconut onto the sieve to drain out the transparent liquid from the coconut.
3. Preheat the oven to 190°C. If there is any remaining water inside the coconut, the heat can generate pressure and cause it to explode. Ensure that all the coconut water has been completely drained before placing it in the refrigerator. Place the coconut in the preheated oven at 190°C and bake for 15-20 minutes. Check every 10 minutes to prevent overcooking. The coconut shell will crack when it is ready to be removed.

4. Gently tap the coconut with a knife to crack it open. Carefully cut open the coconut flesh using a knife. Secure the coconut against a tabletop and cut the coconut flesh into 3-4 sections from the center. Then, gently pry open the coconut shell from the middle, easily removing the entire piece of coconut flesh.
5. Use a peeler to remove the brown fibers from the outer surface of the coconut flesh. It is easier to start peeling from the edges. Place the coconut flesh in water to wash away any residue. It is challenging to cut the coconut flesh from the front or back, so it’s best to cut it into sections from the side along the vertical lines. Arrange the sections with the vertical lines facing upwards, then dice the coconut flesh into approximately 1 x 1 cm equal-sized pieces.

6. Divide the diced coconut flesh into two portions and add coconut water. Start the blender or food processor on high speed to blend it into a thick coconut milk. I used the BLENDTEC juice mode and blended it twice for a total of about 2 minutes.
7. Place a cotton cloth bag on top of a mesh sieve and pour the thick coconut milk into it to strain. Squeeze the bag with both hands to extract all the coconut milk, making sure to squeeze out every last drop. Pour out the remaining dried coconut residue, which is called “coconut pulp.” Once the coconut pulp is clean and dry, it can be used as shredded coconut.
8. Add the remaining diced coconut flesh to the blender/food processor and mix it with the freshly strained coconut milk. Blend it again on high speed using the BLENDTEC juice mode for 2 cycles. Squeeze out all the thick coconut milk. If you’re not making coconut oil, the coconut milk can be stored in the refrigerator for 5-7 days.
9. Due to the high fat content in mature coconut flesh, let it sit for about 1 hour, and the liquid fat will naturally separate and float to the top.

Natural Fermentation

10. Cover the container with plastic wrap and place it in a fermentation chamber at a temperature of 40°C for 16 hours (similar to yogurt-making temperature). During fermentation, avoid frequently opening the container to prevent heat loss, and do not move the container. After fermentation, plant proteins will float on the surface, and the coconut milk will have a stronger coconut aroma.
11. After 16 hours, remove the fermented coconut milk from the fermentation chamber. Allow it to settle and separate into four layers:

• Layer 1: The lightest coconut oil floats on top.
• Layer 2: Dehydrated skim milk, appearing as a milky white layer.
• Layer 3: Coconut acid water.
• Layer 4: White sediment.

12. The transparent liquid floating on top is the initial separation of coconut oil. Separate the solidified skim milk from the coconut oil and proceed with dehydration. Place it in the freezer at -16°C for 45 minutes. The freezing time doesn’t need to be too long; once both the coconut oil and skim milk have solidified, it is sufficient. Coconut oil, skim milk, and acid water will solidify into different hardness levels when frozen. The pure white solid coconut oil will form into blocks and float on top, making it easier to extract.
13. Prepare two clean bowls. Place the solid white coconut oil and any larger fragments in one bowl. In the other bowl, place the grayer-colored skim milk and smaller fragments of white coconut oil. Use a mesh sieve to scoop out the skim milk and pour off the acid water.
14. Coconut oil is solid below 24°C and in a solidified state at room temperature (around 20°C). When tested on human skin, the white solid coconut oil will melt into a transparent liquid oil. The skim milk still contains some moisture and will melt into a milky liquid in your hands.

15. Cover both bowls with plastic wrap and place them back in the fermentation chamber to maintain warmth. Allow them to undergo a second round of settling and fermentation at 40°C for 10 hours.
16. After 1-2 hours, the transparent coconut oil floating on the surface will become increasingly clear and translucent.
17. After 10 hours, you will notice distinct layers in the liquid inside the bowls:

• Upper layer: The transparent layer is the coconut oil.
• Lower layer: The white layer is the dehydrated skim milk.

18. Using a mesh sieve, skim off any impurities floating on the surface of bowl 1. In bowl 2, there is more skim milk, so carefully skim off all the white skim milk.
19. Place both bowls in the freezer at -16°C for approximately 30 minutes. This will further separate the oil from the water. The coconut will solidify, and you will see two distinct layers: pure white coconut oil and slightly grayish skim milk.
20. Remove bowl 1 from the freezer, and transfer bowl 2 from the -16°C freezer to a 4°C refrigerator.
21. In bowl 1, the coconut oil will have solidified, while the skim milk will be softer and easy to scrape off with a knife. Scrape off the grayish skim milk completely, and what remains is the coconut oil.
22. The dehydrated skim milk does not release oil when heated but has a rich coconut flavor. It is suitable for cooking curries or soups.　In bowl 2, after being transferred to the 4°C refrigerator from the -16°C freezer, the coconut oil will solidify, and the separated skim milk will melt in the refrigerator. The coconut oil can be easily dehydrated, but it may have uneven pits at the bottom, which are formed by water. These pits must be scraped off completely, and any excess moisture should be absorbed using kitchen paper towels. Coconut oil with higher moisture content is more prone to spoilage.

23. Place the solid, snowy-white coconut oil into a sterilized glass jar. Heat it in a water bath. Coconut oil will melt into a liquid state above 24°C and become clear as water when in a liquid form. In this experiment, 1 kilogram of coconut flesh produced 160 grams of coconut oil. Store the coconut oil in a cool place or refrigerate it. It can be stored for 3-4 months at room temperature.

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