Save Yourself Cash With This Easy DIY Coconut Oil

Start by cutting each of the coconuts in half and draining the water inside. You can use as many as you want, but three is a good place to start.

Scrape the coconut meat out of the shells, and add it to a food processor. It's OK if there's still some brown inner skin, since it'll get strained out later. If you don't have a food processor, the ice-crush option on a blender works just as well.

Transfer the coconut chunks into a blender, and add water. For 3 coconuts, you'll need 3 cups of water. Blend on the highest setting until the mixture is creamy.

Strain the coconut milk, then pour it into a large pot. Adjust the heat to the stove's lowest setting. If you're using a can of coconut milk, this will be your first step.

Set a timer for 1-2 hours and let the stove work its magic. As the coconut milk cooks, you'll be able to see the color change and the milk separate from the oil, but don't stir it or adjust the heat.

After 1-2 hours, the coconut oil should be completely reduced, leaving behind a foamy oil. If it still looks cloudy or the consistency is still watery, let it cook down a bit longer.

Once your coconut oil has been extracted, remove it from the stove and transfer it into a glass jar while it's still hot.

Once the coconut oil cools to room temperature, it'll solidify into the product you know and love.