Making Coconut Oil from Copra — Traditional Indonesian Method

Choose coconuts that are truly mature, aged 11-12 months since pollination. Characteristics of mature coconuts: husk is dark brown in color, when shaken you can hear water inside, and the shell is already hard. Mature coconuts produce thick meat (approximately 12 mm) with high oil content (60-65% in dry weight). Avoid coconuts that have already sprouted because the coconut meat has turned into kentos (soft endosperm).

Drive a pointed metal bar (small crowbar or metal stake) into the ground at an angle of approximately 45 degrees. Thrust the coconut onto the end of the metal bar to pierce the husk, then pry the husk out with a lever motion. Repeat on several sides of the coconut until all the husk is removed, leaving only the shell (coconut shell). One coconut requires approximately 1-2 minutes. Wear gloves to protect your hands from husk splinters.

Hold the coconut with one hand over a collection container. Tap the middle part of the coconut (the equator line of the shell) with the back of a machete or cleaver in a rotating motion. After 3-4 rotating taps, the shell will crack and split in two. Collect the coconut water into a separate container -- mature coconut water can be drunk or used for cooking. Each coconut produces approximately 100-150 ml of water.

Use a coconut scraper (kuskusan) or a strong kitchen knife to separate the coconut meat from the shell. Insert the tip of the knife between the meat and the shell, then pry slowly following the curve of the shell. Fresh coconut meat has a thickness of approximately 10-12 mm. The thin brown skin (testa) attached to the coconut meat can be left on -- it does not affect the quality of the oil.

Cut the coconut meat into thin slices 3-5 mm thick so it dries quickly. Slices that are too thick will require longer drying time and risk molding on the inside before drying completely. From 20 coconuts, you will get approximately 8-10 kg of fresh coconut meat.

Spread coconut meat slices on a drying rack or bamboo woven mat (tampah) in a single layer. Sun dry under direct sunlight for 3-5 days. Turn the slices 2 times a day (morning and evening) for even drying. At night or during rain, cover with a tarp or move to a shaded place. Coconut meat that has become copra will shrink in weight by approximately 50% from fresh weight, turn brownish in color, and become hard when pressed.

Perfectly dried copra has a moisture content below 6%. Characteristics of good copra: light brownish color, hard and crispy when broken (making a 'click' sound), not sticky, and not rancid smelling. If it still feels damp or elastic, continue sun drying. Insufficiently dried copra will quickly develop mold and produce low-quality oil with high free fatty acid content.

Grate dried copra using a traditional coconut grater (kukuran) or grating machine. Fine grated results will facilitate the coconut milk extraction process and produce higher oil yield. From 4-5 kg of dried copra, you can obtain enough grated coconut to produce approximately 2-2.5 liters of coconut oil. Alternative: cut copra into small pieces with a knife if no grater is available.

Mix grated coconut with warm water (around 60 degrees Celsius) in a ratio of 1 part coconut : 1 part water. Squeeze firmly for 5-10 minutes so that the oil and coconut milk come out of the grated coconut. Strain using clean straining cloth or traditional coconut milk strainer. Squeeze the pulp as hard as possible. Repeat the squeezing once more with fresh water to obtain the second pressing of coconut milk.

Pour thick coconut milk into a large pan or wok. Heat over medium heat (approximately 100-110 degrees Celsius). Stir constantly and slowly so the coconut milk does not burn. This process takes 1.5-2 hours. The coconut milk will go through several stages: first boiling and foaming, then protein begins to curdle (oil residue/blondo), and finally clear oil separates from the protein sediment.

During heating, observe changes in color and texture. First phase (30-45 minutes): coconut milk boils, stir slowly to prevent overflow. Second phase (45-75 minutes): water evaporates, coconut milk thickens, protein lumps (blondo) begin to form. Third phase (75-120 minutes): clear golden-yellow oil begins to separate, blondo becomes brownish and settles at the bottom. Reduce heat when entering the third phase to prevent burning.

After the oil has separated completely, lift the protein clumps (blondo) from the oil using a fine wire strainer. Blondo has a golden brown color, is crispy, and has a pleasant aroma. Blondo is a food ingredient that can be eaten directly or used as a seasoning in traditional Indonesian dishes (for example mixed into sambal or side dishes).

Let the oil cool for 15-20 minutes until the temperature drops to around 60-70 degrees Celsius (still warm but not boiling). Strain the oil through clean cheesecloth or a coffee filter to remove any remaining fine particles. Good pure coconut oil should be clear yellow in color, have a distinctive coconut aroma, and have no sediment.

High-quality pure coconut oil has the following characteristics: clear with a light yellow color when liquid (above 24 degrees Celsius), solidifies into a white solid at temperatures below 24 degrees Celsius, has a natural coconut aroma without a rancid smell, and has a neutral-sweet taste. If the oil is dark brown in color or smells burnt, it means the heating was too high. The oil yield from copra ranges from 60-65% of the dry copra weight.

Pour the cooled coconut oil (room temperature) into a clean and dry glass bottle or food-grade plastic jerrycan. Make sure the container is completely dry -- even a little water can cause the oil to become rancid quickly. Close tightly. Store in a cool place away from direct sunlight. Pure coconut oil that has been processed and stored correctly can last 1-2 years without preservatives because of its high lauric acid content (approximately 48%) which has natural antimicrobial properties.

Attach a label to each bottle that includes the production date and the number of coconuts used. From 20 mature coconuts, the typical yield is 4-5 kg of dried copra which produces approximately 2-2.5 liters of pure coconut oil. Record these results for comparison in the next production. Traditional Indonesian copra coconut oil is widely used for cooking, hair care, soap making, and massage oil.