Break the coconut
Drain out the water and bring out the meat i.e the white part that we eat.
Grate the coconut meat with your manual grater or blend it into a paste with your blender.
Squeeze the chaff to bring out the milky liquid.
Add about 2 cups of water to the chaff that you have squeezed and continue squeezing the chaff until you notice that it is not holding any milk again.
Set the chaff aside and pour all the liquid in a bowl or custard bucket. Cover the bowl and tie the bowl inside a polybag or place the bowl inside your cupboard for 48 hours.
After 48 hours (2days), open the bowl. You will notice that the oil has solidified and it will be on top of the water. That is, ordinary water will be below.
Gently scoop the solid oil into a clean pot.
Place the pot on low heat and stir for about minutes until the remaining shafts turn brown then turn off your cooker.
Separate the oil and keep it in a bottle.
Your coconut oil is ready.