HOW TO MAKE COCONUT OIL
Scrape the meat of the coconut from the shell.
Cut the coconut meat into small pieces or shred the coconut flesh with the scraper.
Place the pieces into a blender and blend well
Filter/drain out the coconut milk with a piece of white cloth inside a jar/bowl. Squeeze hard, to make sure you get every last drop.
Leave the jar/bowl unattended for at least 24 hours in a cool room. As it sets, the coconut milk and oil will separate and a layer of curd will appear at the top of the jar.
Scoop out the curd with a spoon and discard it. The pure virgin coconut oil is the second layer left in the jar.
MAKING CARROT OIL
Peel and grate the carrots.
Place the grated carrots in a jar and pour some oil to cover the grated carrots and place the pot on fire with a very low temperature.
Cover the pot and heat the oil on very low on temperature so that it doesn’t dry out for 30minutes.
drain the mixture out with a white cloth and squeeze well till every drop is drained out.
Transfer the oil to a clean glass jar. Secure a tight fitting lid on top and place the oil in the in a cool dry place. You can store the oil for 2 months.