Remove the kernel and chop into small pieces. Blend a handful of pieces of dry coconut with about 2 cups of water until fine.

More water may be added at times. However, you may have to repeat the sequence about three times.

Strain the mixture through a sieve - squeezing it with your hand to express more coconut milk. Allow the liquid to rest for at least 24 hours. The cream and the water will separate.

Skim the cream from the top and place it into a deep heavy pot. Place the pot over a medium flame and allow it to simmer.

Slowly the oil appears at the top. The curdled cream (also called "coconut caca" by some) should be scraped to the side

Skim the clear oil from the pot and place it in a glass bowl to cool. Allow the cream to 'fry' right down until no more oil could be expressed.