“Which oil is good for body massage?” – Cold Pressed Extra Virgin Coconut Oil.
One of the best oils to use for full body massage is coconut oil. It’s good for relaxing your muscles, it’s easily absorbed by skin, it’s rich with vitamin E which is crucial for softening your skin, and most importantly it doesn’t leave stains. We will here present a healthy DIY recipe for getting eatable Cold Pressed Extra Virgin Coconut Oil, which you’ll be able to use for full body sensual massage.
Key benefit of COLD PRESSED OIL (vs technique by boiling) is in its nutritional value.
Some helpful general information about cold-pressed extra virgin coconut oil:
- The process of making your own homemade cold-pressed extra virgin coconut oil may take longer than a process by boiling and it’s a bit harder to master.
- Cold pressed coconut oil, is the purest form of coconut oil (thus called extra virgin).
- DIY (do it yourself) technique is the only way you are going to be 100% sure about ingredients used.
- Cold pressed process preserves all of the coconuts rich nutrition and vitamins, which are to some degree lost in other types of coconut oil production.
- You can use your cold pressed extra virgin coconut oil for more than just sensual massage – it’s eatable and it’s recommended to be consumed every day in the morning (one tea spoon), it’s great for cellulite reduction, it’s one of the best hair softeners and it can also be used for cooking.
Using Cold Pressed “Extra Virgin” Coconut Oil For Sensual Massage
One of the best ways to use coconut oil is as a lube for sex and for sensual massage. And using top quality, best of the best, the healthiest form of coconut oil, is the way to go!
Cold pressed, extra virgin coconut oil is the healthiest form of coconut oil you can get. And what you are applying to your skin, should be the best.
I see so many uneducated “google answers” out there. Like “How do you liquefy coconut oil for your skin?” And the answer being: “hey, just put some lemon essential oil in it… oh yeah, and don’t forget to microwave it!”… WTF!?!? Please, if you have any respect for yourself, do NOT microwave your coconut oil!
Coconut oil goes to solid state when the temperature is below 75°F (ca. 24°C). Please tell me what your body temperature is? Should be at least 36°C + or you should visit a doctor or a shaman which you believe in. When coconut oil is in solid state, once you apply it to a human body it will melt in seconds and become liquefied.
But, if you listen to stupid suggestion, such as “microwave it”, you will destroy it. Microwaving coconut oil destroys the molecular structure of the oil, thus making it “unhealthy” and practically useless for your body. Seems like anyone can write anything on google nowadays, without making even the basic research, and without any consequences.
Why is using cold-pressed extra virgin coconut oil for massage good for you?
- Coconut oil will not dry and get sticky – thus making it a perfect sensual massage lube (lubricant);
- Coconut oil does not stain – which makes everything so much easier;
- It’s amazing for your skin – studies show that using coconut oil smooths your skin;
- Great for anti cellulite – coconut oil is proven to reduce cellulite level;
- Good for hair – if during massage you get some in your hair, do not worry… it’s good for your hair;
- Amazing for male and female genitalia – it has antibacterial properties and is naturally balancing your hormones;
- Homemade cold-pressed extra virgin coconut oil is eatable – making it perfect for oral sex.
Which is better – cold pressed or hot pressed coconut oil?
In our featured articles we have recently covered “how to make your own homemade 100% natural coconut oil by boiling”. See this article to find out more about DIY technique by boiling. There are some advantages of boiling method, but in general cold pressed coconut oil is more valuable and healthier.
The real question should be refined on unrefined – because hot pressed can also be healthy if done naturally from organic ingredients.
There are basically two types of (coconut) oil production techniques. Refined and unrefined. See this article about refined vs unrefined coconut oil and what the main differences are.
Refined Coconut Oil
Refined means that the process of producing the oil included some additional (often “unnatural”) activities (for example: refined oils are sometimes added an extra scent in the process of production). These oils are also called “RBD” coconut oils – [R]efined, [B]leached and [D]eodorized. Note that some types of oil need to be made using the refined process in order to make them safe (e.g. sunflower oil). Refined coconut oil is usually made from copra, which is dried coconut kernel – opposed to unrefined coconut oil which is made from fresh coconut flesh (meat).
A common used ingredient for producing refined oils is hexane (C6H14). Hexane is a solvent and is used as a key compound for the extraction process in many industrial oils. These oils are then heat processed at very high temperatures, in order to remove hexane from the oil. About 0,5% solvent is left after the heating process. Regulation – FDA (Food and Drug Administration) – dictates that if hexane level accounts for is less than 2% of total ingredients, companies are not obliged to list it on the article label (declaration).
These oils are in my opinion “polluted” and have zero nutritional value. But they are also most common to find on the store shelves and have the cheapest price.
Unrefined Coconut Oil
Unrefined means that the process of getting the oil was organic and natural. Coconut oil does NOT need the refining process in order to be safe for usage and consumption. These types of oils are considered the healthiest due to the natural process of production. Unrefined coconut oil can be made using cold-press techniques and hot-press techniques (such as boiling) – Yes, unrefined does not mean that the technique used for producing the oil was cold pressed. The main criteria of coconut oil to be marked as “unrefined” is using only FRESH coconut meat as a source for getting the oil, opposed to refined coconut oils, which are made from copra (dried coconut kernel) and possible additives.
Cold-Pressed aka “Extra Virgin” Coconut Oil
First – in USA there is no official (legal) definition of the term “extra virgin”. So basically any brand may mark their oil with an “extra virgin” signature. Always read the details about the oil you are buying and ask peoples opinion about the quality.
Second – The term “extra-virgin” usually implies the highest quality. Extra virgin is most commonly referred to cold-pressed process being used for oil extraction process. It somehow implies that the oil is 100% natural and organic – but you should note that “extra virgin” is just a marketing terminology, which is supposed to tell customers “made the healthy way”.
In this article we will show you a healthy recipe for the REAL extra virgin coconut oil, that you can make from home, by yourself, and be 100% sure about used ingredients.
Some key criteria for branding your coconut oil as an extra-virgin:
- Must be unrefined;
- Must be cold pressed (temperatures below 48°C (ca. 120°F);
- Shouldn’t be hydrogenated;
- No chemicals used (e.g. hexane is usually used in refined process);
- No additives added;
- Made from fresh coconut meat (flesh);
- Must be organic (from a fruit that was organically grown).
How To Make Your Own (DIY) Cold Pressed Extra Virgin Coconut Oil
Here is our step-by-step recipe for making homemade cold-pressed Extra Virgin coconut oil. It is one of the best oils to use as a lube for sensual massage and has some of the most amazing health benefits. And yes, it’s eatable and amazingly rich with nutrition.
- Bowls, pots, different types of containers.
- Meat cleaver (or other tool) for opening a coconut.
- Knife for separating the coconut meat from the coconut shell. You can use this special coconut meat removal knife (link to Amazon – coconut opener set).
- Blender for grinding the coconut meat.
- Thermophore warming bottle to use for the fermentation process – if the temperatures at your place are above 86°F (ca. 30°C) you may not need it.
- Sieve, rubber bands, filter material of your choice (cheesecloth, coffee filters, nut milk bag), towels, …
- All you need are fresh mature coconuts. You should try getting organic coconuts. – Organic means that the fruit was grown naturally, without the use of chemicals and without any other unnatural activities in the process of growing the fruit.
But how many coconuts do you actually need for getting X amount of cold-pressed coconut virgin oil?
Data from thisiscoco.com says that “you need about 10 coconuts for 1 liter of cold-pressed virgin coconut oil.” – which basically translated to 1 coconut = 100 ml of oil.
Our experience is that this may be true, but it’s absolutely the maximum amount of oil you will get from a single coconut. Our calculation, which we believe to be more accurate, is about 85-75 ml of cold pressed virgin oil from a single coconut.
For filling up 12OZ mason jar – ca. 350 ml (get from Amazon), you will need about 4-5 pieces of coconut.
Finally, let’s take a look at the process of making homemade extra-virgin coconut oil that you’ll be able to use as a personal lubricant for all sorts of kinky acts. Follow the instructions below to get the perfect, healthiest form of coconut oil, rich with nutrition and vitamins.
Recipe : Homemade Cold Pressed Extra Virgin Coconut Oil For Erotic Sensual Massage
Step 1 | Open the coconut
Use meat cleaver to open the coconut. You should hit the coconut with the blunt side of the meat cleaver at the location of coconut equator. Because the impact may be hard, wrap a cloth around the handle to soften the impact (ergonomics – you don’t want to hurt your wrists).
When coconut cracks, coconut water will come out. Make sure you have some sort of container below your coconut, to intercept the fresh coconut water. You will not need the coconut water for this recipe (remember: oil comes from coconut flesh, not water).
So, what to do with the fresh coconut water? Any ideas? – Here are 3 cool tips:
- Drink the coconut water (jeez thanks, Mr. obvious).
- Use it for cooking – here are some cool recipes about using coconut water for improving your favorite dishes.
- Create some awesome cocktails from your fresh coconut water (mix coconut water with your favorite liquor and have some fun).
Step 2 | Separate coconut meat from the shell and rinse it
Once you’ve managed to open your coconuts, you should get halves of the coconut. In each half, there is nice juicy meat, with plenty of coconut oil inside. Use a knife (we recommend special coconut meat removal knife), to separate meat from the shell.
First cut out a small piece of coconut flesh and then continue until you separated all the meat from the shell. You should cut the meat into small cubes, to make it ready for a blender.
Before grinding the meat inside a blender, thoroughly wash it / rinse it under tap water. By doing so, you will eliminate unwanted particles from the process.
Step 3 | Mix the coconut meat with a blender and start sieving
First get some warm water. Water temperature should be less than 48°C (ca. 120°F) – by using water hotter than that, you destroy certain amount of important nutrition, vitamins and all the beneficial enzymes. It’s best to measure water temperature in order to avoid overheating it.
Now put your coconut meat inside a blender, add your carefully measured warm water to it, and start grinding / mixing the content. Mix it good, you want to get a really fine mixture.
Once you’ve done using a blender it’s time to sieve the mixture, to sepparate coconut milk from the solid pieces of coconut meat. Use sieve covered with a cheescloth, or use some other prefered type of filter method (e.g. with nut milk bag). Press to squeeze out maximum amount of coconut milk.
Once you are done with the sieving process, put the solid particles back inside a blender, add some warm water and repeat the whole step one more time. This way you will extract maximum amount of milk from coconut meat.
Ok, we have now extracted the coconut milk, straight from the fresh organic coconut meat. We didn’t use any high temperatures for the process, to obtain all beneficial enzymes. Now what?
Step 4 | Separating coconut milk from the coconut oil
During a complete process, try to use organic stuff (or at least healthy stuff). Try not use plastic and “man made” materials. This is important if your want to call your cold-pressed coconut oil a true extra virgin coconut oil – at least by our standards.
So, lets continue… We now have a mix of coconut oil and coconut milk inside a container of your choice (we recommend wide shaped glass container – maybe a glass salad bowl). Put those glass bowls inside a fridge for at least 8 hours. I find it good to do that overnight, putting the milk inside a fridge just before I go to sleep.
Once you wake up, you will see by looking from the side view, how milk (bottom layer) has separated from the oil (top layer). Take the spoon to separate oil from milk. Put the oil into a separate container of your choice, and get rid of the bottom layer – choose a container type which you can loosely cover.
Step 5 | Fermentation process – creating a soft curd
The fermentation process starts when temperatures are above 86°F (ca. 30°C).
The best way to do the fermentation process is by using rubber thermophore warming bottles. Fill the rubber warming bottles with warm water. Put the rubber warming bottles around the container, which should now be inside of another larger container (see picture below for better understanding). Also, cover it with warm towels before closing it.
Or you may not even have to use anything if you live somewhere where the weather is hot (above 86°F – ca. 30°C). If that’s the case, just put the closed container (containing the coconut oil) in a warm place. But don’t put it directly on a sun.
Some even use the oven – but for this practice you should have an oven which you can control and precision set, at the temperature just slightly above 86°F.
The fermentation process should be done for at least 8-10 hours (yes i know, getting the cold pressed extra virgin coconut oil is time consuming, long process).
When fermentation is complete, you will get a soft curd. Put the curd in a fridge for a few hours to harden it. You then need to separate the curd, similarly as you have separated oil from the milk in a previous step.
Step 6 | Separating curd from the water
When you take the container out of the fridge, the soft curd will no longer be soft. The cooling process will harden it. If you are using clean transparent container you can see, how the curd is at the top and below is the water. In this step, the key focus is on separating the curd from water.
Use a knife and a small sieve with a handle to separate curd from the water. Put the curd in a second container. Get as much curd out of the first container by scooping it. But be careful – you should not put any water into the 2nd container.
Step 7 | Fermenting your coconut oil for the 2nd time
Repeat the fermentation process for the 2nd time… Once you have separated curd from the water, you have to repeat the fermentation process and ferment your coconut oil for another 8-10 hours, just like in the first step, using temperature a bit above 86°F (ca. 30°C).
Remember, keep it warm, but NEVER use high temperatures!
After 10 hours of the 2nd fermentation, you will notice how the curd has separated from the oil. Yes, you can now already see your cold-pressed extra virgin coconut oil! The task now is to separate curd from the oil. – You do not need to put it in a refrigerator at this step. The separation will be done at normal temperatures using a sieve and a cheesecloth.
Put a sieve over a new container. Over the sieve put a cheescloth. Carefully scoop out everything from the previous container and let the oil drip… Most important thing here is, that you should strain the coconut oil without any pressure! So do not squeeze it.
Take a rubber band and a wooden cooking spoon. Use rubber band to seal the cheesecloth and put the wooden cooking spoon between, so that you’ll be able to hang your cheesecloth over the container. Now put it in a warm place and let it drip for about 10 hours or until you notice that it has stopped dripping.
Step 8 | The final cooling and completion
You must really be nervous by now… at least I know I was. But let me calm you down, this is the final step.
When oil stops dripping from the cheesecloth which you had saved in a warm place, you now need to harden it back again. So put the container in the fridge and let it cool for at least 8 hours. The cooling process, will separate your cold-pressed extra virgin coconut oil from the water.
After 10 hours of cooling, you will see top hardened layer (which is your oil) being separated from the bottom layer (coconut water). The bottom layer should be minimal almost unnoticeable. But, in order to get the finest extra virgin coconut oil, you must do another separation.
You know what to do now. First carefully use knife to make sure you separate coconut oil from the current container. Now, use knife and a sieve with a handle, to transfer oil into the LAST CONTAINER and get rid of the water leftover from the previous container. Make sure to use (for the final container) something pretty and elegant. You will be keeping and storing your coconut oil in that container. We recommend using wide neck opening glass jar for the final container.
Good job! You’ve made it. It took some time, but there you have your own, homemade, extra virgin coconut oil which you’ve made using the cold-pressed procedure. Congrats!