I used 2 small coconuts

Break coconut and cut open

Remove the coconut meat from the shell, rinse and cut into pieces.

Blend with warm water  (use as little as possible). Avoid using cold water to blend. Warm water helps in extracting more milk from the coconut.

Sieve it: Pour in a sieve and separate shaft from milk. Blend the shaft the second time to extract more milk. Sieve and make sure you squeeze all the liquid from the shaft.

Cover the liquid and put it in the refrigerator or on a countertop overnight.

Take the liquid out and remove the top part (oil)

Place a pot on low medium heat, skim the floated top (oil) into the pot and cook. Make sure it doesn't burn if you think the heat is too much, you can reduce the heat. 

The coconut will until it turns to oil and has some residue underneath.

Set aside and let it cool down and sieve the coconut oil.

Coconut oil is ready, just bottle it up.