The conventional ways of breaking emulsions using heat is disadvantageous from both economic and environmental perspectives. In this study, the quality of virgin coconut oil (VCO) produced from the water soluble materials and centrifugation method of coconut milk from freshly harvested coconuts was investigated and the Separation and filtration of the oil from the cream after centrifugation. Analysis was carried out by HPLC (High Performance Liquid Chromatography). The oil recovery was about 25-30% of the volume of coconut milk. The oil was colourless, had natural sweet taste, and free from...