How to Make Your Own Coconut Oil Moisturizer

Want to learn how to use coconut oil to soothe your dry skin? This 3-ingredient coconut oil moisturizer will do the trick.

Coconut oil moisturizer

Want to learn how to use coconut oil for dry skin? This 3-ingredient coconut oil moisturizer will do the trick.

Natural beauty advocates swear by coconut oil and its seemingly endless uses. But coconut oil moisturizer will save your skin—and considering a 16-oz jar of pure coconut oil is less than $10 on Amazon, it’ll save your wallet, too.

Coconut oil naturally contains anti-inflammatory and antibacterial properties. When used as a moisturizer, it absorbs quickly into the skin, keeping your body soft and smooth. Not to mention, it smells incredible. (Here are 5 easy ways to outsmart your most common winter beauty problems.)

Ingredients

  • 1 cup cold-pressed, unrefined coconut oil
  • 1/2 teaspoon vitamin E oil
  • 1-3 drops lavender essential oil (optional)

Step 1: Prep and mix

Slightly melt the coconut oil so it turns into a liquid. To do this quickly, set the jar of coconut oil in a bowl of warm water for a couple minutes.

In a small mixing bowl, thoroughly stir together the coconut oil, vitamin E oil and essential oil. Gently pour the mixture into a small storage container with a lid. (Mason jars and Pyrex dishes work great!) You can apply immediately or store in a cool, dry place.

Step 2: Apply to skin

Gently rub the moisturizer over your face and body in upward circular motions. We recommend applying the oil to slightly damp skin. Generously apply the moisturizer to any dry spots. Pay close attention to your knees, elbows and any extra dry parts.

Is it OK to use coconut oil on your face?

Yes, it is safe to use coconut oil on your face. Especially during winter months, it works wonders on dry, flaky, itchy skin. However, try not to apply coconut oil to your T-zone (on your nose or forehead) as that area is typically already oily to begin with. Next, learn the health and beauty benefits of evening primrose oil.

Originally Published on Taste of Home

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