"DIY Homemade Sunscreen Recipe with Zinc Oxide And Coconut OIl"
 |
| Coconut Oil Sunscreen Recipe |
In this homemade coconut oil sunscreen recipe I use shea butter which has natural sunscreen properties and anti-inflammatory agents. What is not to love about coconut oil or its exotic Polynesian version Monoi!
Monoï (pronounced Mah-noy) is an ancient Tahitian word meaning “scented oil” in the Reo-Maohi language. Monoï is widely used among French Polynesians as a skin and hair softener.
Be careful, today’s marketplace is full with monoi oil imitations. Authentic Tahitian monoi oil follows a strict manufacturing code that oversees the entire process from handpicking the tiare flowers to storage and shipping of the final product.
This process has been validated and protected by an Appellation of Origin which was awarded to Monoi de Tahiti on April 1, 1992. In this recipe I use Zinc Oxyde which blocks both UVA and UVB rays.
As a food additive, zinc oxide is on the U.S. FDA’s generally recognized as safe. However, they are very limited studies and I would never use zinc oxide or Titanium Dioxide in any other cream than for the occasional sunscreen. Avoid sun exposure between 10 am and 4pm.
Ingredients for this coconut oil sunscreen recipe
Oil phase: 14 tablespoon total– (70%)
8 tablespoons organic shea butter
2 tablespoons organic non refined coconut oil or monoi
4 tablespoons organic saflower oil
Water Phase: 2 tablespoon total – (10%)
2 Tablespoons Organic Aloe Vera Juice
Additive:
4 tablespoons Zinc Oxide – (20%) equivalent to sfp 20
Containers
Glass Salve Containers – You can also find glass cream containers on amazon.com and amazon.ca
Directions to make this awesome coconut oil sunscreen recipe:
Melt the shea butter, coconut oil or monoi and safflower oil in a double boiler on low heat.
At the same time add the aloe vera in another double boiler to bring the aloe vera to the same temperature as the oils.
Once melted take it off the heat and add the zinc oxide to the oil phase, mix well then add the aloe vera and start mixing with an electric whip immediately.
Mix well for 3 minutes.
Once well mixed put the container in your freezer for 15 minutes. Then whip the cold butter with the electric whip until you achieve a fluffy and whipped texture.
You can put the butter back in the freezer for 5 minutes and whip again for an even more fluffier butter!
0 comments:
Post a Comment