Anyone with access to a coconut, a grater, and a stove can make coconut oil. And I recommend anyone try it, it's time consuming but really educational in that it proves once and for all why coconut oil is such a luxury and so expensive.
Ideally you'll want fully mature coconuts, the heavy ones that don't sound full of liquid. Open, save the liquid, remove and grate the flesh. The easiest way to do this is by using a juicer like a Champion (we have a Jack LaLarres). If you don't have a juicer then a blender or food processor works too. We use a coconut grater from the south pacific which looks like a rising sun.
Gradually the water will evaporate, the cream will thicken to a slushy paste like consistency and you will be bathed in coconut steam. Keep stirring. Slowly the cream will begin to separate and you will see the beginnings of the oil, it will puddle around the edges at first. Keep stirring.