How to Use Coconut Oil for Chapped Lips


When your pucker starts to flake and your lips are looking a bit dry, it’s time to kick your moisturizing routine into overdrive. Lips become chapped for a variety of reasons, from the weather to excessive lip licking. Whatever the cause, ditch your store-bought lip balm and opt for an all natural way to hydrate your pout – coconut oil. The minerals in this sweet oil add plenty of moisture to cure the dryness and make your lips soft, smooth and kissable.

Step 1


Mix up a lip scrub to slough off the dry skin. Combine 1 teaspoon of sea salt with 1 teaspoon of coconut oil into a bowl. Dab the mixture all over your chapped lips, then scrub gently with your fingers in a small circular motion. Do this for about a minute, or until your lips feel smooth. Rinse with a washcloth and pat your lips dry.

Step 2


Replace your everyday lip balm with coconut oil. Dab a few drops of the oil onto your lips several times a day when they’re feeling dry.

Step 3


Mix a 1 tablespoon of coconut oil, 1 tablespoon of olive oil and ¾ teaspoon of honey to make a homemade lip balm. Stir the ingredients well with a spoon and store in a small container with a lid. Use this lip balm throughout the day to rehydrate your lips.

Warnings
Coconut oil has a pleasant, mild flavor, so if you habitually lick your lips, it may influence you to lick your lips more, making the chapping worse. If you can’t stop licking your lips with coconut oil, try using a less-palatable product like wheat germ oil or beeswax.

Tips
Save the container from your store-bought lip balm to store your homemade versions.
Before going to bed, load up your lips with straight coconut oil to replenish moisture while you sleep.

Exfoliate your lips with the homemade lip scrub once a week, or as needed when your lips are chapped. If you lips become red or irritated, you might be overusing the scrub so scale back on frequency of use.

Things You'll Need
  • 1 teaspoon sea salt
  • Coconut oil
  • Bowl
  • Spoon
  • Washcloth
  • 1 tablespoon olive oil
  • ¾ teaspoon honey