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Virgin Coconut Oil (VCO) has been known since a decade ago. This oil is made from coconut milk using unheated method, such as enzymatic, physical, and chemical method. The VCO has been proof to have many health benefits such for treatment of hyper-cholesterol, diabetes, viral and bacterial infections. Also, the oil have been utilized on the cosmetics industry for skin beauty topical production. In the increase of VCO demand for pharmaceutical industry, this study was conducted to find the method for VCO production using an environmental friendly process. The environmentally friendly was conducted to maintain the sustainable environment. In this paper is deal with the enzymatic method of VCO production. The enzyme was obtained from fresh pineapple juice that is proofed contain bromeolin. The enzyme will cleave the polypeptide bond of emulsifying agent in the coconut milk. Thus the oil will be separated and then collected as the VCO. During this work, the amount of the fresh pineapple juice was varied to measure the rate of VOC production. Based on the observation during the production, it was found that the increase of fresh pineapple juice added was increase the VCO production.