In the production process of virgin coconut oil (VCO), by-products like coconut residue are underutilized. The residue is either used as an animal feed or roasted to give cooking coconut oil. However, antioxidants of the oil were inactivated by the heat during the roasting. Therefore, this research aimed to study effect of pretreating coconut meat with enzyme on the oil yield in order to maximize the yield. Cellulase enzyme (500, 1500, 35000, 44000, and 50000 U/ 20 g coconut meat) were used to pretreat coconut meat. Comparing oil yields obtained with the enzyme pretreatment and without one, it was found that enzyme pretreatment increased the oil yield but the amount of enzyme within the range studied had little effect on the oil yield. However, increasing the amount of enzyme decreased polysaccharides content in water phase. It could be concluded that the enzyme pretreatment could improve VCO extraction and reduce oil remaining in coconut residue. Moreover, additional byproducts, e.g., polysaccharides, could be obtained.