This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KOH/g, and a pH of 6.4–6.5, all of which met the quality standards of SNI 7381-2008. In contrast, variation 1 showed imperfections in oil separation due to shorter settling time, which triggered oxidation and fat hydrolysis. Thus, optimal settling time in the cold process method is a key factor in producing high-quality VCO that is free from rancid odor.