How to cook coconut oil

Pressed from the boiled nut meats of fresh or dried coconut, coconut oil is one of the few non-animal highly saturated fats. Nearly 90 percent of coconut oil is saturated fat, topping even butter and lard in saturated fat content.

Although its high saturated fat content makes coconut oil an unhealthful fat choice, it helps coconut oil resist rancidity. Coconut oil is a common ingredient in commercial baked goods, ice cream, and salad dressings. It is particularly common in non-dairy coffee creamers and whipped toppings. The whiff of coconut that arises from an open bottle of suntan lotion should also tell you that coconut oil has nonfood uses.

How to cook coconut oil

Coconut oil is popular in cuisine from Southeast Asia, the Pacific, and the West Indies. For these cuisines, cooks often can substitute a more healthful oil or mix coconut oil with another oil to reduce saturated fat in a dish. Be aware that there is coconut oil in coconut cream and coconut milk.

Serving suggestions

Because of its saturated fat content, coconut oil should be used sparingly.