Coconut Oil

Coconut oil is the fat pressed or extracted from the meat of mature coconuts. It is solid and white below about 76°F (24°C) and melts to a clear liquid above that.

The coconut palm is native to the Asia-Pacific region, and coconut oil has long been a staple in the cooking of India, Sri Lanka, the Philippines, and Indonesia, as well as the Caribbean.

In the kitchen it is used for sautéing, frying, baking, and roasting; refined coconut oil has a fairly high smoke point, while unrefined ("virgin") coconut oil smokes at a lower temperature and carries more coconut flavor.

Its flavor is rich, creamy, and slightly sweet with a hint of nuttiness, especially in unrefined oil. It pairs well with cumin, coriander, and turmeric, with tropical fruits like mango, pineapple, and papaya, and with leafy greens, root vegetables, and seafood.