Coconut oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling
Coconut Oil is very different from most other cooking oils and contains a unique composition of fatty acids. The fatty acids are about 90% saturated. But coconut oil is perhaps most unique for its high content of the saturated fat lauric acid, which makes up around 40% of its total fat content. This makes coconut oil highly resistant to oxidation at high heat. For this reason, it is very suitable for high-heat cooking methods like frying. Coconut oil is relatively rich in medium-chain fatty acids, containing around 7% caprylic acid and 5% capric acid.