Cookbook:Coconut Oil

Coconut oil, alternatively called coconut butter, is an edible fat derived from coconut flesh.

Characteristics
The fat is solid and white when below 25°C (77°F), above which it melts to a clear oily liquid. This property causes it to retain structural characteristics at many room temperatures, while melting on the tongue and avoiding greasiness. It does, however, mean that melted coconut oil can congeal if even slightly cold ingredients are added to it. Sometimes coconut oil may be hydrogenated to keep it solid at warmer temperatures.

Commercially, coconut oil is available in a few different varieties as either unrefined or refined. The unrefined oil, which may also be referred to as "virgin" oil, is simply pressed and separated from the coconut meat. It has a low smoke point of about 350°F (180°C). The refined oil is heated and filtered, which removes any coconut aroma and raises the smoke point to 400–450°F (205–232°C).

Selection and storage
Choose coconut oil according to how you plan on using it. High-heat cooking where coconut flavor is not important should use refined oil to take advantage of its higher smoke point. For other uses, unrefined oil can be used. Store coconut oil in an airtight container away from light and heat to prevent degradation. If you want it to be consistently solid, you can store it in the fridge.

Use
Due to its partial similarities with butter, coconut oil can be used in baking as a non-dairy fat. Because of its lower melting point, it will contribute less of a greasy mouthfeel than another non-dairy solid fat like shortening. You do, however, need to make sure it's in a solid state to take advantage of certain things like creaming or making flaky pastry. Refined coconut oil can be used in high-heat cooking applications such as frying.