Coconut Oil comprises a distinct and versatile category within the edible oils segment, extracted from the kernel or meat of mature coconuts harvested from the coconut palm. This category is characterized by its unique composition of high saturated fats, primarily medium-chain triglycerides (MCTs), which contribute to its solid state at room temperature and rapid melting upon heating. It is broadly divided into two primary types: refined coconut oil, which is neutral in flavor and aroma with a higher smoke point, making it suitable for frying and sautéing; and unrefined (virgin or extra-virgin) coconut oil, which retains a distinct coconut fragrance, flavor, and more nutrients, ideal for baking, medium-heat cooking, and raw applications.

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