Coconut oil
edible oil derived from coconut
Coconut oil (or coconut fat) is an edible oil derived from the meat of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.
Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food.
Coconut oil is widely used for cooking and baking due to its high smoke point and distinct flavor.
Manufacturing
Coconut oil can be extracted through a wet or dry process. More simply (but perhaps less effectively), oil can be produced by heating the meat via boiling water, the sun or a slow fire.
Wet process
The all-wet process uses coconut milk extracted from raw coconut rather than dried copra.
“Coconut oil” enters the record as edible oil derived from coconut. Crown Archives preserves that source wording while asking what Coconut, edible and derived can confirm, complicate or overturn.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Sep 11, 2026. The linked authority identifier is Q216235. The Library of Congress control number is sh85027628. 1 of 1 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank.
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This entry incorporates text from “Coconut oil” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.