Coconut oil has a low smoke point, making it unsuitable for stir-frying.

Lauric acid is the most abundant saturated fatty acid in coconut oil, accounting for approximately 45-50% of its total fatty acid content.

Coconut oil has a higher melting point (around 24-26°C) compared to most other vegetable oils, which makes it solid at room temperature.

Coconut oil adds a rich, buttery flavor to baked goods, making it a popular choice for cookies, cakes, and muffins.

Refined coconut oil has a higher smoke point and is more stable at high temperatures, making it better suited for frying than virgin or unrefined coconut oil.

Coconut oil can be stored at room temperature in a cool, dark place. It will solidify at temperatures below 24°C, but it can be easily melted by warming it gently.

Coconut oil has been linked to several potential health benefits, including improved heart health, reduced risk of Alzheimer's disease, and boosted metabolism.

Coconut oil has a relatively long shelf life of approximately 2 years when stored properly at room temperature.

Coconut oil is commonly used in Southeast Asian cuisine for stir-frying, adding a rich flavor and aroma to dishes.

Lauric acid is the main component of coconut oil that contributes to its characteristic flavor and aroma.

Virgin coconut oil is considered to be the least processed and retains the most nutrients, as it is extracted from fresh coconut meat without the use of chemicals or heat.

When using coconut oil in baking, it is generally recommended to use a 1:1 ratio with other oils, as it can be a bit heavy and dense if used in larger quantities.

Coconut oil is high in saturated fat, which can increase cholesterol levels if consumed in large quantities.

Coconut oil is commonly used in skin care for moisturizing, sunscreen, and exfoliating purposes.