Coconut oil

Coconut oil is a vegetable oil extracted from the pulp or copra of the fruit of the coconut palm (Cocos nucifera). It is characterized by its slightly sweet coconut aroma and flavor, and a texture that varies between solid and liquid depending on the ambient temperature.

Its origin is primarily tropical, being commonly produced in countries such as the Philippines, India, Indonesia, and in various areas of the Caribbean and Latin America where the coconut palm is cultivated.

In cooking, coconut oil is valued for its high smoke point, making it ideal for frying and sautéing, in addition to contributing an exotic and distinct flavor to both sweet and savory preparations. It is also used in baking and in vegan recipes as a substitute for butter or conventional oils.

From a nutritional point of view, coconut oil is rich in medium-chain saturated fatty acids, especially lauric acid, which is associated with antimicrobial and digestive properties. However, it should be consumed in moderation as part of a balanced diet.

In different Spanish-speaking countries, coconut oil may also be known as copra oil or simply virgin coconut oil when referring to the unrefined version.