Coconut oil is the vegetable oil with the highest proportion of saturated fatty acids. Because its melting point is above 20°C / 68°F, it usually appears in a solid state – making it one of the few vegetable fats that remain stable in their consistency without artificial hardening.
Coconut oil can be heated in high temperatures and yet, stay stable. It is therefore ideal for frying.
If you let it melt on your tongue, it has a slightly cooling effect, which might be used in the production of confectionery.