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Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.
Due to its high levels of saturated fat, the World Health Organization, the United States Department of Health and Human Services, United States Food and Drug Administration, American Heart Association, International College of Nutrition, American Dietetic Association, British National Health Service, British Nutrition Foundation, and Dietitians of Canada advise that coconut oil consumption should be limited or avoided.