Why coconut oil is good for you

Coconut oil is arguably the healthiest oil to use in frying, and it can transform the most humdrum of dishes

Forget scented candles – there's nothing quite like the aroma of gently warming coconut oil to transport your mind to a Mutiny on the Bounty island with lapping waves, golden sand and swaying palms.
Don't buy the odourless, flavourless "pure" type that has been industrially refined. Go for the raw, cold-pressed, virgin sort. Its fragrance and tropical opulence can elevate even a humdrum weekday dal into something special.
Coconut oil lends a convincing authenticity to a whole host of Asian dishes, from beef rendang to Thai green curry, but its use needn't be restricted to oriental recipes. It's fantastic for frying fish, for instance, or for sauteing onions for a rice or grain-based pilaf.

Why is coconut oil good for me?
White and solid at room temperature, coconut oil is slower to oxidise and less damaged and chemically altered by heat than other cooking oils. So it's arguably the healthiest oil to fry with.
Coconut oil is one of the best sources of heart-healthy medium-chain fatty acids, notably lauric acid, which enhances the immune system through its antiviral and antibacterial effects. These acids also stimulate metabolism, and some research suggests they can aid weight loss.

Where to buy and what to pay?
Coconut oil isn't cheap, but then a small amount makes a big impact. You'll find attractively inexpensive coconut oil in Asian groceries and Chinese supermarkets, but usually only the industrially refined sort. Look for it in wholefood shops where 500g of cold-pressed, virgin, organic coconut oil costs N4,000. It stays fresh for ages, so if you can afford a big jar it should be much better value.