Coconut oil comes from the white, fleshy core of the mature coconut kernel. It's harvested from the coconut palm and is the primary source of fat for many people living on tropical islands. Coconut oil is commonly used as cooking oil in South Asian cuisine, and it's also used in snack foods.
Preparation
Coconut oil may be extracted at home by shredding the coconut kernel and mixing it with a little water. The oil may then be extracted mechanically from the pulp with an oil press. The resulting extract is then set aside for up to 24 hours. The coconut oil will separate from the coconut milk and may then be skimmed off of the milk.
Cooking Oil
Coconut oil has a number of properties that make it useful as cooking oil. It is a pure white solid with a relatively high melting point due to the high saturated fat content. Coconut oil melts at 76 degrees Fahrenheit into a clear liquid. It's also very heat stable and doesn't begin to smoke until it reaches a temperature of 360 degrees Fahrenheit. This stability also gives coconut oil a shelf life of up to two years.
Serving Size
One serving of coconut oil is 1 tbsp. This quantity weighs approximately 14 grams, or half an ounce.
Calories
A serving of coconut oil has about 122 calories, all of which come from fat. Coconut oil has no significant proteins or carbohydrates. A serving of coconut oil has about 6.1 percent of the daily value (DV) calorie requirements, based on a daily diet of 2,000 calories.
Fat
A serving of coconut oil contains 13.6 g of fat. Each gram of fat contains 9 calories, so a serving of coconut oil contains 13.6 x 9 = 122 calories from fat. Saturated fats account for 11.76 g, and unsaturated fats provide the remaining 1.84 g of fat.
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