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.
Numerous health authorities advise against the regular consumption of coconut oil due to its high levels of saturated fat (similar to that of animal fat) having the potential to increase risk of cardiovascular disease
Coconut oil can be extracted through “dry” or “wet” processing. Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, icons to create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber meals. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. A portion of the oil extracted from copra is lost in the process of extraction