We Found the Best Coconut Oils, From Unrefined to Cold-Pressed to Virgin (2024)

Due to its versatility and rich flavor, coconut oil is quickly becoming one of the most popular cooking oils out there. But not all coconut oils are created equally. In addition to their taste, they differ in the way they’re made.

Virgin or extra virgin coconut oil can be produced by expeller pressing, which uses heat and pressure to extract oil, or cold pressing, which means the coconuts are ground and then pressed until the oil separates. These two types do result in a lower smoke point of 350 degrees Fahrenheit.

For anyone needing something with a higher smoke point, you'll want to choose a refined coconut oil. This means coconuts have been dried and pressed, and then the oil is further processed with chemicals for color, smell, or taste. You'll notice unrefined coconut oil has a strong coconut taste and smell. Luckily, we've found some options that satisfy any need.

What to Look for When Buying Coconut Oil

Processing

Oils can be refined or unrefined, cold-pressed or expeller-pressed, and how they are processed has a major impact on the qualities they have. Taste, texture, smell–these can all vary depending on processing, so you’ll want to pay attention to the information on the label. There are pros and cons to both, it just depends on how you plan to use the oil.

Smoke Point

This is important to consider when it comes to cooking with coconut oil. "Coconut oil has a lower smoking point than most other cooking oils," according to Emil Merdzhanov, owner of Georgetown Olive Oil Co. in Washington, D.C. If you do plan to cook with it, refined coconut oil has a higher smoking point.

Application

Coconut oil is on the more fragrant side when it comes to cooking oils, so before you get carried away in the kitchen and start cooking with it, make sure the flavor profile of your dish makes sense with a mild coconut hint in the background. It may work really well in certain Asian dishes (try swapping it for the vegetable oil in this vegetable curry!), but not so great for your spaghetti and meatballs.

FAQs

Does coconut oil go bad?

Yes, coconut oil can go bad. It will be pretty obvious as "rancid coconut oil has an intense scent and tastes sour," according to Merdzhanov. The color may also change.It's best to use refined coconut oil within a few months of opening, while virgin coconut oil may last up to two years, if stored away in a cool, dark place.

What can you cook with coconut oil?

What you cook in coconut oil entirely depends on how much you like or dislike the flavor of coconut. But, while certain ingredients may not taste great with a subtle coconut flavor in the background, you can technically cook everything in this oil. While a coconut curry may be a great application for coconut oil (if you’re already using coconut milk anyway), an Italian pasta dish, on the other hand, may not make the most sense.

Can you fry with coconut oil?

Yes, according to Merdzhanov, you can use coconut oil when frying; however, there are better oil options out there because the smoking point of unrefined coconut oil is only about 350°F (or 400°F for refined). "This makes it less suitable for cooking," he says.

What is the difference between refined and unrefined coconut oil?

According to Merdzhanov, refined coconut oil has a higher smoking point, shorter shelf life, and less potent smell. Of the two, it may be considered the "less healthy" option. Unrefined coconut oil would be considered "more natural," says Merdzhanov, because it hasn’t undergone the bleaching/deodorizing process.

How is coconut oil made?

"Coconut oil is made from pressing fresh coconut meat or dried coconut meat, called copra. Virgin coconut oil is made from fresh meat, while refined coconut oil is made from copra," says Merdzhanov.You may also see the terms "expeller pressed" or "cold pressed" when looking at oils. These are just two different methods for producing/extracting coconut oil, says Merdzhanov. "Either one is better than solvent extraction."

Does coconut oil need to be refrigerated?

No, coconut oil does not need to be refrigerated, says Merdzhanov. But if it's in the hotter months, and you don't like the liquid form, you can put it in the fridge to solidify.

How We Selected

To compile this list, our team of editors and contributors spent hours researching the best coconut oils on the market, evaluating their key features—like price, fat amounts, and extraction method—in addition to reviews from customers and other trusted sources. We then used this information and our own knowledge to compile the list above.

Why Trust The Spruce Eats?

Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage-testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories.

This roundup was updated byAlyssa Langer, who is a registered dietitian and foodie, always curious about the next food or ingredient craze and hungry to learn and try more. Having worked in cookbook publishing, CPG label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews.

Amanda McDonaldis an editor at The Spruce Eats and has over seven years of experience researching, writing, and editing about all things food — from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. She updated this article to include the most up-to-date information.

Sources

• Emil Merdzhanov, owner of Georgetown Olive Oil Co. in Washington, D.C.