"Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids.
The fatty acids are about 90% saturated. This makes coconut oil highly resistant to oxidation at high temperature. For this reason, it is the perfect oil for high-heat cooking methods like frying.
Additionally, coconut oil consists almost entirely of Medium Chain Triglycerides. (See: MCT oil)
These fatty acids go straight from the digestive tract to the liver, where they are likely to be turned into ketone bodies and provide a quick source of energy."
One of the few cooked foods I eat, plantains:
Text source: Authority Nutrition