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.
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It’s hard to find coconut oil that can top Thrive Market’s product. It’s organic, cold-pressed, unrefined, virgin, and, like all Thrive Market goods, priced considerably fairer than many other coconut oils of the same quality.
To make things even sweeter, it’s ethically sourced from a small farm in the Philippines where farmers are treated fairly and only the highest quality coconuts make the cut. In other words, it checks all the boxes of what makes a coconut oil great, and that’s why it earned the spot of best coconut oil overall.
Sizes: 15 and 54 ounces | Extraction: Cold-pressed
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Like others on this list, Dr. Bronner’s coconut oil is organic, unrefined, and freshly expeller-pressed, but this coconut oil takes sustainability up a notch. Dr. Bronner’s works with Sri Lankan farmers who utilize regenerative farming practices that help enrich soil and reduce the carbon footprint, decreasing the impact on climate change. The Regenerative Organic Alliance certification also ensures that farmers, animals, and workers are all treated fairly during the entire process.
For a nuttier taste, we recommend the whole kernel version. This means the brown inner skin of the coconut is left on. If you want something a bit milder, there is also a white kernel version that omits the inner skin before processing.
Sizes: 14 and 30 ounces | Extraction: Expeller-pressed
Best Cold-Pressed
Garden of Life Organic Extra Virgin Coconut Oil
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Garden of Life uses cold pressing, an extraction technique that relies on pressure rather than heat, oxygen, or chemical additives to turn raw organic coconuts into coconut oil with all of the flavor locked in. With organic and non-GMO certifications, it’s one of the highest-quality coconut oils you can buy.
It comes in three sizes, so you can purchase as much or as little as you want, and one serving has 14 grams of fat and 13.5 grams of saturated fat—which is typical of other coconut oils.
Sizes: 14, 29, and 56 ounces | Extraction: Cold-pressed
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This high-quality coconut oil from Happy Belly is organic, unrefined, and virgin, but the cost per ounce is considerably less expensive than others on the list. Made from Filipino coconuts, this is certified by the USDA and the Non-GMO Project.
Keep in mind that this option has flakes of coconut in the product, so it's not suitable for non-food applications. You can choose from three sizes so if you use coconut oil a lot, you can buy it in bulk and keep some money in your pocket.
Sizes: 15, 30, and 54 ounces | Extraction: Cold-pressed
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Best Liquid
Nutiva Organic Liquid Coconut Oil
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Coconut oil has become a go-to ingredient for smoothies and baked goods, but since it’s solid at room temperature, it can be difficult to incorporate into frozen drinks or batter without melting it first. That’s where Nutiva’s Organic Liquid Coconut Oil comes in.
Using a proprietary extraction technique that doesn’t involve chemicals or filler oils, Nutiva separates the fats from virgin coconut oil and turns them into an oil that remains liquid, even at cooler temperatures. The end result is a pure coconut oil that’s organic, unrefined, and easy to use.
Sizes: 8, 16, and 32 ounces | Extraction: Cold-pressed
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Best Refined
La Tourangelle Organic Refined Coconut Oil
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La Tourangelle knows a thing or two about oils—the brand offers a range of varieties like sunflower oil, olive oil, peanut oil, and even pumpkin seed oil. This coconut oil is organic and expeller-pressed, as well as refined, which means it has a milder fragrance and less of a coconut flavor, making it a great oil for cooking and baking. It also has a higher smoke point than unrefined coconut oil, so it's one to use to season your cast iron pan, since the smoke point is around 400 degrees Fahrenheit.
Refined coconut oil is also a great one to use for things like skincare and haircare. This one is on the cheaper side for its size, as well, making it a great addition to the pantry.
Sizes: 14 ounces | Extraction: Expeller-pressed
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Unlike other types of coconut oil that are made from dried coconuts, virgin coconut oil is made from raw, fresh coconut meat in its most natural state. In addition to being virgin, BetterBody Foods coconut oil is organic, cold-pressed, and non-GMO. Since it undergoes less processing than other types of coconut oil, the smoke point isn’t as high (350 degrees Fahrenheit instead of 425 degrees), but it’s still an excellent choice for medium-heat cooking and baking.
The coconuts are sourced from the Philippines and Sri Lanka, but BetterBody Foods packages it in the United States at its headquarters in Utah.
Sizes: 56 ounces | Extraction: Cold-pressed
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Best for Cooking
Nutiva Organic Coconut Oil with Butter Flavor
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If you’re not a fan of coconut flavor in your savory dishes, like chicken or beef, this refined butter-flavored oil from Nutiva is a lifesaver. It has all of the benefits of coconut oil without the coconut taste. It tastes just like a rich, creamy butter, also making it a great butter substitute for baking, spreading on toast, and drizzling on top of popcorn. The butter flavor itself is made from a combination of vegan-friendly natural ingredients, so it’s completely dairy-free and comes in an almost 1-pound jar.
Sizes: 14 ounces | Extraction: Expeller-pressed
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Final Verdict
Thrive Market Organic Virgin Coconut Oil is a versatile, high-quality option that’s ideal for any kitchen job. If you don’t love the tropical flavor of coconut but still want to use it when cooking or baking, try La Tourangelle Organic Refined Coconut Oil for its milder coconut smell and flavor—it also has a higher smoke point.
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.
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