A lot of people associate coconut palm trees with vacation.  There you sit, swathed beneath swaying branches and relaxing the shade. But the coconut tree is more than just a vacation staple.  In fact you can use just about every part of the coconut.  So much so that it’s commonly referred to as a Superfood.

And while fresh young coconuts, coconut water and meat have made a comeback in popular health culture as of late, coconut oil has had a fairly bad rep, mainly because of its saturated fats.

But not all saturated fats are created equal.  The main saturated fat in coconut oil is lauric acid, a medium chain fatty acid.  MCTs, medium-chain triglycerides are easy to digest. The oil is a source of energy and has an accelerating effect on the metabolism.

Cooking with coconut oil, instead of fatty butters or even traditional olive oil can add a delicious flavor, and enhance many foods.  For instance, use coconut oil as a sweet alternative to butter or cooking-oil when whipping up flaky piecrusts, tasty scones and fluffy cupcake icings.  Coconut oil is milder and richer than butter and for many treats it provides a unique twist of flavoring and texture.  

Or if you want to avoid that sometimes bitter olive oil taste, saute some veggies and enjoy. Some even say when you add coconut oil into your diet you’ll fill up faster and eat fewer calories.

Another great trick is to use it on your popcorn. The oil brings out the nutty sweetness of the corn itself and adds a surprisingly creamy sensation, without having to douse it in butter.

You can even feed a tablespoon to your dogs.  It’s great for their coats and will surely have them yelping for seconds.

-Arianna Schioldager