The oil is sourced straight from the flesh and kernel of the tropical symbol and holds the nut’s strong flavour. While it has long been part of the diet of thousands of tropically based people, it’s now working its way into the food regimes of city folk, thanks to its numerous health benefits.

The oil contains several healthy fats, such as lauric acid and capric acid – these hold antifungal, antibacterial and antiviral properties to help boost the body’s immunity. Coconut oil is also known to hydrate the skin and ease indigestion but, as it is a saturated fat, it should be used somewhat sparingly (like any oil).

As for its convenient abilities, it also cooks well at very high temperatures for those who enjoy wielding a wok or frying pan, and can be stored for up to two years. Use it like you would any other cooking oil – drizzled over salads or for frying up whatever you fancy. You can also use it to bake, as in the case of this masterful Cherry Ripe Coconut Fudge Cake. If you find that your coconut oil has solidified in its container, don’t stress, simply slice it off and heat it up like butter.

Coconut oil can be purchased in the form of solid slabs, or found in the less-intimidating bottle form at most health-food stores. There is a particularly large array available at Fundies in Paddington.

Image via flickr.