Coconut oil

Coconut oil is the fat of the coconut. A baking textbook notes that coconut fat has a low melting point that can be adjusted to fall between 32 and 36 degrees Celsius, about 90 to 96 degrees Fahrenheit, and that it is often used to stabilize butter creams because it has a very small plastic range.

That narrow range means it goes quickly from firm to liquid, so it is solid in a cool kitchen and melts in a warm one. Bakers use it in place of butter or shortening in cookies, granola, and vegan baking, and refined versions have a neutral flavor while unrefined oil tastes of coconut.

It is also used to coat chocolate and to grease pans.