Expeller pressed coconut oil can either be a healthy cooking fat, or a potential health risk, depending on whether chemicals are used during processing.
When made in the traditional, healthier way, dried coconut (copra) is put into a machine that squeezes out the coconut oil using a screw-style mechanism. This method removes about 3/4 of the total oil from the coconut. The nutrient-rich waste coconut may be used in other ways – often as food for animals.
In order to remove more than 3/4 of the oil from copra, solvents must be used. It’s common for commerical coconut oil to be processed with chemicals for this reason because of the increased yield, but oil made in this way is not an ideal food for humans or animals.
Fortunately you can buy expeller pressed coconut oil made in the traditional way, without chemicals, from a number of vendors. Some varieties are certified organic, some are not. It’s important to check the standards of the body that certified the oil because they will vary depending on the country.
High quality expeller pressed coconut oil is usually lightly steam treated to remove the coconut smell and flavor. This doesn’t harm the oil or lead to the formation of trans fats, it’s an important step to remove any remaining moisture in the oil and remove off tastes from the copra that the oil was extracted from.
Expeller pressed coconut oil made in the traditional way is an excellent cooking fat to use in both baking and frying. It has a very high smoke point, it can be heated to very high temperatures without the risk of burning. Because it’s solid at room temperature, it’s an ideal substitute for unhealthy hydrogenated vegetable shortening products such as Crisco. And good quality coconut oil is shelf stable – it will keep for several years without going rancid.