Coconut oil is obtained from the fruits of the plant of the same name and is typical of the tropical coasts. Once duly deprived of the fibrous outer casing and of the woody one that wraps them, the seeds of these fruits are white, fleshy and tasty. Once more or less dried out, their almond -also called copra- is used for the preparation of the oil as it contains about 65% of fat. Coconut oil is widely used as a frying oil or in the preparation of baked goods but also as a base for vegetable butters and margarines in the food industry.