Virgin vs. refined coconut oil: What's the difference?

Coconut oil is a very versatile ingredient in the kitchen. It can be used to flavor recipes, for cooking, or as a substitute for oil or butter in baking. However, if you've ever been to the store to buy coconut oil, you may have come across a variety of descriptions on the packaging that aren't very clear. The most common labels are "refined," "unrefined," "virgin," and "extra virgin." So, what's the difference, and what is each one used for?

Some of these terms for coconut oil can be eliminated immediately. When it comes to labeling a jar of coconut oil, "extra virgin" simply means "virgin." The terms might sound familiar from olive oil bottles, but in that industry, what can be labeled "extra virgin" is strictly controlled and regulated. The same isn't true for coconut oil. So, while within the same brand there might be a distinction between one labeled "virgin" and another "extra virgin," between brands it means nothing and is simply a way to market coconut oil. Similarly, "unrefined" is just another name for virgin coconut oil, which sounds a bit less appealing. It really all comes down to the difference between virgin coconut oil, which is pressed and then left largely untouched to produce a flavorful oil with a low smoke point, and refined coconut oil, which is pressed and then processed to produce an oil with a higher smoke point.

What does virgin coconut oil mean?

Virgin or unrefined coconut oil is the name given to the final product of a specific process. There are two versions of this process: wet and dry. In both cases, the production of virgin coconut oil begins with fresh coconut pulp. In the dry version, the pulp is heated to remove excess moisture and then placed in a press to extract the oil. This is the complete process for obtaining dry-pressed virgin coconut oil. The wet version is more complex, as the pulp is pressed along with all its fluids. The result is a mixture of coconut milk and oil that must be separated by centrifugation.

The result of all this is virgin coconut oil. Processed in this way, coconut oil has a relatively low smoke point of only 177 degrees Celsius (350 degrees Fahrenheit), similar to that of sesame oil, extra virgin olive oil, and butter. Stored in an airtight container and protected from light, virgin coconut oil can be kept for up to three years.

The only thing you might want to consider when buying coconut oil is its pressing method. Many are made using cold pressing. This means the oil is passed through a press where heat is applied to facilitate extraction. It may also be labeled as cold-pressed. The process is the same, but as the name suggests, it's done without additional heat, meaning the original nutritional content of the coconut is less affected.

What you need to know about refined coconut oil

While virgin coconut oil is obtained from fresh coconuts, refined coconut oil is always made from the dried coconut pulp, known as copra. Water is added to rehydrate it enough to be pressed, and then the oil is extracted using a process similar to that of dry-pressed virgin coconut oil. However, refined coconut oil undergoes additional processes to achieve its full refinement. It is steam-heated to remove odor, filtered to remove impurities, and finally passed through a bleaching clay.

The resulting refined coconut oil is strikingly different from virgin coconut oil. Refined coconut oil is virtually tasteless and odorless. However, it has a much higher smoke point, between 400 and 450 degrees Fahrenheit, more comparable to that of canola oil, vegetable oil, or peanut oil. The shelf life of refined coconut oil is much shorter and, once opened, may only last 2 to 3 months.

Which coconut oil to use for different culinary applications

Both virgin and refined coconut oil have their advantages when cooking. The choice will depend on the smoke point and whether you're looking for that coconut flavor. If you're going to fry something with coconut oil, it's probably best to use refined coconut oil to avoid a bitter, burnt taste in your dishes, as well as filling your kitchen with smoke.

If you're baking and substituting coconut oil for the fat in a recipe, the chemical composition shouldn't be a deciding factor. Refined coconut oil works perfectly as a substitute in most baking recipes and shouldn't noticeably affect the flavor. Virgin coconut oil works just as well, but you'll notice a slight coconut flavor in your dishes, which, if intentional, can be delicious.