Coconut fat is very suitable for all frying. Melt over low heat. Heat up, but not so fierce that the fat starts to smoke. Try to find the right temperature (160-180 ºC) by adding smaller pieces of product. Avoid to add too much product at the same time, it may cool down the fat.
In addition to frying, Cocos can also be used for fondue, pastry, and other sweets.