▲By Scott Dexter -wikimedia.org
总之，椰子油并不比其他植物油更健康，不要轻信商家关于椰子油功效的各种天花乱坠的宣传；更应该关注的它的饱和脂肪含量，以及自己的整体饮食。
世界卫生组织和中国居民膳食指南都建议，饱和脂肪的供能比不应超过10%；
美国心脏协会则建议把饱和脂肪的供能比控制在5%-6%，以一天2000kcal计，那么来自饱和脂肪的热量不应超过120kcal，大约是一大勺(13g)椰子油。
每一种食用油都有它独特的个性，为它们在厨房赢得一之地。作为一种食材，椰子油也能带给我们很多惊喜。
椰子油可以像其他油一样，用来炒菜、拌沙拉或是煎鸡蛋；但最能挥发它独特香气的烹饪方式还是烘焙。无论是戚风蛋糕、麦芬、吐司，还是曲奇，打开烤箱的那一刻你一定不会失望。
对素食者来说，椰子油可以替代黄油用于烘焙等烹饪中。
如果你在家自制巧克力脆饼雪糕，那没有哪种油能替代椰子油。混合了椰子油的巧克力，很容易凝固成脆皮，都不需要放冰箱。这都要归功于椰子油高饱和脂肪的特性，室温下就是固态的。
总之，椰子油就是一种我们有些陌生的食用油，不是毒药，也不是什么“健康圣品”。
如果你也喜欢在厨房里挖掘“惊喜”，那椰子油还是值得尝试的，它特殊的质地和味道还是很能让人耳目一新的。
大家还有什么让椰子油施展才华的拿手料理，可以在评论区分享哦！
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