Coconut oil is widely used in food and non-food fields. Coconut oil is often used as an ingredient in ice cream, candies, etc. Blends of coconut oil and hydrogenated palm oil and their transesterified mixtures are processed into margarine and shortening. Coconut oil is also used as a component of buttercream, cookie butter, and confectionery butter.

Using the method developed by Babayan, the mixed fatty acids obtained by hydrolyzing coconut oil are re-esterified with C8 and C10 fatty acids and glycerin to randomly generate medium carbon chain triglycerides. Chain triglycerides serve as the main source of medium chain fatty acids in many pharmaceutical and infant food formulas.

Coconut oil is a raw material for making high-end soaps (especially soaps for marine use), and the bar laundry soap made from it has good lathering properties even in medium-hard water. However, due to its extremely high saponification index, the price of soap is also high.

It is worth mentioning that palm kernel oil and coconut oil have similar composition and properties. They cannot be used as frying oil because they are prone to bubbles and overflowing the pot.

The fatty acid derivatives in coconut oil are raw materials in many non-food fields. The fatty acids or their monoesters (such as methyl ester, ethyl ester, etc.) generated by coconut oil through hydrolysis or alcoholysis reaction are raw materials in the oleochemical industry.