For a cheaper source of coconut oil, I found some at the local Asian market, only $4 for a pint. I can't say anything about the processing or purity, but it is deodorized, so it doesn't interfere with the taste of food with that strong coconut taste. I like cooking eggplant with it, as eggplant can really soak up the oil, but CO with a strong coconut taste makes the eggplant taste unpleasant. I also like to put CO on popcorn, mixed with butter, and topped with Brewer's yeast and/or Parmesan cheese or blue cheese seasoning powder.
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