Coconut oils — also called copra oils — are the semi-solid white fats or pale-yellow oils extracted from copra, the dried pulp of coconuts (Cocos nucifera). They are dominated by saturated fatty acids, above all lauric and myristic acids, which give them firmness and remarkable oxidative stability. The food industry uses them extensively in confectionery, bakery shortenings, popcorn oils, and non-dairy products. Virgin grades, pressed from fresh coconut rather than copra, carry a distinct coconut aroma and command premium prices, while refined grades are neutral workhorses of the fats trade.