So for now I would stay with Dr Walter Willet (Harvard School of Public Health, Dept. Of Nutrition) that says:”I’d use coconut oil sparingly. Most of the research so far has consisted of short-term studies to examine its effect on cholesterol levels. We don’t really know how coconut oil affects heart disease. And I don’t think coconut oil is as healthful as vegetable oils like olive oil and soybean oil, which are mainly unsaturated fat and therefore both lower LDL and increase HDL. Coconut oil’s special HDL-boosting effect may make it “less bad” than the high saturated fat content would indicate”
As many things in life, if not all, when it comes to baking and ingesting coconut oil: Use in moderation is my approach.
As mentioned above, there are many other uses, and for those give it a try approach is a must!
(1) Virgin coconut oil and its potential cardioprotective effects://www.ncbi.nlm.nih.gov/pubmed/25387216#