Coconut oil is a solid at room temperature. It’s therefore best to keep it refrigerated, but there are some exceptions that I’ll explain below.
However, if you want to use coconut oil for cooking or baking, the best time would be either the morning before preparing your meals or two hours after they have been prepared so that it can heat up and melt evenly on your food. This way it will give you all of its nutritional benefits without affecting its consistency. Coconut oil is stable until temperatures start rising above 75° F (24° C) which means that cooking with coconut oil won’t affect its stability too much even though high temperatures might damage it slightly due to oxidation. If this happens, just let the oil cool down first before pouring into your food again as long as you don’t leave any exposed part of the jar open in order not to allow oxygen in where there shouldn’t be any! How long does coconut oil last? The shelf life of unopened jars varies from 2 years to 3 years when stored properly in a dry place away from light and heat sources such as sunlight and air conditioning units and microwaves which can cause oxidative reactions and alter content.  However when opened these oils usually only stay fresh for around 12 weeks when kept refrigerated.