Everyone is using coconut oil for everything now.  Internally and externally–it moisturizes skin, is used in cooking, etc and it is great for dieting (NO CARBS)!

It’s a powerful destroyer of all kinds of microbes, from viruses to bacteria to protozoa, many of which can be harmful, and provides your body with high-quality fat that is critical for optimal health.

Coconut oil is easy on your digestive system and does not produce an insulin spike in your bloodstream, so for a quick energy boost, you could simply eat a spoonful of coconut oil, or add it to your food. oil into your diet, you can add it to your tea or coffee, in lieu of a sweetener. It will also help improve absorption of fat-soluble vitamins, so taking a spoonful of coconut oil along with your daily vitamins may help boost their effectiveness.

Coconut oil is ideal for all sorts of cooking and baking, as it can withstand higher temperatures without being damaged like many other oils (olive oil, for example, should not be used for cooking for this reason).

Furthermore, coconut oil does not go rancid, which is a huge boon when you’re making homemade concoctions. Coconut oil that has been kept at room temperature for a year has been tested for rancidity, and showed no evidence of it. Since you would expect the small percentage of unsaturated oils naturally contained in coconut oil to become rancid, it seems that the other (saturated) oils have a powerful antioxidant effect.

It can help you lose weight as it can kill sugar cravings.

You can eat it directly from the jar after lunch. Or I mix it with a little raw cacao powder to make the simplest chocolate snack on the planet.

How can it kill sugar cravings? Coconut oil is made up of medium-chain fatty acids, or medium chain triglycerides (MCTs).  These fatty acids produce a host of health benefits. But, your body sends medium-chain fatty acids straight to your liver to use as energy. This means coconut oil is a source of instant energy, much like sugar and other simple carbohydrates. But although both deliver quick energy to your body, unlike the carbohydrates, coconut oil does not produce an insulin spike in your bloodstream. This saves you from a slump, and is really good news for anyone struggling with insulin spike issues.

After two tablespoons you not hungry for about four hours. 

And bonus: it helps you lose weight!

Again, it’s the medium-chain fatty acids. Most plant oils are made up of longer chain fat triglycerides (LCTs). LCTs are typically stored in the body as fat; MCTs are transported directly to the liver, promoting “thermogenesis” which increases the body’s metabolism. Studies shows that by eating two tablespoons of coconut oil with a meal, body temperature rises, boosting metabolism. Plus, MCTs are not easily converted into stored triglycerides and cannot be readily used by the body to make larger fat molecules.

Here are a couple of different recipes using chocolate and coconut oil for a low-carb diet:

http://lowcarbdiets.about.com/od/cookies/r/choclatecoconut.htm

http://www.instructables.com/id/Homemade-Coconut-Oil-Chocolates-Sugar-free-and-l/