Virgin coconut oil is extracted from coconut meat, coconut milk, or coconut residue. The "virgin" label implies that no solvents were used in the extraction process. This is usually accomplished by cold-pressing (using a hydraulic press to extract oil from fruits and veggies) the coconut meat or milk. Refined coconut oil is made with additional extraction steps, such as bleaching and deodorizing, that result in an odorless, neutral-flavored oil. Coconut oil is solid at room temperature, but will melt at around 76°F, so don't freak out if you notice a layer of clear liquid on top of your solid coconut oil—this is totally normal. In its solid form, coconut oil is a creamy, white color, but clarifies when exposed to high heat. It also has roughly the same amount of calories per tablespoon as olive oil. You can use it as a substitute for butter without doing any math: the ratio of coconut oil to butter is 1:1 (just make sure the coconut oil is in roughly the same form as the butter you'd use, to ensure that your food comes out at a similar consistency).