Virgin coconut oil (VCO) is considered a functional food oil because it can offer various biological activities that are advantageous for human health. Research conducted on coconut oil’s nutritional and clinical aspects has revealed that it consists of 64% medium-chain fatty acid (MCFA). This component has been found to have the potential to both prevent and treat various diseases. VCO is produced from the fresh, ripe flesh of coconuts using mechanical or natural methods, with or without heat. To obtain VCO, there are four different methods: (1) thermal extraction, (2) nonthermal extraction, (3) fermentation technology and (4) enzymatic approach. Differences in manufacturing methods affect the quality of the VCO produced. The largest content of VCO is lauric acid (C12). In pharmaceutical preparations, VCO is widely used in emulsions as an oil phase, emulsion film and hydrogel matrix in nano-emulgel. VCO is widely used as a functional food to help to overcome health problems, such as being used as supplementation for Covid-19 patients. VCO has shown various pharmacological effects such as antioxidants, anti-inflammatory, neuroprotective, anti-hyperlipidemia, anti-obesity and antibacterial activities. VCO is a functional food oil that can be a component of food items. © 2025 World Researchers Associations. All rights reserved.