That seems a valid question Marjon.
But look at the melting points of the component saturated fats in coconut oil. They are all above room and body temperature.
Presumably other oils in the mix dissolve the composite so, as a whole, it has a lower MP, but we are still taking in the same harmful saturated fats.
This just as sugar is a solid (at room temp) but dissolved in our tea it will be a liquid. And when drunk, it is still the same sugar.
Were I a diabetic, I'd count sugar in tea just as much as sprinkling solid sugar grains on my food.
Coconut oil is about 90% saturated fat,
this is made up of fatty acid components (with melting point MP):
Lauric 50% MP:44C
Myristic 20% MP:54C
Palmitic 10% MP:63C
These are fats that we don't want inside us if we have MS.
There are some good things about coconut oil too:
It has a long shelf life.
It doesn't go rancid quickly like good oils.
Makes a useful glue to help bind processed food together.
Modern production extracts a high proportion of the fats and is amenable to the necessary further processing in order to make it presentable to the consumer market.
It's marketing meme seems on a roll these days.
But none of that is relevant to us.
There's plenty more to glean from http://en.wikipedia.org/wiki/Coconut_oil