I'm way behind in my reading. This is from May, but definitely worth the read. Scott Kustes of Moder Forager, guest blogging at Mark's Daily Apple.
I now do all of my stir frys in coconut oil. It is by far the most pleasant fat I've ever worked with and cooked with. I even use it in non-cooked things, like a spoonful in a whey protein shake with vanilla and a couple of raw eggs, and heavy cream and ice in the blender. It offers a wonderful and light coconut flavor. It has a tremendously high smoke point, so it's great for the wok on full blast.
Here's another: heat some up in a sauce pan and use it as a dip for grilled shrimp, just like you'd dip crab or lobster in drawn, clarified butter. Yummy.