WHEN Amy Lee feels crafty, she makes either a coconut oil-coffee scrub or a sugar scrub to exfoliate.
For Lee, 17, of the NYU College of Arts and Science (CAS), coconut oil acts as moisturizer in summer and winter, and she’s careful of combing the oil through her lashes and brows with a mascara brush. “Thicker and darker lashes and brows,” she said of the results. “My skin is dewier and never dull as it used to be.” Amy Lee is one of so many NYU students who recognize the benefits of this natural, inexpensive product that has become a trend.
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Coconut oil comes from copra, the dry meat of the coconut, which is manufactured into the versatile oil having 67 proven uses, from hair serum to cough syrup. Its domestic consumption increased by 7.91% between 2014 and 2015, according to the United States Department of Agriculture.
“It’s natural,” said Jordi-Lakeem Foster, 19, an NYU sophomore. “I’m switching from the typical industry oils made from petroleum to coconut oil.”
Much of the use of coconut oil among NYU students revolves around beauty care, particularly re-grow damaged hair. As Ayleen Gomez, 19, of the Liberal Studies Program, said, “It smoothes my hair and gives it the natural proteins it needs.”
Coconut oil is not only beneficial, but also fragrant. Gomez, who comes from the Dominican Republic, said, “I love the way it smells because it reminds me of the Caribbean.”
Emailing from NYU Florence, Rahni Davis, 19, agreed, “It’s unique because it smells different, depending on the country you get it from.” Maria Juliana Rojas, 19, in Tandon, said, “Target has the best coconut oil.”
Because of its growing popularity, coconut oil prices have increased roughly 20% since last February, according to the Wall Street Journal. The Philippines is the world’s largest producer of coconut oil. The United Coconut Associations of the Philippines collected data from its 2015 exports, noting a minimal decline in conventional coconut oil of 1.5% from the previous year, while virgin coconut oil rose 61%.
Amy Lee also uses coconut oil in cooking and said, “It is made up of medium chain triglycerides which promote weight loss.”
When vegan-izng home-cooked meals, several students found coconut oil a great substitution. Maria Victoria Rodríguez Cossini, 19, in CAS, said, “Since I’m vegan it’s the most amazing butter replacement when baking.” “Coconut oil > olive oil,” Abbey Robbins, 20, said on Facebook.
Coconut oil is the main ingredient Eniola Kolawole, 19, uses for vegan desserts, such as in her Sprinkles Red Velvet Vegan Cupcake.
Davis summed up the attitude at NYU: “Coconut oil is so bomb.”
