Coconut oil is a very heat-stable oil thus it is suited to methods of cooking at high temperatures such as frying. Due to its stability, it is slow to oxidize and, thus, resistant to rancidity and can last up to two years due to high saturated fat content. The U.S. Dept. of Health and Human Services, FDA, ADA and World Health Organization all recommend against the consumption of significant amounts of coconut oil due to its high level of saturated fat.
There is some evidence that shows that coconut oil can actually lower blood pressure but due to the high amounts of saturated fat and the problems that are caused by increasing this type of fat in one's diet, it might be safe to wait until there is more solid research that supports this claim. It is always best to keep coconut oil consumption (as well as other cooking oils) to a minimum. If you are suffering from high blood pressure, it is always best to discuss further with your doctor.