I use it for pop corn (we pop in a pan with oil). Just add a little salt and it is delicious. (I don't like the taste of it with butter if it's been popped in coconut oil, though.)
I also like it in baking, here's a newly adapted (by me, not sure where I found the original) gingerbread recipe:
2-1/2 c flour (I use a gluten free baking mix that is white rice flour, some starches, baking soda)
1-1/2 t ground clove
2 T ground cinnamon
1 T ground ginger (more for spicier cookies)
3/4 t baking soda
1 T minced crystalized ginger
Melt in a sauce pan over med-low heat:
1/2 c coconut oil
3/4 c sugar
1/4 c milk (I use almond milk)
1/4 c honey
Once the sugar is dissolved, remove from heat and let cool a few minutes. Mix dry and wet ingredients and spread on a cookie sheet between two pieces of parchment paper. Refrigerate a couple hours. Roll cold dough about 1/8" thick, cut into desired shapes and bake on parchment at 400F for 10-12 minutes or until they begin to brown.
Coconut oil makes great pie crusts, is yummy for sauteeing and frying, but I don't always like everything to have that flavor so I rotate it with other oils. It is great spread on toast with jam or peanut butter. I second the rec to use it in curries.