I use different types of coconut oil in specific confections.
I prefer using the unrefined oil for the most part, although with more delicate confections, I have an option of a more refined product, that retains most of the characteristics of the unrefined, but with no coconut taste. Costco carries both types, here.
Except in the dead of summer, I find confections made with coconut oil hold up pretty well, with limited leakage issues. I do live in a cooler climate, so this isn't as big of an issue...I'd imagine it would be more of an issue for some of you. In warmer climes, the oil does find fissures in the outer chocolate shell to exploit, if you plan on enrobing your product.
In Greweling's book, he suggest one plays with ratios up to 28% coconut oil, for different mouth feels.
Coconut cream is nice in ganaches...I have a confection that uses it in place of cream. I havent conducted any really lengthy tests on its shelf life yet, but it easily doubles the shelf life of a confection, as compared to cream-based.
updated by @dallas: 11/10/15 11:13:03AM