I've noticed that the differences in coconut oil quality vary greatly.
Coconut Oil Supreme gets my vote as best tasting, but I haven't tried
them all.  You can also buy shredded coconut and grind it finer if you
like.  I buy 25 pound bags of shredded coconut, and then grind it fine
and put in on many different things.

As to the olive oil, that also depends upon quality.  The high quality
oils can be high in antioxidants that have a bitterness to them, so
it's not necessarily the fatty acids that are causing the problem you
mention.  I wouldn't advise cooking at high temperature with any
substance that has a lot of double bonded fatty acids - a recipe for
disaster if there ever was one.  Boiling is okay, in general, but why
not just heat the dish up to taste?  If it's got meat, and you want it
cooked well, just boil the meat, the warm up the sauce and put the meat
in and mix it around.