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Coconut oil is an occlusive. It's one of the 'recognised' occlusives. That means it hangs around on the surface of the skin and can give a greasy feeling. If I use it in a cream it would be in small %s and so, I keep the virgin coconut oil in the refri. I wouldn't want to use oil that had been hanging around for a year outside a refri. I keep all my actives cold, including high quality oils.
To try to answer your question is really impossible unless you can give us an idea of the requirement.
Is it for an antiaging cream? A hydration cream? For damaged skin? for hands; face; elbow?
Creams are defined as light - med - heavy // light - med - heavy
So, for instance, my first cream was a heavy-light. It was really heavy (30% lipids) to apply, with a luxurious feel, but absorbed very quickly ('light'). I still make it on request.
The oils / waxes / fatty acids that you use, are going to be absorbed by the skin, the largest organ you have, and so it's a good idea, as Soapbuddy suggested, to invest in good quality. Like jojoba, almond, shea butter, virgin coconut oil, virgin avocado oil, kpnangan butter, squalene. These are all oils and butters that I use in one or another product. It's kind of like what Gordon Ramsey (of Kitchen Nightmares) says: you can't make good food unless you start with fresh quality raw materials. Hope this helps.
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