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Coconut oil mayo got hard in fridge

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I made mayo with probably 80% coconut 20% olive oil last week and it was great. Two days ago I made mayo with maybe slightly more coconut oil.. It seemed like it emulsified fine; it was a bit more runny than the first batch but I didn't think anything of it. Now when I go to grab some from the fridge it is very hard and no able to blend with stuff (like for egg salad). Did it not emulsify enough? Does anyone have any idea how to fix it or at least salvage the resources and use it an alternative way so that I don't have to toss it?

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