This research investigates the effect of the fatty acids of coconut oil and palm on the performance of the flame in the combustions. This is significant as a reserve of the fossil fuels used in environmentally friendly vegetable oils. The two vegetable oils tested were coconut and palm. This experimental study observed the combustion characteristics by igniting a droplet of vegetable oils in type k thermocouple. The burning characteristics of the droplets were identified from the flame and temperature images, using the high-speed camera of 120 fps. The results showed that palm oil fuel experienced an increase in the value of flame temperature, flame height, ignition delay, and evolution of burning droplets compared to coconut oil. The maximum flame temperature value was 734 °C, the flame height was 43.04 mm, and 8150 milliseconds were at ignition delay time. This happens because of vegetable oils. The properties of fatty acids affect the combustion characteristics as a manufacturer of the heat energy. Industrial furnaces require high temperatures, vegetable oils have high unsaturated fatty acids, very suitable for stabilizing the combustion speed.