The SAR-CoV-2 virus infection quickly spreads to almost all countries in the world, and the number of sufferers is rapidly increasing. Therefore, it is necessary to prevent its spread by increasing immunity by consuming the right intake. Immunity can be increased by taking a multivitamin or supplementary food derived from nutritious plants. Some plant-based intake has antiviral properties, such as virgin coconut oil (VCO) produced from coconut (Cocos nucifera) and white bottom (Allium sativum L.). VCO and garlic oil are also known as antiviral oils, which are also expected to against SARS-CoV-2. This paper reveals a review of the potential of VCO and garlic oil against the SARS-CoV-2 virus. VCO contains lauric acid compounds and their derivatives, monolaurin, which can inhibit viral growth. Monolaurin reduced the infectivity of 14 human RNA and DNA-coated viruses in cell culture by > 99.9% and acted by destroying the viral envelope. Additionally, monolaurin can inhibit the final maturation stage in the viral replication cycle and prevent the binding of viral M protein to the host cell membrane. Likewise, garlic has acillin compounds to prevent viral activity in organs by inhibiting human body compounds that interact with the SAR-CoV02 virus, namely, ACE2. The ACE2 protein is a host cell receptor with a similar function that SARS-CoV-2 and SARS have. The highly organosulfur compounds contained in garlic are expected to interact strongly with the amino acids of the ACE2 protein. If the ACE2 protein is inhibited, the coronavirus is prevented and treated.