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Interest in underutilized tropical fruit species such as Canarium odontophyllum (dabai) has increased due to their potential as alternative sources of plant-based fats. Dabai seed fat (DSF) is rich in palmitic acid and exhibits melting characteristics similar to palm stearin and palm mid-fraction. However, the high tripalmitin content limits its direct use in food formulations because of waxiness and incomplete melting at body temperature. This study aimed to characterize the fat fractions obtained from DSF through solvent fractionation including their physicochemical, fatty acid, and thermal properties for potential applications. Solvent fractionation using acetone successfully separated DSF into two fractions, namely the hard (Hard-DSF) and a soft (Soft-DSF) fraction, with yields of 25.95% and 73.98%, respectively. The Soft-DSF fraction exhibited higher unsaturation (iodine value: 44.55 g I₂/g) and a lower slip melting point (35 °C), while Hard-DSF displayed greater saturation, a higher melting point (42 °C) and lower free fatty acid content, indicating better oxidative stability. Fatty acid analysis showed that palmitic (C16:0) and oleic (C18:1) acids predominated in all samples, with Hard-DSF enriched in palmitic acid (53.30%) and Soft-DSF higher in oleic acid (38.67%). Differential scanning calorimetry revealed that Hard-DSF had higher melting (melting ranger from 4.82 to 49.98 °C) and crystallisation (21.35 °C) temperatures and greater enthalpy, while Soft-DSF melted at body temperature (36.29 °C) with lower enthalpy, consistent with its softer texture. These findings demonstrate that solvent fractionation effectively modifies the composition and functionality of DSF. Soft-DSF shows potential for confectionery and soft-fat applications due to its desirable melting profile and unsaturation, whereas Hard-DSF may be used as high palmitic sources or a blending component. This study provides the first detailed insight into the solvent fractionation of dabai seed fat, highlighting its potential as a novel tropical fat source for food and industrial use.