Coconut oil, out of fashion for a time due to its saturated fat content, has been making a comeback. The saturated fat in coconut oil is not the same as that in animal products. Coconut oil contains the same fats as human breast milk and may, in fact, strengthen the immune system and help improve digestion, according to Bruce Fife, author of “The Coconut Oil Miracle.” You may substitute coconut oil for other oils when baking bread, muffins, cakes, cookies and pastries. Select quality food grade extra virgin coconut oil for the best results.
Heat solid coconut oil on low just until melted if you need liquid oil for your recipe. Make sure the oil is not so hot that it could start to cook the other ingredients. Bring any other ingredients in the recipe to room temperature before mixing them together so the oil doesn’t solidify while mixing it with cold ingredients such as eggs. Coconut oil will start to solidify at 76 degrees Fahrenheit.
Keep the coconut oil solid if you are using it as a replacement for shortening, lard or butter, in recipes such as scones. Use three-quarters of the amount called for in the recipe, Omega Nutrition recommends.
Reduce the amount of sugar in the recipe slightly since coconut oil is naturally sweet. It may take some experimentation to get the sweetness just right, so keep track of the amount of sugar you add and note whether or not you want to make changes to the recipe for the next time. Some muffin recipes, if they contain enough coconut oil, may require no additional sweetening, according to the Nourishing Gourmet.
The once vilified coconut oil has made a comeback in all sorts of dishes. Despite its high levels of saturated fat, this traditional oil is now considered a healthy fat praised by scientists as well as those seeking a substitute for butter and animal fats in their diet. Hailing from Southeast Asia, coconut oil is a favorite among foodies who use it for everything from a vegan butter alternative, to a cooking oil, to a baking ingredient. Coconut oil comes in many grades and can be enjoyed in countless ways.
Coconut oil. Photo Credit joannawnuk/iStock/Getty Images
Coconut oil is commonly used as a vegetable oil substitute and dairy alternative in baking. Refined coconut oil has no coconut flavor, and works as an equal substitution in baking items such as quick breads, muffins, cupcakes and pastries. Virgin pressed coconut oil maintains a strong coconut flavor that imparts on the finished product; this works well in some instances, but may not be desired in others. Substitute coconut oil for butter in equal proportions as called for in your recipe. Use solid state coconut oil for making pastries like pie crusts and biscuits that require cold butter. If your coconut oil is melted at room temperature, measure the needed amount and place it in the refrigerator until it hardens. Keep an eye on it because if you leave it in the refrigerator for an extended period of time, it may become too hard to work with when cold.
Use oil in a sautee. Photo Credit lisafx/iStock/Getty Images
Coconut oil is commonly used for sauteing because of its high-temperature smoking point. It can be used in all the same ways as vegetable and olive oils. Use it when cooking a meat and vegetable stir-fry, or saute bitter greens in coconut oil to mellow out their bite. Roast potatoes or sweet potatoes in coconut oil to enhance their caramelized appeal. Try it in place of vegetable oil for popping popcorn -- unrefined coconut oil will impart an unexpected coconut flavor.
Mix coconut oil to make a dressing. Photo Credit Geo-grafika/iStock/Getty Images
Some of the best ways to eat coconut oil require no cooking at all. Spread some on your toast in the morning instead of butter, or add a spoonful to a smoothie and blend it in. Coconut oil can be added to coffee or tea for a quick lift in the morning, or simply eaten by the spoonful for a dose of healthy fats. Mix coconut oil into a homemade salad dressing with a few simple ingredients or use it in place of olive oil in hummus. When in its liquid state, coconut oil is a great topping substitute for butter on steamed vegetables.
Coconut oil can be used to make gravy. Photo Credit StephanieFrey/iStock/Getty Images
Coconut oil can be used to create a wide range of sauces that are commonly made with oils, butter, cream or milk. Use refined coconut oil to make your favorite chicken, turkey or beef gravy from a healthier fat, but with no noticeable coconut flavor. Reach for virgin coconut oil to make rich chocolate, vanilla and butterscotch ice cream toppings, as well as whipped icings and frostings that excite with their delicate coconut flavor. Coconut oil solidifies at 77 degrees Fahrenheit and instantly hardens when in contact with cold foods like ice cream, adding to its appeal for chilled dessert sauces.
