I'm passionate about coconut oil! I also try to use grass fed raw butter as much as possible, there is much to love about real butter. I love ccoking my buckwheat pancakes (or any pancake) in coconut oil, delicious! And coconut spread (available at whole foods) is divine with a little maple syrup. I also make all my granola with raw honey and coconut oil (and coconut flakes) next on my list is coconut cheese, but it's hard to come by.
current weight: 159.0
Fitness Minutes: (81,823) Posts: 486 6/24/12 8:14 A
I'm trying to use coconut oil more and more, and am enjoying the results.
I also use it as part of a homemade deodorant recipe, believe it or not (the incredibly versatile coconut oil!). Equal parts baking soda and cornstarch, mixed with coconut oil until it's the consistency of cream or paste you desire. Store it in a little glass jar (extra can go in the fridge).
I had never heard of coconut fat, so looked it up. Apparently it is made by adding Lecithin to coconut oil? In any case, coconut oil itself is solid at cool room temperatures. Melting point is 25C, which means that in my house, in the summer, it's an oil.
Which means it might not be as good a substitute for baking as in cooler months, when it works great as a substitute for butter, unless you are planning to refrigerate your goodies.
However, I think it should be noted that although it's a healthy fat to substitute for butter. This doesn't mean that it isn't still a fat, so depending on what other sources of fat you have, the banana / applesauce combo might be a better baking replacement.
Pounds lost: 73.0
Fitness Minutes: (139,431) Posts: 6,967 5/12/12 1:12 P
Thank You for asking this question. I learned a lot.
I am allergic to milk and soy products, so I have been using coconut milk to replace those. I love it on oatmeal and mixed with no sugar added Swiss Miss. Next I am going to try putting it in the freezer to see if it will come out like a milk shake.
I have looked for coconut oil but have a hard time finding it here, so I use extra virgin olive oil for cooking or if it is cookies, I use applesauce and a banana in place of butter. It works good.
I use coconut oil (solid at room temp) in my baking and it works awesome! Cookies come out nice and crisp. Years ago, I believe before WWII, coconut oil and palm oil were commonly used in shelf stable baked goods. Because of rationing, margarine and other oils gained popularity. Coconut oil is perfect for all your baking needs. I have never had a problem subbing it. You may need to melt it or soften it to get it to mix properly, but I think that's the only thing you have to change.
current weight: 185.0
Fitness Minutes: (727) Posts: 94 4/22/12 6:06 P
Thanks for the replies! I definitely have coconut oil. Maybe I can try half coconut and half butter in a recipe. Then if that turns out try all coconut oil. What's the worst that could happen? I'm thinking it's that the texture wouldn't be the best but the flavor should still be fine. I'm sure Friend Hubby would survive on a few experiments.
When I do try this I will report back on my findings.
February Minutes: 0
Fitness Minutes: (183,190) Posts: 2,138 4/22/12 9:14 A
There's coconut oil and coconut fat. In Australia the latter is sold under the brand name Copha. The difference is that coconut oil is liquid at room temperature while coconut fat is solid, i.e. more like butter. If the butter in the recipe is there to hold the thing together, you would need coconut fat. If it's just there for flavour there's no problem using coconut oil instead as far as I can see.
current weight: 146.0
Fitness Minutes: (139,431) Posts: 6,967 4/22/12 7:18 A
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