How to Substitute for Coconut Oil In Cooking and Baking
The best coconut oil alternatives for every recipe, according to a chef.
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Coconut oil is a go-to replacement for butter in vegan baking and its high smoke point makes it a favorite for high heat cooking applications like frying and grilling. But what if you don’t have coconut oil in your pantry? Or maybe you want to find alternatives to coconut oil for health or budgetary reasons? For more info on how to pick an alternative to coconut oil in cooking and in baking, we consulted Ann Ziata, chef at the Institute of Culinary Education.
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Understanding Coconut Oil
Coconut oil is made by extracting oil from coconut meat (the inner kernel) and/or coconut milk. Virgin coconut oil is extracted from fresh coconut meat using minimal heat and processing, so it retains more nutrients and coconut aroma; it has a smoke point of up to 350 degrees Fahrenheit. Refined coconut oil is processed from the dried copra, so it is typically odorless, has a neutral flavor profile and a smoke point of up to 500 degrees Fahrenheit. For more info, check out our primer Refined Vs. Unrefined Coconut Oil.
Coconut oil can be used for frying and sauteing. In baking, its semisolid consistency makes it similar to baking with shortening or lard in biscuits, quick breads, cakes and cookies. It's well-suited to vegan baked goods, too.
Coconut oil is a plant-based lipid that is high in saturated fats, so it is solid at room temperature. “It is primarily composed of lauric acid, which is antimicrobial and antibacterial,” Ziata explains. “It’s a medium-chain fatty acid, meaning that it is used mostly for energy.
“The most common reason people don’t use coconut oil is that it is much more expensive than other fats,” Ziata says. “With a melting point of 76 degrees Fahrenheit, coconut oil is much less stable than lard and shortening when trying to keep it cold while mixing it into a recipe. If it’s not unscented, it can have a very strong, sometimes overpowering coconut aroma.”
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Top Alternatives to Coconut Oil for Cooking
To determine the best substitutes for coconut oil in cooking, consider the type of cooking application as well as flavor profiles and properties. The best substitutes for coconut oil are avocado oil, canola oil, peanut oil or olive oil, Ziata says. Since they are all 100% fat, she says they can all be used as a 1:1 ratio.
Avocado Oil
Both coconut oil and avocado oil have a high smoke point, making avocado oil a great replacement for high heat cooking applications such as deep frying, pan frying, and grilling. It also has a neutral flavor profile that works well in a variety of recipes.
Canola Oil
Canola oil has a neutral flavor profile and a high smoke point, making it a great substitute for coconut oil when frying or grilling.
Peanut Oil
This also has a neutral flavor profile and a high smoke point, making it another good sub for coconut oil in frying or grilling applications.
Olive Oil
For low- to medium-heat cooking applications, reach for olive oil in place of coconut oil. You can also use any of the high smoke point oils listed above, but olive oil is better for imparting flavor.
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Top Alternatives to Coconut Oil in Baking
The best alternative for coconut oil in baking include ghee, shortening, canola oil, or butter. To determine which one to use, Ziata considers which properties are most important in the recipe, as outlined below.
Ghee
Ghee is clarified butter and has a rich flavor. Ghee is solid at room temperature, making it a good swap for coconut oil at a 1:1 ratio. Use ghee in place of coconut oil in cookies, cakes or pastries.
Shortening
If you need a solid fat to cream or cut into the dough, as with cookies, biscuits, pie crust, or shortbread, use another saturated fat like shortening at a 1:1 ratio.
Canola Oil
If the recipe calls for melted (liquid) coconut oil, such as cakes, breads and muffins, you can do a 1:1 swap with canola oil.
Butter
Unlike oils, butter is about 80% fat and 20% water/milk solids, so using butter instead of coconut oil can make for a richer, softer baked good. For replacing coconut oil with butter, use 8 tablespoons of butter for every 6 tablespoons and 1 teaspoon of coconut oil, and remove 1-2 tablespoons of liquid (water or milk) from the recipe.
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How to Choose the Right Substitute
When selecting an alternative to coconut oil, determine which properties are most important for the recipe, including the type of fat, smoke point, and flavor.
Type of Fat: Does the recipe call for a saturated fat, i.e. solid at room temperature, or an unsaturated fat, i.e. an oil, which is liquid at room temperature?
Smoke Point: Coconut oil has a high smoke point, with unrefined coconut oil at 350 degrees Fahrenheit and refined coconut oil at up to 500 degrees Fahrenheit. If you plan to cook at high-heat temperatures, opt for another oil with a high smoke point.
Flavor: Refined coconut oil does not have flavor or aroma, so opt for another it will be quite neutral with a mild, clean scent.
“Always look for high quality, minimally processed oils for best results in flavor, cooking, and health,” Ziata says. “It’s best to include a variety of fats in your diet and cooking. Store oils away from light, heat, and oxygen to keep them fresh for as long as possible.”
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