Coconut Oil Substitution
Ratios and techniques for substituting coconut oil for butter or vegetable oil in vegan baking.
1 Cup Butter = 1 Cup Solid Coconut Oil (minus 1 Tbsp coconut oil + add 1 Tbsp water/milk)
Coconut oil is a plant-based fat extracted from the kernel or meat of mature coconuts. It is unique because it contains high levels of saturated fatty acids, causing it to remain solid at room temperature (below 76°F / 24°C) and melt into a liquid when warmed. In vegan baking, coconut oil is the premier plant-based substitute for butter. Because it mimics the solid-to-liquid transition of dairy butter under heat, it can be creamed with sugar and used to make flaky pastry crusts. When substituting coconut oil for butter, use a 1:1 ratio by weight. However, because coconut oil is 100% fat and butter contains 16-18% water, you should reduce the coconut oil slightly or add a splash of liquid to keep the recipe balanced.
Coconut oil is available in refined and unrefined (virgin) varieties. Virgin coconut oil has a strong, sweet coconut flavor, while refined coconut oil has been deodorized, offering a completely neutral taste that will not interfere with chocolate, vanilla, or savory bakes.
Using melted coconut oil in a recipe that calls for solid creamed butter. Melted coconut oil cannot trap air, resulting in flat, greasy cookies and dense cakes.
Refined coconut oil is preferred in Western baking to avoid imparting coconut flavor. Unrefined oil is popular in tropical cuisines and sweet raw desserts.
Excellent for vegan pie crusts, biscuits, chocolate brownies, granolas, and raw desserts where a solid-at-room-temperature fat is required.
Replace butter 1:1 with solid coconut oil (add a splash of water). Replace canola/vegetable oil 1:1 with liquid melted coconut oil.
Store in a cool, dark pantry. Do not refrigerate, as it will turn rock-hard and become impossible to scoop or measure.