All About Coconut Oil: Baking with coconut oil

Baking with Coconut Oil

Now that we know how awesome coconut oil is and the benefits it holds for our body we can dive into how to bake with it.

Coconut Oil vs. Butter

In baked goods coconut oil acts just like butter. In fact, some people even spread it on their morning toast. Coconut oil can be substituted for butter at a 1:1 ratio. It melts the same at a temperature of 76 degrees.

It does have a slight coconutty taste so that will come through in your baking. If you can’t handle the taste Expeller Pressed coconut oil has gone through a gentle deodorizing process to remove the scent and taste. Coconut oil should be stored in a cool, dark place but NOT the refrigerator. Coconut oil will keep for two years if stored properly.

How to Measure Coconut Oil

When a recipe calls for a specific amount, say 1/4 cup, you would measure out 1/4 cup solid coconut oil and then melt in the microwave or stovetop until just melted but not boiling. If you’re using the microwave, (2) 25 second seconds typically do the trick. Obviously, every microwave will be different so be sure to test yours out with a smaller amount of time, starting with ten seconds at a time.

Once you are ready to mix it into your ingredients make sure to stir quickly so it doesn’t become solid. Coconut oil works best when the other ingredients are room temperature.

Here are some of our favorite ways to use coconut oil in baking:

Use it to grease your pans. It’s a great alternative if you are moving away from non-stick spray.

Substitute it for butter in cookie and cake recipes. Remember, use coconut oil 1:1 with butter (melt it first). Refrigerate the dough for 15 minutes before cooking. Another good starting place are these Chewy Coconut Oatmeal Cookies. For a gluten-free option, try this Coconut Flour Orange Cake with Coconut Oil Frosting. Take the famous no-bake oatmeal cookie made a little healthier (in this recipe I omit the quinoa).

One thing to note: Don’t mess with shortbread cookies. Those puppies NEED butter.

Substitute it for oil in pancakes or waffles. Smitten Kitchen’s Good to the Grain Oatmeal Pancakes are the BEST. Don’t miss the Coconut Pancakes. So delicious! (ONLY if you haven’t had a wheat pancake for at least two weeks or you will not enjoy these.)

Use it to make a bar crust or other graham cracker crust. Whole Living’s Lemon Coconut Tofu Squares are delightful. (Yes, I know. Tofu? You couldn’t taste it at all! Try it.) Grandmother’s pie crust recipe? Apparently it’s been done. Try the Never Fail (dairy-free) Pie Crust.

Here are some other delicious sweet treats using coconut oil:

Raw Key Lime Tartlets. Add coconut whipped cream to finish it off.

Make your own chocolate bar.

Our Maple Cluster Granola is a hit and so are the Thick & Chewy Peanut Butter Granola Bars.

Pumpkin Oatmeal Chocolate Chip Cookie Dough are a delicious after-school treat.

Make Kiwi or other fruit popsicles for a healthy summer treat.

Homemade Magic Shell — Combine 7 ounces of chopped chocolate (dark, milk, or bittersweet) and 2 tablespoons of coconut oil. Heat in the microwave on 50% power for 30 second increments until completely melted. Let it cool slightly. Serve over cold ice cream. Store in the cupboard for up to 2 weeks.

When making well-known recipes experiment with coconut oil to see if it will still turn out the same. In most cases, it does.

What are you favorite recipes to substitute coconut oil for butter or other oils?

Make sure you check out the Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living cookbook on Amazon!

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