View Full Version : Discussion Coconut oil in baking
Dec 20th 2008, 05:18 PM
I do NOT do very much baking at all, but I am looking for substitutions for shortening.
Has anyone used coconut oil (which is solid at room temp.) for a substitute in baking cookies or piecrust?
Good, bad, neutral?
Does the food taste like coconut at all?
Does it alter the texture?
Dec 20th 2008, 05:35 PM
I have no personal experience, sorry.
But here's a website all about it!
Dec 21st 2008, 11:21 AM
I've never used coconut oil, but I've heard it's one of the worst to use. I use canola oil always whenever oil is used for any type of cooking. Apparently it's the best.....but no more expensive than others, but when it comes down to it, I don't think any oil is really good.
Dec 21st 2008, 12:46 PM
For cookies, why not try Peanut butter :hmm:
I must admit, I have never tried it, but there is always a first time .... maybe we can both try it :idea:
Let's compare a recipe in which you have tried it :)
Dec 21st 2008, 06:29 PM
Well, I don't want to use PB because I am would be using it in place of shortening, and I don't want them to taste like PB ;) even though I love PB.
If I try it, I will let you know how it is.
Still hoping to hear from any ladies who have used coconut oil in place of shortening for baked goods.
Dec 21st 2008, 06:32 PM
What is your reason for not wanting to use shortening??
Dec 21st 2008, 06:52 PM
Dec 22nd 2008, 08:18 PM
Coconut oil is one of THE best oils to use! It is SO healthy for you - even the refined, which has the coconut taste removed. I take a tsp or 2 of unrefined coconut oil daily for the benefits, and i just ordered 2 gallons of refined coconut oil from Tropical Traditions. I also use unrefined coconut oil when I make a coconut smoothie - using yogurt and coconut milk, coconut oil and an apple - very yummy! I like to use it for frying corn tortillas - doesn't leave them greasy like other oils do.
I also use butter and olive oil, depending on what I'm cooking. I only use shortening for greasing a pan.
I don't have experience with coconut oil in cookies or pie crusts yet - I use butter for those.
I do make flour tortillas quite often and use coconut oil in those and it works great. Where I live the coconut oil is only solid in very cold winter temps - like today, the high is 42 or something, and my oil is solid. But most of the time here it's softish or totally liquid.
Concerning the benefits of coconut oil - It's a saturated fat made up of medium chain fatty acids which is 48% lauric acid, 8% caprilic acid, and 7% capric acid. Lauric acid is very beneficial to health!
My daughter had a rash on her face for weeks that I've used just about everything on it I could think of, natural and otherwise. Finally I started putting virgin coconut oil on it (the Nature's Way brand) and it's finally going away - coconut oil is naturally antibacterial.
Here are some other benefits:
Protects against heart disease, cancer and diabetes.
Helps one loose weight - I know countless people who started taking a tablespoon a day of virgin coconut oil and lost weight.
Strengthens the immune system - it's medium chain fatty acids kill a number of viruses. Some killed by lauric acid include HIV virus, influenza virus, leukemia virus, and Hepatitus C.
It's an antioxident that attacks free radicals.
It's used by the body for energy and rarely stored as fat.
When used on the skin it builds up resistance to UV sunlight, protects the skin from germs, soothes and heals skin injuries, and contributes to softer. more beautiful skin.
I also use it mixed with baking soda and cornstarch for a natural deodorant that works great!
Here are my favorite coconut oil companies:
Both of those links take you to the refined oil - it's won't have the coconut taste so it's best for baking/cooking, but it is still good for you as it still contains the healthy fatty acids that are so important to good health. :)
And here is the virgin oil I buy:
One day I'd like to order a gallon of virgin oil from Wilderness Family Naturals or Mountain Rose Herbs (http://www.mountainroseherbs.com/bulkoil/a-c.html), but I can't afford it yet. :)
Dec 23rd 2008, 03:20 PM
I am going to be totally honest with you. I love to bake and when you bake you need to not use substitutions all the time. For a pie crust I recommend shortening or butter but not oil. Oil will leave your pie crust sticky and not flaky like pie crusts are supposed to be. Now I have a child who cannot have eggs and we use applesauce instead of eggs and it has worked wonderfully. You can also use soy or rice flour instead of all purpose flour that also works.
Dec 23rd 2008, 03:51 PM
coconut oil solidifies at 76 degrees, so it is usually the texture of shortening. I've read it could be used to make pie crusts, but I haven't tried it yet.
My only concern with using it is I don't want the food to taste like coconut, but as someone just posted, apparently refined doesn't have a coconut flavor.