those of you who use coconut oil, what do you do with it?
Mrs. Larkin is a trusted source on Baking.
Use it in place of butter when I can't or don't want to use dairy.
I've used it for baking-cookies, muffins and a coconut pound cake. I think that baked goods made w/ coc oil keep just about as well as w/ butter. I thought that the texture and flavor were almost as good as butter and that the coconut pound cake w/ coc oil was superior. I attempted a coconut butter cream (Italian meringue), but didn't really like it; I think my recipe needs more tweaking. I haven't given up on it yet!
I have sauteed vegetables in it - for dishes with a Southeast Asian flavor profile as well as Indian dishes, a subtle coconut flavor underlies the dish and is very pleasant to me.
Please enter a valid email address.
Well played. You deserve a cookie.
Make Your Own Paneer
A baker's dozen.
One pot wonders.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.