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what can i use as a coconut oil substitute in making a crust for a cheesecake? what are the proportions?

im making a no bake cake, and the crust calls for almonds, dates and coconut oil. can i use butter? or another oil? Thanks!

Answer »

hardlikearmour is a trusted home cook.

added about 3 years ago

Coconut oil is solid at room temperature, so I'd go with butter. You could probably use vegetable shortening, but it wouldn't taste as good as butter. Just do a 1:1 trade for this application.

beyondcelery added about 3 years ago

I second the butter. Coconut oil is often used as a butter replacement by people who can't do dairy.

Panfusine added about 3 years ago

Butter, although i substitute ghee (clarified butter) in lieu of any vegetable shortening. works beautifully & has a lovely nutty aroma.

yella added about 3 years ago

thanks all, used butter and it turned out delicious!

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