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What's the benefit to using coconut butter? Good to cook with/bake with?

asked by clvrgrl24 about 5 years ago
4 answers 7043 views
67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added about 5 years ago

Coconut Butter (mana) or Coconut Oil? There is a difference.
Coconut Butter is like a spread, it is the oil and flesh of the coconut partially dried, blended then condensed. Coconut Oil, on the other hand, is a fat that you can use for baking and cooking. It is not a 1 to 1 butter substitute, so be aware of that. Coconut Oil is 100% fat, whereas butter is about 80-86% fat, with some milk solids and water in the mix. My favorite use of coconut oil is to make popcorn on the stove top. It lends a wonderful taste to the popcorn, but has a high enough fat content to get all of the kernels to pop. I also like to substitute coconut oil for 1/4 of the butter in a basic shortbread or sugar cookie recipe, to add a rich, coconut flavor. Coconut oil can also be whipped into a buttercream or substituted for shortening.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Thank you for the clarification! So it's really a preference and helps enrich flavor. So not necessarily a healthy alternative with a higher fat content than butter?

E7b6597b db6e 4cae b9f3 699b508f4ed3  036

Abbie is a trusted source on General Cooking.

added about 5 years ago

I have used cocnut oil to fry crepes, pankcakes and the like and it is fantastic. And, like HillaryB, I have used it to replace some of the butter in baking (I also like to sub in some coconut flour which add fiber so you may need to increase the moist ingredients as well) the smell alone is amazing.

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 5 years ago

When I started looking for a dairy-free/soy-free "butter/margarine" equivalent, one of the options I explored was using coconut butter. In general it worked pretty well, and added a lovely coconut dimension to cookie dough (sadly, the "note" of flavor disappeared when the cookies were baked). So, if you're cooking for allergy or food sensitivity purposes, you may find coconut butter to be a good substitute (ultimately, I ended up using Saffola margarine as it is both dairy and soy free, less expensive than coconut butter, easier to find, and bakes very consistently).

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