I JUST made this:
It was my first time using coconut oil, and I'm pleased to say it gave the bread a really nice, subtle, coco-nutty scent. Not overpowering by any means, but it's there.
I have recently made a vegetable dish with coconut oil and found that if I would have added the same amount of vegetable oil, that the dish would have had an oiler texture and heavier oil flavour. As it turned out the dish was light and all the flavours were clean tasting.
I love it to par-cook veges or tofu or meat for Asian dishes, especially Thai curries. Coconut oil is also fantastic with chocolate (esp if you use both butter and coconut oil in baking). I've found brands vary a lot in terms of the intensity of coconutty flavour too so if you try one and don't like it, don't write off coconut oil forever!
Also find it great on my skin and (if you start out with a few drops) hair as leave in conditioner :)
Please enter a valid email address.
Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Super Sesame-y Sesame Noodles
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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)