those of you who use coconut oil, what do you do with it?
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.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)