If you can keep the coconut oil cool enough to remain solid until it gets in the oven, it should work beautifully. I would take extra care in chilling the dough between steps and especially right before baking. I would freeze the shell if possible before filling and baking or blind baking.
If coconut oil is all you have to use, then I agree with POLC advice.
If you want a vegan fat for pastry, suggest you use - for better texture - coconut butter or mixture of coconut butter and coconut oil (various ratios recommended from 1:1 to 3:1).
If you can keep the coconut oil cool enough to remain solid until it gets in the oven, it should work beautifully. I would take extra care in chilling the dough between steps and especially right before baking. I would freeze the shell if possible before filling and baking or blind baking.
6 Comments
If you want a vegan fat for pastry, suggest you use - for better texture - coconut butter or mixture of coconut butter and coconut oil (various ratios recommended from 1:1 to 3:1).