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!

  • Posted by: yella
  • March 9, 2011
  • 7827 views
  • 4 Comments

4 Comments

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hardlikearmour
hardlikearmour March 9, 2011

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.

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beyondcelery
beyondcelery March 9, 2011

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

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Panfusine
Panfusine March 9, 2011

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

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yella
yella March 10, 2011

thanks all, used butter and it turned out delicious!

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