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


yella March 10, 2011
thanks all, used butter and it turned out delicious!
Panfusine March 9, 2011
Butter, although i substitute ghee (clarified butter) in lieu of any vegetable shortening. works beautifully & has a lovely nutty aroma.
beyondcelery March 9, 2011
I second the butter. Coconut oil is often used as a butter replacement by people who can't do dairy.
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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