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Substitutes for Coconut Oil

Common substitutes for coconut oil are Olive Oil, Canola Oil, and Butter, with ratios below.

FatFlavor CarrierTexture

Substitutes (6)

  • Olive Oil

    Good fit

    3/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Canola Oil

    Good fit

    1:1

    BakingSauteingFryingGrillingRaw ColdDrinks

  • Butter

    Okay with tweaks

    1 1/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Coconut Milk

    Okay with tweaks

    1 1/3:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Vegetable Oil

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Sesame Oil

    Stretch swap

    1/2:1

    SauteingFryingRaw ColdDrinks

FAQ

What else is Coconut Oil known as?

Coconut Oil is known as coconut fat, coconut butter, coco oil, coconut cooking oil, coconut shortening, and virgin coconut oil.

What does Coconut Oil taste like?

Coconut Oil is strong on fat richness and light on sweetness.

What is the texture like as liquid?

Solid, waxy, and opaque below room temperature; turns clear and liquid once warmed slightly above 24C.

What is the texture like with heat?

Melts into a thin, glossy liquid fat that coats food evenly and re-solidifies as it cools.

How is Coconut Oil used in recipes?

Coconut Oil is use as a solid fat for baking, roasting, or sauteing when you want a light coconut note. Melts quickly and re-solidifies once cool, so it works well in raw desserts and spreads. Store at room temperature in a sealed jar; it won't spoil quickly thanks to its high saturated fat content.

Does water content matter?

Coconut Oil has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

What is the smoke point of Coconut Oil?

Coconut Oil starts smoking around 177°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Solid at room temp, melts into batters for a light coconut note. Swap 1:1 for butter in vegan bakes.

  • Sauteing

    Melts fast and handles medium heat well. Adds a mild coconut background to stir-fries and eggs.

  • Frying

    Holds up to moderate frying heat but smokes below other oils' limits. Best for shallow frying, not deep frying.

  • Slow Cook

    Melts into braises and curries, adding richness. Coconut flavor mellows over long cook times.

  • Grilling

    Brush on vegetables or skewers for a light coconut char note. Low smoke point limits high direct heat use.

  • Raw Cold

    Solid and waxy below 24C, melts on contact with warm food or skin. Used raw in energy balls and spreads.

  • Drinks

    Melts into hot coffee or tea for a rich, frothy texture. Won't mix into cold drinks without blending.

Methods to avoid (1)
  • Steaming

    No real use here since steaming needs water, not fat. Skip this method entirely.