It’s solid at room temperature, and you can melt it or beat it in the same way as butter or shortening. However, flaked or shredded coconut does release some oils as it cooks or bakes. Best substitute for coconut oil. I was wondering, what would be a good substitute for coconut milk and coconut oil? Just make sure the coconut oil is … It is best used in recipes that can go savory, like biscuits, cornbread, savory scones, or pot pie. I don’t like the taste of coconut and I would prefer to buy things that my whole family could use. Sounds like it is working for you. It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or general health. See the Essential Dairy Subs chapter in Go Dairy Free: The Guide and Cookbook for my homemade Nut Cream recipe. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Hello, I found all the info. 1 cup canola oil, 1 cup olive oil, 1 cup grapeseed oil Personally I love coconut ANYTHING, but not everyone feels the same, and can taste coconut oil in baked goods sometimes. If a recipe calls for melted shortening, vegetable oil is a good swap. If it is coconut milk “beverage” (the stuff sold in cartons under brands like So Delicious and Silk), then you can substitute your favorite dairy-free milk alternative in an equivalent amount. We Compared …, 2012-11-23 Fabulous (Black) Friday Finds – surviving the food allergy apocalypse, http://www.godairyfree.org/product-reviews/nutpods-dairy-free-creamer, http://www.godairyfree.org/dairy-substitutes/how-to-substitute-cheese, 2012-11-23 Fabulous (Black) Friday Finds « surviving the food allergy apocalypse, Everyday Turmeric Smoothie + 10 More Golden Recipes, Costco has Over 125 Dairy-Free Foods for Your Shopping List, Easy Cheesy Plant-Based Casserole with Sweet Potatoes and Cauliflower, 1 cup coconut milk = 1/4 cup oil + 3/4 cup liquid, 1 cup coconut milk = 1/3 cup melted dairy-free margarine + 2/3 cup liquid. Like coconut milk, coconut cream can “disappear” into recipes with bold flavors, like chocolate. It has a similar texture and is also vegan, too. Coconut oil has a melting point of 76°F. I just love how informative your posts are! we use pure dairy free sunflower margarine a lot if that would do. The coconut oil is used to harden the bars. These are all really great ideas! Try These 9 Spices. Stir the oil into the solid before using it for baking, and follow these guidelines: Substitute coconut oil on a 1-1 ratio for oil or butter. They have the most neutral flavor, but with a slight sweetness. Fat + Liquid – If the coconut milk is used in a baked good, you can replace it with a combination of oil or dairy-free margarine and additional liquid. Or oat, quinoa flour? In this case, palm shortening or dairy-free margarine could be used as a substitute. What could I substitute for part of the oil that would still stiffen when cold? But if you mostly use it in recipes, don’t run from coconut milk beverage without trying it. This is the “authentic” stuff that comes in the cans and is available in light or regular / full fat. The easiest substitute for coconut sugar is sucanat, which is essentially unrefined cane sugar. If the recipe calls for the shortening to be melted then I would suggest trying out 1/3 cup canola oil. If you firmly pack the brown sugar, expect a sweeter result. Hi Lael, I wish I could help but I’m not an expert in low fat or fat substitutions. But there are a few coconut-free products on the market. As a nonstick device, vegetable oil is a common swap and works just as well. No Coconut Allergy? Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. … You can find this in easy spray cans in the baking aisle of your local grocery store! Coconut oil can be used to replace a variety of oils used in baking. If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an … Please note that ingredients, processes and products are subject to change by a manufacturer at any time. Alisa is also a professional recipe creator and product ambassador for the natural food industry. I don’t reach for coconut butter often, but you might see it in some “healthier” recipes. No Coconut Allergy? It retains all of the fats, solids, and flavor of coconut. You can swap it in one-for-one, but just remember that it will likely give your baked goods a very slight coconut flavor. If the recipe calls for “cutting it in” like butter, or if it is a no bake recipe where something has to thicken or set up, then you will want a solid format. Thank you so much for this article. How do I know if the recipe calls for a fat or a melted version? Make sure to clarify which type is being used in a recipe. So if you are averse to the taste of coconut, I would go with one of the substitution options above. Whatever you feel goes best with your recipe. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! In an effort to make sweets healthier, a lot of recipe creators use coconut sugar. No Coconut Allergy? Thank you again! Just found this site because of my coconut allergy. I don’t like flavors and don’t like the refrigeratored kinds because it defeats the point of Hot coffee. It's still around, and if you happen to have some on hand, you can use it to replace the shortening in baking recipes. So frustrating, but glad I can use water and fat lol, so far not allergic to them!! But I think it melds seamlessly into recipes that call for complimentary ingredients like curry, mint, pumpkin, or sweet potatoes. In fact, no one ever guesses that my popular pumpkin pie recipe is made with coconut. ? Flaxseed oil is a well-suited vegetable oil substitute for salad dressings, marinades, or drizzling over foods, but it doesn't work well for cooking over heat or baking as it is not a heat-stable oil. (On a side note, you can substitute pumpkin puree in equal amount of the quantity of oil called for in a baking recipe!) Any food that would be enhanced with a hint of coconut … There are at least 20 different fats you could choose from, such as coconut oil, vegetable oil, lard, or butter.All oils (except for coconut, which is solid at room temperature and more akin to shortening) work about the same in baking recipes that call for oil, since they are 100% fat. The properties of coconut oil give it added health benefits, too. Alisa, thank you so so much! I am trying to make a pistachio slice for Christmas and my granddaughter is dairy intolerlant – what can I use in place of the cream cheese – I will use almond milk instead of milk also in the whipped cool whip any suggestions wouild be great!! Olive oil is nice for veggies and meat, but you could also use coconut oil or sesame oil to add unique flavors to your meal. The site may earn a commission on some products. I do also Alta! Just the creamer taste. Vegetable Oil Substitutions 1 cup vegetable oil = 1 cup applesauce (baking only) 1 cup vegetable oil = 1 ⅓ cup melted butter OR for any vegetable oil requirement, you can also substitute with canola oil, avocado oil, and even coconut oil (melted down) How to Substitute Coconut Milk, Coconut Oil & More in Recipes, Be Free Dairy-Free Snack Box Review, Unboxing, and Discount, The FREE Food Journal that You and Your Doctor will Love, Which Dairy-Free Butter is Best For Baking? This is the only webpage I’ve found that offers real alternatives to coconut ingredients. Coconut butter is essentially pureed coconut meat. This makes it solid at cooler room temperatures, offering more versatility and a somewhat buttery texture. If so, you can add just a wee bit more oil or sweetener in your next batch. Or you might opt to substitute part nut or seed butter (about 1/3) and part oil (about 2/3). Can be disheartening but so glad to have discovered this article. So for every cup of butter (226 grams) in the recipe, substitute 194 grams of coconut oil and 36 grams (or a little over 2 tablespoons) of milk. What can I substitute coconut milk for using in a soup receipe (butternut squash soup)r. Thanks for this info – I am allergic to coconut, coconut milk and coconut oil which can be problematic. Coconut oil. There are so many! and I would love to be put on your newesletter list thanks Mel, There are several cream cheese alternatives at the stores now (Daiya, Tofutti, Follow Your Heart, Go Veggie) and the cream cheese alternative recipe in Go Dairy Free works great in recipes. Could you tell me which would be the best to use that has no flavor. Baking Ratio: 4 Butter : 3 Olive Oil. Note: Butter adds flavor and tenderness to baked goods and results can vary. 1 cup vegetable oil, 1 cup canola oil, 1 cup olive oil, 1 cup grapeseed oil, 1 cup melted coconut oil. Try These Simple Substitutes, Looking for Nutmeg Substitutes? Coconut sugar does have it’s own unique flavor, but it isn’t as “coconut” in taste as many other coconut foods. But not everyone likes the flavor that it imparts. You might need a little extra moisture since coconut butter is fattier than nut butters. Vegetable oil . If it is simply being creamed, blended or poured in, then you can use any type of oil. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Coconut cream is the very thick cream that forms when coconut milk separates. Melt the oil and cool it to just above room temperature before measuring it. In baking, you can substitute it for butter, but you need to be aware that butter has a higher water content than coconut oil does. To use as a liquid, melt coconut oil over low heat and allow to cool briefly. I have an allergy towards coconut and this has been so helpful! 1. If you aren’t allergic to coconut, but you just hate the taste, then you can look for a refined coconut oil. Marilyn raff. It soaks up moisture like mad and can’t be substituted for any other flour in equivalent amounts (or vice versa) – testing would be needed to make a swap and more liquid would definitely be involved! Your baked goods may not turn out quite as flaky, but they'll have a rich, buttery flavor. Caroline. Editor: Since coconut oil is such a relatively new ingredient to our kitchens, it can get a bit confusing how it’s meant to be used if the recipe doesn’t specify. Or toss vegetables in a tablespoon of coconut oil and roast until lightly browned. Neutral oil, like grapeseed oil or sunflower oil. All foods and products should be considered at risk for cross-contamination with milk and other allergens. In most recipes, you can simply omit the coconut or swap in another flavorful add-in like chocolate chips, seeds, sliced almonds, other chopped nuts, or dried fruit. It’s also a great option if you prefer a lower fat alternative. Just keep the overall flavor profile of the dish or baked good in mind. If I were to try to make this recipe more lean, I would probably have to change the recipe entirely. Her mum would like to make healthy chocolate and told to use coconut oil but as her daughter is allergic what else could she use to replace the coconut oil? Just add one to two extra tablespoons per cup of shortening so you get the right fat-to-water ratio. I have a recipe that calls for 3 Tbsp coconut oil but I have a child with a severe allergy to coconuts and cannot use it…please help. It comes in two … And it has a natural richness that performs well in many recipes. Great tips! The coconut flavor and scent is removed in the refining process, and it performs exactly the same in recipes as unrefined coconut oil. You might want to check sites or boards that target lean recipes. It will retain the taste … I lean toward grapeseed oil and olive oil, but you might like canola or vegetable. You might not think to reach for lard often, but it is actually a great substitute for shortening. The latter will produce a drier finished good. The answer depends. The liquid could be a low fat milk alternative, juice, or water. If a solid fat is needed in your recipe, then you can turn to organic palm shortening (look for RSPO certified for sustainable options). Coconut oil is a solid at room temperature, like butter, so I'd probably substitute melted butter (or solid butter, if it seems to want solid coconut oil) for it to get the most similar result. Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. If you want to … Here's What to Know, Molasses Swaps to Use for Your Holiday Baking, Don't Have Cloves? Just keep the overall flavor profile of the dish or baked good in mind. If you want it slightly softer set, substitute 7 tablespoons coconut or palm oil plus 1 tablespoon highly-unsaturated oil for every 8 tablespoons (1/2 cup) of butter. Silken Tofu – Extra-firm silken tofu purees easily and is a nice, thick 1:1 substitute for coconut cream. Hi Nina, no coconut flour is very, very, very dry. (If you’re looking for a plant-based ... 2. Stir the oil into the solid before using it for baking, and follow these guidelines: Substitute coconut oil on a 1-1 ratio for oil or butter. Buttermilk can also work as an oil substitute, but you should mix about three quarters of buttermilk with one quarter of melted butter before subbing it into your batter. There’s no denying the pronounced flavor of good quality coconut milk. It’s used in recipes to replace heavy cream and can be whipped to substitute whipped cream. Fudge – Use a 1:1 ratio of oil for the butter, but be more specific about the oil. They are delicious but I don’t want so much fat in them. Another alternative is dairy-free buttery spreads or sticks (formerly known as non-hydrogenated margarine!). These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch. Some recipes can slip by the coconut averse, but definitely not all . Read on to learn more about them—and which you can use in baking recipes. So what if you're making a recipe that calls for shortening (like Ree's famous Skillet Cornbread) and you don't have a tub of it on hand? 7. Melt the oil and cool it to just above room temperature before measuring it. Please. I’m so glad I found your site!!! Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! When substituting: Bean puree can be replaced 100% for butter and will yield a more cake … If you would like to use coconut oil in baked goods, it is recommended that you use virgin coconut oil because it is semi-solid and has a coconut flavor that will add to the overall flavor of your recipe. And you can partially mask coconut flavor with ingredients like vanilla extract. I have a recipe for coconut grasshopper bars that uses coconut, avocado, honey, mint and coconut oil in the bars. Pingback: 2012-11-23 Fabulous (Black) Friday Finds – surviving the food allergy apocalypse. Shredded and flaked coconut is the real stuff. It’s mild enough that you won’t taste “coconut” in most soups, sauces, and baked goods. Always contact the manufacturer prior to consumption. If your recipe calls for melted coconut oil, you can substitute it with your favorite baking or cooking oil. What Is Garam Masala? 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