Coconut Oil – Easy Rules for Perfect Baking


For years I have baked dairy-free and only in the past year have I really gotten to use coconut oil.

Where have you been all my life?!

I love coconut oil, not only is it healthy but it is perfect for baking. I used Fleshman’s non dairy margarine but…. it does have an after taste. It also does not give the crispness butter does in pies or cookies.

It did take me a few tries to really fall in love with coconut oil and now I use it a lot.

Some rules for using coconut oil in baking:

Coconut oil comes in Refined and Virgin:

Refined means it has been heated and basically does not taste of coconut anymore. The Virgin or Unrefined coconut oil is extracted from fresh coconut meat rather than dried. It smells and tastes of coconut. Although the Refined loses some of its health benefits in the process, it would do so in baking or cooking anyway.

I usually use the Refined in baking, when I do not want an additional flavor added. In baking it is usually the case. I do LOVE the taste of coconut so when I use it in omelets or mashed potatoes, I prefer the Unrefined, the Virgin, to add flavor.

When substituting butter in pies or cookies, use it as is, straight from the jar and mix it into the dough. When used in truffles, melt first.

When substituting melted butter or oil, melt it in the microwave and use. It melts faster than butter – so watch it.

I have found that it gives butter cookies the same consistency of butter. I use it in Baklava, butter cookies, all cookies actually as well as when cooking.

Try it and let me know if you love it as much as I do…..




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