Most recipes in baking require butter as an ingredient. The good news is, you can use coconut oil instead of butter in almost all recipes. In fact, a lot of people are using it too.

Why would anyone want to use coconut oil instead of butter for baking?

It is pretty simple actually. It is a lot healthier than butter! Now, who on earth would not want to have that?

Ready to Bake with Coconut Oil?

I know you have a lot of questions in mind which is why I made a list of the most common questions asked when people baked with coconut oil instead of butter.

  • Can you really substitute coconut oil for butter?

Yes, definitely. Since coconut oil has more or less the same composition of butter, it serves as a great substitute or alternative ingredient when baking. However, it is important to understand that butter and coconut oil have their differences. This means that variations are to be expected in terms of color, texture or flavor.

  • How much coconut oil should I substitute for butter?

Generally, you can use coconut oil instead of butter in a 1:1 ratio. For every one cup of butter, use one cup of coconut oil as well. There is no need for converting measurements. Thank the heavens!

  • Will a baked good taste like coconut?

It depends on whether you would like it to taste a tinge of coconut flavor or not. Culinary experts use virgin coconut oil in sautéing and stir frying because it brings out the flavor of savory dishes. If you want to enhance the flavor of a baked good, use unrefined or virgin coconut oil. However, if coconut is not the flavor you are looking for, I suggest you use refined coconut oil, the odorless and flavorless version.

  • How does it affect the texture?

One of the key differences between butter and coconut oil is water content. Butter is made up of more or less 15 percent water while coconut oil contains none. And because of this, the texture of a baked good using coconut oil becomes firmer and crispier due to the absence of water.

However, you can easily solve the variation. If you are very keen about achieving the perfect texture, for every cup of butter in the recipe, simply use 3/4 cup of coconut oil plus 3 tablespoons of milk to balance out the recipe.

  • The recipe requires melted butter. What should I do?

A basic rule when using a substitute is to use the same consistency called for in the recipe. This means that when the recipe requires melted butter, use melted coconut oil as well. When the recipe calls for butter at room temperature, use coconut oil at room temperature in its place.

To melt butter, submerge the jar in a bowl filled with warm water until it softens. Do not put it in a microwave for melting. Extreme heat will strip off its nutrients. To keep coconut oil solid, store it in area away from the window and keep it at room temperature.

If you have any questions about using coconut oil instead of butter that are not part of the list above, feel free to drop a comment below. Blue Ribbon Coco will make sure to answer as soon as possible.

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