All About Coconut Oil: Baking with coconut oil

By Kathy C.

by ANGELA DAVIS www.frugallivingnw.com
"Coconut oil is becoming more and more popular. With that popularity comes sweeping health claims and big promises to cure all sorts of aliments, big and small. Actually, coconut oil is fairly normal and exciting to those who are vegan, dairy sensitive, or just looking for alternatives to traditional fat in cooking, baking, and personal care."

"Coconut oil can help our bodies resist both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus and candida. People using coconut oil for these purposes typically ingest one tablespoon per day."

"Now that we know how awesome coconut oil is and the benefits it holds for our body we can dive into how to bake with it."

Ingredients

• 1:1 oil can be substituted for butter at a 1:1 ratio

Details

Adapted from frugallivingnw.com

Preparation

Step 1

Coconut Oil vs. Butter:

In baked goods coconut oil acts just like butter. In fact, some people even spread it on their morning toast. Coconut oil can be substituted for butter at a 1:1 ratio. It melts the same at a temperature of 76 degrees.

It does have a slight coconutty taste so that will come through in your baking. If you can’t handle the taste Expeller Pressed coconut oil has gone through a gentle deodorizing process to remove the scent and taste.

Coconut oil should be stored in a cool, dark place but NOT the refrigerator. Coconut oil will keep for two years if stored properly.

How to Measure Coconut Oil:

When a recipe calls for a specific amount, say 1/4 cup, you would measure out 1/4 cup solid coconut oil and then melt in the microwave or stovetop until just melted but not boiling. If you’re using the microwave, (2) 25 second seconds typically do the trick. Obviously, every microwave will be different so be sure to test yours out with a smaller amount of time, starting with ten seconds at a time.

Once you are ready to mix it into your ingredients make sure to stir quickly so it doesn’t become solid. Coconut oil works best when the other ingredients are room temperature.

When making well-known recipes experiment with coconut oil to see if it will still turn out the same. In most cases, it does.

Here are some of our favorite ways to use coconut oil in baking:

Use it to grease your pans. It’s a great alternative if you are moving away from non-stick spray.

Substitute it for butter in cookie and cake recipes. Remember, use coconut oil 1:1 with butter (melt it first). Refrigerate the dough for 15 minutes before cooking.
One thing to note: Don’t mess with shortbread cookies. Those puppies NEED butter.

Substitute it for oil in pancakes or waffles.

Use it to make a bar crust or other graham cracker crust.

Homemade Magic Shell – Combine 7 ounces of chopped chocolate (dark, milk, or bittersweet) and 2 tablespoons of coconut oil. Heat in the microwave on 50% power for 30 second increments until completely melted. Let it cool slightly. Serve over cold ice cream. Store in the cupboard for up to 2 weeks.