Coconut oil is quickly becoming a staple in many kitchens, and rightfully so! If you’ve been thinking about cooking with coconut oil or just wondering why it’s become so popular in recent years, then you’ve come to the right place.
Does coconut oil work well for cooking?
Yes, a desirable attribute of coconut oil is that it has a high smoke point of 350 degrees F. This means it has a wide range of uses in the kitchen, like cooking, frying and baking. Another convenient quality of coconut oil is that it can be used as a one-to-one replacement for butter or other oils in your recipes.
Why do some people prefer coconut oil over vegetable oils?
Unlike other common cooking oils (i.e. canola, soybean, corn), which are highly processed and can contain excessive levels of omega 6 and trans fat, coconut oil is considered a healthy plant oil. It contains primarily medium-chain fatty acids , which are easy for the body to break down and convert into energy rather than storing as fat. In particular, lauric acid may help boost metabolism and support weight loss.
What kind of coconut oil should I choose?
For the best quality, look for organic extra virgin coconut oil. Our all natural coconut oil is truly raw, Certified Organic, extra virgin, and non-hydrogenated. Cold-pressed from fresh coconuts, it is never heated or treated with chemicals.
What should I know about cooking with coconut oil?
Many people that use coconut oil for the first time are surprised to learn that it is solid at room temperature. It’s melting point is 76 degrees F, and it is perfectly normal and safe for it to go from solid to liquid state and vice versa without any problems. We recommend measuring coconut oil in its solid state to determine how much you need for recipes.
To make it easier to use coconut oil in baking, you can melt it in the microwave, over the stovetop, or by setting the entire jar of coconut oil in a bowl of warm water. Since melted coconut oil will solidify again if mixed with cold ingredients taken straight from the fridge, it’s best to wait until the ingredients are room temperature before mixing the melted coconut oil in. It’s natural for the coconut oil to lump a little when mixed with other ingredients, but you can use a mixer to help beat them out. If you’re making pies or flaky pastries, you can use coconut oil in its solid state just as you would with butter or shortening.
Will coconut oil make foods taste more coconut-ty?
Depending on the other ingredients you use it with, coconut oil may lend a subtle coconut flavor or aroma in your cooking. If you use it in combination with flavorful ingredients, you won’t be able to detect the hint of coconut, but if you use it with very mild ingredients, or other coconut products, you may be able to play up the coconut flavor more.
What are some ways I can start using coconut oil more in my cooking?
Since coconut oil can be used as a one-to-one replacement for butter and other oils in your cooking, it’s easy to use it in your favorite recipes. Substitute coconut oil for vegetable oil or butter the next time you make a batch of baked goods such as cookies, cakes, or muffins. It’s also wonderful for cooking anything over the stove top, like stir-fries with meat, fish, or vegetables. Coconut oil will give the perfect crisp texture to pancakes or French toast. For a boost of healthy fats, toss a tablespoon of coconut oil in your next smoothie or hot soup. You can also enjoy a subtle coconut flavor over your popcorn when you drizzle melted coconut oil on top as you would butter. You’ll find that coconut oil is extremely versatile in foods.
Have you ever tried cooking with coconut oil? Tell us about your experience, or let us know if you have any additional questions.