The answer depends. Or toss vegetables in a tablespoon of coconut oil and roast until lightly browned. Or oat, quinoa flour? Best substitute for coconut oil. It can be swapped in a 1:1 ratio. It’s mild enough that you won’t taste “coconut” in most soups, sauces, and baked goods. Brands that come in aseptic packages, such as Mori-nu, seem to yield good results. They are delicious but I don’t want so much fat in them. It works well for cookies, candies, cakes and seafood. 1 cup canola oil, 1 cup olive oil, 1 cup grapeseed oil (If you’re looking for a plant-based ... 2. And you can partially mask coconut flavor with ingredients like vanilla extract. 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. 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. 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. If you use dairy-free milk beverage regularly on cereal and in smoothies, then there isn’t much point in keeping coconut milk beverage on hand if you don’t like it. 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. Olive oil is extremely versatile and rich in monounsaturated fatty acids. 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. However, if you need a peanut oil substitute, you can use corn oil (which also has a smoke point of 450°F). But not everyone likes the flavor that it imparts. Coconut oil can pretty much be substituted 1:1 with other fats. It'll probably still work, but have a different texture and crumb. You can learn more about it in my and my Visual Guide to Coconut Milk & Cream. Thank you again! You might want to check sites or boards that target lean recipes. I am just curious. Thanks! I don’t reach for coconut  butter often, but you might see it in some “healthier” recipes. Read on to learn more about them—and which you can use in baking recipes. And sauces might thicken differently depending on the fat content and additives in the milk beverage. I’m going to try making my own non-flavored dry coffee creamer. I might use nuts instead – still higher in fat, but not as much as straight oil. If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an … Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Or you might opt to substitute part nut or seed butter (about 1/3) and part oil (about 2/3). Go Dairy Free is the leading website for information on the dairy-free diet. we use pure dairy free sunflower margarine a lot if that would do. Of course, the reverse is true too: for frying, a viable corn oil substitute is peanut oil. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. So frustrating, but glad I can use water and fat lol, so far not allergic to them!! What Is Garam Masala? To replicate the flavor, I’ve also heard of people using rich soy or almond milk and adding in a drop of coconut extract. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! You’d be surprised, though, how many emails I get from people who have a severe allergy to coconut (not tree nuts, but coconut specifically), and how many just don’t like the taste! But if it’s the star of the show, I would stick with one of the substitute options above. It has a similar texture and is also vegan, too. The latter will produce a drier finished good. Coconut is my deadliest allergy and also my most regrettable as I *adore* coconut and miss it intensely. In no bake bites, bars, and energy balls, you can usually substitute your favorite nut or seed butter for coconut butter. In baked goods like cookies, dairy-free buttery sticks often work in place of coconut butter. We actually get quite a few requests for coconut-free! For a more intense flavor, you can substitute lightly-packed brown sugar. You can make nut cream from any soft nut, but I like cashews the best. Coconut is a deadly allergy for me (has landed me in the hospital more than once due to negligent restaurants not disclosing all ingredients in their food). 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. can you recommend a substitute for the coconut oil in this situation. ? However, what makes this oil a terrific substitute for olive oil is that the two substances are basically optimum for … They are not coconut based, and I think the nut base is pleasing but again, that could be particular! One cup of solid coconut oil will melt to approximately one cup of liquid. Nut Cream – A thicker nut cream works well in place of coconut cream in many recipes. 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. You can swap it in one-for-one, but just remember that it will likely give your baked goods a very slight coconut flavor. 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. Please note that cool whip and other non-dairy toppings from the store are not dairy-free. However, flaked or shredded coconut does release some oils as it cooks or bakes. In this case, palm shortening or dairy-free margarine could be used as a substitute. Any food that would be enhanced with a hint of coconut … Alisa, thank you so so much! Keep the fudge refrigerated. It's a hydrogenated form of vegetable oil, which means it was turned from a liquid to a solid state (hydrogenated oils tend to give foods a longer shelf life). I especially appreciate that you included information about the similar fat profile in flax milk (which I have never seen, but will now be looking for) as I believe fat profile is largely responsible for mouthfeel and texture in many recipes. Saute your favorite protein and/or vegetables in coconut oil and serve atop a bed of brown rice laced with coconut milk. It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. There’s no denying the pronounced flavor of good quality coconut milk. 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. It doesn’t whip like coconut cream, but it still adds a creamy finish to desserts, sauces, and more. 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. No Coconut Allergy? The easiest substitute for coconut sugar is sucanat, which is essentially unrefined cane sugar. So many internet articles about substitutes for coconut milk are full of haughty judgments about there being no substitute for the real thing, as if people are unaware that the real thing might be lethal to some of us! The following includes some of my personal tips from Go Dairy Free: The Guide and Cookbook to help you substitute for coconut milk and oil in recipes, while keeping them dairy-free. Sent by Kara. It retains all of the fats, solids, and flavor of coconut. I lean toward grapeseed oil and olive oil, but you might like canola or vegetable. 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. Years ago, a reader named Brisa emailed to ask how to substitute for coconut in recipes. Could you tell me which would be the best to use that has no flavor. 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. If you are averse to the flavor of coconut, I just recommend omitting or replacing the coconut as mentioned above. I have a recipe for coconut grasshopper bars that uses coconut, avocado, honey, mint and coconut oil in the bars. I include additional information on how to use oils in baking and oil smoke points for cooking in Go Dairy Free: The Guide and Cookbook. The coconut oil is used to harden the bars. Overall this has been incredibly helpful. 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. Coconut oil is another great shortening substitute. In an effort to make sweets healthier, a lot of recipe creators use coconut sugar. 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? They have the most neutral flavor, but with a slight sweetness. 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. Though a substitute is never “the real thing,” here are some options that should work in your recipes: Nut Cream – This is my personal preference and a great option for those who aren’t allergic to tree nuts. I don’t like the taste of coconut and I would prefer to buy things that my whole family could use. Coconut butter does have a very pronounced flavor. Muffins, quick breads and cakes. How do I know if the recipe calls for a fat or a melted version? Caroline. It has a similar texture and is also vegan, too. As a nonstick device, vegetable oil is a common swap and works just as well. To use as a liquid, melt coconut oil over low heat and allow to cool briefly. And it has a natural richness that performs well in many recipes. I’m so glad that I could help you Minyassa! Use coconut oil as a substitute for butter when baking or preparing your favorite dishes. If your recipe calls for melted coconut oil, you can substitute it with your favorite baking or cooking oil. My blood work says I am not allergic to coconut but it seems to make me a itch and exacerbates my Eczema. Even if you are averse to the taste of coconut, you might like it. Hi Nina, no coconut flour is very, very, very dry. Hello, I found all the info. So your end result might be just a touch drier without the coconut. But keep in mind that coconut releases oil while oats absorb moisture. Try These 9 Spices. Thanks , Pingback: 2012-11-23 Fabulous (Black) Friday Finds « surviving the food allergy apocalypse. I’m so glad I found your site!!! 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. Here's What to Know, Molasses Swaps to Use for Your Holiday Baking, Don't Have Cloves? Everything I have found says coconut oil and I do not like the taste plus I believe I have an allergy do to what happens to my mouth. 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. Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! Your baked goods may not turn out quite as flaky, but they'll have a rich, buttery flavor. Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. But first, you may be wondering: What is vegetable shortening? This is the only webpage I’ve found that offers real alternatives to coconut ingredients. 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