Coconut Oil
Coconut oil is a solid-at-room-temperature fat pressed from coconut flesh, used for high-heat cooking, baking, and in tropical and vegan recipes for its distinct richness.
How to buy
Choose "virgin" or "unrefined" coconut oil for a pronounced coconut flavor and aroma, or "refined" (sometimes labeled "expeller-pressed") for a neutral flavor and higher smoke point when coconut taste isn't wanted. It should be solid and white below about 76degF (24degC) and liquefy clear above that -- this is a normal phase change, not spoilage.
How to store
Store in a cool, dark pantry; it's shelf-stable for up to 2 years thanks to its high saturated fat content, which resists rancidity better than many other oils. No refrigeration is needed, though it will harden further if chilled.
Culinary profile
- Flavor
- Virgin coconut oil carries a distinct sweet, tropical coconut flavor; refined versions are nearly flavorless, which makes them more versatile for savory cooking where coconut taste isn't wanted.
- Texture
- Solid and waxy at cool room temperature, melting into a clear, thin liquid oil above roughly 76degF -- it transitions sharply rather than gradually softening.
- Aroma
- Virgin coconut oil smells sweetly of fresh coconut; refined versions are nearly odorless.
How to prepare
- Melted for sauteing — Liquefied in a hot pan as a dairy-free, high-smoke-point cooking fat.
- Used solid in baking — Creamed into doughs and crusts as a vegan butter substitute.
- Whipped into frostings — Blended with sugar into dairy-free frostings and fat bombs.
- Used raw in smoothies — Blended into drinks for a dose of fat and subtle coconut flavor.
Classic dishes
American
- Vegan pie crust — A butter-free pastry crust made solid and flaky with chilled coconut oil.
- Coconut macaroons — Chewy coconut cookies sometimes bound with a touch of coconut oil.
- Dairy-free frosting — A vegan buttercream alternative whipped from coconut oil and sugar.
- Popcorn popped in coconut oil — Stovetop popcorn popped in coconut oil for a hint of tropical flavor.
- Granola — Oats and nuts bound and crisped with melted coconut oil before baking.
- Vegan chocolate bark — Melted chocolate set with coconut oil for a glossy, dairy-free treat.
- Roasted vegetables finished with coconut oil — Vegetables tossed in melted coconut oil before roasting for a subtle sweetness.
- Smoothie bowls — Blended fruit bowls enriched with a spoonful of coconut oil for added fat.
Indian
- Kerala fish curry — A South Indian curry traditionally cooked and finished in coconut oil.
- Thoran — A Kerala vegetable stir-fry sauteed in coconut oil with mustard seed and curry leaves.
- Avial — A mixed vegetable curry finished with a drizzle of raw coconut oil.
Caribbean
- Caribbean fried plantains — Sliced plantains fried until caramelized, often in coconut oil.
- Jamaican festival — A sweet fried dough side dish often cooked in coconut oil.
Filipino
- Bibingka — A Filipino rice cake traditionally baked in a pan greased with coconut oil.
- Turon — Banana and jackfruit spring rolls fried crisp, traditionally in coconut oil.