Coconut Oil Substitute

Looking for a coconut oil substitute? Here is the perfect option for every use.

Coconut oil, a kitchen staple extracted from the meat of coconuts, has seen an explosion in popularity in recent years, touted for its myriad uses and potential health benefits. However, there may be instances where you might need a coconut oil substitute, whether due to dietary restrictions, personal preference, or simply running out of it in your pantry. This comprehensive guide will explore the nature of coconut oil, its common uses, and the best substitutes you can leverage in your cooking adventures.

What is Coconut Oil?

Coconut oil is a highly saturated fat extracted from the kernel or meat of mature coconuts, harvested from the coconut palm. It comes in two forms: refined and virgin coconut oil. Refined coconut oil undergoes a bleaching and deodorizing process, removing the strong coconut flavor and odor, making it suitable for recipes requiring a neutral flavor. Virgin coconut oil, on the other hand, retains its natural taste and smell, and is rich in antioxidants and vitamins.

This oil is unique due to its high saturated fat content, specifically medium-chain triglycerides (MCTs), which are reported to provide various health benefits. At room temperature, coconut oil is usually solid, but it easily melts when heated, making it versatile in both solid and liquid forms.

Typical Uses of Coconut Oil

Coconut oil has an extensive range of applications. Notably, it’s a staple ingredient in many vegan and plant-based diets, as it’s a plant-based source of saturated fat, an essential nutrient for the body.

In the realm of baking, coconut oil is frequently used in recipes for cookies, cakes, and muffins, contributing to the moisture, texture, and richness of these baked goods. It’s also a popular choice for sautéing and stir-frying due to its high smoke point, meaning it can tolerate high-heat cooking without breaking down into harmful compounds.

Moreover, coconut oil’s unique texture makes it a key ingredient in certain dishes. For instance, it’s used to achieve the right consistency in certain vegan dishes, like coconut oil-based cheese. Outside the kitchen, it’s also used in natural beauty products and DIY home remedies, praised for its moisturizing and antibacterial properties.

Find Your Best Substitute for Coconut Oil

If you’re looking for a replacement for coconut oil, whether in baking, cooking, or salads, numerous viable options can deliver similar results. Here are some of the best substitutes for coconut oil, complete with a brief description and the ratio for swapping.

Butter

This dairy product is the most common substitute for coconut oil, especially in baking. It provides a similar texture and moisture to baked goods like cookies and cakes. Use it in a 1:1 ratio in place of coconut oil.

It’s a good substitute because of:

Flavor: Butter can be a good substitute for coconut oil in many recipes because they both have similar properties. They’re both solid at room temperature, have high fat contents, and can be used for sautéing, baking, and frying. And who doesn’t love butter?!

Availability: Butter is everywhere, including in your fridge!

Nutrition: While both coconut oil and butter contain saturated fats, some people might prefer butter because it contains some nutrients like Vitamin A, Vitamin D, and Vitamin E.

Melting Point: Both butter and coconut oil have similar melting points, which means they behave similarly in recipes.

It’s Best for:

• Baking: Cookies, muffins, cakes, and pastries. The butter can add a richer flavor to these baked goods.
• Sautéing and Frying: Both coconut oil and butter have relatively high smoke points, making them good for sautéing and frying.
• Spreads: You can spread butter on bread, toast, or muffins, just like you can with coconut oil.
• Sauces: Some sauces that call for a fat can use butter instead of coconut oil.

Plant-based: No

Note that coconut oil is plant-based, but butter is not. So if you’re vegan or dairy-free (or cooking for someone who is) butter isn’t your best option.

Vegetable Oil

Another neutral-tasting oil, vegetable oil, can replace coconut oil in baking and cooking. It’s liquid at room temperature, making it a suitable substitute in recipes that require melted coconut oil. Substitute it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: When it comes to cooking oils, the flavor profile can make a big difference in the overall taste of a dish. Coconut oil has a distinct coconut flavor. There’s really no getting around it. On the other hand, vegetable oil is considered a neutral oil and has a more neutral taste that can complement a wide range of ingredients.

Availability and price: Vegetable oil is easily found in most stores and is less expensive than coconut oil.

Smoke Point: Vegetable oils, like canola and sunflower oil, typically have higher smoke points than coconut oil, making them a better choice for high-heat cooking methods.

It’s Best for:

1. Baking: Cakes, muffins, and brownies. Vegetable oil can provide a moist, tender texture t baked goods.
2. Sautéing and Frying: Both coconut oil and vegetable oil have high smoke points, making them good for sautéing and frying.
3. Roasting: Both can be used to roast vegetables, providing a nice, crispy finish.
4. Dressings and Marinades: Vegetable oil’s neutral flavor makes it suitable for dressings and marinades.
5. Stir-Frying: Vegetable oil’s high smoke point makes it a good choice for stir-frying.

Plant-based: Yes

Olive Oil

Extra virgin olive oil is a healthier alternative, loaded with antioxidants and heart-healthy fats. While its distinct flavor may not suit all baked goods, it’s excellent in savory dishes, salads, and salad dressings. Use it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Olive oil has a distinct fruity flavor that can elevate many dishes, particularly those from Mediterranean and Middle Eastern cuisines. It’s a good option if you don’t want coconut flavor to overpower your dish.

Availability: Olive oil is readily available in most supermarkets, making it an accessible alternative to coconut oil. 

Nutrition: Olive oil is high in monounsaturated fats, particularly oleic acid, and is associated with heart health. It also contains antioxidants and vitamin E.

Smoke Point: While olive oil’s smoke point is lower than coconut oil’s, it’s still suitable for many cooking methods. Extra virgin olive oil has a lower smoke point and is best for low-heat cooking or used raw, while refined olive oil has a higher smoke point and can be used for higher-heat cooking.

It’s Best for:

1. Baking: Olive oil can be used in cakes, muffins, and bread recipes. It imparts a moist, dense texture and a unique flavor to baked goods.
2. Sautéing: Both coconut oil and olive oil can be used for sautéing, although you’ll want to keep an eye on the temperature if you’re using extra virgin olive oil.
3. Roasting: Both can be used to roast vegetables, giving them a nice, caramelized finish.
4. Dressings and Dips: Olive oil’s unique flavor makes it an excellent choice for salad dressings and dips like olive oil and balsamic bread dips.
5. Drizzling: Olive oil can be drizzled over finished dishes, like pasta, salad, and pizza, for added flavor.

Plant-based: Yes

Grapeseed Oil

Extracted from grapeseeds, this oil has a high smoke point, making it ideal for sautéing, roasting, and grilling. It possesses a neutral flavor, so it won’t overpower your dishes. Use it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Grapeseed oil, on the other hand, has a very neutral flavor that doesn’t interfere with the taste of other ingredients.

Availability: While not as common as vegetable or olive oil, grapeseed oil is becoming increasingly popular and can be found in many supermarkets and health food stores.

Nutrition: Grapeseed oil is high in polyunsaturated fats, particularly linoleic acid, and is a good source of vitamin E.

Smoke Point: Grapeseed oil has a high smoke point, making it suitable for high-heat cooking methods like frying or roasting.

It’s Best for:

1. Sautéing and Frying: Grapeseed oil’s high smoke point makes it excellent for sautéing and frying.
2. Roasting: Grapeseed oil can be used to roast vegetables, ensuring a nice, crispy finish.
3. Dressings and Marinades: Grapeseed oil’s neutral flavor makes it ideal for dressings and marinades where you want other flavors to shine.
4. Stir-Frying: Again, the high smoke point of grapeseed oil makes it suitable for stir-frying.

Plant-based: Yes

Avocado Oil

Made from avocados, this oil is a great source of healthy fats and has a high smoke point, making it perfect for pan frying and high-heat cooking. Avocado oil also has a neutral flavor that doesn’t overpower the taste of your dishes. Substitute it for coconut oil in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Consider the flavor when choosing between coconut oil and avocado oil. Coconut oil can sometimes add a coconut taste to your dish, which may not be ideal for certain recipes. On the other hand, avocado oil has a neutral, creamy flavor that can enhance the flavors of various ingredients.

Availability: While not as common as olive or vegetable oil, avocado oil is becoming increasingly popular and can be found in many supermarkets and health food stores.

Nutrition: Avocado oil is high in monounsaturated fats, particularly oleic acid, which is heart-healthy. It also contains vitamin E and antioxidants.

Smoke Point: Avocado oil has a very high smoke point, making it suitable for high-heat cooking methods like grilling, frying, or roasting.

It’s Best for:

1. Baking: Cakes, muffins, and breads. Avocado oil can provide a moist, tender texture to baked goods.
2. Sautéing and Frying: The high smoke point of avocado oil makes it excellent for sautéing and frying.
3. Roasting: Avocado oil can be used to roast vegetables, providing a crispy, golden finish.
4. Dressings and Marinades: Avocado oil’s unique, buttery flavor makes it a good choice for salad dressings and marinades.
5. Grilling: Given its high smoke point, avocado oil can be used for grilling meats and vegetables.

Plant-based: Yes

Looking for an avocado recipe? Try our avocado butter.

Sunflower Oil

This oil, extracted from sunflower seeds, has a high smoke point and a mild taste. It’s a fantastic option for stir-frying, roasting, and as an ingredient in salad dressings. Use it in a 1:1 ratio as a coconut oil substitute.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Sunflower oil, on the other hand, has a very neutral flavor that won’t interfere with the taste of other ingredients.

Availability: Sunflower oil is common and can be found in most supermarkets, making it an accessible alternative to coconut oil.

Nutrition: Sunflower oil is high in polyunsaturated fats, particularly linoleic acid, and is a good source of vitamin E.

Smoke Point: Sunflower oil has a high smoke point, making it suitable for high-heat cooking methods like frying and sautéing.

It’s Best for:

1. Baking: Cakes, muffins, and cookies. The neutral flavor of sunflower oil won’t alter the taste of baked goods.
2. Sautéing and Frying: Sunflower oil’s high smoke point makes it excellent for sautéing and frying.
3. Roasting: Sunflower oil can be used to roast vegetables, ensuring a nice, crispy finish.
4. Dressings and Marinades: Sunflower oil’s neutral flavor makes it ideal for dressings and marinades where you want other flavors to stand out.

Plant-based: Yes

Canola Oil

Similar to vegetable oil in its neutral flavor and liquid texture, canola oil is another versatile coconut oil replacement, particularly in baking. Use a 1:1 ratio.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Canola oil, on the other hand, has a very neutral flavor that won’t interfere with the taste of other ingredients.

Availability: Canola oil is common and can be found in most supermarkets, making it an accessible alternative to coconut oil.

Smoke Point: Canola oil has a high smoke point, making it suitable for high-heat cooking methods like frying and sautéing.

It’s Best for:

1. Baking: Cakes, muffins, and cookies. The neutral flavor of canola oil won’t alter the taste of baked goods.
2. Sautéing and Frying: Canola oil’s high smoke point makes it excellent for sautéing and frying.
3. Roasting: Canola oil can be used to roast vegetables, ensuring a nice, crispy finish.
4. Dressings and Marinades: Canola oil’s neutral flavor makes it ideal for dressings and marinades where you want other flavors to stand out.
5. Stir-Frying: Again, the high smoke point of canola oil makes it suitable for stir-frying.

Plant-based: Yes

Almond Oil

Almond oil has a slightly nutty flavor and is packed with Vitamin E. It works well in baked goods, particularly those where a subtle almond flavor enhances the dish. Substitute it for coconut oil in a 1:1 ratio.

It’s a good substitute because of:

Flavor: If you’re not a fan of coconut flavor in your dishes, coconut oil may not be the ideal choice for you. Instead, almond oil can offer a mild, sweet, and nutty flavor that can complement a range of recipes.

Availability: While not as common as olive or vegetable oil, almond oil is becoming increasingly popular and can be found in many supermarkets and health food stores.

Nutrition: Almond oil is high in monounsaturated fats, which are heart-healthy. It also contains vitamin E and antioxidants.

Smoke Point: Almond oil has a moderate smoke point, making it suitable for medium-heat cooking methods like sautéing or baking.

It’s Best for:

1. Baking: Cakes, muffins, and cookies. Almond oil can provide a moist, tender texture in these baked goods and add a subtle almond flavor.
2. Sautéing: The moderate smoke point of almond oil makes it suitable for sautéing, especially when you want to add a bit of almond flavor to the dish.
3. Roasting: Almond oil can be used to roast vegetables, but keep an eye on the temperature to prevent the oil from smoking.
4. Dressings and Marinades: Almond oil’s distinct, nutty flavor makes it a good choice for salad dressings and marinades.
5. Drizzling: Almond oil can be drizzled over finished dishes, like pasta or salad, for added flavor.

Plant-based: Yes

Applesauce

A surprising substitute, applesauce, can replace half the amount of coconut oil in baking recipes, adding moisture and a slight sweetness. For every cup of coconut oil, use a half cup of applesauce.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Applesauce has a mild, slightly sweet flavor that blends well with many baking recipes without overpowering them.

Availability: Applesauce is common and can be found in most supermarkets, making it an accessible alternative to coconut oil.

Nutrition: Applesauce is lower in fat and calories compared to coconut oil, making it a healthier option for those watching their fat and calorie intake. It also contains some fiber and vitamin C.

Texture: Applesauce can provide a moist, tender texture in baked goods.

It’s Best for:

1. Baking: Cakes, muffins, and cookies. Applesauce can provide a moist, tender texture in these baked goods.
2. Pancakes and Waffles: Applesauce can be used in place of oil to make pancakes and waffles more tender.
3. Quick Breads: Applesauce is often used in quick breads, like banana or zucchini bread, to provide moisture and reduce fat content.

Plant-based: Yes

Hazelnut Oil

With a strong, nutty flavor, hazelnut oil is best used in dishes and baked goods where its unique taste can shine. Use it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: When cooking, coconut oil can sometimes add a subtle coconut taste to your dish. However, this may not be ideal for every recipe. Instead, consider using hazelnut oil which provides a distinct and flavorful boost to many different types of dishes. So if you don’t like the flavor of coconut, but do hazelnuts, it’s a good option.

Availability: While not as common as olive or vegetable oil, hazelnut oil is becoming increasingly popular and can be found in many gourmet food stores and online.

Nutrition: Hazelnut oil is high in monounsaturated fats, which are heart-healthy. It also contains vitamin E and antioxidants.

Smoke Point: Hazelnut oil has a moderate smoke point, making it suitable for medium-heat cooking methods like sautéing or baking.

It’s Best for:

1. Baking: Cakes, muffins, and cookies. Hazelnut oil can provide a moist, tender texture to these baked goods and add a lovely nutty flavor. 
2. Sautéing: The moderate smoke point of hazelnut oil makes it suitable for sautéing, especially when you want to add a bit of hazelnut flavor to the dish.
3. Roasting: Hazelnut oil can be used to roast vegetables, but keep an eye on the temperature to prevent the oil from smoking.
4. Dressings and Marinades: Hazelnut oil’s distinct, nutty flavor makes it a good choice for salad dressings and marinades.
5. Drizzling: Hazelnut oil can be drizzled over finished dishes, like pasta or salad, for added flavor.

Plant-based: Yes

Looking for a hazelnut recipe? Here’s how to roast hazelnuts.

Beef Tallow

An option for those not following a plant-based diet, beef tallow has a high smoke point, making it suitable for high-heat cooking. Use it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Beef tallow, on the other hand, has a rich, savory flavor that can enhance a variety of meat-based or hearty dishes.

Availability: While not as common as vegetable or olive oil, beef tallow is becoming more widely available in supermarkets and butcher shops, particularly those focusing on sustainable or whole-animal practices.

Smoke Point: Beef tallow has a high smoke point, making it suitable for high-heat cooking methods like frying and sautéing.

It’s Best for:

1. Frying: Beef tallow’s high smoke point makes it excellent for frying foods, such as French fries or chicken.
2. Roasting: Beef tallow can be used to roast vegetables or meats, adding a deep, savory flavor.
3. Sautéing: Beef tallow is suitable for sautéing, particularly for dishes that would benefit from its rich, meaty flavor.
4. Pastry: Historically, beef tallow was used in making flaky pastries and pie crusts. It can add a unique flavor twist to your baked goods.

Plant-based: No

Beef tallow, a type of rendered fat from beef, usually made from the fatty tissue around the kidneys and heart, is obviously not appropriate for a vegan or plant-based diet.

Looking for a beef recipe? Try a few ground beef recipes.

Hemp Seed Oil

Hemp oil has a nutty flavor and is high in protein, making it a nutritious substitute in salads, dips, and low-heat recipes. Don’t use it for high-heat cooking as it can lose its nutrients. Replace coconut oil with hemp seed oil in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Coconut oil often imparts a slight coconut flavor to dishes, which might not be desirable in all recipes. Hemp seed oil, on the other hand, has a mild, nutty flavor that can enhance a variety of dishes.

Availability: While not as common as vegetable or olive oil, hemp seed oil can be found in many health food stores and online.

Nutrition: Hemp seed oil is high in omega-3 and omega-6 fatty acids in a balanced ratio, which can be beneficial for heart health. It also contains vitamin E and antioxidants.

Smoke Point: Hemp seed oil has a low smoke point, which means it’s not suitable for high-heat cooking methods like frying or sautéing. It’s best used in cold applications or added to dishes after cooking.

It’s Best for:

1. Salad Dressings: The nutty flavor of hemp seed oil makes it an excellent choice for vinaigrettes or other salad dressings.
2. Drizzling: Hemp seed oil can be drizzled over finished dishes, like pasta, vegetables, or soups, for added flavor and nutritional benefit.
3. Dips and Sauces: Hemp seed oil can be used in dips and sauces, like hummus or pesto, as a flavorful alternative to other oils.
4. Smoothies: A spoonful of hemp seed oil can be added to smoothies for a nutritional boost.

Plant-based: Yes

Peanut Oil

A go-to for frying due to its high smoke point, peanut oil also imparts a delicious, nutty flavor to dishes. Use it in a 1:1 ratio.

It’s a good substitute because of:

Flavor: Peanut oil has a distinctive flavor that’s typically described as slightly nutty and sweet, but it’s not as pronounced as other oils, allowing it to blend well with various ingredients.

Availability: Peanut oil is widely available and can be found in most supermarkets.

Smoke Point: Peanut oil has a high smoke point, making it suitable for high-heat cooking methods like frying, sautéing, and grilling.

It’s Best for:

1. Deep-Frying: Due to its high smoke point (around 450°F or 232°C), peanut oil is one of the best oils for deep frying. It can handle the high temperatures required for perfectly fried chicken, French fries, or tempura without breaking down and smoking.
2. Pan Frying or Sautéing: The high smoke point of peanut oil also makes it excellent for pan frying or sautéing, whether it’s a stir-fry or searing a piece of meat.
3. Stir-Frying: Peanut oil is a staple in many Asian cuisines, particularly for stir-fries. Its light, nutty flavor complements a wide range of ingredients, and it can handle the high heat of wok cooking.
4. Grilling: Peanut oil can be used to brush on meats, fish, or vegetables before grilling, adding a subtle nutty flavor and preventing sticking.

Plant-based: Yes

Remember, the choice of substitute will depend on the specific recipe and personal preference. For instance, in granola, neutral oils like canola or sunflower oil could be the best coconut oil substitute, while for cakes and muffins, butter or applesauce might be preferable.

Need a peanut recipe? Try our boiled cajun peanuts!

Keto-Friendly Options

If you’re on a keto diet, many of the above substitutions for coconut oil will fit the bill. 

Butter: Butter is high in fat and virtually carb-free, making it a great choice for a keto diet. It’s also rich in vitamins A, D, E, and K.

Olive Oil: Extra virgin olive oil is high in monounsaturated fats, and it’s carb-free, making it another excellent choice for keto dieters.

Avocado Oil: Like olive oil, avocado oil is rich in monounsaturated fats and is also suitable for the keto diet.

Beef Tallow: This is another high-fat, zero-carb option that can replace coconut oil in your keto recipes.

Coconut Oil Substitute FAQs

What oil can I use instead of coconut oil?

There are numerous oils you can use instead of coconut oil, including olive oil, vegetable oil, canola oil, avocado oil, sunflower oil, and grapeseed oil. The choice will depend on the specific recipe and the flavor you desire.

Can I use olive oil instead of coconut oil for baking?

Yes, you can use olive oil instead of coconut oil for baking. However, keep in mind that extra virgin olive oil has a distinct taste that may not suit all baked goods. It is best used in savory baking recipes or those that complement its flavor.

Can you substitute butter for coconut oil?

Yes, butter is one of the most common substitutes for coconut oil, particularly in baking. It provides a similar texture and moisture to baked goods. Substitute it in a 1:1 ratio.

Can you replace coconut oil with vegetable oil?

Yes, vegetable oil can replace coconut oil in many recipes, particularly those that require a neutral flavor. Like coconut oil, it is also liquid at room temperature. Substitute it in a 1:1 ratio.

What can I use instead of coconut oil in granola?

Neutral oils such as canola oil or sunflower oil are excellent substitutes for coconut oil in granola. They won’t alter the flavor of your granola and will help achieve the desired crispy texture. You can also use applesauce for a lower-fat option, though the texture may differ slightly.

While coconut oil certainly holds its place in the kitchen, there are a plethora of substitutes available that can step in and deliver similar, if not better, results in your dishes. From butter and various cooking oils to more unique alternatives like applesauce or hemp seed oil, these replacements offer a range of flavors and health benefits. Whether you’re baking, sautéing, roasting, or making a salad dressing, you’re sure to find a substitute that suits your needs and preferences.

The best substitute isn’t just about mimicking the texture and cooking properties of coconut oil, but also about enhancing the flavors and nutritional value of your meals. So, the next time you run out of coconut oil or simply want to try something different, feel free to experiment with these substitutes. You might just discover a new favorite ingredient for your recipes.

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Have questions or suggestions about a substitute for coconut oil? Leave them in the comments below.