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My ridiculously expensive coconut oil came in the mail today <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/banana.gif" style="border:0px solid;" title="banana"> It smells SOOooooo good <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/drool.gif" style="border:0px solid;" title="drool"> Has anyone ever used it for baking? I'm curious if it works well and if it gives baked goods a coconutty flavor. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I use it quite a bit in baking. I find it really makes things very moist and rich, but I don't notice a big coconut taste.<br><br>
My most latest coconut oil invention was to make a vegan icing for my dd's birthday cake. She has a couple devout vegan buddies so I made a coconut chocolate cake that was vegan with the coconut icing and a decadant chocolate brownie that so wasn't vegan for the carnivours in the crowd :LOL<br><br>
Plus the coconut oil is super good for your thyroid and mine needs all the help it can get!
 

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Can you tell me where to get some ideas on how to use coconut oil? I bought some a couple of months ago, and it sits unopened on the shelf. Do you just use it like you would oil, or like shortening?<br><br>
I'm thinking that I probably spent a fortune on organic shortening for Thanksgiving pies for no good reason because the coconut is sitting there.
 

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When the recipe calls for oil, I melt the coconut oil to a liquid and use it. When I am making cookies lets say, that calls for a butter or shortening that you fold in, then I keep it solid and fold it in.<br><br>
HTH
 

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I make chocolate chip oatmeal cookies all the time using it and they always turn out great. I also make home fries...cut potatoes into fries, melt coconut oil and toss the potatoes in it to coat, salt and pepper, 350 oven until crisp and soft inside. They are fabulous.
 

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I use VCO in cookies and, wow, the best cookies ever! Last month I made my nephew coconut-chocolate chip cookies with VCO and other whole ingredients and we both 'bout died from the yumminess. VCO, it's good stuff.
 

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I have found varying degrees of 'coconuttiness' in the different brands. <a href="http://www.nutiva.com" target="_blank">Nutiva</a> has a strong coconut flavor which is great for toast, baking, frying pancakes etc but not so great for sauteeing veggies and such. Other brands, names escape me right now, are better suited for savory dishes.
 

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The only problem I've had so far with coconut oil was in making mayonnaise. It's not baking, but just thought I'd throw it in.
 

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I've never used coconut oil in cooking--what proportion do you use it when substituting it for oil/butter/ and shortening in recipies? Is it 1:1? Is it better for you?
 
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