In sweet recipes where I don’t want a pronounced coconut flavor, I often add 1/2 to 1 1/2 teaspoons of vanilla extract per cup of coconut milk. 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! What Is Tamari Sauce and How Do You Use It? Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. However, if you need a peanut oil substitute, you can use corn oil (which also has a smoke point of 450°F). So your end result might be just a touch drier without the coconut. Always contact the manufacturer prior to consumption. Nonetheless, it isn’t required for baking or cooking. Recipes that call for melted butter, like bread, quick breads, muffins, and cakes, will be fine. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! Just be sure to pick an organic or non-GMO variety. In an effort to make sweets healthier, a lot of recipe creators use coconut sugar. There’s no denying the pronounced flavor of good quality coconut milk. Silken Tofu – Extra-firm silken tofu purees easily and is a nice, thick 1:1 substitute for coconut cream. Coconut oil is another great shortening substitute. If a recipe calls for melted shortening, vegetable oil is a good swap. No Coconut Allergy? One cup of solid coconut oil will melt to approximately one cup of liquid. In fact, no one ever guesses that my popular pumpkin pie recipe is made with coconut. You can read more about it in my Coconut Milk Primer. 1 cup canola oil, 1 cup olive oil, 1 cup grapeseed oil It doesn’t whip like coconut cream, but it still adds a creamy finish to desserts, sauces, and more. Store Bought Cream Alternatives – Most brands of dairy-free “cream” or “whipped cream” are made with coconut. Testing can be so hit or miss. 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. You can make nut cream from any soft nut, but I like cashews the best. Another alternative is dairy-free buttery spreads or sticks (formerly known as non-hydrogenated margarine!). You make it easy. 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. It’s mild enough that you won’t taste “coconut” in most soups, sauces, and baked goods. Hello, I found all the info. I’m going to try making my own non-flavored dry coffee creamer. Some people like to substitute rolled or quick oats for coconut. 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. Thank you again! And it has a natural richness that performs well in many recipes. I don’t like the taste of coconut and I would prefer to buy things that my whole family could use. If you don't have any shortening on hand, try reaching for butter instead—you can use the same amount. They are delicious but I don’t want so much fat in them. 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! Read on to learn more about them—and which you can use in baking recipes. For a more intense flavor, you can substitute lightly-packed brown sugar. Otherwise, try using canola oil and see what happens. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly. It soaks up moisture like mad and can’t be substituted for any other flour in equivalent amounts (or vice versa) – testing would be needed to make a swap and more liquid would definitely be involved! can you recommend a substitute for the coconut oil in this situation. But different dairy-free milk beverages can produce slightly different results in some recipes, and the flavor profile should always be taken into consideration. I have had success experimenting with switching out some oil for some of the hard fat in the un-melted scenario. I was wondering, what would be a good substitute for coconut milk and coconut oil? I am looking to make chocolate for my wife who is dairy and soya intolerant I have found a recipe, 1/2 cup plus 1 tablespoon cocoa powder 4 tablespoons unrefined coconut oil (melted) pure maple syrup, use this ratio instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp of your maple syrup optional: 1 extra tbsp oil or water, if it needs to be thinner. 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. Just keep the overall flavor profile of the dish or baked good in mind. Best substitute for coconut oil. If you would like to use coconut oil in baked goods, it is recommended that you use virgin coconut oil because it is semi-solid and has a coconut flavor that will add to the overall flavor of your recipe. 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. 1 cup vegetable oil, 1 cup canola oil, 1 cup olive oil, 1 cup grapeseed oil, 1 cup melted coconut 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. Olive oil is extremely versatile and rich in monounsaturated fatty acids. 7. Just add one to two extra tablespoons per cup of shortening so you get the right fat-to-water ratio. Years ago, a reader named Brisa emailed to ask how to substitute for coconut in recipes. Make sure to clarify which type is being used in a recipe. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Brands that come in aseptic packages, such as Mori-nu, seem to yield good results. They do contain a small amount of milk protein. Coconut oil: With similar properties of being solid when cool and liquid when warm, I have found coconut oil to be a successful substitute when using an equal amount of the oil to the amount of butter called for in a recipe. Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. Keep in mind that coconut oil can add a subtle coconut flavor to the end product. Note: Butter adds flavor and tenderness to baked goods and results can vary. 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). If you are averse to the flavor of coconut, I just recommend omitting or replacing the coconut as mentioned above. I am just curious. Some recipes can slip by the coconut averse, but definitely not all . Melt the coconut oil before use. here very helpful, since I only have on hand imitation coconut drops. 1. 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. I don’t like flavors and don’t like the refrigeratored kinds because it defeats the point of Hot coffee. Just make sure the coconut oil is … The coconut flavor and scent is removed in the refining process, and it performs exactly the same in recipes as unrefined coconut oil. Coconut oil can be used to replace a variety of oils used in baking. Muffins, quick breads and cakes. It is best used in recipes that can go savory, like biscuits, cornbread, savory scones, or pot pie. If you are using vegetable oil to bake brownies, you could use olive oil instead. Neutral oil, like grapeseed oil or sunflower oil. Great tips! Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. See my Guide to Dairy-Free Whipped Cream to learn more about the options. I will direct those folks your way : ). Coconut sugar does have it’s own unique flavor, but it isn’t as “coconut” in taste as many other coconut foods. 1 cup. They are not coconut based, and I think the nut base is pleasing but again, that could be particular! Palm shortening has a more neutral flavor, and is always solid at room temperature, but it has similar properties to coconut oil. So much vegan baking calls on coconut milk — I was desperate for a dairy-free substitute! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. These days you can easily find coconut flakes, unsweetened coconut shreds, and sweetened coconut shreds in stores. 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. 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. Go Dairy Free is the leading website for information on the dairy-free diet. And sweetened shredded coconut supplies even more moisture. Hi Lael, I wish I could help but I’m not an expert in low fat or fat substitutions. No Coconut Allergy? 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? Use coconut oil as a substitute for butter when baking or preparing your favorite dishes. Please note that cool whip and other non-dairy toppings from the store are not dairy-free. Shortening is a very saturated fat that is solid at room temperature. Coconut oil. And you can partially mask coconut flavor with ingredients like vanilla extract. How do I know if the recipe calls for a fat or a melted version? However, you can substitute for coconut milk beverage with soymilk, almond milk, rice milk, or just about any other milk alternative. Any food that would be enhanced with a hint of coconut … Fudge – Use a 1:1 ratio of oil for the butter, but be more specific about the oil. Remember margarine? The easiest substitute for coconut sugar is sucanat, which is essentially unrefined cane sugar. It is lower on the glycemic index than regular cane sugar, but it’s also a little less sweet. It’s also a great option if you prefer a lower fat alternative. We actually get quite a few requests for coconut-free! The answer depends. I have a recipe for coconut grasshopper bars that uses coconut, avocado, honey, mint and coconut oil in the bars. Olive oil (non-baked). It has a similar texture and is also vegan, too. If you want to … There are so many vegan butters on the market now, so feel free to reach for one when you need a substitute for shortening in a recipe. See the Essential Dairy Subs chapter in Go Dairy Free: The Guide and Cookbook for my homemade Nut Cream recipe. What could I substitute for part of the oil that would still stiffen when cold? Please note that ingredients, processes and products are subject to change by a manufacturer at any time. So helpful. Her mum would like to make healthy chocolate and told to use coconut oil but as her daughter is allergic what else could she use to replace the coconut oil? I lean toward grapeseed oil and olive oil, but you might like canola or vegetable. Keep the fudge refrigerated. This makes it solid at cooler room temperatures, offering more versatility and a somewhat buttery texture. But first, you may be wondering: What is vegetable shortening? 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). They are typically used to provide coconut flavor and texture to recipes. And some people might not like the more subdued coconut-caramel like flavor. Editor: Since coconut oil is such a relatively new ingredient to our kitchens, it can get a bit confusing how it’s meant to be used if the recipe doesn’t specify. 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. Coconut oil is another great shortening substitute. If you firmly pack the brown sugar, expect a sweeter result. And sauces might thicken differently depending on the fat content and additives in the milk beverage. It comes in two … I am trying to make a pistachio slice for Christmas and my granddaughter is dairy intolerlant – what can I use in place of the cream cheese – I will use almond milk instead of milk also in the whipped cool whip any suggestions wouild be great!! Be sure to add an extra tablespoon of margarine for every cup of shortening: Margarine contains water and has a lower fat content, so using a little more will yield a better result. Benefits: Like all the other cooking oils, this flower-based staple is low in saturated fatty acids and naturally free of trans fats. In baked goods like cookies, dairy-free buttery sticks often work in place of coconut butter. 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. But I think it melds seamlessly into recipes that call for complimentary ingredients like curry, mint, pumpkin, or sweet potatoes. Pingback: 2012-11-23 Fabulous (Black) Friday Finds – surviving the food allergy apocalypse. In muffins or quick breads, any type of baking oil or buttery spread can usually work. Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Coconut oil makes a perfect substitute for butter in stir fry and Thai recipes. 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