Cooking with Coconut Oil:
Unlike many other cooking oils, coconut oil is very stable and can withstand high cooking temperatures (thanks to its high constitution of saturated fats). It’s perfectly suitable for sautéing, baking, roasting, and even frying.
Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids.
The fatty acids are about 90% saturated. But coconut oil is perhaps most unique for its high content of the saturated fat lauric acid, which makes up around 40% of its total fat content.
Unrefined coconut oil has a strong “coconutty” flavour and aroma, which is great to use in your recipes if you’re a fan of that profile. If not, go for the refined coconut oil, which is extremely neutral in both taste and aroma.
(And if you’re wary of buying refined oils, look for a coconut oil brand that is naturally refined and unbleached.)
To sauté and stir-fry with coconut oil, simply use it in place of the oil called for in your recipes and you’ll be able to kick up the heat a bit higher than if you were using olive oil.
Of course, if your oil ever starts to smoke intensely or turn grey/black while cooking, you can assume that it’s been overheated and needs to be refreshed with new oil.
Note that refined coconut oil will withstand cooking temperatures up to around 450°F, whereas unfiltered (virgin) coconut oil has a smoke point around 350°F.
Cooking at High Heat:
Simply use coconut oil instead of butter on your toast as a delicious alternative.
Eat it by the Spoonful:
Coconut oil is that delicious! Enjoy 1 spoonful each morning, just be sure to watch your total calorie intake for the day.
Lightly coat the bottom of your skillet with liquid coconut oil to create a non-stick surface and delicious eggs.
A sweet twist on a classic snack! To make stovetop popcorn, you need a heavy-bottomed pan. First, add the coconut oil and popcorn to the pot. Coat the area of the pot with coconut oil, then use just enough popcorn to make a single layer over the bottom of the pot.
Give the pot a little shake to make sure all of the kernels are coated with oil. Next, place the pot over medium heat. Put the lid on the pot, leaving it slightly open so that steam can escape. It should take about five minutes for the popcorn to pop completely.
Instead of butter, melt a little coconut oil (or use our liquid coconut oil) and pour it over your popped popcorn.
Oven-Baked Sweet Potato Chips:
Preheat your oven to 400 degrees. Thinly slice sweet potatoes to about 1/8” thick. Place slices on a baking sheet and brush lightly with coconut oil.
Bake for about 15 minutes or until chips is lightly brown. Add salt to taste, then serve with salsa or dip. (Or just eat them plain—either way, they’re delicious!)
Replace Vegetable Oil for Baking:
The next time you make your favourite brownie recipe, replace the vegetable oil with coconut oil.
Your friends will be begging you for the recipe.
When you fry up a batch of sweet potato fries or a piece of chicken, use coconut oil. The taste is great and the coconut oil benefits are even better.
Grilled Cheese with Coconut Oil:
No need for butter the next time you make a grilled cheese sandwich.
Coconut Oil Coffee:
Adding a spoonful to your coffee is a delicious way to start your day with a huge energy boost! Here is a great recipe for coconut oil coffee. Want a simple way to make coconut oil coffee quick?
A Spoonful in Tea:
Allow some coconut oil to melt and mildly flavour your next cup of tea.
A simple recipe for a salad dressing with coconut oil.