Adjusting for Moisture and Fat Content Because butter contains up to 18% water, replacing it with oil increases the fat content while reducing the water content in a recipe. Greasing a pan for a cake or sautéing vegetables on the stove is a safe and effective use of coconut oil.
Using Coconut Oil Instead of Butter in Bread Baking
This is desirable in vegan desserts, Caribbean recipes, or frostings where a hint of coconut is complementary. Ingredient State at Room Temp Water Content Best For Butter Solid 15-18% Creaming, flaky pastries, sauces Coconut Oil (Refined) Solid/Liquid 0% High-heat cooking, neutral flavor baking Coconut Oil (Unrefined) Solid/Liquid 0% Flavorful desserts, vegan recipes Best Applications for the Swap Not all recipes are equal, and some are more forgiving than others when it comes to fat substitution.
Coconut oil, on the other hand, is 100% fat with no water content. However, because coconut oil is softer than butter at room temperature, it is often recommended to slightly chill the oil before cutting it.
Using Coconut Oil Instead of Butter in Bread Baking
Measure it in the same quantity as the butter. While both deliver fat, their distinct melting points, water content, and flavors will alter the texture and taste of your final creation.
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