Coconut Butter - Easy 1-ingredient Recipe - Texanerin Baking (2024)

FAQs

Can you use coconut butter for baking? ›

In baked goods and other desserts, it works in any application where you'd otherwise use peanut butter or tahini, like swirled into brownies, mixed into cookie dough, or even to amp up frosting. As far as I can tell, me and coconut butter are in it for the long haul.

(If the recipe calls for 1 cup butter, use ¾ cup oil.) You can use a 1:1 ratio when it comes to coconut oil. However, there are a couple of things you should consider before replacing butter with oil in baking: In many recipes (particularly certain cakes), butter is required because it adds structure.

They're two distinct products, used for different purposes, so they can't really be substituted for one another. Coconut oil is best used for sautéting and roasting foods, and even baking. Coconut butter, on the other hand, is best used with foods that are already cooked.

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. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.

Just like dairy butter, it can be applied on muffins, toast, or other types of baked bread. The small coconut flakes make it look like frosting. If you are allergic to nuts, consider this as a perfect alternative for peanut butter spread. Other than baked goods, coconut butter can also be drizzled over fruits.

You'll usually need to melt your coconut oil before using it in your baking and when mixing with cold ingredients make sure to stir the oil in quickly so it doesn't solidify.

It can replace butter when baking, though. This ingredient is a great substitute for any type of fat when making baked goods. It's most commonly used as a substitute for nut butter. It has similar rich, earthy flavors to peanut and almond butter, and works well as a topping on everything from scones to ice cream.

If you can't find coconut butter and don't need to make the cake vegan then you can use normal unsalted butter as an alternative. To keep the cake vegan you can also use a plant-based margarine as an alternative. For both of these alternatives use the same quantity as for the coconut butter.

Coconut butter burns easily and isn't your best bet for stovetop cooking over anything higher than very low heat for a brief time. It's perfect for making fudge and candies and may be substituted for butter or oil. It will add a strong, sweet, coconut flavor to your recipes.

Does coconut butter go bad? ›

Coconut butter tends to be usable for six to 15 months after the “best-by” date. However, if it has a rancid smell or sour taste, it's likely gone bad, and it's best to purchase a new and fresh jar.

Coconut butter is the pureed meat of a mature coconut, so it contains not just the oil, but also the fiber and other nutrients generally found in coconut meat. Coconut butter has a creamy and thick texture that is rich in coconut flavor with a hint of sweetness.

Ghee. While not necessarily healthier than regular butter, ghee (clarified butter) has grown in popularity as an alternative, which makes intuitive sense because it offers a deep buttery taste and texture.

To reduce the oil or butter in a recipe, you can replace up to half the amount called for with coconut butter. This will add extra fiber to the recipe, so it may taste slightly “healthier” in that case.

Coconut oil, olive oil, safflower oil, and coconut butter are some of the most used butter alternatives.

Always try to use equal parts coconut butter to butter when you can. If you're a low-fat baker, you may be able to get by with less and use some alternatives like applesauce, bananas, or pumpkin to replace the fat in your recipes, but don't fear coconut butter's fats.

Coconut cream, cacao and chickpeas can replicate the moisture and flavor we get from dairy-based butter.