When attempting to replace other oils for cooking or baking, many turn to coconut oil because of its somewhat sweet, coconutty flavor, antioxidants, and anti-inflammatory properties. In the unlikely event that you do run out, it is perfectly possible to substitute refined coconut oil (which has a lower smoke point and is still suitable for baking and sautéing) for unrefined coconut oil (which has a higher smoke point, making it suitable for frying but has a shorter shelf-life and can be more expensive).
Even though the flavors of many coconut oil substitutes vary, they can still be used in baked goods, salad dressings, sauces, and sauteed, roasted, or fried foods. See our advice for 6 coconut oil substitutions, some of which you undoubtedly have in your cupboard right now, and never again be stuck not being able to finish that dinner or dessert.
1. Almond Oil
Almond oil is a fantastic substitute for coconut oil in baking and cooking. It is also low in saturated fat, high in vitamin E, and has been associated with better heart health. Almond oil is nuttier and adds flavor to foods like cookies, cakes, and muffins, whereas coconut oil is more subdued in taste. It is also excellent for pan-frying because to its high smoke point.
2. Avocado Oil
Avocado oil is a healthy substitute for coconut oil that tastes grassier and has a butterier texture before going neutral when used in baking or cooking. Avocado oil is ideal for grilling, baking, salad dressings, soups, and curries. It also has a high smoke point.
3. Hazelnut Oil
Hazelnut oil is a great substitute for coconut oil in sauces, spreads, baked products, and sweets because of its strong flavor and aroma. It is an unrefined oil, yet it may still be used for grilling, roasting, and frying because of its high smoke point. In addition to being an excellent source of calcium and potassium, it can aid in weight loss, lower cholesterol, and reduce fat deposits.
4. Grapeseed Oil
Because of its high smoke point, grapeseed oil can be a fantastic option for roasted vegetables or fried foods. Its clean, light flavor is best used in mayonnaise and salad dressings. Since grapeseed oil is fat-soluble, it won’t separate in cold weather and can cut cholesterol and strengthen heart health.
5. Olive Oil
An essential ingredient in most kitchens, olive oil is high in monosaturated fatty acids, adaptable, and full of antioxidants, making it perfect for almost any type of food, whether it be savory or sweet. Virgin olive oil is a wonderful option for baked goods or salad dressings when the flavor of the oil does not dominate the dish’s taste because it is lighter in color and flavor than extra virgin olive oil.
6. Sunflower Oil
Sunflower oil, which is made from crushed sunflower seeds, has a mild flavor and a pale amber hue. It is ideal for frying and for emulsifying sauces and salad dressings. In addition to having a high smoke point and being low in cholesterol, sunflower oil can tolerate high cooking temperatures when used in your preferred fried, sautéed, and roasted recipes.
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