Fats & Oils
Coconut Oil
Tropical oil that solidifies at room temperature, adding subtle coconut flavor and creating tender, flaky textures.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 218 | 7.7 | 230 |
| ¾ cup | 164 | 5.8 | 173 |
| ⅔ cup | 145 | 5.1 | 154 |
| ½ cup | 109 | 3.8 | 115 |
| ⅓ cup | 73 | 2.6 | 77 |
| ¼ cup | 55 | 1.9 | 58 |
| 1 tbsp | 14 | 0.5 | 14 |
| 1 tsp | 4.5 | 0.2 | 4.5 |
Solid when cool, liquid when warm. Same density as vegetable oil when melted. 1:1 substitute for butter when solid.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories862
Protein0g
Carbohydrates0g
Fat100g
Sodium0mg
History
Coconut oil has been used in tropical cuisines for thousands of years. In Western baking, it gained popularity in the 2010s with the rise of paleo and dairy-free diets. Its unique property of being solid at room temperature but melting at body temperature creates distinctive textures in pastries.
Baking Tips
- 1Use solid for creaming like butter
- 2Refined has no coconut flavor; unrefined does
- 3Creates flaky pastries similar to butter
- 4Melts at 76°F — keep cool for best results
Storage
How to Store
Cool, dark place
Shelf Life: 2+ years
Substitutes
- Butter (1:1)
- Vegetable oil (reduced by 1/4)