Coconut oil has become a popular choice in kitchens around the world due to its versatility and health benefits. Whether you’re using it for baking, frying, sautéing, or even as a base for smoothies, coconut oil brings a unique flavor and texture to many dishes. However, there are times when you might need a substitute—either because you’ve run out, you’re not a fan of its flavor, or you’re looking for a lower-fat alternative.
In this article, we’ll explore the 10 best substitutes for coconut oil in both baking and cooking. We’ll cover options that work for different dietary needs and preferences while maintaining the integrity of your recipes.
1. Butter
Best for: Baking, sautéing, frying
Butter is one of the most common and widely available substitutes for coconut oil, especially in baking. The rich, creamy texture of butter makes it an excellent replacement in cookies, cakes, and pastries. It also adds a delicious, buttery flavor that coconut oil lacks.
When substituting butter for coconut oil, use a 1:1 ratio. Keep in mind that butter has a lower smoke point than coconut oil, so it’s not ideal for high-heat cooking.
Why it works:
- Adds richness and depth to baked goods.
- Readily available in most kitchens.
Best used in:
Cookies, cakes, sautéing vegetables, frying eggs.
2. Olive Oil
Best for: Cooking, roasting, sautéing
Olive oil is a heart-healthy alternative to coconut oil, especially for savory dishes. It’s rich in monounsaturated fats and has a distinct, fruity flavor that complements Mediterranean dishes, salad dressings, and roasted vegetables. While it’s not ideal for baking sweets due to its strong flavor, it works wonders in savory recipes.
Use olive oil in a 1:1 ratio when substituting for coconut oil in cooking. However, be mindful of its relatively low smoke point (320°F/160°C for extra virgin olive oil), as coconut oil can withstand higher temperatures.
Why it works:
- Rich in healthy fats.
- Adds a unique flavor to savory dishes.
Best used in:
Salad dressings, pasta, sautéing, roasting vegetables.
3. Avocado Oil
Best for: Cooking, frying, grilling
Avocado oil is a fantastic substitute for coconut oil, especially in high-heat cooking like frying and grilling. It has a high smoke point of around 520°F (270°C), making it ideal for searing meats or stir-frying vegetables. Avocado oil has a mild, buttery flavor, which makes it a great neutral oil.
Use it in a 1:1 ratio in any recipe calling for coconut oil. It’s also rich in heart-healthy monounsaturated fats, making it a nutritious alternative.
Why it works:
- High smoke point suitable for frying and grilling.
- Mild flavor that won’t overpower dishes.
Best used in:
Frying, grilling, stir-frying, roasting.
4. Ghee
Best for: Baking, sautéing, frying
If you’re looking for a dairy-free alternative to butter with a similar rich flavor, ghee is an excellent choice. Ghee is clarified butter, meaning it has had the milk solids removed, making it suitable for those with lactose intolerance. It has a nutty, caramel-like flavor and a higher smoke point than regular butter, making it perfect for frying and sautéing.
Use ghee in a 1:1 ratio as a substitute for coconut oil. It works well in both sweet and savory dishes.
Why it works:
- Rich, nutty flavor.
- High smoke point for frying and sautéing.
Best used in:
Baking, frying, roasting, sautéing.
5. Vegetable Oil
Best for: Baking, frying, sautéing
Vegetable oil is a neutral-flavored oil that can easily substitute for coconut oil in almost any recipe. It has a high smoke point, making it suitable for frying and sautéing. Though it doesn’t offer the same health benefits as coconut oil, its neutral flavor ensures it won’t alter the taste of your dish.
Use vegetable oil in a 1:1 ratio when replacing coconut oil. It’s a good option for baking cakes, cookies, and muffins where you want the oil to blend seamlessly with other ingredients.
Why it works:
- Neutral flavor that won’t affect the taste of dishes.
- High smoke point for various cooking methods.
Best used in:
Baking, frying, sautéing, roasting.
6. Canola Oil
Best for: Baking, frying, sautéing
Similar to vegetable oil, canola oil is a neutral-tasting oil that’s great for replacing coconut oil in recipes where you don’t want the flavor of the oil to stand out. It’s lower in saturated fats compared to coconut oil, making it a healthier option for those watching their fat intake.
Use canola oil in a 1:1 ratio as a substitute for coconut oil. Its high smoke point makes it versatile for various cooking methods, including frying and sautéing.
Why it works:
- Neutral flavor.
- Heart-healthy fats and suitable for high-heat cooking.
Best used in:
Frying, baking, sautéing, roasting.
7. Sunflower Oil
Best for: Frying, baking, sautéing
Sunflower oil is another excellent substitute for coconut oil, especially in savory dishes. It has a light, neutral flavor and a high smoke point (around 440°F/225°C), making it perfect for frying and roasting. Since it’s rich in vitamin E and low in saturated fats, it’s a healthier option for everyday cooking.
Use sunflower oil in a 1:1 ratio as a substitute for coconut oil in both baking and cooking.
Why it works:
- Neutral flavor suitable for a variety of dishes.
- High smoke point for frying and roasting.
Best used in:
Frying, baking, roasting, sautéing.
8. Applesauce
Best for: Baking
If you’re looking for a low-fat substitute for coconut oil in baking, applesauce is an excellent option. It adds moisture to cakes, muffins, and quick breads without adding fat. While it can’t be used for frying or sautéing, it’s perfect for those trying to reduce the fat content in their baked goods.
When using applesauce as a substitute, use a 1:1 ratio for coconut oil. Keep in mind that it works best in recipes where the oil’s role is primarily to add moisture rather than crispiness.
Why it works:
- Adds moisture to baked goods without the fat.
- Suitable for low-fat, vegan, or healthier recipes.
Best used in:
Cakes, muffins, quick breads, cookies.
9. Greek Yogurt
Best for: Baking
Another healthy and protein-rich alternative to coconut oil in baking is Greek yogurt. It adds moisture and richness to baked goods while reducing the overall fat content. Greek yogurt can also add a slight tang, which works well in certain cakes and muffins.
When using Greek yogurt as a substitute, replace 1 cup of coconut oil with ¾ cup of yogurt. This substitution works best in recipes where you want a soft, tender crumb rather than a crispy texture.
Why it works:
- Adds moisture and protein.
- Lower in fat than coconut oil.
Best used in:
Cakes, muffins, quick breads, pancakes.
10. Cocoa Butter
Best for: Baking, desserts
If you’re making desserts or chocolates and need a substitute for coconut oil, cocoa butter is a fantastic option. It has a rich, chocolatey aroma and solidifies at room temperature, just like coconut oil. Cocoa butter is often used in chocolate-making, but it can also be used in baking to add a creamy texture and subtle chocolate flavor.
Use cocoa butter in a 1:1 ratio for coconut oil. Keep in mind that it can impart a slight chocolate flavor, so it’s best suited for desserts that would complement that note.
Why it works:
- Rich, chocolatey flavor.
- Solidifies at room temperature like coconut oil.
Best used in:
Chocolate-making, brownies, cakes, cookies.
While coconut oil is a versatile and popular ingredient, there are plenty of excellent substitutes available depending on your recipe, dietary needs, and flavor preferences. Whether you’re looking for a heart-healthy option like olive oil, a rich and buttery alternative like ghee, or a low-fat baking substitute like applesauce, these replacements can help you create delicious dishes without compromising on flavor or texture.
When choosing the best substitute, consider the cooking method and the role of coconut oil in the recipe. With these alternatives, you’ll be able to keep cooking and baking, even if you don’t have coconut oil on hand!