Substitute for Coconut oil
What it does in a recipe: Plant fat that's solid below 76°F: creams like butter in vegan baking, and the virgin kind perfumes everything with coconut.
3 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
Butter
per 1 cup coconut oil
Both are solid fats that cream and layer into doughs the same way.
What changes: No longer dairy-free or vegan; browns faster
Best for: Pie crust, cookies, cakes
Vegetable or olive oil
per 1 cup coconut oil
Stays liquid, so you lose solid-fat structure — bake softer things.
What changes: Cookies spread, crusts less flaky
Best for: Quick breads, muffins
Vegetable shortening
per 1 cup coconut oil
Solid at room temperature with even less water than coconut oil.
What changes: Very tender but flavorless; cookies spread more
Best for: Pie crust, vegan shortbread
Related swaps
Common questions
- What can I use instead of Coconut oil?
- Butter: 1 cup softened or melted butter. Vegetable or olive oil: 1 cup vegetable or olive oil in melted-oil recipes.
- What is the exact ratio to substitute Coconut oil?
- Butter (per 1 cup coconut oil) — US: 1 cup softened or melted butter. Metric: 227 g.
- What changes when you substitute Coconut oil?
- No longer dairy-free or vegan; browns faster. Cookies spread, crusts less flaky.
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Seasonings
- Soy sauce
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- Dijon mustard
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- Curing salt
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- Dark soy sauce
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- Five-spice powder
- Black bean garlic sauce
- Speculoos spice (koekkruiden)
- Pumpkin pie spice
- Kasuri methi
- Amchur