There’s a lot of talk about why unrefined organic extra virgin coconut oil is good for you, but maybe not enough about why it is just plain good. One of the greatest benefits of coconut oil in all types of cooking is that it adds the wonderful taste to food. The subtle fruitiness of high-quality helps create a depth of flavor in both sweet and savory dishes. In many cases, you wouldn’t even notice the specific taste of “coconut,” only that all the elements of the dish came together deliciously. The same is true with baking. Using coconut oil instead of butter or shortening won’t create an overpowering taste of coconut in your baked goods as some people might fear. It can enhance the flavor of other tropical fruits without taking center stage, and it’s a subtle complement to chocolate, citrus, nuts and other flavorings commonly used in baking.
How to get the Most Benefits of Coconut Oil in Your Baking
Whether using it in solid or liquid form, you can substitute organic extra virgin coconut oil for any other fat at a 1:1 ratio. One tablespoon of any other fat is equal to one tablespoon of organic extra virgin coconut oil. Measuring the right amount is easy. The tricky part to using this culinary treasure in baking is getting the texture right.
Regular fans know that among the many benefits of organic extra virgin coconut oil it remains shelf stable for at least two years. No refrigeration required. A high-quality, natural product like our organic extra virgin coconut oil is not hydrogenated—its texture may change as the outside temperature does. That jar of organic extra virgin coconut oil in the pantry might be hard when you need a liquid oil or liquid when you need it solid. Either of these possibilities is a real bummer when you’re trying to bake a cake! Fortunately, there’s an easy solution to both problems.
Microwaving a cold-expressed oil essentially destroys the micronutrients that were preserved through cold processing. At Coco Treasure, we’re proud of using an Absolutely No Heat (ANH) process because we want you to enjoy all the health and flavor benefits of organic extra virgin coconut oil. When you need liquid oil for baking, measure the required amount and place it in a small saucepan. Melt the oil on low heat–never above 350 degrees. In a minute or two, you’ll have perfectly pourable oil that retains all the goodness coconut oil has to offer.
Please Don’t Freeze
If you’ve ever tried to chip organic extra virgin coconut oil from a jar stored in the fridge or freezer you know why this is a bad idea. When it’s super cold, organic extra virgin coconut oil becomes extremely hard. And we’re talking “honey go get the chainsaw hard.” So what’s a baker to do when they need a solid product to replace shortening or chilled butter? Measure out the amount of coconut oil needed and place just that amount in the refrigerator for 10 – 15 minutes. Check the oil every three minutes or so, and give it a good stir to check consistency and make sure it’s not getting too hard.
Our website is filled with recipes for cakes, cookies and other baked goodies that rely on the flavor, texture and versatility of organic extra virgin coconut oil for success. If you’re not sure how to get started baking with organic extra virgin coconut oil, browse our site and find a recipe that looks good. How about this one?
Check out also: Why You Should Be Using Coconut Oil.