Coconut oil is a plant-based oil that has become widely used in various cuisines around the world. Are you trying to make a recipe that calls for it but you don’t have any? Keep reading to find out the best substitutes for coconut oil for cooking and baking!
Besides coconut oil, there are other coconut products going through an increase in popularity, such as coconut butter, coconut cream, coconut milk, coconut sugar and coconut flour.
We love using coconut flour in our Coconut Flour Waffles, Peanut Butter Cookies, Oatmeal Cookies, Shortbread Cookies and 45+ Coconut Flour Recipes.
They all lend a bit of that delicious nutty flavor to drinks, dishes and baked goods, plus they make excellent non-dairy alternatives. No wonder they’re so appreciated!
What Is Coconut Oil?
Coconut oil is a fat derived from pressed fresh or dried coconut meat. The latter is known as copra.
Virgin coconut oil is made from fresh meat and refined coconut oil is made from pressed copra. It’s 100% fat, from which 80% is saturated.
It remains in solid form at temperatures below 77°F (25°C) and melts to become a clear liquid oil in a warmer ambient.
Virgin coconut oil has a noticeable coconut flavor which can enhance baked goods and certain dishes. We love to use it when melting chocolate for our Strawberry Turkey’s and Chocolate Covered Christmas Trees.
The refined kind is deodorized, and has a neutral flavor, making it suitable for any recipe that wouldn’t benefit from a nutty aroma. Heck, we make wax melts out of them as well for our instead of candles.
Coconut oil should be stored in the fridge or in a cool, dark place. Refined coconut oil is safe to use for a few months.
Virgin coconut oil lasts much longer, between 2 and 3 years, if kept away from heat and light.
If your coconut oil has an unusual odor or flavor, a yellow tint, or it develops mold, it’s time to discard it.
| Oil | Smoke Point | Substitution Ratio |
|---|---|---|
| Vegetable | 400°F (205°C) | 1:1 |
| Butter | 302°F (150°C) | 1:1 |
| Canola | 400°F (205°C) | 1:1 |
| Olive Oil | 405°F (207°C) | 1:1 |
| Extra Virgin Olive Oil | 374°F (190°C) | 1:1 |
| Sunflower Oil | 450°F (232°C) | 1:1 |
| Ghee | 482°F (250°C) | 1:1 |
| Lard | 370°F (188°C) | 1:1 |
| Beef Tallow | 400°F (205°C) | 1:1 |
| Grapeseed Oil | 420°F (215°C) | 1:1 |
| Almond Oil | 450°F (232°C) | 1:1 |
| Avocado Oil | 520°F (271°C) | 1:1 |
| Hazelnut Oil | 430°F (221°C) | 1:1 |
| Hempseed Oil | 330°F (165°C) | 1:1 |
| Safflower Oil | 450°F (232°C) | 1:1 |
| Walnut Oil | 320°F (160°C) | 1:1 |
| Shea Butter | 450°F (232°C) | 1:1 |
| Peanut Oil | 450°F (232°C | 1:1 |
| Apple Sauce | N/A | 1:1 |
| Yogurt | N/A | 1:1 |
| Bananas | N/A | 1:1 |
| Pumpkin Puree | N/A | 1:1 |
Best Substitutes For Coconut Oil
1. Vegetable Oil
Vegetable oil makes an excellent replacement for coconut oil. It’s affordable and has a neutral flavor that won’t affect the other ingredients called by your recipe. See how we use it on our Sprinkle Marshmallow Pops.
It may not be a superfood, but it’s a reliable all-purpose cooking oil that’s a pantry staple so you might already have it!
Best for: Sauteing, stir-frying, deep-frying
Smoke point: 400°F (205°C)
Substitution ratio: 1:1
2. Butter
Butter has that yummy dairy flavor that can make any food taste better! You can definitely use it in place of coconut oil for both baking and cooking.
The typical fat content of butter is around 80%, unlike coconut oil, which is 100% fat. As a result, it will add some moisture to baked goods, which is not necessarily a bad thing! Make Your Own Butter in your Food Processor for pennies.
Best for: Sauteing, baking.
Smoke point: 302°F (150°C)
Substitution ratio: 1:1
3. Canola Oil
Lower in saturated fats compared to most vegetable oils, canola oil is one of the safest types of fat to cook with, health-wise.
Because it has a high smoke point, canola oil is often used for deep frying and grilling. We love using it in our Cilantro Lime Rice.
The neutral flavor and its versatility make it a suitable replacement for coconut oil, being also lower-priced.
Best for: Sauteing, roasting, baking, grilling, and frying.
Smoke point: 400°F (205°C)
Substitution ratio: 1:1
4. Olive Oil
Regular olive oil is made from a mix of cold-pressed and processed oils. The refining process includes bleaching and deodorising, making it almost neutral in flavor.
While not as healthy as the cold-pressed extra virgin variety, it’s more affordable and has a high smoke point. We love to roast veggies with olive oil as we did for the roasted carrots and the beets and carrots.
For anything that involves cooking or baking at high temperatures, olive oil can be used as a substitute for coconut oil.
Best for: Sauteing, frying, savory baked goods
Smoke point: 405°F (207°C)
Substitution ratio: 1:1
5. Extra Virgin Olive Oil
If you’re looking for a healthy replacement for coconut oil, extra virgin olive oil is among the best options!
EVOO has a high content of heart-healthy monounsaturated fats, but also a noticeable flavor that doesn’t work well for desserts.
Depending on the type of olives used to make it, extra virgin olive oil can also have a slightly bitter taste.
It has a lower smoke point compared to regular olive oil, which makes it more suitable for low-heat and no-heat cooking.
Best for: Sauteing, savory baked goods, dressings, and marinades.
Smoke point: 374°F (190 °C)
Substitution ratio: 1:1
6. Sunflower Oil
Made from sunflower seeds, sunflower oil keeps a hint of that nutty flavor.
It’s really a versatile cooking oil and you can use it to substitute other fats and oils, including coconut oil and peanut oil.
Because it has an almost neutral flavor, and a high smoke point, it’s perfect for frying, grilling, and baked goods, especially savory ones.
Best for: Sauteing, frying, grilling, savory baked goods, dressings, and marinades.
Smoke point: 450°F (232°C)
Substitution ratio: 1:1
7. Ghee
Ghee is one of the purest forms of clarified butter. To make it, butter is simmered and strained to remove all water and milk solids, making it suitable even for those with dairy sensitivities.
What remains is pure fat, derived from butter. It has a clean and rich flavor, with nutty hints that can make anything even more delicious!
Ghee makes a great substitute for coconut oil even for frying, because of its high smoke point.
Because all water has been removed, ghee has a long-shelf life and doesn’t need to be stored in the fridge.
Best for: Sauteing, frying, roasting, and baking.
Smoke point: 482°F (250°C)
Substitution ratio: 1:1
8. Lard
The rendered pork fat may have lost some popularity, but in the old days, it was the primary fat used for cooking.
Lard contains 20% less saturated fats compared to butter, and it’s rich in heart-healthy monounsaturated fats. The high smoke point makes it ideal for high-heat cooking such as frying, roasting, and baking.
Thanks to its neutral taste, it’s an obvious replacement for coconut oil!
Best for: Sauteing, frying, roasting, and baking.
Smoke point: 370°F (188°C)
Substitution ratio: 1:1
9. Beef Tallow
Similar to lard, beef tallow is the fat derived from cows and they have similar properties.
It becomes solid at room temperature, has an almost neutral flavor, and a high smoke point.
You can swap beef tallow for coconut oil in a 1:1 exchange for any savory recipe that requires high-heat cooking.
If you need a coconut oil substitute for desserts, dressings, or marinades, explore some of the other options from this list.
Best for: Sauteing, frying, roasting, and savory baked goods.
Smoke point: 400°F (205°C)
Substitution ratio: 1:1
10. Grapeseed Oil
The grapeseeds left after making wine are used to make grapeseed oil, another excellent all-purpose cooking oil.
Rich in vitamin E, and omega fatty acids, there’s no reason to shy away from this oil if you have health concerns.
With a high smoke point and mild taste, grapeseed oil can be used for cooking and baking instead of coconut oil.
Best for: Sautéing, frying, roasting, baking, dressings, and marinades.
Smoke point: 420°F (215°C)
Substitution ratio: 1:1
11. Almond Oil
Better known for health and skincare uses, almond oil can make an excellent cooking oil.
It’s worth noting, this oil is on the expensive side. Almond oil also has a mild nutty flavor, so make sure it complements your dish.
As a substitute for coconut oil, it works best for baked goods, although thanks to its high smoke point, you can use it with any cooking method.
Best for: Baking, sauteing, frying, and dressings.
Smoke point: 450°F (232°C)
Substitution ratio: 1:1
12. Avocado Oil
Avocado oil can successfully replace coconut oil, even for vegan and keto diets. It has a nutty and grassy flavor, just like an avocado, but subtler.
This is one of the healthiest oils you can use for cooking and as a bonus, it has a high smoke point. We always suggest using it in place of olive oil in the air fryer recipes.
As a result, you can use refined avocado oil for medium-heat sauteing, baking, and grilling as long as its flavors work with the other ingredients called by your recipe.
Best for: Medium-heat sauteing, baking, and grilling.
Smoke point: 520°F (271°C)
Substitution ratio: 1:1
13. Hazelnut Oil
Hazelnut oil has a distinct sweet and nutty taste, so it can be used as a coconut oil substitute, but only for certain recipes.
Thanks to its high smoke point, it can enhance the flavor of sweet baked goods such as muffins, cakes, and cookies.
The roasted nut flavor of hazelnut oil can also complement various dishes that require grilling, frying, or roasting.
Best for: Frying, grilling, roasting, baking, sauces.
Smoke point: 430°F (221°C)
Substitution ratio: 1:1
14. Hemp Seed Oil
Hemp seed oil is very nutritious, although it has an earthy taste with nutty hints. It only pairs well with specific dishes because of its noticeable flavor, which can overpower more delicate ingredients.
It’s best used for soups, marinades, dips, and light cooking. The low smoke point doesn’t make it suitable for high heat cooking methods such as grilling, and frying.
Exposing hemp seed oil to high temperatures can alter its taste and lower its nutritional value.
Best for: Low-heat cooking, sauces, dressings, marinades, and dips.
Smoke point: 330°F (165°C)
Substitution ratio: 1:1
15. Safflower Oil
Safflower oil is unsurprisingly made from safflower seeds, and you’ll find two varieties available: high-linoleic, and high-oleic, the latter being more popular.
High-oleic safflower oil is rich in monounsaturated fats and you can definitely use it as a substitute for coconut oil.
The relatively high smoke point, almost neutral flavor, and affordable price make it suitable for roasting, deep-frying, grilling, and other high-heat cooking methods.
Because it has a mild taste, it can also be added to no-heat recipes such as salad dressings and dips.
Best for: Deep-frying, roasting, grilling, baking, dips, dressings, and sauces.
Smoke point: 450°F (232°C)
Substitution ratio: 1:1
16. Walnut Oil
Walnut oil is not as easy to find, and a bit on the expensive side, but it has an appetizing nutty flavor that makes it a great addition to salad dressings, dips, pasta, and desserts.
It has a low smoke point, which means you can substitute walnut oil for coconut oil for low-heat cooking, and cold preparations.
On top of the mild walnut flavor, there are hints of bitterness that can become more pronounced when walnut oil is exposed to high heat.
As a result, it’s best to use it for gentler cooking methods.
Best for: Sauteing, baking (muffins, sweet breads, brownies), dressings, sauces, dips, and desserts.
Smoke point: 320°F (160°C)
Substitution ratio: 1:1
17. Shea Butter
Shea butter is more commonly used for skincare than for cooking, although it works in the kitchen as well.
The unrefined kind, which is also the healthiest, has a noticeable nutty and smoky flavor, significantly stronger than coconut oil.
Because of the specific taste, shea butter can overpower mild-flavored dishes and works best for baked sweets.
This doesn’t mean there are no other culinary uses for this plant butter. Its high smoke point makes it an excellent cooking oil for medium-heat frying, but also for sauces, and spreads.
Best for: Stir-frying, baking, sauces, and spreads.
Smoke point: 450°F (232°C)
Substitution ratio: 1:1
18. Peanut Oil
Peanut oil offers a subtle nutty flavor and a high smoke point, being quite versatile for cooking.
The main reason it’s not as popular as it used to be is that peanuts have become one of the most common allergens.
Peanut oil is excellent for deep frying and its mild aroma won’t overpower most dishes.
Best for: Stir-frying, deep-frying, baking, and roasting.
Smoke point: 450°F (232°C)
Substitution ratio: 1:1
Make sure to print out the Egg Substitution Printable {FREEBIE}, Whole Plant Substitutions Printable {FREEBIE}, Cooking and Baking Ingredient Substitution Printables {FREEBIE} for your Recipe Binder!
Non-Oil Substitutes For Coconut Oil
Substituting coconut oil (or any other type of cooking fat) with a non-oil ingredient can be useful for various purposes, and it also lets you cut back on calories.
The non-oil substitutes below are all vegan-friendly and work particularly well for baked goods.
If you’re unsure how your recipe will turn out with no oil, you can always start by replacing only half the amount with a non-oil ingredient.
19. Applesauce
Applesauce is among the most popular substitutes for oil in baking, and it can also replace coconut oil!
It will add moisture to baking recipes, and works particularly well for wet batters.
Keep in mind that applesauce has a sharp apple taste. It’s suitable for recipes that pair well with the apple flavor. Expect a different texture and taste than with using oil.
Best for: Sweet breads, waffles, pancakes, sponge cake, and muffins.
Substitution ratio: 1:1
20. Yogurt
Yogurt and vegan yogurt can substitute coconut oil in baking recipes that would benefit from a slightly tangy flavor.
You may need to reduce the amount of other liquids used in your recipe since yogurt contains a lot of water. Make your own yogurt in the Instant Pot or Slow Cooker.
Best for: Sponge cake, waffles, muffins, pancakes, and sweet breads.
Substitution ratio: 1:1
21. Banana
Mashed banana is another easy 1:1 replacement for coconut oil in baking recipes that need lots of moisture. It also pairs well with fruit and chocolate!
To make sure you have the exact amount required by your recipe, use a cup measure or using a kitchen scale when making the swap.
Best for: Sweet breads, waffles, muffins, and pancakes.
Substitution ratio: 1:1
22. Pumpkin puree
The pumpkin flavor is not for everyone, but if you don’t mind it, you can definitely use pumpkin puree as a substitute for coconut oil in various baked goods. Make your own pumpkin puree in Instant Pot, Slow Cooker or Steaming.
It works best in recipes that also call for nutmeg, cloves, cinnamon, or brown sugar.
Best for: Pancakes, pies, sweet breads, waffles, and cookies.
Substitution ratio: 1:1
All of your substitutes needs all in one handy reference spot! Comprehensive list substitutes here or to print off for your own menu binder. You to find an ingredient option that will allow you to not run out to the store or you may find a flavor combination you love even better than the original. Garlic Powder Substitute, Cojita Cheese Substitute, Parsley Substitute, Green Chilis Substitute, Italian Seasoning Substitute, Mustard Seed Substitute, Cilantro Substitute, Sriracha Substitute, White Pepper Substitute, Onion Powder Substitute, Five Spice Substitute, Turmeric Substitutes, White Wine Vinegar, Cardamon Substitute, Parsley Substitute, Cremini Mushroom Substitute, Egg Yolk, Leeks, Egg Wash, Coconut Cream, Tomato, Stewed Tomatoes, Coconut Sugar, Palm Sugar, Hoisin, Adobo, Chili Sauce, Oyster Sauce, Escarole, Watercress, Rice Wine Vinegar, Ketchup, Tomato Puree, Tomato Paste, Lemongrass, Chervil, Cheesecloth, Worcestershire Sauce, Fennel, Dark Soy Sauce.
F.A.Q.
As long as you don’t have any dairy-sensitivities, you can swap coconut oil for butter in a 1:1 ratio for a broad variety of recipes.
Some of the best non-oil replacements for coconut oil include applesauce, yogurt (and vegan yogurt), pumpkin puree, and mashed bananas.
You can find out more details about how and when to use each in the dedicated section above.
Coconut oil can be successfully replaced by canola oil thanks to its neutral flavor and high smoke point.
It’s great for any cooking method, including sauteing, frying, roasting, grilling, and baking.
Use an equal part of canola oil to replace the coconut oil called for a recipe.
If you’re looking for a more versatile substitute for coconut oil, choose an oil with a neutral flavor and high smoke point such as grapeseed oil, canola oil, sunflower oil, or vegetable oil.
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
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