Fresh Vegetable Recipes

Can you substitute coconut butter for vegetable shortening in baking recipes?

Public Comments

1. You probably can, but you would have to adjust the other ingredients. Also, it may alter the flavor of what you are baking. I am not familiar with coconut butter, so I can't give you instructions. Because baking can be tricky, I would recommend using the ingredients that the recipe calls for.
2. Dont. Shortning has so much fat in it is not even funny. It is bad for you!!
3. Yes. The substitution ratio is 1:1. But be aware that coconut butter is not bland flavored like vegetable shortening, and it will contribute its flavor to the recipe. Coconut butter becomes coconut oil at a temperature of just below 80F. So if your recipe calls for the shortening to be creamed with sugar you may need to chill the coconut butter in the fridge for 10 or so minutes to get its temperature down to 70-72F before creaming with sugar. I use coconut oil (butter) in some recipes. It is a healthier alternative to artificially hydrogenated vegetable shortening. Moderate use of coconut oil has been demonstrated to be beneficial in the management of diabetes. But it is hydrogenated, albeit a natural hydrogenation, as is butter. And hydrogenated fats should be used in moderation, and not used at all if you can substitute a mono-saturated fat such as peanut oil or olive oil, or, 2nd choice, a poly-unsaturated fat such as corn, canola, safflower, etc..