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Coconut oil surplus

I have an abundance of coconut oil, about 1 gallon, that needs to get used up in the near future. What can I do with it? Anyone know an icing recipe using it in place of butter? Suggestions welcome.

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  1. Is it extra virgin? (Can't imagine at that size but you never know.)

    My recipe for poundcake w/coconut oil is awesome if it is: http://allrecipes.com/PersonalRecipe/...

    (If I do say so myself. lol I have a cold/flu and my "filter" is whacked.)

    2 Replies
    1. re: shanagain

      It is virgin, got it from Mountain Rose Herbs. We have been using it to make hand cream, lip balm and body butters. Organic also I believe.

      I made a chocolate cake with it instead of butter and boy is it good, topped with raspberry preserves.

      My brother puts it on toast with a dash of salt.

      1. re: CCSPRINGS

        Lucky you! Doesn't it do magical things to cake? So velvety and with a perfect crumb.

    2. Start giving each other massages...no kidding, I've read that coconut oil is very very nice for massages, plus good for your skin (and scalp!)

      7 Replies
      1. re: Val

        Yup, my mom still prefers the traditional coconut oil for skin (emollient) and hair versus moisturizing lotions and hair conditioners.

        1. re: sweetTooth

          And you can't beat the aroma...smells SO good, especially as it warms by rubbing into the skin. Good stuff!

            1. re: chefj

              Close. She is Maharashtrian. Had we been South Indian, I'd have many more food related suggestions. :-)

              1. re: sweetTooth

                Come on Maharashtrian Is great, Eggplants stuffed with coconut and peanuts, Kothimbir vadi, Gulpoli just to name a few!

                1. re: chefj

                  Of course Maharashtrian food is great. What I meant was had we been South Indian, I'd have more suggestions for OP for using *coconut oil* in food.

                  Gee thanks for reminding me of gulpoli! Now I want some. :( I guess tup-gul with poli will have to do.

                  1. re: sweetTooth

                    OH! sorry i can be a bit thick (- ;

        2. I second the CO massages. But you can also make candies with them (CO, chocolate, ground nuts etc) or sub. CO for butter in cookies, too.

          1. Brownies, pie crust, cookies. Melt over popcorn, too.

            1. I made a carrot cake a few weeks ago and substituted the veg oil and butter in the original recipe with coconut oil ... it turned out great! ... I didn't frost the carrot cake, but next time I do I will substitute butter for coconut oil in the cream cheese frosting ...

              I also add a few tablespoons to my breakfast protein shake each morning.

              1 Reply
              1. re: CocoTO

                You mean substitute coconut oil for the oil and butter in the cske, and for the butter in the frosting - in this case it's easy to figure out your meaning but in some posts, it's unclear.

              2. http://www.thenourishinggourmet.com/2...

                several recipes using coconut oil here.

                http://www.101cookbooks.com/ingredien...
                Nikki's Healthy Cookies are really good!

                1. I use it in my scones -- I make a lime/coconut version, as well as a pear scone with chai tea glaze. Will post recipes if you want!

                  4 Replies
                  1. re: operagirl

                    Please do Opera Girl. FYI your blog is beautiful.

                    1. re: CCSPRINGS

                      Pear Scones with Chai Glaze

                      makes 16 scones

                      2 1/3 C. baker's choice unbleached flour
                      
1/4 C. dark brown sugar

                      2 tsp. baking powder

                      1/2 tsp. baking soda
                      1/4 tsp. kosher salt

                      1/2 C. coconut oil, chilled
                      3/4 C. (6 oz.) lowfat plain greek yogurt
                      1 large egg
                      1 medium-sized bosc pear, peeled and diced into 1/4" cubes

                      1. Measure flour, brown sugar, baking powder, baking soda, and salt into a food processor.

                      2. Add the coconut oil to the dry ingredients, cutting into small pieces with a knife.

                      3. Pulse the food processor a few times, until the coconut oil is evenly incorporated into the dry ingredients.

                      4. In a medium-sized mixing bowl, combine the yogurt, egg, and diced pear, whisking until combined.

                      5. Pour food processor mixture into the bowl with the yogurt mixture. Use your hands or a pastry blender to incorporate everything until just mixed — you don’t want to over-blend your dough or the scones will be tough! Just mix until the dough comes away from the sides of the bowl and forms a large ball.

                      6. Divide dough into two even pieces, and place each in the middle of a piece of saran wrap. Pat them into 6″ disks, fold plastic wrap over them to cover, and refrigerate for a half hour.

                      7. Preheat oven to 350F. Line a baking sheet with parchment paper.

                      8. Remove the dough from the refrigerator, and cut each disk into 8 wedges. Press onto baking sheet, flattening slightly, and bake for 18 minutes, or until lightly browned.

                      Chai Glaze

                      2 black tea bags, boiling water

                      1 C. confectioners sugar
                      1/2 tsp. ground cardamon
                      1/2 tsp. ground cinnamon
                      1/4 tsp. ground cloves
                      1/4 tsp. ground ginger
                      1/8 tsp. ground nutmeg

                      1. In a mug or small bowl, pour about a cup of boiling water over tea bags and let steep for 5 minutes.

                      2. Use a fork to combine the powdered sugar and spices in a small mixing bowl.

                      3. Add two tablespoons of the double-strength brewed tea to the bowl, and stir until powdered sugar is completely dissolved.

                      4. Drizzle the glaze over warm scones with fork, or dip the tops of scones directly into the glaze. Place on a cooling rack to let glaze harden.

                      1. re: CCSPRINGS

                        Ginger Coconut Scones with Lime Glaze

                        makes 16 scones

                        2 1/3 C. baker's choice unbleached flour
                        1/4 C. light brown sugar
                        2 tsp. baking powder
                        1/2 tsp. baking soda
                        1/4 tsp. kosher salt
                        1/2 C. coconut oil, chilled in refrigerator
                        3/4 C. (6 oz.) lowfat plain greek yogurt
                        1 large egg
                        1/2 C. candied ginger, diced into 1/4" pieces

                        1. Measure flour, brown sugar, baking powder, baking soda, and salt into a food processor.

                        2. Add the coconut oil to the dry ingredients, cutting into small pieces with a knife.

                        3. Pulse the food processor a few times, until the coconut oil is evenly incorporated into the dry ingredients.

                        4. In a medium-sized mixing bowl, combine the yogurt, egg, and diced candied ginger, whisking until combined.

                        5. Pour food processor mixture into the bowl with the yogurt mixture. Use your hands or a pastry blender to incorporate everything, just until the dough comes away from the sides of the bowl and forms a large ball.

                        6. Divide dough into two even pieces, and place each in the middle of a piece of saran wrap. Pat them into 6″ disks, fold plastic wrap over them to cover, and refrigerate for a half hour.

                        7. Preheat oven to 350F. Line a baking sheet with parchment paper.

                        8. Remove the dough from the refrigerator, and cut each disk into 8 wedges. Press onto baking sheet, flattening slightly, and bake for 18 minutes, or until lightly browned.

                        Lime Glaze

                        1 C. confectioners sugar
                        zest of one lime
                        juice of one lime

                        1. Use a fork to combine ingredients in a small mixing bowl.

                        2. Drizzle over scones with fork, or dip the tops of scones directly into the glaze. Place on a cooling rack to let glaze harden.

                        1. re: CCSPRINGS

                          Thanks so much! Sorry I did not post these sooner -- I just realized that you'd replied.

                          A couple notes:

                          -- These recipes produce fairly small scones, not quite "mini" by Starbucks standards, but certainly smaller than what you see in most coffee shops. They can, of course, be made whatever size you please.

                          -- Both recipes call for a food processor, mainly because incorporating chilled coconut oil into the flour can be difficult to do by hand. If you don't have a food processor, use the coconut oil at room temperature and take great care not to over-handle the dough.

                          -- I've substituted whole wheat pastry flour in both recipes to great effect. The resulting scones are much less fluffy, but still tender and delicious!

                      2. http://www.elanaspantry.com/about/

                        This website has a lot of recipes that use coconut oil, including a recipe for frosting.

                        1. THis may sound ignorant, but can't it be refrigerated and extend its life?