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coconut oil?

I bought coconut oil for ONE recipe that I'm testing for someone, and now I have a jar of coconut oil and have no idea what to do with it. I'm generally a healthy cook (I follow Weight Watchers, personally while my SO doesn't).

What else can I do with it? My husband eats fish - can I sautee fish in it..? I don't know how to work with any potential flavor, but it was expensive and I don't want to just throw it away!


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  1. You can use it just like you would olive oil to saute, or as the oil in cakes. I never notice any flavor difference really, and it wouldn't be bad regardless. It is also great for popping popcorn.

    1. There was another thread on this recently, here:


      If those options don't work for you, it's great for the hair! No, seriously, I massage my head with coconut oil several times a week.

      5 Replies
      1. re: Muchlove

        I read that about using it in your hair...I have thick curly hair (a jew-fro, if you will)...wonder what that would do to it?!

        The IDEAS in that thread or great, but maybe I need more specific recipes. I am NOT a big baker....but I gather if I sautee some veggies in it like shaved brussels sprouts it'll be good?

          1. re: Jeserf

            I just bought some, too! I have the weird bumps on my arms (chicken skin- ick!), and its supposed to help! You put it on in the shower, I think? We'll see! :)

            1. re: Jeserf

              Whatever you want to make, sub coconut oil for the fat called for in a recipe. It's that simple.
              There's really nothing that hasn't been covered in Muchlove's link or the list of threads at the bottom of this page. Use common sense. You don't want to add a hint of coconut flavor to Italian sausage and peppers, but it would be fine with sauteed seafood, chicken, or pork, and in virtually any sweet baked item.

              1. re: greygarious

                Vegetarian who doesn't bake, but thank you for the response

          2. We love veggies sauteed in it. Its the only oil I'm using for cooking right now (and olive oil for non- cooked items.) Fish, chicken, in smoothies, in almost everything.

            If you're trying to lose weight, it's a great oil to be using (not a CH subject- but you can read all about it if you Google it.)

            4 Replies
            1. re: weezieduzzit

              yeah for weight loss I simply don't use oil...which is essentially the healthier alternative!

              1. re: Jeserf

                Not necessarily- but again, you can read about it. :)

                1. re: weezieduzzit

                  Some vital nutrients cannot be absorbed without fat intake.....

                  1. re: sandylc

                    I eat EVOO on salads and get the fats from non-liquid sources like avocado and walnuts. It's a preference, I'd rather have tasty calories vs. an oil. I use very little oil when cooking.

            2. It's awesome as the oil in most carrot cake recipes. I use it for rice pilaf, but don't use too much.

              1. look at recipes from the Southern Indian States, Kerala,Tamil Nadu, Karnataka and Andhra Pradesh. Kerala in particular.
                The use of Coconut Oil is very common and they have an extensive seafood and vegetarian repertoire.

                1. You can cook with it, but some people complain that it has a strong flavour and smell. Your family might notice their fish and veggies tasting like coconut.

                  It goes wonderfully instead of butter in pancakes, any desserts, and is divine in fresh homemade popcorn. If you are not a baker and the taste bothers you, I'd save it for Asian dishes or creamy soups and pastas, when the taste is less obvious.

                  6 Replies
                  1. re: jibberjabberwocky

                    I've heard about the popcorn...I might try that! I put it on my husband's salmon last night and he liked it.

                    1. re: Jeserf

                      It's so good on popcorn, coconut oil is what gives theatre popcorn it's smell.
                      And if it doesn't bother your husband, you can put in in anything in place of butter.

                      1. re: jibberjabberwocky

                        I'll have to buy some regular popcorn and make it that way - he loves popcorn.

                        1. re: Jeserf

                          Watch out - you'll become addicted to real popcorn and never go back to fakey-tasting microwaved styrofoam!!!!

                          Actually, I have a glass microwave corn popper that I love - it makes the popcorn especially crunchy, which I prefer to the chewy kind.

                          1. re: sandylc

                            I don't do popcorn in the bag :)
                            I'll do it once we move (moving in a few weeks so CLEARING OUT now...or at least trying).

                            Should I do low heat...?

                            1. re: Jeserf

                              "I don't do popcorn in the bag :"

                              Excellent! That makes at least two of us - ha.

                              Stoves really vary on burner temperature. I have read/seen many times to use high heat to pop corn - Alton Brown is one whom I've seen recommending these higher temps. My popcorn burns immediately at these temps. My large burner works best beginning slightly above medium; then halfway through I turn it down to medium.

                              You'll have to experiment - happy crunching. My best popcorn buddy crunched away next to me for almost fifteen years (our dog).

                  2. I use coconut oil for virtually all my cooking, and my hubbie and I both use it instead of butter on our bread and toast. Oh, and I often massage my scalp with it if my hair is feeling dry. I buy a big bucket of Nutiva organic extra-virgin coconut oil. The coconut flavour is so mild that it doesn't seem to matter what kind of food I'm making -- Italian, German, Canadian -- it works just fine.