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Jun 16, 2014 02:48 PM

Coconut oil version of browned butter?

Googling whether there is such a thing came up with nothing. I am wondering if it's possible to do this and if so, details of temperature, flavor, and properties. Theoretically, it sounds like it would be a tasty ingredient to use in cookies and other pastry. If anyone has played around with this, what did you do, and how did it turn out? TIA

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  1. There's no solids in coconut to brown. Butter browns because the milk fat solids cook and get darker.

    I use coconut oil in cookies and they do have a slight coconut flavor, but it's not overpowering at all.

    1. Hmmmm if it's the toasty flavor you're after, I wonder if you could toast shredded coconut and then blend it and use that, although it wouldn't be as pure fat as a factory produced coconut oil... This may call for some experimenting.

      1 Reply
      1. re: mariathewholefoodie

        I was thinking the same thing, brown some coconut in the fat to infuse the flavor. Or, I buy coconut cream powder packets at my local Asian supermarket, since it is a powder it could be heated with the oil and left in like milk solids, but the brands I've seen do contain a small amount of cow dairy, so that wouldn't work if you were avoiding that.

      2. It might work with coconut butter since that includes the blended flesh as well as a significant amount of oil. It also "melts" when in a hot pan.... I imagine the bits of coconut flesh blended into the butter would brown.
        But i think you would have to start playing around with the coconut butter vs coconut oil.

        8 Replies
        1. re: Ttrockwood

          Actually, I realize that I bought TJ's new coconut "flour" a couple of weeks ago (no idea what to do with it). That might be just the thing, heated with coconut oil, since all it is is coconut milled into a powder.

          1. re: greygarious

            Coconut oil has no flavour.
            It's not going to brown.
            The coconut flour when added to an oil will brown.
            If you're baking with it why not add some coconut flour to some clarified butter? You'll get the butter flavour and the browned coconut flavour.
            Sounds tastier than using coconut oil.

            1. re: Puffin3

              Unrefined coconut oil certainly has flavor, and some brands have quite a bit.

              1. re: magiesmom

                I was referring to 'refined' CC oil.
                We buy it in 5 gal pails.

                1. re: Puffin3

                  I prefer the unrefined for eating as it has more health benefit, or at least my cardiologist says so. I use the refined stuff on my skin though.

              2. re: Puffin3

                I thought that since there's some inherent sweetness in coconut oil, it might caramelize with the right application of heat and time, even though it doesn't contain the solids that butter does.

                The virgin coconut oil I use does have flavor, which I like, and purported health benefits, but the main reason I use it instead of butter in much of my baking is that I'm cooking for just myself. Cookies, and the tartlets that I usually make instead of full-size pies, lose their crispness by the time I am done with them if made with butter or shortening. Since VCO is rock-hard when cold, refrigerated pastries made with it do not get soggy if kept in the refrigerator. Other than in hot weather, baked goods made with it are firmer at room temp, too.

                1. re: greygarious

                  It does not brown at all in my experience.

              3. re: greygarious

                Hhmm. I'm wondering if you can turn coconut flour into coconut butter now.... For coconut butter you just blend unsweetened coconut flakes. The flour might be too dry, never tried it.
                Anyways, if you ever want to make coconut butter its waaaayyy cheaper to make yourself than to buy it. Here's a good how-to