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Substitute for Coconut Oil (In Baking and Cooking)

Coconut oil used as a cooking fat or butter substitute in baking. Available refined (neutral flavor) and unrefined (coconut flavor).

The Best Substitute

The Professor's top pick for replacing coconut oil (in baking and cooking) is Butter at a ratio of 1:1 replacement. This works well for baking, sauteing, roasting. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.

Best Substitutes

🧑‍🔬 Professor's Pick

Butter

Ratio: 1:1 replacement
Works for: baking sauteing roasting
Avoid for: vegan or dairy-free recipes

Flavor impact: Richer flavor than coconut oil. Works identically in most baked goods. The most straightforward substitute if dairy is not a concern.

Vegetable Oil or Canola Oil

Ratio: 1:1 replacement for liquid coconut oil
Works for: frying sauteing baking when melted coconut oil is called for
Avoid for: recipes needing solid fat at room temperature

Flavor impact: Neutral flavor. Works when coconut oil is being used in liquid form. Cannot replace solid coconut oil in recipes that rely on it being solid.

Dairy-free

Avocado Oil

Ratio: 1:1 replacement
Works for: high-heat cooking roasting sauteing
Avoid for: baking where coconut flavor is desired

Flavor impact: Neutral flavor with a higher smoke point than coconut oil. Excellent for high-heat cooking applications.

Dairy-free
The Professor
The Professor says:

Coconut oil is solid below about 76 degrees F and liquid above it. This matters in baking. If a recipe calls for solid coconut oil, butter is the best substitute. If it calls for melted coconut oil, any liquid oil works. Match the state, not just the amount.

Frequently Asked Questions

Both are high in saturated fat. Coconut oil has a different fatty acid profile (more medium-chain triglycerides) that some research suggests is metabolized differently. Nutritionally, neither is clearly superior for most people.

Unrefined (virgin) has a distinct coconut flavor and aroma. Refined has been processed to remove the flavor and has a higher smoke point. Use refined when you do not want coconut flavor in your dish.

Yes, but use refined coconut oil for its higher smoke point (400 degrees F vs 350 for unrefined). Unrefined coconut oil will smoke at frying temperatures and impart coconut flavor.

The Bottom Line

If you are out of coconut oil (in baking and cooking), the best all-around substitute is butter. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role coconut oil (in baking and cooking) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.

Source: Culinary References | Last verified: March 30, 2026