Coconut oil is a delicious, oil that comes from pressing or heating coconut meat. Unrefined coconut oil is a healthy oil, smooth and creamy. It can withstand high oven temperatures without smoking or burning, like some oils, which is wonderful in baking. It’s important to know how coconut is unique from other oils, so you can be successful in using it in my recipes.
Coconut oil is highly temperature sensitive.
It is rock hard in the refrigerator, and solid yet soft at room temperature. However, it melts quickly at 78° F. The melting point is very different from butter, which melts at 90° F. Coconut oil is delicate. It can make your dessert magical, or it can ruin it, and we don’t want that. It is important to be gentle with coconut oil, and not to subject it to radical temperature changes.
Many of my recipes call for melted coconut oil. The best way to melt it is to set the whole jar or container of oil in a bowl of lukewarm tap water for a few minutes. This is easy and gentle. Do not microwave the oil or heat it on the stove. If your oil gets too warm, your mixture may separate or get lumpy. Temperature is a critical factor is using coconut oil. Some recipes just won’t work on a warm summer day when your kitchen is 85° F. Once you understand the delicate temperature sensitivity of coconut oil, you can use it to make a variety of wonderful dishes and desserts. Click below to order.