I just saw a jar of coconut oil at CM for $8 -- what would it be used for??

I recently used it in a cheeseless cheese cake.

I opened the jar and saw this solid white mass and thought it had gone bad, LOL. "Oil" is misleading.

It's also used to mix with paste food coloring for painting white chocolate.

 
Hmmm...massages, oiling up before your next

body building competition?

Obviously I have no idea. Can't wait to hear what others think!

 
Saut

go rancid. Apparently it's great for frying because it's heat stable. I'm not sure that it leaves any noticeable coconut flavour (no more than peanut oil tastes of anything).

 
No taste. It's used in a lot of commercial frying, and in many packaged baked goods, which do not

taste noticeably of coconut.

 
Here's the recipe for the cheeseless cheese cake for reference

It was very good and creamy, but not really 'cheesey'. Oh, and very expensive.

I had cut the lemon juice quantity in half and it was still pretty tangy, my pastry chef friend thought that halving the quantity again would probably bring it right in. He was also dreaming up with new uses for the filling.

http://www.latimes.com/features/food/la-fo-rockrec10a-2009jun10,0,5967303.story

http://www.latimes.com/media/photo/2009-06/47413851.jpg

 
Very common usage in the tropics where long ago, there just wasn't anything else. I find the flavour

to be very mild. In the Caribbean, I used to use it for frying fish and battered fish and shrimp. But it makes a good oil for veg as well as it has a high smoking point.

 
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