ISO: ISO: Advice of baking cookies/quick breads with coconut sugar and/or oil.

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marilynfl

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Sam's has it on sale here for $10/10 lb coconut sugar (it says it's a 1:1 substitute) and $15 for 10 lb coconut oil.

Both are organic.

Friend bakes a lot for homeless shelter and coworkers and wondered if they are actually true 1:1 substitutes AND whether there is a taste/smell/texture issues.

(Personally, she doesn't like coconut, but will use it if it doesn't affect the end product)

thanks.

 
I use coconut oil to cook with and have found that I prefer the organic, less-processed...

...form of coconut oil. I get mine from Trader Joe's. I made the mistake of buying a national brand (Louann's) from a grocery store once. I did so without reading the label thoroughly, and when I opened the plastic container I didn't smell anything. It was odorless.

I read the label, and it had been processed to remove the odor of coconut. It was basically "soft lard" at this point, and had no flavor when it was heated in a pan. I took it back to the store for a refund.

I tried baking my favorite cookie with coconut oil instead of shortening/butter, and it didn't come out well. I think the lower melting point of coconut oil is the problem, as the cookies (oatmeal chocolate chip) were flat and greasy.

I love using coconut oil in curry dishes. I saute the shallots/onions/greens, etc., in coconut oil and it gives the finished dish a slightly deeper, sweeter flavor.

I've never used coconut sugar.

Hope this helps,

Michael

 
Yes, watch out for that lower melting point with the coconut oil. . .

I tasted a cake this year at a fair that I was guessing used coconut oil in the frosting. The oil was leaking out of the frosting and you could see it all around the cake, in the cake's box. It tasted fine, but there was oil all over the place.

Maybe if the coconut oil were used in a cooked style frosting, a frosting that was bound up with some egg yolks? Maybe the natural lecithin in the egg yolks could help keep the coconut oil from separating out from the rest of the frosting?

I, too, like the flavor of more unprocessed coconut oil. It is coco-nutty without being overpowering, like some sweetened coconut candies are. I think that a lot of people that don't like coconut actually don't like the overly-sweetened coconut that is sold in bags and candy bars in the stores.

 
I've used coconut sugar and it can be tricky because it's a lot moister

Almost like using molasses infused sugar. The flavor is wonderful, however.

 
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