8 Ways to Use Coconut Oil, Including Baking, Roasting, and Searing

While many recipes call for olive oil or vegetable oil, coconut oil is a fantastic substitute that can add both flavor and function. Whether you're looking to explore dairy-free alternatives or simply switch things up in the kitchen, coconut oil is a delicious option that complements a wide range of sweet and savory dishes. To help you get started with how to use coconut oil, we spoke with a coconut oil expert and culinary nutritionist about the different types of coconut oil, when to use it, and the best dishes to incorporate it into your cooking.

Refined vs. Unrefined Coconut Oil

Because there are variations in how they're made, unrefined and refined coconut oil differ in taste, aroma, smoke point, and use cases.

Unrefined

Made by cold-pressing fresh coconut meat, virgin coconut oil retains its naturally tropical coconut flavor and scent. This minimally processed oil has a smoke point of 350 degrees Fahrenheit, making it ideal for medium-heat cooking and baking.

"Unrefined coconut oil works well in sauteing and baking, like in curries and baked desserts," says Jackie Newgent, RDN, CDN, a Los Angeles-based chef and culinary nutritionist. "It can be an ideal plant-based swap for butter and sometimes lard in vegan baking since it’s solid at room temperature, can be used 1:1, and provides similar richness and body," she adds.

Just keep in mind that the coconut flavor is prominent, so use it in recipes where it complements other ingredients.

Refined

Refined coconut oil goes through an additional process to remove the coconut flavor, resulting in a neutral oil with a higher smoke point of 400 degrees. Some brands, like Nutiva, use a gentle refining method that avoids chemicals, solvents, and bleaching agents; however, other refined coconut oils may be "bleached and deodorized when processed," says Newgent. The result is a versatile, mildly flavored ingredient that is "suitable for high-heat cooking, like stir-frying and frying," says Newgent. "It can be used in place of other neutral oils, like vegetable oil, and even in place of ghee as a dairy-free alternative."

How To Eat Coconut Oil

"Coconut oil is incredibly versatile and perfect for baking, sauteing, roasting, and even [as a beauty product]," says Gabriel. It can be used as a 1:1 substitute for butter or other oils in most recipes. You can use virgin and refined coconut oil interchangeably in recipes. "Choose virgin coconut oil for a hint of coconut flavor or refined coconut oil for a completely neutral taste," says Gabriel.

Here are the best ways to cook with coconut oil.

Granola

Virgin coconut oil adds a rich texture and flavor dimension to granola, especially when paired with coconut flakes. Use it as a 1:1 substitute for olive oil in classic granola recipes or swap it in for butter when baking Granola Cookies.

Cakes

"Unrefined coconut oil will heighten that lovable tropical taste in pineapple upside-down, coconut, and carrot cakes. It can also provide subtle flavor intrigue to chocolate, blueberry, and lemon cakes," says Newgent. Give it a try by making our easy Coconut Crunch Cake or the fabulous Meyer Lemon and Coconut Layer Cake.

Dairy-Free or Vegan Desserts

"Unrefined coconut oil can be used in place of butter, 1:1, to enhance treats that are 'coconut-forward,' like in coconut-lime cookies or bars, or simply make them dairy free, such as in some fudgy brownie or blondie recipes," says Newgent.

We use coconut oil as the fat in many of our vegan dessert recipes, including Vegan Banana Bread, Vegan Blueberry Crisp, and Dairy-Free Chocolate-Raspberry Cake.

No-Bake Desserts

Because virgin coconut oil is solid at room temperature, it can add important structure to help no-bake energy balls and raw nutrition bars bind together, says Newgent. It's also an essential ingredient in some of our favorite deeply chocolatey no-bake treats like Dark Chocolate-Walnut Date Bar and Dark Chocolate Truffles.

Soup

A spoonful of coconut oil can enrich soups and stews. Use it in place of oil or butter when preparing a soup. It's especially good with those that have warm spices like turmeric and ginger. This Carrot-Ginger Soup uses coconut oil, and so does our Golden Dal With Gingered Tomatoes.

Searing Proteins

Refined coconut oil’s high smoke point of 400 degrees makes it suitable for high-heat cooking like searing tofu, fish, or chicken. Use it to sear the tofu in our Gingery Tofu Ramen Bowls or to cook the aromatics in this Coconut-Salmon Curry.

Roasting Vegetables

"Unrefined coconut oil can be used in place of other oils to add a hint of coconut flavor and rich aroma to vegetables while enhancing their natural sweetness. I find it works particularly well with carrots, butternut squash, pumpkin, and sweet potatoes," says Newgent.

Frosting

Coconut oil can be used to make dairy-free frostings or to add a nutty, toasted flavor to traditional buttercreams. Start with our Coconut Buttercream.

Is Coconut Oil Healthy? 

Coconut oil’s appeal extends beyond its culinary uses. It contains medium-chain triglycerides (MCTs), a type of fat that is metabolized differently than long-chain fats and may provide a quick source of energy.

While some saturated fats in coconut oil are considered healthful MCTs, coconut oil also contains saturated fats "that may increase LDL ('bad') cholesterol levels when you use large quantities regularly," says Newgent.  

"If you only use the oil on occasion, like when you want a notable coconut flavor from unrefined coconut oil in a Thai dish, it can be part of a balanced eating plan," says Newgent. "Don’t think of coconut oil as your go-to cooking oil, but know that it’s okay to enjoy its cuisine benefits on occasion as part of a nutrient-rich eating style."