Written on September 21, 2013 at 9:00 am , by Lauren Katz
With new products hitting the grocery stands every day, it’s hard to keep up with the latest food trends. Have no fear; we’re here to help! Each week, we’ll be highlighting a new product that’s worthy of a spot in your shopping cart and your kitchen.
Coconut oil is making its way from the grove to the grocery store. It comes in a jar as a creamy semisolid, but once heated will resemble more familiar oils like canola and peanut.
Why You Should Buy It
Coconut oil is a milder-tasting alternative to other oils, butter and shortening. In addition to raising levels of “good” (HDL) cholesterol, it contains lauric acid, which research suggests may boost your immune system and stimulate your metabolism.
How You Should Use It
It makes the perfect substitution for vegetable or canola oil in cooking and baking.
With a high smoke point, coconut oil can withstand high temps without burning, so swap out the vegetable oil in our Vegetable-Noodle Stir Fry.
Make your baked goods feel just a little healthier, since it contains a low amount of unsaturated fat and lots of antioxidants. Replace the canola oil in Gigi’s Apple Cake.
A neutral smell and pleasantly nutty flavor make coconut oil a great dairy-free substitute for frosting recipes that call for cream cheese or butter, like our Triple-Layer Carrot Cake.
We’re seriously nuts for coconut oil! Just remember, as with any fat, moderation is key.
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