Substitute for Coconut Oil: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

Good substitutes for coconut oil include butter for baking and any neutral oil for recipes that call for melted coconut oil. Both can be used in a simple one-for-one ratio, meaning you can swap one cup of coconut oil for one cup of butter or oil.

Choosing the right replacement depends on whether the recipe needs a solid fat or a liquid one. Coconut oil is solid at room temperature, which is important for the texture of some baked goods. Other recipes use it melted, where its solid state does not matter.

Substitutes for coconut oil (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Coconut oil is solid below about room temperature; swap with a fat that matches the state the recipe needs

How to choose the right coconut oil substitute

The most important factor when replacing coconut oil is matching its physical state. Is the recipe calling for solid, creamed coconut oil, or melted, liquid coconut oil? Because coconut oil is solid at room temperature, swapping it with a fat that is also solid is often necessary to achieve the intended texture.

For recipes that require creaming solid fat with sugar, like cookies or cakes, a solid substitute is essential. Butter is an excellent choice because it behaves similarly. Vegetable shortening is another solid fat that works well, especially in pastries like pie crust where a flaky result is desired.

When a recipe calls for melted coconut oil, such as in quick breads, muffins, or granola, any neutral cooking oil can be used. Since these fats are already liquid at room temperature, they will incorporate easily. Ghee, or clarified butter, is another option that is liquid when warm and works well for stovetop cooking.

Swaps by recipe type

Different recipes rely on different properties of coconut oil. Matching the substitute to the cooking method ensures the best results.

• Baking: For cookies, scones, and cakes where solid fat is creamed with sugar, butter is a good choice for a one-for-one swap. The process of creaming incorporates air, which helps leaven the baked good. For pie crusts and biscuits, shortening is a reliable substitute that provides a tender, flaky texture.
• Sauteing and High-Heat Cooking: When using coconut oil to saute vegetables or pan-sear proteins, you can use ghee for its high smoke point and buttery flavor. A neutral oil or butter also works well for general sauteing over medium heat.
• Melted Uses: In recipes for dressings, some sauces, or baked goods that call for melted coconut oil, a liquid neutral oil is a simple substitute. This provides the necessary fat without altering the flavor profile.

What changes when you swap

Using a substitute for coconut oil will create small but noticeable changes in the final dish. The main differences will be in flavor and texture.

Coconut oil has a distinct, sweet flavor that will be absent when using a substitute. A neutral oil has no flavor, while butter and ghee will add a rich, buttery taste. This can be a delicious change, but it will alter the recipe’s original character.

Texture is also affected, particularly in baking. Butter contains a small amount of water, which can produce a slightly softer, less crisp result in cookies compared to those made with coconut oil or shortening. When substituting a liquid oil for solid coconut oil in a baking recipe that calls for creaming, the final texture will likely be denser and more cake-like, as liquid oil cannot hold air in the same way as a solid fat.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.