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Coconut Oil
substitutes

Coconut Oil substitutes

Out of coconut oil? Here are the best substitutes — what to reach for, why it works, and how much to use. Butter is the top pick.

  1. 01
    Butterbest pick

    Solid at room temperature and behaves the same way creamed into batters.

    1:1

  2. 02
    Shortening

    Another solid neutral fat — nearly identical structure in pastry and frosting.

    1:1

  3. 03
    Vegetable oil

    Fine in any recipe that uses melted coconut oil; neutral in flavor.

    1:1

  4. 04
    Ghee

    Rich, semi-solid, and heat-stable — great for curries and roasting.

    1:1

  5. 05
    Olive oil

    Best in savory cooking where its fruitiness is welcome.

    1:1

Cooking with coconut oil?

Paste your recipe into Mise — we'll find every ingredient as a real product you can buy, and swap the ones you can't, like coconut oil, for the closest match in stock.

Turn a recipe into a basket →

How we choose these

These are tested kitchen substitutes, chosen for matching flavor, texture, and role — with ratios so the swap actually works. Taste as you go; substitutes shift intensity, not just flavor.

Flavor data: Epicure (Radzikowski & Chen, 2026), arXiv:2605.22391, CC-BY-4.0.
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