Coconut oil

Coconut oil is a solid non hydrogenated fat separated from fresh coconut meat. Coconut oil can be used as a substitute for vegetable shortening and typically imparts no coconut flavor.  Even though this product is referred to as coconut oil don't expect to find a clear liquid but in fact a thick, solid product.  Coconut oil may be refined for cooking under medium or high heat so select the appropriate product for your needs.

This is an excellent product for sauteing.  Although the flavor is neutral it imparts a "rich" texture with almost butter-like qualities.

Coconut oil is a saturated fat but it has become increasingly controversial as to whether it is good or bad for you.  At 100 calories a tablespoon; like most fats you'll want to use it sparingly.  Dr. Oz has weighed in on the topic and says he consumes a "fair amount" of coconut oil.  Dr. Andrew Weil on the other hand suggests using other types of oil but he remains "open" to new studies about the health benefits.

Substitute For Coconut Oil

If you don't have coconut oil you can substitute:

• Use canola oil which is lower in saturated fat and has a neutral flavor
• OR - Use corn oil, also lower in saturated fat. 
• OR - Alternatively use grape seed oil, another neutral oil.
• OR - For baking you can use butter or use half butter and half shortening
• OR - Use copha, a hydrogenated fat made from coconut (for baking, not for frying).