coconut oil
椰子油· yezi you
oil
Taste & Role
🍯 Sweet
In Chinese cooking, coconut oil is used for frying, greasing pans, and enriching batters and doughs, especially in southern and dessert applications like coconut buns, pastries, and steamed cakes. Its high saturated fat content makes it heat-stable, and it serves as a popular vegan substitute for lard or butter in flaky pastry doughs.
What it is
Coconut oil is a plant-based fat pressed from the white flesh of mature coconuts. It is solid and creamy white at room temperature (below about 76°F) and melts into a clear liquid when warmed. Refined versions have a neutral flavor, while virgin (unrefined) versions carry a distinct coconut character.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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