John Myers
You would like to exchange butter and olive oil for this exotic alternative – but is that even possible? Yes! Frying with coconut oil is possible without any problems. The trending product also offers numerous advantages over classic cooking fats. These include a high smoke point, which makes coconut oil even more suitable for frying.
Frying with coconut oil: these are the advantages
Coconut oil is increasingly replacing olive and sunflower oil in the kitchen. No wonder, because the product offers many advantages when frying.
- Coconut oil and the temperature: Coconut oil has a very high smoke point of more than 220 degrees. Therefore, the heat-resistant vegetable fat does not splatter when heated and is also suitable for deep-frying. For this reason, it is of course included in our article on “Which oil is best for frying?”.
- Coconut oil has a fine, nutty aroma that is ideal for both sweet and savory dishes. And don’t worry: the exotic coconut flavor is softened when frying. What remains is only a subtle note that can be used universally. Coconut oil is therefore also suitable for every dish. From steak to stir-fried vegetables.
- Coconut oil contains lauric acid. This saturated fatty acid only pushes the so-called “positive” cholesterol when consumed and is, therefore, one of the healthier saturated fatty acids.
- Coconut oil does not form trans fats when heated, which can harm your body. For this reason, coconut oil is considered healthy for frying.
Coconut oil for frying: tips for buying
Now you know that coconut oil is good for frying. In order to be able to enjoy the taste and the other advantages of the product when frying with coconut oil, you should definitely buy high-quality goods. For the best use of coconut oil, choose commercially available organic, cold-pressed coconut oil for frying. Thanks to this mechanical process without the addition of heat, the ingredients and aroma of the fresh coconut are well preserved. Good coconut oil also always tastes distinctly like coconut.
By the way: Coconut oil is solid below 25 degrees. But there is a simple trick to portion it precisely and quickly! Heat the product and pour the liquid oil into ice cube trays, which you then put in the refrigeration. So you always have the same size, individual portions at hand.
