Sometimes Baking With Virgin Coconut Oil Can Be A Challenge
The biggest challenge comes when Virgin Coconut Oil becomes liquid, not solid
Here are some of the challenges I’ve heard people facing with baking using Coconut Oil.
- Oil measurements. Are they liquid cups or solid cups?
- How do you mix coconut oil in with dry ingredients and have an even consistency?
- Virgin Coconut Oil doesn’t make flaky pastry (apparently it does with ICE COLD WATER).
- Biscuits/cookies can end up flat when baked with Virgin Coconut Oil instead of butter.
We have had reasonable success making scones with Virgin Coconut Oil. We’ve made it with Ancient Wisdom fermented Virgin Coconut Oil, and Sea Breeze from Tonga unfermented Virgin Coconut Oil both brands are available for sale in New Zealand. At the time of writing this update, (July 2014) Sea Breeze from Tonga is still not available in Australia, yet.
Here is a list of recipes for baking with Virgin Coconut Oil
Cheese and Garlic Bread Bun (variations) this and Blueberry Lemon Coconut Ingredient Rolls are basically the same thing.
The above list is one example of the sorted recipe archives we make in the premium area, Coconut Tips. This list is up to date as of 22 July 2014.
This was a vanishing page!
When it was not “vanished” it read: ‘To read some more about this topic, click here – “Coconut Oil in Baking Questions” because soon the second half of this page will disappear into the Free Coconut Oil Shop Education Centre. When the second half of the page has disappeared, you’ll read these words, “we invite you to login or click the “Join Now” button to learn some more about the Free Coconut Oil Shop Education Centre.”
You’d also see one of these “Join Us” buttons too.
When you click on the red button below, we take you to the rest of the content on this page. So take the hint now. Click on the red button below for some simple tips to help with various types of baking with Virgin Coconut Oil.’