View Full Version : Coconut Replacements
12-22-2007, 04:58 PM
For whatever reason I can not stand the taste of coconut, coconut oil, butter, etc any form except shredded. Being that it is used in soooooo many recipes, is there anything it can be replaced with?
12-22-2007, 05:12 PM
This is a hard one..but I will have a think anyway!!..hope the following makes sense..
Okay.. Coconut butter and
For chocolate type recipe
An exspensive cold pressed should have NO TASTE..
So you would use this for firming?
Could use fruits with pectin-- blueberry gels up by itself, lemon also aids
For oil pulling
Another high qual oil-- hemp oil or pumkin seed oil?
shredded or when used to dry things out/coat
Could use ground almond(if you can get raw)
or as a coating-- sesame or grind your fav nut
just throwing some ideas out there..any specific recipe you want a sub for??
12-22-2007, 07:20 PM
Thanks for replying. No I do not have a specific recipe but when I first went raw I bought a jar of coconut oil. Each time I used it I just couldnt stand it, to me i tastes like sour milk and I almost want to get sick. I was just asking in general because MANY recipes of all sorts whether desserts, breads, etc use it.
12-22-2007, 07:28 PM
thanks for answering this question b/c I feel the same way. I dont like the way shredded taste, but I can tolerate the oil. I am looking for a coconut oil that doesnt taste like coconut but can still firm up. I am not a big fan of young coconut and the water taste like soap in a certain smoothies to me. so any suggestion would be great!!
12-22-2007, 07:34 PM
I have always disliked shedded coconut, eeooowww, but not the oil. I recently found some unsweeted large flaked coconut and I actually am learning to like it ! :p
12-23-2007, 07:19 AM
I am thrilled to see others who dont like coconut ha. I mentioned not liking it in the past and there are far and few between raw foodies that dont like it.
12-23-2007, 08:21 AM
I have used Agave to replace the Coconut Oil in a few recipes but it make everything sweeter ! Also in some recipes you can replace the fat with a walnut butter or cashew butter, that has a oily consistency.
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