Popcorn is delicious when prepared in high quality coconut oil.

Coconut oil can be substituted for vegetable oil or shortening in recipes which call for either. I originally began using coconut oil as a replacement for shortening in baked goods. Having learned that coconut oil is not simply a lesser evil (as a substitute for hydrogenated oils) but actually has many health benefits in its own right, I have begun using it for practically all of my cooking needs.

SUBSTITUTING COCONUT OIL FOR SHORTENING OR VEGETABLE OIL

I have had success using coconut oil instead of vegetable oil or shortening by substituting as follows:

To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.

To substitute for shortening, I use a combination 1/2 butter and 1/2 coconut oil. (Actually the amount of coconut oil can be reduced by about 25%, so in a recipe calling for 1 cup of shortening I would use 1/2 cup butter and 3/8 cup of coconut oil. If you want to use all coconut oil 3/4 cup of coconut oil should work as a substitute for 1 cup of shortening.)

The addition of coconut oil to your diet offers many potential benefits and I highly recommend it. I don't believe, however, that it should be promoted as a sort of "silver bullet" which you simply "take" as though it were a drug.