Fats & Oils
Substitutes for Coconut Oil in gelato
Coconut oil is a refined, anhydrous plant fat (~100% total fat, no water or milk solids) used in gelato and dairy-free frozen desserts as a milkfat replacer that carries flavor, builds body and enriches mouthfeel. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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