Coconut Oil vs Butter: Can You Make Butter-Margarine from Coconut Oil?

When it comes to cooking, many people wonder whether coconut oil can be a suitable substitute for butter. While both are fats, they have distinct properties that make them unique. In this article, we will explore the differences between coconut oil and butter, and whether it's possible to make butter-like margarine from coconut oil.

What is the Similarity Between Coconut Oil and Butter?

One of the main similarities between coconut oil and butter is that you can spread them on bread. This commonality, however, barely scratches the surface of their differences. While coconut oil is often used in baking due to its properties, when it comes to flavor and other characteristics, it is far from being a direct replacement for butter. For instance, if you infuse coconut oil with cannabis for baking, you might need to adjust the spices, as the taste of coconut oil is not buttery. This adjustment can help your recipes taste better and more balanced.

Why Coconut Oil Isn't the Same as Butter

Butter, to me, means concentrated fat from cow's milk. While coconut oil has enough unique properties to be useful in various applications, it does not serve the same purpose as butter. There are several key differences between the two, including:

Flavor: Butter has a distinct flavor that is not replicated by coconut oil. Melting point: Butter has a lower melting point than coconut oil, making it more suitable for spreading on bread. Smoke point: Coconut oil has a higher smoke point, making it better for high-heat cooking. Molecular structure: The molecular structure of coconut oil is different from that of butter, affecting how it interacts with other ingredients in recipes.

While these differences mean that coconut oil and butter cannot be directly substituted, there are still ways to use coconut oil creatively in cooking and baking.

Can You Make Butter-Margarine from Coconut Oil?

Yes, you can make a margarine-like substance from coconut oil, but it won't be the same as butter. This margarine can serve as a non-dairy spread, but it won't taste or act like butter. Here is a simple recipe to make homemade coconut oil margarine:

Ingredients

16 ounces solidified coconut oil 2/3 cups of good quality sunflower oil 2/3 cups of good canola oil 1 cup full-fat coconut milk 1 1/2 tbsp Dijon mustard 1 tbsp ground turmeric 2 tsp salt

Steps to Make It

Fill a medium-large heatproof dish with cold water and ice cubes for an ice water bath. Sprinkle a small amount of salt into the mixture. The salt will help maintain the cold temperature longer. Combine the coconut oil, sunflower oil, and canola oil in a bowl. Place the bowl over several inches of hot water and heat it over medium heat until the coconut oil liquefies. Add the remaining ingredients (coconut milk, mustard, turmeric, and salt) and stir to combine. Pour the mixture into the ice water bath and gently stir until it starts to firm up. This process is similar to making ice cream. Stir occasionally to ensure it firms up evenly. Once the margarine is firm, transfer it to a container with a tight-fitting lid and refrigerate. Homemade margarine will keep in the refrigerator for up to 2 weeks.

This recipe is fun to do and easy to follow. However, while the homemade margarine tastes delicious and can be used in various recipes, it won't be the same as commercial products or butter in taste and consistency.

Conclusion

While you can make a spread from coconut oil that functions similarly to butter in certain contexts, it is important to understand that the two are not interchangeable in all applications. Coconut oil can be a valuable addition to your cooking and baking arsenal, offering unique properties and flavors. If you are looking for a butter-like texture and flavor, you might want to stick with traditional butter or explore other non-dairy options like plant-based spreads.