Out of Ghee, one case
Coconut oil as ghee substitute
3 options, ranked, with the exact amount
Use Refined coconut oil
Same amount as the ghee
Yes, coconut oil is an excellent ghee substitute. Use refined coconut oil for neutral flavor (1:1 ratio) or extra virgin coconut oil for a subtle coconut taste. Both work well in cooking, baking, and high-heat applications.
- Best for —
- savory cooking
One casethe full ghee card
Every option, one card
Ranked| # | Substitute | Instead of ghee |
|---|---|---|
| 1 | Refined coconut oilsavory cooking | Same amount |
| 2 | Extra virgin coconut oilsweet dishes | Same amount |
| 3 | Fractionated coconut oilsalad dressings | Same amount |
Refined coconut oil
neutral taste · solid at room temperature, similar to ghee
Neutral-flavored coconut oil that closely mimics ghee
- Best for
- savory cooking, Indian cuisine, high-heat cooking, baking
- Smoke point
- 400°F (204°C)
- Color
- clear/white
Processed to remove coconut flavor and aroma, making it ideal for savory dishes.
Extra virgin coconut oil
coconut
Unrefined coconut oil with natural coconut flavor
- Best for
- sweet dishes, desserts, tropical cuisines, health-focused recipes
- Texture
- solid at room temperature
- Smoke point
- 350°F (177°C)
- Color
- white with slight yellow tint
Retains natural coconut flavor and aroma, best for recipes where coconut taste is desired.
Fractionated coconut oil
neutral taste, liquid texture
Liquid coconut oil that stays liquid at room temperature
- Best for
- salad dressings, smoothies, low-heat cooking
- Smoke point
- 320°F (160°C)
- Color
- clear
Stays liquid at room temperature, good for applications where solid fat isn't needed.
The longer answer
About this case
Coconut oil has become one of the most popular substitutes for ghee, especially in vegan and health-conscious cooking. With its solid texture at room temperature and high smoke point, coconut oil can effectively replace ghee in many recipes.
Tips for substituting ghee
7 tips- For savory dishes, always use refined coconut oil to avoid coconut flavor
- In sweet recipes, extra virgin coconut oil can add pleasant coconut notes
- Coconut oil solidifies below 76°F, so warm it slightly for easier measuring
- When substituting in baking, ensure coconut oil is at room temperature for proper creaming
- For high-heat cooking, refined coconut oil works better than extra virgin
- Store coconut oil in a cool, dry place - it doesn't need refrigeration
- If coconut oil is too hard, warm it gently in a water bath or microwave
Notes on ghee
| Property | Refined coconut oil | Extra virgin coconut oil | Ghee |
|---|---|---|---|
| Smoke point | 400°F (204°C) | 350°F (177°C) | 485°F (252°C) |
| Flavor | Neutral | Coconut | Nutty, rich |
| Texture (room temp) | Solid | Solid | Solid |
| Melting point | 76°F (24°C) | 76°F (24°C) | 95°F (35°C) |
| Shelf life | 2+ years | 2+ years | 6-12 months |
| Best for | Savory cooking, baking | Sweet dishes, health recipes | All cooking, Indian cuisine |
Coconut oil chocolate chip cookies
Refined coconut oil provides a neutral flavor that won't interfere with the chocolate
Ingredients
- 1 cup refined coconut oil (ghee substitute)
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F (190°C)
- Ensure coconut oil is at room temperature (solid but soft)
- Cream coconut oil with both sugars until light and fluffy
- Beat in eggs one at a time, then vanilla
- In separate bowl, whisk flour, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients
- Fold in chocolate chips
- Drop rounded tablespoons onto ungreased baking sheets
- Bake for 9-11 minutes until golden brown
- Cool on baking sheet for 2 minutes before transferring
Coconut oil stir-fry
Refined coconut oil works well for high-heat stir-frying without adding coconut flavor
Ingredients
- 3 tbsp refined coconut oil (ghee substitute)
- 1 lb mixed vegetables (bell peppers, broccoli, carrots)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Heat refined coconut oil in a large wok or pan over high heat
- Add vegetables and stir-fry for 3-4 minutes until crisp-tender
- Add onion and continue stir-frying for 2 minutes
- Add garlic and ginger, stir-fry for 30 seconds until fragrant
- Add soy sauce, sesame oil, and red pepper flakes
- Stir-fry for 1 minute until everything is well combined
- Season with salt and pepper, serve immediately
Coconut oil banana bread
Extra virgin coconut oil adds a subtle coconut flavor that complements the banana
Ingredients
- ½ cup extra virgin coconut oil (ghee substitute)
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease a 9x5 inch loaf pan
- Cream coconut oil with brown sugar until well combined
- Beat in eggs, vanilla, and mashed bananas
- In separate bowl, whisk flour, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients
- Fold in shredded coconut if using
- Pour batter into prepared pan
- Bake for 60-65 minutes until toothpick comes out clean
- Cool in pan for 10 minutes before removing
- Store coconut oil in a cool, dry place away from direct sunlight
- Coconut oil doesn't need refrigeration and can be stored at room temperature
- If coconut oil becomes too hard, warm it gently in a water bath
- Avoid storing in plastic containers as coconut oil can absorb plastic odors
- Coconut oil has a long shelf life of 2+ years when stored properly
- If coconut oil develops an off smell or taste, discard it
- If coconut oil is too hard, warm it gently until it becomes soft but not melted
- If cookies are too greasy, the coconut oil may have been too warm when creaming
- If stir-fry tastes like coconut, use refined coconut oil instead of extra virgin
- If coconut oil separates in baking, ensure it's at room temperature before using
- If coconut oil burns, reduce heat as it has a lower smoke point than ghee
Questions
10 questionsCan I use coconut oil instead of ghee?
Yes, coconut oil is an excellent substitute for ghee. Use refined coconut oil for neutral flavor or extra virgin coconut oil for a subtle coconut taste. Use a 1:1 ratio.
What's the difference between refined and unrefined coconut oil?
Refined coconut oil has been processed to remove coconut flavor and aroma, making it neutral. Unrefined (extra virgin) coconut oil retains its natural coconut flavor and aroma.
Can I substitute coconut oil for ghee in baking?
Yes, coconut oil works well as a ghee substitute in baking. Use refined coconut oil for neutral flavor or extra virgin for a subtle coconut taste. Ensure it's at room temperature for proper creaming.
Does coconut oil taste like coconut?
Refined coconut oil has no coconut flavor, while extra virgin coconut oil has a distinct coconut taste. Choose based on whether you want the coconut flavor in your recipe.
Can I use coconut oil for high-heat cooking?
Yes, refined coconut oil has a high smoke point (400°F) making it suitable for high-heat cooking. Extra virgin coconut oil has a lower smoke point (350°F) so use it for medium-heat cooking.
Is coconut oil healthier than ghee?
Both have health benefits. Coconut oil provides medium-chain triglycerides (MCTs) and is plant-based, while ghee is rich in fat-soluble vitamins. The choice depends on your dietary preferences and health goals.
Can I use coconut oil in Indian cooking?
Yes, refined coconut oil is commonly used in South Indian cooking and works well as a ghee substitute. It has a neutral flavor that won't interfere with spices.
What's the best coconut oil for cooking?
For general cooking, refined coconut oil is best because it has a neutral flavor and high smoke point. For sweet dishes or when you want coconut flavor, use extra virgin coconut oil.
Can I substitute coconut oil for ghee in curries?
Yes, refined coconut oil works excellently in curries. It has a neutral flavor that won't interfere with the spices and provides the same cooking properties as ghee.
Does coconut oil solidify like ghee?
Yes, coconut oil solidifies below 76°F (24°C), similar to ghee. This makes it a good substitute for applications where you need a solid fat at room temperature.