What's the Best Substitute for Palm Oil?
Whether you're out of Palm Oil or looking for a healthier alternative, finding the right substitute can save your recipe. Tropical oil extracted from palm fruit with high smoke point, commonly used in cooking, baking, and food processing In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for palm oil are coconut oil, vegetable oil, or butter, depending on the cooking method and flavor profile needed.
Best Substitutes for Palm Oil
Coconut Oil
Ratio
1:1
Best For
- baking
- frying
- sautéing
- tropical dishes
Description
Similar tropical oil with comparable texture and high smoke point. Best for baking and high-heat cooking.
Has a distinct coconut flavor that may not work in all recipes. Solid at room temperature like palm oil.
Vegetable Oil
Ratio
1:1
Best For
- frying
- sautéing
- baking
- general cooking
Description
Neutral-flavored oil with high smoke point. Good general substitute for most cooking applications.
Liquid at room temperature, so may affect texture in some recipes. Choose refined for high-heat cooking.
Butter
Ratio
1:1
Best For
- baking
- sautéing
- sauces
- pastries
Description
Rich, flavorful fat that works well in baking and cooking. Adds richness and flavor to dishes.
Lower smoke point than palm oil, so not ideal for high-heat frying. Contains dairy.
Lard
Ratio
1:1
Best For
- baking
- frying
- pastries
- traditional cooking
Description
Rendered pork fat with similar solid texture and high smoke point. Good for baking and frying.
Neutral flavor that won't interfere with other ingredients. Solid at room temperature.
Shortening
Ratio
1:1
Best For
- baking
- frying
- pastries
- pie crusts
Description
Solid vegetable fat with similar properties to palm oil. Excellent for baking and frying.
Neutral flavor and solid texture. Choose non-hydrogenated varieties when possible.
Avocado Oil
Ratio
1:1
Best For
- frying
- sautéing
- baking
- salad dressings
Description
High smoke point oil with neutral flavor. Good for high-heat cooking and baking.
More expensive but very healthy. Liquid at room temperature.
How to Choose the Right Substitute
When choosing a substitute for Palm Oil, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Palm oil has a high smoke point (450°F), making it excellent for deep frying and high-heat cooking
Store palm oil at room temperature in a cool, dark place to maintain its solid consistency
Palm oil is naturally semi-solid at room temperature, making it ideal for pastries and baked goods
Use refined palm oil for neutral flavor, or unrefined for a more pronounced taste
Palm oil is commonly used in West African, Southeast Asian, and Brazilian cuisines
When substituting, consider the recipe's temperature requirements and desired texture
Palm oil can be used to make flaky pie crusts and tender baked goods
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications