1

votes

Blending Butter with Coconut oil - Good Idea/Bad Idea?

Answered on August 19, 2014
Created August 29, 2011 at 4:44 PM

I try to cook with coconut oil, have actually gone through a whole jar of it. However, when I see the price I want to treat it like liquid gold. I often find myself just using butter.

I got to thinking though - what if I whipped up a batch of 50/50 butter and coconut oil to use for cooking. This would extend the life of my purchase and provide me at least some comfort. Miracle food or not, I feel I could benefit more from the coconut oil if I tried incorporating more of it into my diet.

So my question really is - Is there any reason NOT to do this?

C803c65555a42f13bf60f873c2923715

(40)

on October 10, 2011
at 01:22 AM

This is what I do, mix coconut oil with ghee. Mark Sisson cited my suggestion to do so in his blogpost. For a long time this was my main cooking fat, but lately I've been using lard because we bought half a hog and I rendered what seems like gallons of lard. Mmmm, pork fat.

386dde6de2e7f33429e9a0ac1ba8ce42

(263)

on September 02, 2011
at 02:15 PM

Based on the information I've seen, butter and coconut oil have the same smoking point anyway.

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2011
at 12:26 AM

Now that is bulk, way to go. I've been patting myself on the back for my 54 ounce bottle, but it sounds like I could've gone bigger.

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2011
at 12:26 AM

Now that is bulk, way to go. I've been patting myself on the back for my 54 ounce bottle, but sound like I could've gone bigger.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 29, 2011
at 05:03 PM

Adding oil doenst increase smoking point, i was just reading about this yesterday on Harold Mcgees brilliant book "On Food and Cooking".

Medium avatar

(12379)

on August 29, 2011
at 04:57 PM

I would just watch the smoke point of butter is lower than coconut oil - so for things that you are cooking at a high temp maybe use the straight coconut oil and use the 50/50 for everything else!

100fd85230060e754fc13394eee6d6f1

(18706)

on August 29, 2011
at 04:52 PM

Sounds like a *delicious* idea.

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10 Answers

3
F5698e16f1793c0bb00daea6a2e222a4

(678)

on August 29, 2011
at 05:01 PM

No reason that I know of. I cook my eggs in 50/50 coconut and butter.

1
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on August 30, 2011
at 11:58 PM

On the price of coconut oil, yes, it's pricey compared to alternatives such as butter/ghee. However it can be a lot more affordable if you buy in bulk, I purchase it in 20 litre buckets.

Due to it's super stable saturated fat nature it lasts for ages.

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2011
at 12:26 AM

Now that is bulk, way to go. I've been patting myself on the back for my 54 ounce bottle, but it sounds like I could've gone bigger.

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2011
at 12:26 AM

Now that is bulk, way to go. I've been patting myself on the back for my 54 ounce bottle, but sound like I could've gone bigger.

1
306905a32e76b5c0764a663ea7e88426

(1072)

on August 30, 2011
at 05:51 AM

Over on MDA, they did a piece on mixing coconut oil with ghee.

Yes, it's delicious. :)

C803c65555a42f13bf60f873c2923715

(40)

on October 10, 2011
at 01:22 AM

This is what I do, mix coconut oil with ghee. Mark Sisson cited my suggestion to do so in his blogpost. For a long time this was my main cooking fat, but lately I've been using lard because we bought half a hog and I rendered what seems like gallons of lard. Mmmm, pork fat.

1
C56baa1b4f39839c018180bf63226f7d

on August 29, 2011
at 04:57 PM

It's a fine idea. Culinarily speaking, non-clarified butter is often combined with another oil to increase its smoke point (so you can fry at a higher temperature) while giving the dish the butter flavor. If you were using clarified butter, you wouldn't need to do this, but you still can if you want to. [EDIT: all this is actually based on bad information -- see comments below.] I like the taste of beef fried in coconut oil, but tend to use clarified butter more often for the texture -- I may try this and report back.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 29, 2011
at 05:03 PM

Adding oil doenst increase smoking point, i was just reading about this yesterday on Harold Mcgees brilliant book "On Food and Cooking".

386dde6de2e7f33429e9a0ac1ba8ce42

(263)

on September 02, 2011
at 02:15 PM

Based on the information I've seen, butter and coconut oil have the same smoking point anyway.

1
A968087cc1dd66d480749c02e4619ef4

(20436)

on August 29, 2011
at 04:55 PM

Go for it. I will say that when I made bark with a butter/C.O. combo, the fats separated when I cooled the bark. I had to reheat and freeze it to make it work. Dang tasty!

0
6498694060d879a7960b35913539b75f

(1307)

on September 05, 2011
at 03:40 PM

I highly recommend it. I buy coconut ghee from Green Pastures:

http://www.greenpasture.org/public/Products/CoconutGhee/index.cfm

0
6290cbd3c2901ce7366742a29cba0794

(10)

on August 30, 2011
at 03:40 PM

Why not. If the name of the game is to save money and still make delicious food.

0
3edf46d729f17cfff798b66eaa1ecb02

on August 30, 2011
at 04:48 AM

I use ghee and coconut oil all the time. I have not self-combusted (yet).

0
99a6e964584f20f3f69ad3a70a335353

(1334)

on August 29, 2011
at 07:27 PM

I can't see a problem with it. Both are healthy fats, so why would blending them be unhealthy?

BTW, look around some. LouAna coconut oil is, IIRC, about $8 for a biggish jar at the local Kroger, which is probably less than any reasonable-quality butter. Though it's not organic, so they may process it with some nasty stuff; I don't know.

0
386dde6de2e7f33429e9a0ac1ba8ce42

(263)

on August 29, 2011
at 06:50 PM

Avocado oil is another great alternative to coconut that can cook at very high temperatures. A friend of mine has seen it on sale at big box stores and they also sell it at many organic and whole foods type stores.

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