Coconut oil may just be the secret workhorse of your kitchen—especially when it comes to baking.
, what I call the"umami bomb" of dessert. As handy as malted milk powder can be when it comes to layering a toasty/malty flavor into desserts, the secret workhorse of my kitchen is undoubtedly coconut oil.
Like any oil, it's a pure fat, but what sets coconut oil apart is that it's solid but creamy at room temperature . That means it behaves more like butter or shortening in baked goods, creaming up light and fluffy when beaten with sugar. Coconut oil melts quickly on the tongue due to a melting point well below body temperature, so it doesn't feel greasy like shortening or cold butter. Refined coconut oils like LouAna or Nutiva are absolutely neutral, with no taste or aroma whatsoever, while virgin coconut oil can have flavor that ranges from mild to intense depending on the brand .
These properties allow coconut oil to wear a number of hats in the kitchen, functioning like shortening in snickerdoodles, like fry oil with doughnuts, like butter in scones, like liquid oil in banana bread. While this is by no means a complete list of desserts where coconut oil comes in handy, these recipes go a long way in demonstrating the scope of its utility.
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