Review Detail

Vegan Shortening Recipes
by Mattie    

Coconut oil?

Thanks for this very helpful article! I'm now one step closer to understanding this shortening business. I've really struggled with it, and now I just have one question, I hope you can help me with.
Where I live, we have this 100% coconut oil block in stores. It's completely solid, almost too solid to use sometimes... It's mostly used to cook or "deep fry" these traditional Danish pastries in a pot, but I am wondering if this is all I need for, let's say, a vegan pie crust? Is it necessary to mix it with something else, as you have done above, when it's already a solid block of oil?
I'd really appreciate any help!

Owner's reply

Great question Line! I assume you live in Scandinavia? They also may have what you're talking about in Australia I believe. I'm pretty sure the coconut oil you're referring to is hydrogenated, which lowers the temperature at which it becomes solid, hence the extremely hard nature of this product.

Since I have no experience with this product, it's difficult to tell how it measures up to American-style shortening. Since the product you're referencing is 100% fat, it's probably extremely similar. I recommend substituting it where shortening is called for and see what happens. A pie crust would be the perfect place to start!

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