The best coconut oil substitute depends on what you’re making. For cooking and frying, avocado oil handles high heat and swaps in at a 1:1 ratio. For baking, butter or ghee match coconut oil’s solid texture, while applesauce works as a lower-fat option. For skincare, jojoba oil is the standout because it won’t clog pores. Here’s how to pick the right swap for every situation.
For High-Heat Cooking and Frying
Coconut oil is popular for stir-frying and sautéing because refined coconut oil has a smoke point around 400°F to 450°F. But if you don’t want the coconut association or you’re looking for a cleaner flavor, several oils perform as well or better.
Avocado oil is the strongest all-around replacement. Refined avocado oil has a smoke point of roughly 520°F, the highest of any common cooking oil. It has a neutral to mild flavor and swaps in at a 1:1 ratio. It works for deep frying, searing, roasting, and anything else that involves serious heat.
Sunflower oil and grapeseed oil are both nearly tasteless, making them good picks when you want zero flavor interference. They swap in 1:1 and handle frying and sautéing well. Grapeseed oil is especially useful in salad dressings and light sautés where you want the other ingredients to shine.
Light or refined olive oil also works for cooking at moderate temperatures and has a neutral flavor, though it lacks the antioxidant compounds found in extra virgin olive oil. Save the extra virgin variety for finishing dishes or low-heat cooking where its stronger taste is welcome.
For Baking
Baking is where substitution gets trickier. Coconut oil is solid at room temperature, which matters in recipes that rely on a solid fat to create structure. Think pie crusts, biscuits, shortbread, and anything that needs flaky layers or a tender crumb. Liquid oils don’t trap air the same way, which can affect how dough rises, how gluten develops, and how the final texture holds together. The result is often denser, greasier baked goods with a shorter shelf life.
If the recipe calls for melted coconut oil, any neutral liquid oil (avocado, sunflower, grapeseed, or canola) works at a 1:1 ratio without much fuss. The texture change is minimal because the fat was liquid going into the batter anyway.
If the recipe calls for solid coconut oil, your best options are:
- Butter: Use the same amount. Butter is about 80% fat compared to coconut oil’s nearly 100%, so your baked goods may be slightly softer. For vegan recipes, this obviously won’t work.
- Ghee: Swaps in at a 1:1 ratio. It’s shelf-stable, solid enough at cool temperatures, and works well in paleo and keto baking. It adds a slightly nutty, rich flavor.
- Vegan butter: Another 1:1 swap that keeps things dairy-free while still providing solid fat structure.
If You Just Hate the Coconut Flavor
This is the most common frustration, and the fix is simple: switch to refined coconut oil. Unrefined (virgin) coconut oil retains the coconut scent and taste that can overpower a recipe. Refined coconut oil is processed to remove that flavor almost entirely, so it behaves like a neutral solid fat. It has the same texture and melting properties, just without the tropical taste. If your current jar says “unrefined” or “virgin” on the label, try a refined version before abandoning coconut oil altogether.
For Lower-Fat or Lower-Calorie Baking
If your goal is cutting fat rather than swapping one oil for another, unsweetened applesauce is the classic substitute. Use a 1:1 ratio: if the recipe calls for a quarter cup of coconut oil, use a quarter cup of applesauce instead. The natural sugars in unsweetened applesauce add a touch of sweetness, so you can often reduce the sugar in the recipe slightly. One baker found that swapping in a quarter cup of applesauce let them eliminate about one and a half teaspoons of added sugar. The trade-off is a denser, moister crumb, which works well in muffins, quick breads, and cakes but poorly in cookies or pastries that need crispness.
For Skincare and Hair
Coconut oil is one of the most popular natural moisturizers, but it’s highly comedogenic, meaning it’s very likely to clog pores. If you’ve been using it on your face and dealing with breakouts, the oil itself could be the culprit.
Jojoba oil is the closest functional replacement and is noncomedogenic. It’s rich in antioxidants, works as a conditioning agent, and is hypoallergenic. It’s commonly used in acne treatments and moisturizers specifically because it hydrates without blocking pores. It even helps with oil control, making it a better choice for oily or acne-prone skin.
Argan oil is another strong option, particularly for anti-aging and hair care. It’s high in vitamin E and fatty acids that promote skin elasticity. It works well in serums, hair treatments, and as a daily facial oil, though it tends to be more expensive.
Shea butter takes a different approach. While coconut oil acts mainly as an occlusive (sitting on top of the skin to lock in existing moisture), shea butter is a deeper emollient that penetrates the skin and helps restore the skin barrier from within. It contains oleic, stearic, and linoleic acids that actively soften and smooth dry skin. The downside: it absorbs more slowly and can feel heavy at first. But for very dry skin, eczema-prone areas, or long-lasting hydration, it outperforms coconut oil.
For a quick post-shower moisturizer where you want fast absorption and a light finish, jojoba oil is your best bet. For intensive overnight hydration or treating rough patches, shea butter delivers more lasting results.
A Note on Saturated Fat
One reason people look for coconut oil alternatives is the saturated fat content. A single tablespoon of coconut oil contains about 12 grams of saturated fat, which nearly hits the daily limit recommended by most dietary guidelines. Avocado oil, olive oil, sunflower oil, and grapeseed oil all contain far less saturated fat per tablespoon while still providing the cooking fat you need. If reducing saturated fat intake is your primary motivation, any of these liquid oils is a meaningful improvement.
Quick Reference by Use
- Frying and searing: Avocado oil (1:1 ratio, smoke point 520°F refined)
- Neutral-flavor cooking: Grapeseed oil or sunflower oil (1:1)
- Baking with melted oil: Any neutral oil (1:1)
- Baking with solid fat: Butter, ghee, or vegan butter (1:1)
- Lower-fat baking: Unsweetened applesauce (1:1)
- Face and skin: Jojoba oil (noncomedogenic) or argan oil
- Deep moisturizing: Shea butter
- Same texture, no coconut taste: Refined coconut oil