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In Our Pantry: Coconut Oil

There are so many ways to use this versatile fat. Here are our favorites.

Photography by: YASU+JUNKO

It’s soaring in popularity -- after all, it’s as rich as butter (without the cholesterol) and as versatile as vegetable oil. Grocery stores now stock the good stuff: organic, virgin varieties that haven’t been hydrogenated. Pressed from raw coconut, the unrefined oil has subtle nutty, tropical notes. And it’s a wonderful vegan substitute for butter in baked goods. Try cooking with it as an added flavor boost in savory dishes, too -- or simply slather it on toast and enjoy.

Photography by: YASU+JUNKO

Note that coconut oil turns to liquid between 75 and 81 degrees F, so its consistency may change from day to day. To maintain its solid, spreadable state and keep it from turning rancid, store it in a cool, dark cupboard.

Photography by: Bryan Gardner

Oat-Coconut Smoothie

Talk about a power breakfast! Coconut oil joins oats, banana, Greek yogurt, honey, orange juice, and ice in this protein-packed beverage.


Get the Oat-Coconut Smoothie Recipe
Photography by: Bryan Gardner

Carrot-Ginger Soup

Shallots and ginger sauteed in coconut oil serve as the aromatic base of this vivid orange soup. Swirling in some yogurt before serving adds a nice tang, not to mention makes a beautiful presentation.


Get the Carrot-Ginger Soup Recipe
Photography by: Bryan Gardner

Seared Scallops

Try using coconut oil as the fat in your pan, and you'll never look back. It works just as well as butter when you want to get that perfectly golden crust on seared scallops. Serve with wilted spinach amped up with nutmeg for an easy, elegant dinner.


Get the Seared Scallops Recipe
Photography by: Bryan Gardner

Crunchy Milk-Chocolate Bark

You only need five ingredients -- coconut oil, milk chocolate, puffed-rice cereal, salt, and toasted coconut -- to whip up this gift-worthy no-bake treat.


Get the Crunchy Milk-Chocolate Bark Recipe

Watch how to make some of our favorite coconut oil recipes: