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1 Substitute coconut oil on a 1-1 ratio for oil or butter. Melt the oil and cool it to just above room temperature before measuring it.  Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. Use the oil in its solid state or melt it first.
If your recipe calls for melted coconut oil, you can substitute it with your favorite baking or cooking oil. I lean toward grapeseed oil and olive oil, but you might like canola or vegetable. They will all work comparably as a substitute for coconut oil in recipes.oconut oil is one of the few dairy-free fats, which has a high ratio of saturated fat, like dairy. This makes it solid at cooler room temperatures, offering more versatility and a somewhat buttery texture. Nonetheless, it isnât required for baking or cooking.