Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Irene, It's my understanding that coconut oil can be used in place of butter, oil, or shortening in any recipe or even used on top of biscuits as a spread. I've only used it in two ways, though. The other day, I used a little bit to make some scrambled eggs. I couldn't taste any difference in the final result. Every morning, however, I actually eat a tablespoon of coconut oil. I started off small, with only about one-half teaspoon, and worked my way up to a tablespoon. It's really not as bad as it seems. (The idea had been presented in several articles and on another . If other people hadn't already tried it, I'm certain I never would have thought of such a thing!) It doesn't taste bad or good; rather, it's just neutral. And, since it's stored at room temperature, the texture is about the same as mashed potatoes. It actually goes down easily---which surprised me because I was a bit worried about that part. I stopped eating butter months ago and, other than that, only used a little bit of olive oil now and again, so I didn't actually have that much fat in my diet. That's why I haven't really cooked much with it and, instead, simply eaten it as a morning spoonful.. Some sites that sell coconut oil have mentioned that some people put a tablespoon or two in their morning coffee. Debra Quote Link to comment Share on other sites More sharing options...
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