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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Coconut oil/copha alternatives?
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Coconut oil/copha alternatives?  This thread currently has 2,036 views. Print Print Thread
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nealy
Friday, August 13, 2010, 12:11am Report to Moderator Report to Moderator

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Hello,

I have been making my own carob 'chocolate' etc using carob powder and copha (hardened coconut oil) but both myself (A) and my hubby (O) should avoidcoconut products. Is there an alternative to using it? It has to set hard just like chocolate. Any ideas??
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Lola
Friday, August 13, 2010, 12:50am Report to Moderator Report to Moderator

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how about pure cacao butter and a bit of lecithin

or follow this choc recipe, substitute wherever to make it compliant if an avoid somewhere
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515


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Possum
Sunday, June 10, 2012, 2:45am Report to Moderator Report to Moderator

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Ee Dan
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Is copha an outright avoid then, even if it isn't listed in typebase - or do we treat it as exactly the same as coconut oil? Funny I never thought about it being coconut oil, even tho' it obviously is
Am wondering if it is just straight coconut oil? Like how does it stay solid?
Coconut oil in a jar will liquify above 21C degrees & under those hot lights on top shelf of supermarket it must get warm?! Hmmm??!!

Could you ever use lard in a sweet recipe, after all "suet" gets used in Christmas puddings...??!!

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Possum  -  Sunday, June 10, 2012, 3:10am
Possum  -  Sunday, June 10, 2012, 3:10am
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Possum
Sunday, June 10, 2012, 4:35am Report to Moderator Report to Moderator

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Ee Dan
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Well I have found the answer to my questions, with further research -
Copha *is* coconut oil ... but the hydrogenated part is bad news, and so is the RBD ... which stands for refined, bleached and deodorised. So glad I found that out!! I also found out that copha (kremelta in NZ) is rarely available in the US

& it seems you can use lard in sweet recipes
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ABJoe
Sunday, June 10, 2012, 5:20am Report to Moderator Report to Moderator

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Quoted from Possum
Could you ever use lard in a sweet recipe, after all "suet" gets used in Christmas puddings...??!!

Lard is pork fat...

Suet or tallow is beef or mutton fat...

Use the rating for the meat to determine whether the fat is proper for you...


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Possum
Sunday, June 10, 2012, 5:59am Report to Moderator Report to Moderator

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Ee Dan
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Cheers C#

According to my research, suet is the hard fat from around the kidneys of an animal & is used when a firmer (less meltable) fat is needed in a recipe...

& lard can be from any animal... It's just that the lard that is marketed through supermarkets & used in manufacturing is pig fat, since it is in such huge supply
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Conor
Sunday, June 10, 2012, 7:51pm Report to Moderator Report to Moderator

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Quoted from nealy
Hello, I have been making my own carob 'chocolate' etc using carob powder and copha (hardened coconut oil) but both myself (A) and my hubby (O) should avoid coconut products. Is there an alternative to using it? It has to set hard just like chocolate. Any ideas??

Hi nealy, I just made an experimental batch of chocolate kisses (yeah, I know, I almost hated writing that but that's the recipe name) using organic ghee to replace the coconut oil for which the recipe calls. I say 'experimental' because this was the first time I tried making it with ghee. Aside from ghee being a diamond superfood on my list, I decided on it because it has a similar consistency to and about the same melting point as unrefined coconut oil. (I've also read that some people use red palm oil in place of coconut oil, but all palm oils are an avoid for me.) Anyhow, the ghee replacement worked very well. Thought about dairy butter, as well, but went with ghee because of it being even more of a pure oil than butter. Next time I'm going to try the recipe with an equal exchange of carob powder for the cacao powder, and see how that turns out.

By the way, I found a good source of reasonably-priced 'raw' carob powder on Amazon:

One final note: Since I'm not a big fan of A/C in the summertime, I always refrigerate homemade chocolate because, otherwise, it would melt/soften ... so I don't know how well the chocolate/carob made with ghee would set up just at room temperature. After April around here, coconut oil remains liquid and the butter crock has to go in the refrigerator. Too, I added gelatinized maca to the recipe, which probably affected the consistency somewhat since maca is a dense root vegetable.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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grey rabbit
Sunday, June 10, 2012, 8:10pm Report to Moderator Report to Moderator

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Conor, you want to post that recipe? Especially if the carob version turns out well


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Conor
Tuesday, June 12, 2012, 3:27am Report to Moderator Report to Moderator

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Quoted from grey rabbit
Conor, you want to post that recipe? Especially if the carob version turns out well

Sure, I will, but it'll be this coming weekend before I play 'mad home economist' again. Hopefully, I won't blow up anything.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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Possum
Tuesday, June 12, 2012, 3:55am Report to Moderator Report to Moderator

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Quoted from Conor

Sure, I will, but it'll be this coming weekend before I play 'mad home economist' again. Hopefully, I won't blow up anything.


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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Coconut oil/copha alternatives?

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