Coconut oil has made a comeback. It is actually a "good fat" with antiviral, antibacterial, and antifungal properties. It also contains lauric acid which helps increase the good HDL cholesterol in blood, is easily absorbed by the body, and used as a source of direct energy. Coconut oil also has the antioxidant vitamin E, which is great for the skin. I use coconut oil in the kitchen and in beauty routines.
The other day I had a "light bulb moment" and discovered an easy way to measure coconut oil. Here's how I do it...
How to Measure Coconut Oil
The essential tool is a one-tablespoon scoop. The scoop measures accurately and releases smoothly for easy cleanup. Here's a quick measurement reference chart:
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
I also freeze one tablespoon scoops of coconut oil and use the same method of freezing as I do for my cookie dough. Just scoop out one tablespoon size balls onto a sheet pan close together and freeze. When the coconut oil balls are completely frozen, plop them into a zip bag and return to the freezer. Now you have measured amounts of coconut oil ready to go. These are especially great when making gluten-free pie dough because the oil is completely chilled, which lends to a flakey crust.
Welcome back coconut oil!