Most cooking oil substitutions are straightforward, and using coconut oil instead of sweet almond oil is no different. However, each cooking oil has particular uses to which it is best suited. Optimal uses are mostly determined by an oil's smoke point -- the temperature at which it smokes and starts breaking down, becoming unusable -- and by its flavor and what type of fat it contains. Coconut oil is a saturated fat, while sweet almond oil is a monounsaturated fat. Keep in mind that sweet almond oil is a significantly healthier option, as saturated fat consumption raises LDL cholesterol levels.
Step 1
Use the same amount of coconut oil as you would use sweet almond oil in hot preparations. The substitution requires no conversions.
Step 2
Refrain from substituting coconut oil for sweet almond oil for cold uses, such as in salad dressings or dishes served chilled, as its heaviness is not well suited to these uses. Opt instead for other monounsaturated fats, such as olive, canola, hazelnut, macadamia nut or walnut oil.
Step 3
Cook food in the oven at 350 degrees Fahrenheit or less when using coconut oil, as this is its smoke point. Extend cooking times slightly as needed when lowering oven temperatures in recipes originally using sweet almond oil, which has a higher smoke point of 420 degrees Fahrenheit.
Step 4
Use medium heat or less when cooking with coconut oil in a pan for more than five minutes, or medium-high heat or less for shorter cooking times. Extend the cooking time as necessary if using lower heat than specified for sweet almond oil, which can be used longer in a pan and safely reach higher temperatures.
Step 5
Monitor your use of coconut oil, and don't make a habit of using it as a substitution for heart-healthy unsaturated fat-based oils. Note that less than 35 percent of your daily calories should come from fats, and less than 7 percent of these calories should be from saturated fats such as coconut oil, advises the American Heart Association.
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