Coconut oil

Coconut oil is incredibly versatile in plant-based cooking, but we use it sparingly. We recommend unrefined or virgin coconut oil. (Refined coconut oil is best used for frying, which is not a cooking technique we use in this book!) Coconut oil is solid at room temperature and melts at 76°F (24°C). In winter, you may have to chisel off a chunk for your recipes; in summer, it’ll pour with ease. Unless noted in baked goods, you can use melted or solid coconut oil.