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1 Substitute coconut oil on a 1-1 ratio for oil or butter. Melt the oil and cool it to just above room temperature before measuring it.  Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. Use the oil in its solid state or melt it first.
Coconut is a nutritious common ingredient in many baked goods. However, if you react poorly to coconut or are in a pinch and need a quick filler, here are some ideas on how to substitute coconut. 1. Coconut Milk. Try soymilk, powdered soymilk, yogurt, almond milk, cow milk, evaporated milk.