Can I Substitute Coconut Oil For Shortening In Fondant?
Decorating By zoet-the-poet Updated 9 Apr 2007 , 12:38am by kbochick
The recipe calls for solid vegetable shortening, but I would like to avoid it for health reasons. Will that work?
There is a type of coconut oil called copha, which is used in Australia. From what I understand, it is rather hard when at room temperature.
Would someone from OZ please help this member?
Theresa 
Can't help you but...
Welcome to CC zoet-the-poet!
Hopefully someone here will have an answer for you=) Jen
I've never done it, but I just found this online:
"To substitute for shortening, I use a combination 1/2 butter and 1/2 coconut oil. (Actually the amount of coconut oil can be reduced by about 25%, so in a recipe calling for 1 cup of shortening I would use 1/2 cup butter and 3/8 cup of coconut oil. If you want to use all coconut oil 3/4 cup of coconut oil should work as a substitute for 1 cup of shortening.)"
From http://www.coconutoil-online.com/USES%20FOR%20COCONUT%20OIL.HTML
lol - if you are doing it for health reasons, coconut oil isn't the healthiest thing out there.
Some coconut oils are better than others. Just get virgin coconut oil, not hydrogenated. I have lots of crunchy granola friends who swear by coconut oil.
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