Crisco or coconut oil… both are widely used fats/oils, but each has its own unique properties and benefits.
On one hand, Crisco is a classic, all-purpose vegetable shortening that has been a staple in American kitchens for over a century.
On the other hand, coconut oil has gained popularity in recent years as a healthier alternative, touted for its potential health benefits and natural origins.
So which one is truly the ultimate fat for cooking and baking?

Comparing Crisco vs coconut oil
Crisco/Vegetable shortening | Coconut oil, Virgin/Unrefined | Coconut oil, Refined | |
Solid or Liquid? | Solid | Semi solid | Semi solid |
Smoke Point (Fahrenheit) | 360 degrees | 350 degrees | 400 degrees |
Primary Fat | Polyunsaturated | Saturated | Saturated |
Taste | Buttery | Coconutty | Neutral |
Good for Cooking… | Raw, low heat, moderate heat | Raw, low heat, moderate heat | Raw, low heat, moderate heat |
Allergens | Soy, palm, tree nut | Coconut, tree nut | Coconut, tree nut |
Gluten-free? | Yes | Yes | Yes |
Keto? | Yes | Yes | Yes |
Paleo? | No | Yes | No |
Vegan? | Yes | Yes | Yes |
Differences between Crisco and coconut oil
Crisco is a popular brand of vegetable shortening. It’s made from 100% vegetable oils, like soybean or palm oil, that are hydrogenated to create a solid at room temperature.
Coconut oil is a semi-solid oil that comes from the meat of coconuts and is extracted through a process of pressing or crushing. This means that Crisco is a more processed product than coconut oil.
Both Crisco and coconut oil are plant-based, so people who follow a vegan or vegetarian diet may prefer them over other fats.
Virgin/unrefined vs refined coconut oil
There’s two main types of coconut oil: refined and unrefined.
Unrefined coconut oil (also known as virgin or extra-virgin coconut oil) is the more natural and pure form of coconut oil that doesn’t use any chemicals to extract it. Unrefined coconut oil has a distinct coconut flavor and aroma and it’s better for lower-heat cooking.
Refined coconut oil isn’t the purest form of coconut oil, but you can get expeller-pressed refined coconut oil, which is a natural, non-chemical extraction process. The benefit of using refined coconut oil is that it has a neutral flavor and a higher smoke point, making it better for high-heat cooking and recipes where you don’t want a coconut flavor.
Baking and cooking with Crisco vs coconut oil
Crisco has a slightly higher smoke point than unrefined coconut oil, which means it’s better for high-heat cooking techniques like frying or sautéing. Coconut oil, on the other hand, has a lower smoke point and is better for lower-heat cooking techniques like baking or quick pan-frying.
Crisco doesn’t have a very distinct flavor, which can be good for recipes where you don’t want the flavor of the fat to come through. Coconut oil, on the other hand, has a distinct coconut flavor and aroma, which I prefer for adding a tropical twist to curries, stir-fries, and baked goods.
Both Crisco and coconut oil can be used as a substitute for butter or other fats. Crisco is often used in recipes that call for a solid fat, like pie crusts, frosting, or cookies that don’t spread, while coconut oil can be used in a variety of baked goods.
Can Crisco and coconut oil be substituted for each other?
Coconut oil can also be used as a substitute for Crisco for making pie crusts, cookies, and more. Likewise, Crisco can be used as a substitute for coconut oil for most baking purposes.
Just keep in mind that Crisco doesn’t have a distinct flavor, while coconut oil imparts a subtle coconut flavor. Additionally, coconut oil has a lower melting point than Crisco, which could affect the texture of baked goods.
Nutrition: Crisco vs coconut oil
Crisco is made from partially hydrogenated vegetable oil, which means it may contain small amounts of trans fats. Trans fats have been linked to an increased risk of heart disease, so it’s best to limit your intake of them.
On the other hand, coconut oil is a plant-based fat that is high in saturated fat. While saturated fat has also been linked to heart disease, coconut oil may have some health benefits, such as raising “good” HDL cholesterol levels.
They have the same amount of calories – one tablespoon of Crisco and coconut oil contains around 120 calories.
So which is healthier? While Crisco may contain trans fats, which are definitely not healthy, coconut oil is high in saturated fat, which is also not ideal in excess. As with most things in life, moderation is key. If you’re looking to make a healthier choice, consider using a small amount of coconut oil or trying avocado oil or olive oil.
Per tablespoon (15mL) | Crisco/Vegetable shortening | Coconut oil, Virgin/Unrefined | Coconut oil, Refined |
Calories | 120 | 120 | 120 |
Polyunsaturated | 8 g | 0 g | 1 g |
Monounsaturated | 3 g | 1 g | 1 g |
Saturated | 2 g | 13 g | 12 g |
Trans | 0 g | 0 g | 0 g |
Total Fat | 14 g | 14 g | 14 g |
Cholesterol | 0 | 0 | 0 |
The primary fat source is bolded.
How to store Crisco and coconut oil
In my experience, it’s best to store both Crisco and coconut oil in a cool, dry place away from direct sunlight.
Crisco should be stored at room temperature for up to 8 months or 3 months after opening, while coconut oil can be stored at room temperature or in the refrigerator, depending on your preference – either way it will last about 2 years.
Crisco vs coconut oil: The ultimate verdict
After comparing Crisco and coconut oil in terms of nutrition, taste, and cooking properties, I have to say that coconut oil is the winner in my book.
While Crisco has a higher smoke point and can be a good option for high-heat cooking techniques, I prefer cooking and baking with coconut oil because of its greater versatility, and it’s a healthier option with a unique flavor that can take your dishes to the next level.
To make sure you’re getting the best quality, here is the best coconut oil you can buy!
FAQs
Yes, coconut oil can be a substitute for Crisco in most baking and cooking recipes.
Yes, coconut oil is generally considered a healthier option than Crisco because it is a plant-based fat and does not contain trans fats.
Crisco is made from partially hydrogenated vegetable oil and contains trans fats, while coconut oil is a plant-based fat that is high in saturated fat but also has potential health benefits.
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