Schmaltz vs Coconut Oil: Which is Better?

Schmaltz, a rendered form of chicken fat, has been used in traditional Jewish and Eastern European cuisines for centuries. And coconut oil has gained popularity in recent years due to its unique composition and potential health benefits. So, which is the better cooking oil/fat? Let’s compare them to find out!

Comparing schmaltz vs coconut oil 

	Schmaltz (chicken fat)	Coconut oil, Virgin/Unrefined	Coconut oil, Refined
Solid or Liquid?	Solid	Semi solid	Semi solid
Smoke Point (Fahrenheit)	375 degrees	350 degrees	400 degrees
Primary Fat	Monounsaturated	Saturated	Saturated
Taste	Caramelized chicken	Coconutty	Neutral
Good for Cooking…	Raw, low heat, moderate heat	Raw, low heat, moderate heat	Raw, low heat, moderate heat
Allergens	Poultry	Coconut, tree nut	Coconut, tree nut
Gluten-free?	Yes	Yes	Yes
Keto?	Yes	Yes	Yes
Paleo?	Yes	Yes	No
Vegan?	No	Yes	Yes

Differences between schmaltz and coconut oil 

Schmaltz is rendered chicken fat, commonly used in Jewish cuisine. It is extracted by slowly melting chicken skin and fat over low heat until the fat separates from the cracklings. On the other hand, coconut oil is plant-based and derived from the meat of mature coconuts through pressing or expeller-pressing.

Schmaltz has a creamy texture and a rich, savory flavor. It is often used to enhance the taste of roasted meats, potatoes, and matzo balls. On the other hand, coconut oil has a distinct tropical aroma and a mild, sweet flavor. It adds a delightful touch to curries, smoothies, and baked goods.

Virgin/unrefined vs refined coconut oil

Coconut oil comes in two main forms: virgin/unrefined and refined.

Virgin coconut oil is extracted from fresh coconut meat and undergoes minimal processing, preserving its natural flavor and aroma. It has a slight coconut scent and flavor, making it ideal for recipes where you want that tropical essence to shine through.

Refined coconut oil, on the other hand, goes through a refining process that removes the coconut scent and flavor, resulting in a more neutral taste. Refined coconut oil is often preferred when you don’t want the coconut flavor to overpower other ingredients.

Baking and cooking with schmaltz vs coconut oil 

Schmaltz is often used in Jewish dishes like latkes and matzo ball soup. It’s fantastic for pan-frying potatoes and onions and making latkes or sauces.

One of the best dishes to make with schmaltz is a traditional Jewish chicken soup, or ‘Jewish penicillin’. This dish (aka matzo ball soup) is made with matzo balls cooked in a broth of chicken fat and vegetables.

Use coconut oil for cooking stir-fries and sautés. I find its mild sweetness complements spicy dishes well. Or, coconut oil is excellent for baking! Its semi-solid state is perfect for cookies, cakes, and muffins, creating moist and tender treats.

Can schmaltz and coconut oil  be substituted for each other?

While schmaltz and coconut oil have distinct flavors, you can substitute them for each other in certain savory recipes. They have roughly the same smoke point, so you may only need minor temperature adjustments.

If you’re making roasted potatoes and don’t mind a subtle coconut undertone, using coconut oil instead of schmaltz can add an interesting twist. On the other hand, if a recipe calls for coconut oil in a stir-fry but you don’t have any on hand, using schmaltz can provide a rich and savory alternative. Of course, if you need a baking replacement, something like lard or butter is a better alternative.

Nutrition: Schmaltz vs coconut oil 

Schmaltz is primarily composed of monounsaturated fats and contains a good amount of Vitamin E, but it also has some saturated fat and cholesterol since it’s animal fat.

Coconut oil, on the other hand, is rich in saturated fats but has been found to increase “good” HDL cholesterol levels in some studies. It also contains lauric acid, which has antimicrobial properties.

However, it’s essential to remember that moderation is key, as both schmaltz and coconut oil are high in calories and fats.

Per tablespoon (15mL)	Schmaltz (chicken fat)	Coconut oil, Virgin/Unrefined	Coconut oil, Refined
Calories	115	120	120
Polyunsaturated	2.7 g	0 g	1 g
Monounsaturated	5.7 g	1 g	1 g
Saturated	3.8 g	13 g	12 g
Trans	0 g	0 g	0 g
Total Fat	12.8 g	14 g	14 g
Cholesterol	10.9 mg	0	0

The primary fat source is bolded.

How to store schmaltz and coconut oil 

Schmaltz can be stored in an airtight container in the refrigerator for up to a week. Coconut oil, whether solid or liquid, should be kept in a cool, dark place away from direct sunlight. I keep mine in the pantry, but if you live in a warm climate, keeping it in the refrigerator can help prevent it from melting. Just bring it to room temperature before use. Coconut oil lasts much longer than schmaltz – up to 2 years if stored properly!

Schmaltz vs coconut oil: Which is better

Schmaltz brings a unique savory depth to traditional recipes, particularly in Jewish cuisine. Its rich flavor is unmatched when used in dishes like roasted meats and traditional pastries. On the other hand, coconut oil adds a tropical touch to both sweet and savory dishes, making it a versatile ingredient in a variety of recipes.

I find myself reaching for coconut oil more frequently in my own cooking and baking. Its delightful flavor and versatility make it a staple in my kitchen. That being said, I still appreciate the unique qualities that schmaltz brings to traditional dishes and believe it has its rightful place in culinary traditions.

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