Infused Coconut Oil Calculator
Batch tropical, savory, or dessert-style coconut oil, then balance loss, load, and chill-set texture before you pour.
Pick a finished yield and the calculator sizes the coconut oil, botanical load, and strain loss for the batch you want to chill.
| Coconut Type | Melt | Density | Use |
|---|---|---|---|
| Virgin | 76F | 218 g/cup | Aromatic |
| Refined | 76F | 217 g/cup | Neutral |
| Fractionated | Liquid | 216 g/cup | Light |
| Whipped | 72F | 214 g/cup | Spread |
| Warm hold | 100F | 215 g/cup | Pour |
| Chilled | Firm | 219 g/cup | Set |
| Ingredient | Mild | Base | Bold | Style |
|---|---|---|---|---|
| Basil | 4 g | 6 g | 10 g | Fresh |
| Lime | 3 g | 5 g | 8 g | Zesty |
| Chili | 8 g | 12 g | 16 g | Warm |
| Garlic | 10 g | 14 g | 18 g | Savory |
| Vanilla | 2 g | 3 g | 5 g | Sweet |
| Cacao | 6 g | 10 g | 14 g | Toast |
| Method | Temp | Time | Set | Note |
|---|---|---|---|---|
| Stovetop | 180F | 4 hrs | Medium | Fast |
| Double boiler | 170F | 5 hrs | Smooth | Safe |
| Slow cooker | 165F | 6 hrs | Soft | Steady |
| Sous vide | 160F | 8 hrs | Fine | Locked |
| Mason jar | 120F | 20 hrs | Clean | Gentle |
| Cold soak | 72F | 48 hrs | Light | Bright |
| Yield | Oil | Botanicals | Note |
|---|---|---|---|
| 1 cup | 1 cup | 6-8 g | Tiny |
| 2 cups | 2 cups | 12-16 g | Small |
| 4 cups | 4 cups | 24-32 g | Batch |
| 8 oz | 0.75 cup | 4-6 g | Mini |
| 12 oz | 1.5 cup | 9-12 g | Bottle |
| 16 oz | 2 cup | 12-18 g | Pantry |
Infusing coconut oil require finding the balance between the amount of coconut oil to be infused and the amount of botanical ingredient to use. Using too few botanical ingredient will result in coconut oil with a bland flavor. Using to many botanical ingredients will result in the infusion becoming gritty when the oil sets.
The botanical ingredients absorbs some of the coconut oil during the infusion process. During straining, many peoples lose 5 to 10 percent of the total volume of coconut oil. To account for this, you should infuse the desired amount of coconut oil with a larger amount of coconut oil then the desired end result.
How to Infuse Coconut Oil with Herbs and Spices
Coconut oil sets at 76 degrees Fahrenheit. Virgin coconut oil have a density of 218 grams per cup of oil. Refined coconut oil has a density that is slightly less then 218 grams per cup of oil.
These value must be accounted for along with the loss of coconut oil during the straining process. The type of botanical ingredient that you will use to infuse the oil will determine the amount of that botanical ingredient that should be used. For instance, fresh basil is a soft herb and will release its flavor quick when infused into coconut oil.
Using 4 to 10 grams of fresh basil per cup of coconut oil will produce a desired result. For stronger herbs like garlic and chili flakes, 18 gram of that ingredient per cup of oil will produce the desired flavor strength. For earthier botanical ingredients, like ginger and turmeric, a higher ratio of botanical ingredients will be required to extract the flavor from these ingredients into the oil.
The method used to infuse the oil will impact the efficiency of the flavor extraction from the botanical ingredients. Using a double boiler to heat the oil to 170 degrees Fahrenheit for five hours will produce a smooth extraction of the botanical flavor without overheating the ingredients. Using the stovetop method to heat the oil to 180 degrees Fahrenheit for four hours will allow the flavor to extract quick from the botanical ingredients.
The cold soak method, in which the oil and botanical ingredients is left at room temperature for 48 hours, will allow for the preservation of the fresh flavors of botanical ingredients such as lime or vanilla. The cold soak method for extracting flavor is slower than using heat. Using heat levels above 165 degrees Fahrenheit will allow flavor to extract at a fasterer rate than using temperatures below 140 degrees Fahrenheit.
The texture of the oil will change according to the type of coconut oil that is used. Fractionated coconut oil will remain in the liquid state even at room temperature. Using fractionated coconut oil will allow you to drizzle the oil over food.
Virgin coconut oil and refined coconut oil will become solid at room temperature. These types of coconut oil can be used in baking or to spread on food. In the jar that contain infused coconut oil, headspace should be provided for the oil expands when warm but contracts when the oil sets.
The grams of botanical ingredients per cup of infused oil can measure the strength of the oil. Using 8 grams of botanical ingredients per cup is considered a balanced coconut oil strength. For strong flavors like cacao or rosemary, using 16 grams of botanical ingredients per cup of oil will create a strong flavor.
For ingredients that are strong and citrus flavored, using 4 gram of botanical ingredients per cup of oil will create a lighter flavor to the oil. Before infusing the botanical ingredients into the coconut oil, it is important to test the botanical ingredients to ensure they are of the proper strength. Chili flakes that are dried will be more potent than those that are fresh.
For this reason, using fewer dried chili flakes will create a less spicy oil. Additionally, the oil should be chilled for a few hours to test its texture. Overheating the oil too much will fry the botanical ingredients when they should be slowly infused into the oil.
Finally, after the oil is infused, store it in a cool, dark place to allow it to retain its strength and nutritional benefit for several month.
