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Coconut fat dough recipe

    Coconut fat dough recipe is ideal for vegan pies, quiches, and galettes. With no distinct flavor and flaky, tender crust, it is perfect for replacing the fatty butter or lard crusts.

    You can use this coconut fat pie crust for a savory recipe and sweet recipes. This is the same recipe as lard crust, but instead of lard, it uses coconut fat. Try to use the best coconut fat, no additives. The best part is that this type of fat is heat resistant so that you can boil it, and it has no flavor. And it is way healthier than margarine or shortening.

    coconut fat douh pie crust

    How to make hot water coconut fat dough pie crust – Recipe

    Measure 40 g (2 tbsp) of coconut fat and 50 ml of water (3 and 1/3 tbsp), then place them in a small pan and bring them to a boil. Remove it from the heat so that the water does not evaporate too much. In a bowl mix 100 g (2/3 cups) flour with salt and add the hot water mix. Stir it with a wooden spoon until all flour is incorporated.

    Transfer the dough to a well-floured surface and knead it for a little bit. Then, wrap it in foil and chill the dough for 15-20 minutes before using it.

    You can store this dough to the fridge for up to 3 days and up to 30 days in the freezer.

    Coconut fat dough

    Coconut fat dough

    Yield: 1
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes

    This is the vegetarian option for a crisp, flaky crust with coconut fat. You can also use coconut oil.


    • 100 g Flour (2/3 cups)
    • 50 ml Water (3 and 1/3 tbsp)
    • 40 g coconut fat (2 tbsp)
    • ½ tsp Salt


    1. In a small saucepan boil the water with the coconut fat until the fat melts completely.
    2. In a bowl place the flour and mix in with salt.
    3. Add the water and coconut mixture to the flour and mix it fast with a whisk.
    4. After all the flour is incorporated, move the dough to a floured surface and knead it carefully, the dough might be hot.
    5. Place it in the fridge for 15 minutes so that it hardens.
    6. You can use the dough or store it for 4 days in the fridge or 30 days in the freezer.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving:Calories: 68Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 160mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 1g

    Check-out our recipes that we used the coconut fat dough recipe for:

    Zucchini saute with tomato and basil sauce bites

    Cabbage pie

    Tomatoes and mozzarella galettes

    With what kind of nice thing do you plan on using this dough?

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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