Categories:Baking Baking Hints & Tips Oils and Fats Hints & Tips
Questions and Answers – Copha Substitutions
I have moved to America from Australia. I have a recipe that asks for 250 grams of copha. What can I get to substitute for this in America? What are the measurements to equal this quantity? I know it is a coconut based shortening. – Nlsmitty (2 (2/12/00)
Vegetable Shortening – A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year. Vegetable shortening can be found in all grocery stores. One brand name is Crisco.
Follow Up Comments From Readers:
(1) Just thought I’d let you know…… I tried using Vegetable shortening instead of copha…….. Dont do it! It was very bad! My fiance is from Australia, and wanted chocolate crackles for Christmas. – Deb (12/25/00)
(2) I noticed you had a question about Copha on your Q&A page, and that someone suggested substituting vegetable shortening (bad idea … it’s definitely not the same thing) … but there are a couple of sources for Copha in the United States for us expatriate Aussies who can’t go another day without a Chocolate Crackle. Cheers – Caroline Carpenter (9/9/01)