Copha Substitutions

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)



What is CopraVegetable 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) 


(3)  There is a product identical to Copha that is a little more available in the U.S.  You can often find it in European delicatessens.  It is sold under the name of Palmin in the 250g block.  Again, it is exactly the same as Copha.   I got mine at Dittmer’s Gourmet Meats and Wursthaus at 400 San Antonio Road, Mountain View, CA, and just finished making my Chocolate Crackles for the first time in years. – Patty (11/01/08)


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Comments and Reviews

14 Responses to “Copha Substitutions”

  1. Mimi

    Nooooo!! Do not use Crisco as a substitute for Copha! Horrible answer! Many Australian recipes use Copha for candy or no-bake cookies such as the favorite White Christmas and if you use Crisco it will be utterly inedible! You MUST have Copha for these recipes. As a previous poster mentioned, you can also use Palmin which is another solid vegetable shortening made with coconut. In the US, Palmin can be easily purchased online at In past years I’ve seen Copha at Safeway grocery stores as well.

    • Jade

      What about in Canada? Does anyone know? I can’t find palmin here and I really want to make crackles for an event tomorrow

      • Sheralee

        Solidified Coconut Oil – at any grocery store. Look in the cooking aisle section or natural foods. It’s the same thing as Copha. Hard/Firm white coconut oil in the tubs.

  2. Sheralee

    NEVER EVER use Crisco or similar. Anyone who uses that for Crackles should be shot !!!
    Solidified Coconut Oil in the tub, which you can buy at most grocery (in cooking oils aisle) or Costco etc It is hard white coconut oil…..

  3. Margaret Denvil

    In desperation, as I did when first here, melted choc bits make a very thick but tough crackle..

  4. Schar

    Hahahaaha loving these posts, and thank you cause i want to make some for work for xmas. Already done lamingtons, scones+jam and cream ☺

    • Karen

      Solid coconut oil is the best, and same as Copha, for chocolate crackles. I have used both and they are both the same, giving the same result. I am Aussie and when I was in Netherlands for my granddaughter‘s birthday, I substituted coconut oil for copha. It worked a treat….no problems. Now all the mums in the Netherlands want my chocolate crackle recipe.

      • Toni O'Neill

        Thanks for your help. I made the mistake of trying Crisco & it was a disaster. But, aside from the lack of hardening, I wasn’t happy with the taste either. I used an Aussie recipe & bought Cadbury’s Cocoa. Good or bad decision for the best chocolate flavor? I’ve promise 100 of them for a Holiday Party & am freeking out.

  5. Patty

    Does Copha taste like coconut in recipes?

    • Gypsy

      G’day Patty
      There is NO taste to Copha at all. Although it’s a white block when purchased, when you melt it (I don’t know of a recipe where you don’t melt it other than rough puff pastry), it melts to completely colourless. HTH 🙂

  6. Natasha Estrada

    I wonder if you could use palm shortening?

  7. James

    All say do not substitute Crisco for copha. If you do, what changes in the finished recipe? Texture? Taste?

  8. Janet

    If you use Crisco you will end up with a mushy, oily mess.

  9. Bruce Aitchison

    I believe in New Zealand they use Kremalta for this. 😊😊


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