> > >

Copha



Copha is solidified coconut oil that will stay solid at room temperature. It comes in blocks or a cube wrapped like butter or dripping. It is white, but goes clear when melted.

It is basically coconut butter that has been hydrogenated to make it even more stable until deliberately melted, and to make it more resistant to going rancid (it's treated with a hydrogen gas that changes unsaturated fat bonds to saturated ones.)

Copha is the brand name in Australia. Kremelta is the New Zealand version, and Palmin is the German version, both of which are the same as Copha except for the brand name.

Cooking Tips

Usually melted before being mixed in with other ingredients

Substitutes

Coconut butter OR 2 parts shortening or lard, with 1 part creamed coconut.


If you are outside of Australia and desperately looking for a substitute to make "Chocolate Crackles" (balls made of melted chocolate and Rice Bubbles, or what the rest of the world calls Rice Krispies), see the recipe section for a healthier version of Crackles that doesn't use Copha. Now, granted, when you're eating something like Chocolate Crackles, "healthy" isn't the point, so let's say instead a version that doesn't use Copha for when you can't get it.

Nutrition

High in saturated fat and trans-fats.


Storage Hints

Store in refrigerator.

Language Notes

Copha is a brand name, but probably taken from the Hindi word for coconut, which is "kophra".

See also:

Fat

Bacon Drippings; Barding; Caul; Chicken Fat; Copha; Dripping; Fat Separators; Fat; Ghee; Goose Fat; Lardons; Lard; Oil; Palmin; Pork Fatback; Puff Pastry Fat; Salt Pork; Saturated Fat; Schmaltz; Shortening; Skimming; Streak of Lean; Unsaturated Fat

Please share this information with your friends. They may love it.

Also called:

Copha Butter; Kremelta

Citation

Oulton, Randal. "Copha." CooksInfo.com. Published 17 December 2003; revised 13 November 2012. Web. Accessed 09/26/2016. <http://www.cooksinfo.com/copha>.

© Copyright 2016. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments