COPHA - any substitute for?
Marilyn Bolton
I live in Canada and wish to make the Australian recipe "Chocolate
Crackles" which calls for copha - a hard fat made from coconut I think.
Does anyone have an idea for a substitution? Crisco works, but tastes
awful in this recipe. Thanks,
Marilyn
Geeta Bharathan
Marilyn Bolton (mbo...@direct.ca) wrote:
: I live in Canada and wish to make the Australian recipe "Chocolate
: Does anyone have an idea for a substitution? Crisco works, but tastes
: awful in this recipe. Thanks,
Could that be "copra" perhaps, which is just dried coconut?
--Geeta
Marilyn Bolton
Geeta:
Apparently it is "copha". I've seen it in many recipes where it is
available only in Australia they say. It is described as "a solid fat
derived from coconuts, it is fairly saturated and used in recipes where
it is melted, combined with other ingredients and left to set." Any
ideas? I substituted butter but the squares didn't set at all well and
you could really taste the butter.
Marilyn
Bridget Loven
Marilyn -
I found this definition of copha on a FAQ about Australia:
"Copha Hard vegetable shortening (made from
coconut).
It's purified coconut oil, sufficiently dehydrated that it
functions as a quite-edible shortening.[BD]"
Just a thought ... Since you probably have to melt it anyway to use in
your chocolate crackles recipe, could you just substitute plain (i.e.
non-hydrogenated / non-solidified) coconut oil? I'm not a chemist, so
maybe that wouldn't work. And, that brings another qustion: where to
get coconut oil.
Good luck!
Bridget
Mary Ash
I looked up my substitution list from Women's Weekly and they suggest
using a solid based shortening based on coconut oil. I haven't a clue
what this might be, but I suggest looking at cans of solid shortening to
see if there are any coconut based solid fats in your store.
I wish I could help you more, and yes I've thought of trying Chocolate
Crackles but thought of solid Crisco has turned me off to the idea.
Mary
Cathy Artigues
*DON'T* try to substitute straight Crisco for copha. I experimented a
little with a Christmas candy recipe and it tasted absolutely awful. I
was thinking about trying to mask the taste of the Crisco by doctoring
it with coconut creme and coconut extract, but haven't had a chance to
try it. I wonder if there's a mail order place that would sell copha?
Cathy Artigues
arti...@sisna.com
Miche
In article <4m97qg$c...@mark.ucdavis.edu>
fzye...@bullwinkle.ucdavis.edu (Geeta Bharathan) writes:
> Marilyn Bolton (mbo...@direct.ca) wrote:
> : I live in Canada and wish to make the Australian recipe "Chocolate
> : Crackles" which calls for copha - a hard fat made from coconut I think.
> : Does anyone have an idea for a substitution? Crisco works, but tastes
> : awful in this recipe. Thanks,
>
> Could that be "copra" perhaps, which is just dried coconut?
No, it probably is copha, which as the original poster said is hardened
coconut fat. The closest thing I could think of is Crisco. Can you
get Kremelta? It's a similar sort of thing to Crisco - white vegetable
shortening. Maybe adding coconut essence would make a difference.
Miche
------------
michelle...@stonebow.otago.ac.nz
What I post is my opinion only.
"If I had been around when Rubens was
painting, I would have been revered as a
fabulous model. Kate Moss? She would
have been the paintbrush."
- Dawn French
Mary Ash
Yes, there is an Austrailian catalog and I've been searching for my copy
so I could include the name on my next posting. No luck on finding the
catalog...sigh...since I've learned to love Cherry Ripe candy bars. Have
to keep looking so I can have my chocolate fix! ;-)
Mary
Kaye Runnion
I'm brand new at posting, so bear with me.
There's an Australian Catalogue Company on the east coast of the USA.
They are on-line at Australia-Online and they also have an 800
number.
Snail address is : Australian Catalogue Company,
7412 Wingfoot Drive,
Raleigh, NC 27615
(919) 878-8266
I am Australian and there's no substitute for copha that I have ever
found. They also have Cherry Ripes and heaps of other stuff.
Enjoy!
Kaye
Marilyn Bolton
(mbo...@direct.ca) wrote:
: I live in Canada and wish to make the Australian recipe "Chocolate
: Crackles" which calls for copha - a hard fat made from coconut I think.
: Does anyone have an idea for a substitution? Crisco works, but tastes
: awful in this recipe. Thanks,
: Marilyn
Sheri McRae
In article <4m97qg$c...@mark.ucdavis.edu>, fzye...@bullwinkle.ucdavis.edu
(Geeta Bharathan) wrote:
> Marilyn Bolton (mbo...@direct.ca) wrote:
> : I live in Canada and wish to make the Australian recipe "Chocolate
> : Crackles" which calls for copha - a hard fat made from coconut I think.
> : Does anyone have an idea for a substitution? Crisco works, but tastes
> : awful in this recipe. Thanks,
>
> Could that be "copra" perhaps, which is just dried coconut?
>
>
> --Geeta
Geeta, Copha is different from dried coconut although the names may be
related. Copha looks very much like Crisco but is much harder. It is
difficult to cut with a knife. The tastes are entirely different and
they, AFAIK, never substitute for one another.
I know of no substitute for Copha. Marilyn, if it didn't need
refrigeration I'd be happy to mail some to you, but my guess is that
wouldn't work.
Cheers, Sheri
Sheri McRae she...@zeta.org.au
You give a hundred percent in the first half of the game, and if it isn't enough, in the second half you give what's left.
- Yogi Berra
Cathy Artigues
k...@garcia.efn.org (Kaye Runnion) wrote:
>I'm brand new at posting, so bear with me.
>There's an Australian Catalogue Company on the east coast of the USA.
>They are on-line at Australia-Online and they also have an 800
>number.
>Snail address is : Australian Catalogue Company,
> 7412 Wingfoot Drive,
> Raleigh, NC 27615
> (919) 878-8266
>I am Australian and there's no substitute for copha that I have ever
>found. They also have Cherry Ripes and heaps of other stuff.
I just found them on the web (www.australia-online.com I think) and
they *do* have copha as well as a copha cook book! I'm going to order
some for sure.
Cathy Artigues
arti...@sisna.com
Lady Jane
In article <318922...@med.unc.edu>, Bridget Loven says...
Ah...coconut oil....fond memories indeed! Way back in my illspent youth
when everyone cooked themselves on Australian (and worldwide) beaches,
coconut oil was the consumate tanning lotion! Gave a wonderful golden
tan, in fact when we visited Tahiti, the locals used coconut oil soap
constantly which only aided in keeping the tan. It's also rather
effective for massages....and I will NOT expand on THAT <snigger>!
On Topic,
Coconut oil wouldn't work as a sub for copha, because even at room temp,
copha tends to solidify. Chocolate crackles require copha as the bonding
and hardening agent. Ever had Golden Roughs? Choc. Crackles are like
Golden Roughs (tm Mastercraft) but with crunchy bits (rice bubbles). I
made choc. crackle easter eggs for my tribe at easter, you can only eat
ONE every 2 hours they are so rich and greasy...
--
/)/ ./.
/ /)////)/)(/
/ /
* *
Philippa Jane Wightman
P.O. Box 270, The Gap Q Australia
* *
<<< Never trust a skinny cook!! >>>
Alison Williams
Bridget Loven (ba...@med.unc.edu) wrote:
: Marilyn -
: "Copha Hard vegetable shortening (made from
: coconut).
: It's purified coconut oil, sufficiently dehydrated that it
: functions as a quite-edible shortening.[BD]"
: Just a thought ... Since you probably have to melt it anyway to use in
: your chocolate crackles recipe, could you just substitute plain (i.e.
: non-hydrogenated / non-solidified) coconut oil? I'm not a chemist, so
: maybe that wouldn't work. And, that brings another qustion: where to
: get coconut oil.
Nice thought, probably not. Chocolate crackles (a staple of my youth) are
Rice Bubbles (Rice Krispies?) coated with a mixture of melted copha, cocoa
and sugar, served in paper patty cases. The coating has to be quite hard
for them to hold together, so the coconut oil won't do.
Re the Crisco thought, as someone (Sheri? Phillipa?) said, also won't work
as copha is much harder. I have, however, done the reverse subsitution.
A friend from Washington DC visiting for the first time brought a lovely
baked cheesecake recipe involving Crisco, which I had never heard of at
that stage (not having started reading this wonderful ng). We searched
around at the supermarket and the only thing that looked close was Copha.
Worked a treat. I've also used it in a tortilla recipe from this ng,
they seemed to be OK, not quite as soft as the ones I'd had in the US.
What other type of fat could I use in a tortilla? Canola oil?
love,
alison
Adrian Mariano
arti...@sisna.com (Cathy Artigues) writes:
>k...@garcia.efn.org (Kaye Runnion) wrote:
It's rather expensive. Are the mysterious chocolate crackles really
worth it?
They charge $3 for 250g of copha, but they charge $5 for shipping
orders that cost less than $15.
They don't seem to be particularly responsive to email.
The 800 number is 1-800-808-0938.
Richard J. Byrne
Marilyn Bolton <mbo...@direct.ca> wrote:
>I live in Canada and wish to make the Australian recipe "Chocolate
>Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
>awful in this recipe. Thanks,
>Marilyn
I don't know about Canada, but solid coconut fat is (or at least was--
see below) available here in the States. A lot of people like it for
making popcorn--they say it tastes better than any other oil for this
purpose. I haven't tried it myself but have seen the coconut fat on
the shelves of stores. A few years back there was a big deal about
coconut fat being as bad as lard for the arteries (actually I guess
this is true of most fats that are solid at room temperature) and
subsequently it became a lot less popular. I'm pretty sure it's still
available, though. Maybe I'll check it out.
Rick Byrne
rby...@wariat.org
tapia...@gmail.com
Check it: https://www.simplyoz.com
Hope this helps out at least one person, if not more. :-)
tapia...@gmail.com
LMFAO and FML.
Will anyone EVER see this?
knetz...@gmail.com
does cocoa butter actually work as a sub?
chlo...@gmail.com
Nancy2
N.
Danny
"Nancy2" <ellor...@gmail.com> wrote in message
news:639cf53e-88ef-467b...@googlegroups.com...
>
> N.
https://www.amazon.com/Palmin-Coconut-250g-8-8oz-Pack/dp/B00G03DGWK/ref=sr_1_4_a_it?ie=UTF8&qid=1468714265&sr=8-4&keywords=Palmin+Coconut
email...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
formerly...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
I have been in touch with the company and am currently investigating importing Cophs into Canada and distributing it in both Canada and the USA.
It may be available after the New Year.
jmcquown
to read your answer. :)
Jill
joannesu...@gmail.com
The New Other Guy
wrote:
>www.aussieproducts.com sell copha
https://whatscookingamerica.net/Q-A/copha.htm
nilla...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
lhayw...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
Copha is very bad for you, i remember the stuff in the 70's an 80's as a kid.
just this Christmas i made a bunch of white Christmas crackles.
after making them i read the label "horror" "Hydrogenated coconut oil"
it is essentially a block of pure trans fat because of the hydrogenation.
dsi1
Bruce
wrote:
either.
dsi1
> On Wed, 28 Dec 2016 23:38:53 -0800 (PST), dsi1 <dsi1yahoo.com>
Dave Smith
>
> If you're saying that one could easily die by eating that stuff every
> day for decades, I won't disagree. My recommendation is that people
> should not follow this practice.
>
given a sheet with lists of foods to eat and foods to avoid. On the list
of foods to eat it said fruit and, in big bold capital letters, NOT COCONUT.
dsi1
Bruce
The Greatest!
I see "lowfat" coconut milk, does this simply mean it's regular, and diluted with water? I used a can of coco milk in the last batch of oatmeal I made...
--
Best
Greg
Jeßus
extremely conservative and take forever to update their knowledge with
current scientific information. Coconut gets dumped in the category of
'saturated fats' and they can't grasp the concept that not all
saturated fats are the same.
dsi1
I have tried low-fat condensed coconut milk. Oddly enough it sorta tastes like regular condensed milk.
Dave Smith
coconut oil vs the danger of it. There are lots of sites that extol its
virtues, and then there are those that claim that those sites are from
the people who benefit from the sale of those products. Meanwhile, I
have the advise of cardiac specialists who think it is bad and, as I
sad, had the "not coconut" in large capital letters to stress it. It's a
shame because I like coconut.
Dave Smith
studied nutrition and who are in the business of teaching people are at
the top of the list of those whose advise should be trusted.
Professionals in any field tend to be aware of the latest information.
Jeßus
<adavid...@sympatico.ca> wrote:
>On 2016-12-29 1:46 PM, Je?us wrote:
>> On Thu, 29 Dec 2016 11:57:55 -0500, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2016-12-29 11:29 AM, dsi1 wrote:
>>>>
>>>> If you're saying that one could easily die by eating that stuff every
>>>> day for decades, I won't disagree. My recommendation is that people
>>>> should not follow this practice.
>>>>
>>>
>>> When I had cardiac rehab and had a session with the dietitian I was
>>> given a sheet with lists of foods to eat and foods to avoid. On the list
>>> of foods to eat it said fruit and, in big bold capital letters, NOT COCONUT.
>>
>> That's because most dietitians (and bodies such as the FDA) are
>> extremely conservative and take forever to update their knowledge with
>> current scientific information. Coconut gets dumped in the category of
>> 'saturated fats' and they can't grasp the concept that not all
>> saturated fats are the same.
>>
>
>I don't wear a tin foil hat.
exceeded your daily allowence of kool-aid. Do the people behind the
'Dietary Guidelines for Americans' also wear 'tin foil hats' Dave?
https://health.gov/dietaryguidelines/
In particular, pay attention to this:
"641 Cholesterol. Previously, the
Dietary Guidelines for Americans recommended that cholesterol intake
be limited to no more than 300 mg/day. The 2015 DGAC will not bring
forward this recommendation because available evidence shows no
appreciable relationship between consumption of dietary cholesterol
and serum cholesterol consistent with the conclusions of the AHA/ACC
report Cholesterol is not a nutrient of concern for overconsumption"
https://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf#page=90
It took them far too long to accept and update their guidelines, but
that only proves my original point. Search the same pdf for coconut if
you like...
> I sort of expect that the people who have
>studied nutrition and who are in the business of teaching people are at
>the top of the list of those whose advise should be trusted.
of least resistance by just going along with whatever medical
association they are a member of. As I said before, most are extremely
You just can't comprehend what I said and opted for your usual
retarded knee-jerk reaction without giving it any thought.
>Professionals in any field tend to be aware of the latest information.
above has been well established for over a decade now by many, many
reputable studies.
Cheri
news:27942ca4-4cf2-4a21...@googlegroups.com...
I like whipped coconut cream better than regular whipped cream on most
things, and use it often. I'll have to take my chances with it and kicking
the bucket anytime soon. ;-)
Cheri
Dave Smith
Jeßus
<adavid...@sympatico.ca> wrote:
sort of special hat?) have said that about a lot of other things that
they have recommended since time immemorial. You're not much good at
being objective.
Dave Smith
> On Thu, 29 Dec 2016 17:04:23 -0500, Dave Smith
>>> above has been well established for over a decade now by many, many
>>> reputable studies.
>>>
>>
>>
>> It does say that they need to do more research on it.
>
> You can't have it both ways Dave. 'They' (does that also require some
> sort of special hat?) have said that about a lot of other things that
> they have recommended since time immemorial. You're not much good at
> being objective.
it questioned the issue of coconut and solid fats and said there needs
to be more research.
dsi1
> "dsi1" <dsi1yahoo.com> wrote in message
Jeßus
<adavid...@sympatico.ca> wrote:
subject and the relevant government agencies involved.
Cheri
Cheri
judithg...@gmail.com
infinn...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
yours Australian
ptar...@gmail.com
Paul
fiona...@gmail.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
jmcquown
1996. Hope you get a reply from Marilyn 11 years later. Don't hold
your breath.
Jill
Gary
not 11. That might be a new record. :)
col...@gmail.com
Bruce
>Most people that were alive in 1996 are still alive.
Casa del Sol naciente
> However, it is a near certainty that most people who were on RFC
> in 1996 are no longer on RFC.
>
Ding! Ding! Ding! Ding!
WINNER!
:-))))))
kerrief...@gmail.com
kerrief...@gmail.com
kerrief...@gmail.com
kerrief...@gmail.com
alanna...@gmail.com
cshenk
Welcome to bedlam! Now, what the heck is copha?
penm...@aol.com
dsi1
Bruce
wrote:
bad for you. Even the kooks agree.
cshenk
penm...@aol.com
Bruce
dsi1
Fruitiest of Fruitcakes
(in article<4ca0f12c-9668-4cb0...@googlegroups.com>):
I’m surprised this fact has not filtered through to the colonies.
https://www.livestrong.com/article/272066-why-is-hydrogenated-oil-bad-for-
you/
penm...@aol.com
being useful. The coconuts have many uses... copra is used
extensively in the confectionary industry.
https://www.fruit-crops.com/coconut-cocos-nucifera/
dsi1
> On Sun, 23 Dec 2018 20:26:27 -0800 (PST), dsi1 com>
dsi1
Fruitiest of Fruitcakes
I apologise for not realising I was communicating with God on earth.
dsi1
> >
> > I'm aware of what everybody says.
>
> Good.
>
> I apologise for not realising I was communicating with God on earth.
Sorry for being such a bear on Christmas eve but if someone says "hydrogenated oil is bad" with a link to a healthy living site to me one more time I shall have to smite them down with a Xmas lightning bolt of great vengeance. Thou hast been warned!
cshenk
Not beating on you at all but there is a product I use fairly often and
seems it would fit your cookery as well? Virgin Coconut oil. It's a
solid at room temp but a very low melting point. I use it for Popcorn
and some other things where a little coconut flavor isn't miss (It's
not a super strong flavor). It does have a low smoke point so not
suitable for wok etc. high heat cooking. It's usually sold in a
widemouth tub.
My vet has me feed a ts a day to my elderly dog who has a slow
developing doggie alzheimers. No cure for that but it seems to help.
It's also good for her coat.
carol
Cindy Hamilton
<https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114>
Cindy Hamilton
notbob
> Virgin Coconut oil. It's a
> solid at room temp but a very low melting point.
https://www.amazon.com/Spectrum-Organic-All-Vegetable-Shortening/dp/B000WDPBV8/ref=sr_1_39_a_it?ie=UTF8&qid=1545748518&sr=8-39&keywords=coconut%2Boil%2Borganic%2Bspectrum&th=1
*****OR*****
https://tinyurl.com/ya2aqvvj
.....for my pie crusts (also, buttter). Both are solid at room temp. ;)
nb
cshenk
> On 12/25/2018 6:59 AM, cshenk wrote:
>
> > Virgin Coconut oil. It's a
> > solid at room temp but a very low melting point.
>
> I use this:
>
>
https://www.amazon.com/Spectrum-Organic-All-Vegetable-Shortening/dp/B000WDPBV8/ref=sr_1_39_a_it?ie=UTF8&qid=1545748518&sr=8-39&keywords=coconut%2Boil%2Borganic%2Bspectrum&th=1
>
> https://tinyurl.com/ya2aqvvj
>
> .....for my pie crusts (also, buttter). Both are solid at room temp.
> ;)
>
> nb
Thats more what I use.
dsi1
Bruce
cshenk
> On 12/25/2018 6:59 AM, cshenk wrote:
>
> > Virgin Coconut oil. It's a
> > solid at room temp but a very low melting point.
>
> I use this:
>
>
https://www.amazon.com/Spectrum-Organic-All-Vegetable-Shortening/dp/B000WDPBV8/ref=sr_1_39_a_it?ie=UTF8&qid=1545748518&sr=8-39&keywords=coconut%2Boil%2Borganic%2Bspectrum&th=1
>
> https://tinyurl.com/ya2aqvvj
>
> .....for my pie crusts (also, buttter). Both are solid at room temp.
> ;)
>
> nb
crusts definately).
Ah well.
Julie Bove
"Bruce" <br...@invalid.invalid> wrote in message
news:j3c02e93ftrsgtjv8...@4ax.com...
Chocolate Crinkles are but I have made cookies with that name. I likely used
margarine.
Bruce
my.deepes...@gmail.com
ja...@janecanfield.com
> I live in Canada and wish to make the Australian recipe "Chocolate
> Crackles" which calls for copha - a hard fat made from coconut I think.
> Does anyone have an idea for a substitution? Crisco works, but tastes
> awful in this recipe. Thanks,
>
> Marilyn
Copha looks and acts just like solid Coconut oil... I'd use that if you can't find Copha.
Still Bud
Cindy Hamilton
Cindy Hamilton
ja...@janecanfield.com
Nicky Strickland
This thread has helped confirm the idea he could sub in coconut oil to make “white xmas” akin to chocolate crackels and for someone homesick after 2 years of a pandemic thank you for the information.
jmcquown
post/confirm the results.
Jill
Michael Trew
Sqwertz
> I couldn’t resist bringing in another year to this what is
> becoming modern-historic thread around copha. It is still and
> issue for homesick Aussies in Canada. My adult son is asking what
> he can use instead of copha as in 2021 it is not available.
>
> This thread has helped confirm the idea he could sub in coconut
> oil to make “white xmas” akin to chocolate crackels and for
> someone homesick after 2 years of a pandemic thank you for the
> information.
Not to mention Jimmy sprinkles from Pennsylvania. And dozens of
other American junk foods exported to down under the middle of
nowhere.
You'd never suspect they have such widespread fondness for American
junk foods judging by Jebus and "Bruce"'s posts anti-American
pro-healthy posts ad-nauseam.
-sw
Bruce
wrote: