100 grams of coconut oil is about 7.3 tablespoons. One tablespoon of coconut oil weighs about 13.6 g, and one teaspoon is about 4.5 g. It is the only common oil that is solid on a cool day and liquid on a warm one, and that switch changes its weight per cup, so always say whether you measured it melted or solid.
All figures on this page are approximate, and they come from USDA, measured poured. Oil from coconut flesh, solid below about 24 C with a mild coconut flavour. Baking, frying, curries and dairy-free recipes. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 218 g divided by 16, rounded to one decimal place. Oil from coconut flesh, solid below about 24 C with a mild coconut flavour. Baking, frying, curries and dairy-free recipes.
A note on disputed figures. Measured melted at 218 g per cup; solid coconut oil packs at about 227 g per cup, like butter.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of coconut oil |
|---|---|
| 1 teaspoon | 4.5 g |
| 1 tablespoon | 13.6 g |
| 2 tablespoons | 27.2 g |
| 3 tablespoons | 40.9 g |
| 4 tablespoons | 54.5 g |
| 5 tablespoons | 68.1 g |
| 6 tablespoons | 81.8 g |
| 8 tablespoons | 109 g |
| 10 tablespoons | 136.2 g |
| 12 tablespoons | 163.5 g |
| 1 cup (16 tablespoons) | 218 g |
| 100 g | 7.3 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of coconut oil is about 7.3 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A dairy-free chocolate cake
A dairy-free chocolate cake uses 6 tablespoons of coconut oil, about 81.8 g, melted and whisked into the batter with cocoa and sugar. Melted coconut oil behaves like butter in the batter but keeps the cake dairy-free, and its mild coconut flavour suits chocolate better than a neutral oil does. Measure the oil after melting it, because solid coconut oil packs at about 227 g per cup, heavier than the melted 218 g.
A Thai curry for four
A Thai curry starts with 4 tablespoons of coconut oil, about 54.5 g, heated in the pan to fry the curry paste. The oil's coconut flavour suits the dish, and it tolerates the high heat of frying the paste better than butter would. Heat the oil until it shimmers, then add the paste and fry it for a minute before the coconut milk goes in, because frying the paste is what wakes up its flavour.
Roasting sweet potatoes for a weeknight dinner
Roasting sweet potatoes takes 3 tablespoons of coconut oil, about 40.9 g, melted and tossed through the cubes with salt. The oil gives the potatoes crisp edges and a faint coconut sweetness that suits their own flavour. Melt the oil first and toss the potatoes while it is still liquid, because solid coconut oil clumps on cold vegetables and leaves some pieces dry.
Getting it right in your kitchen
Coconut oil matters because it is the most versatile dairy-free fat, and because its solid-or-liquid nature catches people out. Below about 24 C it is a firm white solid, and above that it is a clear liquid, and the weight per cup changes with the state: melted it is 218 g per cup, while solid it packs at about 227 g, like butter. That is why 100 g of melted coconut oil is about 7.3 tablespoons, and why recipes should say which state they mean. In baking it behaves like butter, giving a tender crumb, and in curries and frying it tolerates heat well. Its flavour is mild but real, so it suits chocolate cake and curries better than a plain vanilla sponge, where the coconut note would show.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of coconut oil, count out about 7.3 tablespoons, and for 50 g, about 3.7 tablespoons. Halving a recipe that calls for 100 g means using 50 g, and doubling it means 200 g, or about 14.7 tablespoons. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out more than 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
Storage. Cool cupboard; solid or liquid both keep for up to 1 year.
- Measure coconut oil melted unless the recipe says solid; the weights differ.
- Melt it gently and toss food while it is liquid so it coats evenly.
- Store in a cool cupboard; it keeps for up to a year in either state.
Frequently asked questions
How many tablespoons is 100 grams of coconut oil?
100 grams of coconut oil, measured melted, is about 7.3 tablespoons, using the USDA value of 218 g per cup. One tablespoon of melted coconut oil weighs about 13.6 g. Solid coconut oil packs at about 227 g per cup, so 100 g of solid oil is slightly fewer spoonfuls. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of coconut oil?
One tablespoon of melted coconut oil weighs about 13.6 g, and one teaspoon is about 4.5 g. Solid coconut oil is heavier per spoonful, at about 14.2 g per tablespoon, because it packs like butter.
Is coconut oil solid or liquid?
Both, depending on the temperature. Below about 24 C it is a firm white solid, and above that it melts into a clear liquid. It switches back and forth harmlessly, so store it in a cool cupboard and melt it gently when you need it liquid.
Can I use coconut oil instead of butter?
Yes, in most baking: use the same weight, and melt the coconut oil first unless the recipe needs cold solid fat, as pastry does. The flavour is mildly coconut, which suits chocolate cake and curries, and the cake will be dairy-free. For pastry, chill the coconut oil solid and cut it in like butter.
Does coconut oil go bad?
It keeps well for up to a year in a cool cupboard, in either its solid or liquid state. It goes rancid eventually, and rancid coconut oil smells sharp and stale. If it smells off, throw it away.
Common mistakes to avoid
The most common mistake is measuring coconut oil solid when the recipe means melted, or the other way round: the two states weigh differently per cup, so the recipe can be several grams out. The second mistake is using it in a recipe where its coconut flavour does not belong, like a delicate lemon cake. The third mistake is storing it in a warm cupboard where it melts and re-solidifies repeatedly, which is harmless but makes it hard to measure. Finally, do not treat coconut oil as a health food: it is very high in saturated fat, and the health claims made for it are not supported by the evidence.