I find a great substitute is olive oil where I'd use butter for non-cooking (eg. instead of butter on pasta or instead of butter on bread). It's not quite as tasty but still a huge improvement over dry, and it's healthier.
For cooking, I understand olive oil is unhealthy (I think you create carcinogens as a side-effect), as are many other oils, but that coconut oil doesn't do this because of its different melting temperature.
For cooking, I understand olive oil is unhealthy (I think you create carcinogens as a side-effect), as are many other oils, but that coconut oil doesn't do this because of its different melting temperature.