Tell us about yourself!
Pasta Making Class
I think the claim is based on coconut oils high flash point. Very hot oil seals the food quickly and as a result no further oil is absorbed by the food. This will not happen unless you make sure that the oil is properly heated before you add the food. An easy way to gage how much oil is absorbed by food during cooking, if you need to count calories, is to measure the oil, either in a measuring jug or by placing the entire deep frying pan on a set of scales, before and after cooking. The difference between these two values is the amount of oil absorbed. Divide this number by the number of servings made and you have established how much oil has been absorbed into each serve.
You could try butter. If vegans can use coconut oil freely as a butter substitute then it's worth considering the possibility that the opposite could be done for someone with a coconut allergy. I'd go with grass fed organic unsalted butter. I'm curious about this now. I think I'll try it out for myself. Just for the sake of science ;-)