Creamy coconut milk. Photo by Becca Bartleson.
Stand aside curry! This vegan baker has also discovered coconut is a happy, animal-free answer to delectable dishes.
One of my new favorite vegan "tricks" is using coconut milk for a more fatty substitute than the traditional soy, rice or almond milk. Due to its high fat content coconut makes a more thick and creamy alternative.
So far I've used it for both biscuits and pigs in a blanket dough. Both times the dough had a rich consistency that my previous recipes lacked. The coconut add a certain tasty "umph" to my pastries.
Adding coconut milk is great, but because it's so thick be careful to not overdo it. Don't ruin the liquid to dry ratio with a thicker alternative. Use the milk sparingly, usually a third to half of your total liquid. I recommend mixing the coconut milk with your soy milk or water before adding it to your recipe.
Try this option next time you make biscuits and gravy and see how it turns out. You may be surprised.
Tip: Buy smaller cans of coconut milk like those available at Asian supermarkets. Baking requires very little and the milk is too expensive and yummy to waste. Plus Asian supermarkets tend to have a better price.
For more info: check out the Portland Vegan Examiner's other articles!
Comments
You can freeze leftover coconut milk to use at other times. The bigger cans are often less expensive, and this way you can always have smaller amounts on hand. I usually freeze them in 1/4 cup size containers. Don't bake much but may give coconut milk a try.
Hi Becca, I just wanted you to know about our new non-profit group VegFund.Org. We help vegan activist fund food, literature and tables/booths. Please check us out and spread the word :) Thanks, JC
I just wanted to let you know about a coconut milk "milk" product that I found at Whole Food, it is So Delicious® Coconut Milk is the refrigerated section (like soymilk but much better). You can check it out at their website www.sodeliciousdairyfree.com. I highly recommend it!
What a great tip! I'm definitely going to try this. And thanks to Jill, also for the information about freezing coconut milk. (I had no idea you could do this.) I've also been experimenting with baking with coconut oil to replace butter in things like Christmas cookies. Haven't had much success. Good texture, but bland flavor.
JC - Quit spamming everyone.
What do you have to do to thaw the frozen coconut milk? Can you microwave it to thaw or does that destroy the flavor?
I have been using coconut milk for baking since I use it all the time anyway, but I'm worried about the fats in coconut milk being heated. I thought if you heated these fats they become extremely bad for you? If anyone knows or could clear up this confusion that would be great.
Coconut milk is delicious. The freezing trick works well! Just remember it is very high in artery clogging saturated fat. Use sparingly or for special occassions.
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