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Cream of Coconut for vegan or dairy free cooking - Synchronicity swirls and other foolishness

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October 7th, 2011


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03:16 am - Cream of Coconut for vegan or dairy free cooking
Ever since I realized (or more accurately amberite figured out) that I was allergic to dairy 7 years ago, there have been some foods that I have had no substitutes for. I prefer rice milk to actual milk on breakfast cereal or in hot chocolate, I find ice cream made from coconut milk to be very delicious, and Earth Balance spread is an excellent substitute for butter for almost all uses. However, there have been a few things I have found no duplicates for. Cheese tops this list, especially strong cheddar or blue cheese. However, another item is an ingredient - sweetened condensed milk. It is essential for Thai iced tea, key lime pie, and a number of other sweets that I really like. I found a recipe for a soy version made from powdered soy milk and sugar. The result took a while and a fair amount of effort to make and like many soy-made dairy alternatives was not all that good, so I never bothered make it a second time. Then, I was making a coconut cake, and the recipe called for cream of coconut. I'd never used it before, and had never had it before except in tropical drinks. . I used it in a coconut butter-cream frosting, where I found that one of the places where Earth Balance spread fails utterly was in making butter-cream - the result was quite far from good. However, I tried a bit of the cream of coconut and it was both delicious and remarkably like a slightly thicker (and coconut flavored) version of sweetened condensed milk. It's also quite good eaten directly out of the can (I used to occasionally eat sweetened condensed milk the same way).

I've gotten more and it works wonderfully as a substitute, and I'll be making a key lime pie quite soon. The one limitation is that to use it you need to like the taste of coconut, but if you can't or choose not to have dairy and you dislike the taste of coconut, you have my sincere pity, since you're left with a dismal and limited selection of options for everything from cream sauces to desserts
Current Mood: pleasedpleased

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From:heron61
Date:October 7th, 2011 07:38 pm (UTC)
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The recipe I know consists of sweetened condensed milk, lime juice (and zest), and egg yolks, and it thickens greatly when baked.
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From:heron61
Date:October 7th, 2011 09:46 pm (UTC)
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Hmm, I'll definitely add some gelatin, and shall report on the results.
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From:kiarrith
Date:October 7th, 2011 01:52 pm (UTC)
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awesome!
as for cheese--have you played with daiya at all? its not for just eating raw alone, but i hear it melts well and cooks into things happily...
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From:heron61
Date:October 7th, 2011 07:40 pm (UTC)
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Yes, and it's quite good on pizza (recently, the vegan friendly pizza places in Portland have all started using it), and in cheese sauces, but not so much as a grilled cheese sandwich or anything where cheese is the focus.
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From:kiarrith
Date:October 8th, 2011 01:40 am (UTC)
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aha, ok..
prolly also not for grilled cheese sandwiches but i've had a lot of luck with the nut cheezes [sometimes taking a few days to 'age'] as spreads and for crackers, etc....
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From:mlerules
Date:November 2nd, 2011 10:25 pm (UTC)
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Are you allergic to all dairy or just cow-milk products? (I know of some folks who can't eat cow-milk but're okay w/hard cheese made from goat or sheep milk.)

Mmmmmm, key lime pie...

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