Vegan Baking With Coconut Milk

Posted by admin on May 26th, 2009

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.

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