Low Fat Coconut Cream Or Milk Substitute Recipes
LOW-FAT COCONUT CREAM (OR MILK) SUBSTITUTE
I used Recipe #113203 and the standard substitution for coconut cream to come up with this. I tried this recipe out in Recipe #274534 and Recipe #274527 with good results.
Provided by Nyteglori
Categories Coconut
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine and in a blender. Puree for 5 minutes or until smooth.
- Most of the time Coconut Cream is sweet so you can add the sugar if you want.
- The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons "low-fat coconut cream substitute" plus hot water or warm low-fat milk to equal 1 cup.
FAT FREE COCONUT MILK (FOR RECIPES)
I devised this little concoction several years ago because we love curries and things with coconut milk in them, but OH, the sat-fat in that lovely canned stuff. A no-no for us unless it's a very special occasion. It's worked for me in a lot of curries and even rice dishes, and we can enjoy these foods without the worry. This recipe is a starting point as a substitute for 1 cup canned coconut milk for adding to recipes. (1- 13.5 oz can is just shy of 2 cups, I make the difference up with fat free half&half.) You can adjust the cornstarch and sugar to your taste for thickness and sweetness. Double or change for however much liquid you need in your recipe.
Provided by Chef PotPie
Categories Coconut
Time 1m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients with a whisk.
- Whisk once again before adding to your recipe to ensure all the cornstarch is incorporated from the bottom of the bowl.
Nutrition Facts : Calories 44.4, Fat 0.8, SaturatedFat 0.5, Cholesterol 3, Sodium 87.8, Carbohydrate 7.5, Sugar 4.1, Protein 1.6
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Estimated Reading Time 6 mins
- Soy milk. Soy milk is a great alternative to coconut milk. It’s also plant-based and has a slightly lower fat content than coconut milk. In most recipes, you can swap it in a 1:1 ratio.
- Almond milk. Unsweetened almond milk is another potential replacement. It’s naturally low in calories and has a neutral flavor, making it a good option in smoothies, cereals, or baking (3, 4).
- Cashew milk. Cashew milk is a creamy nut milk that works well in sauces, soups, and smoothies. It has a smoother, creamier texture than other nut milks and mimics the consistency of cow’s milk.
- Oat milk. Oat milk is an excellent option for lattés or coffees. The fat in coconut milk makes great coffee foam. While oat milk contains a moderate amount of fat, it’s naturally high in beta glucan, a fiber that helps it foam up (6, 7).
- Hemp milk. Hemp milk has gained popularity as a sweet, slightly nutty plant milk. It’s derived from the seeds of the hemp plant (Cannabis sativa) but does not contain THC, the psychoactive compound found in marijuana.
- Rice milk. Rice milk is made by mixing water with white or brown rice. Although much thinner in consistency than coconut milk, it works well in oatmeal, smoothies, and some desserts.
- Spiced milk. Spiced milk is a popular alternative to coconut milk due to its flavor and creamy consistency. It’s commonly used in warm dishes like soup.
- Evaporated milk. Evaporated milk is an excellent substitute for coconut milk in soups or creamy dishes and can be used at a 1:1 ratio. It’s made by heating cow’s milk to remove up to 60% of its water content.
- Heavy cream. Heavy cream is made by scraping fat from fresh milk and is especially common in high-fat foods like creamy soups, sauces, and ice cream. It’s much higher in fat than coconut milk and can replace it in equal quantities in most recipes (12).
- Greek yogurt. Although Greek yogurt may not immediately come to mind, it’s a creative substitute for coconut milk because of its thick consistency. To replace 1 cup (240 ml) of coconut milk, mix 1 cup (240 ml) of Greek yogurt with 1 tablespoon (15 ml) of water.
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