I've used coconut juice (the clear stuff from fresh coconuts) as a liquid replacement in cupcakes in the past and it worked fine. The tins of milk/cream should be ok too.
This isn't a cake recipe but it's a great way to use coconut milk/cream. It is a Pacific Island dish called palasami and is traditionally baked in a earth oven. It can also be done as stew (see below).
* 6 cups fresh Taro leaf (if you can't find it you can use spinach) * 1 chopped onion * 2 cans coconut cream- or 3 cans coconut milk * vegetable oil * salt to taste
Lightly fry the onion in the oil until golden brown. Add leafy stuff and salt and cook lightly for a few minutes. Add coconut cream and keep on heat until the leaves ave broken down and alot of the liquid has cooked off. You can add some chopped pumpkin for a different flavour.
make haupia! (coconut pudding) 1 can (13-15 oz) coconut milk, 1/2 c water, 6T cornstarch, 6T sugar. cook over medium stirring until it starts to thicken. once the thickening starts, cook 10 additional minutes until the mixture is so thick you can barely stir it. pour into a graham cracker crust or just an 8X8 square pan, chill for atleast an hour (the longer it chills, the firmer it becomes, but it doesn't go "hard"). this holds is consistency very well. you can garnish with mango, pineapple or berries.
another way to use up the milk is thai tea: equal parts of sweet tea+coconut milk=heaven
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omnomnom.
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This isn't a cake recipe but it's a great way to use coconut milk/cream. It is a Pacific Island dish called palasami and is traditionally baked in a earth oven. It can also be done as stew (see below).
* 6 cups fresh Taro leaf (if you can't find it you can use spinach)
* 1 chopped onion
* 2 cans coconut cream- or 3 cans coconut milk
* vegetable oil
* salt to taste
Lightly fry the onion in the oil until golden brown. Add leafy stuff and salt and cook lightly for a few minutes. Add coconut cream and keep on heat until the leaves ave broken down and alot of the liquid has cooked off. You can add some chopped pumpkin for a different flavour.
Eat with root vegetable or rice.
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No Bake Peanut Butter Pie from The Joy of Vegan Baking
Chocolate Fudge- It doesn't call for much, but oh, this looks yummy.
I'd try Vegan Cupcakes Take Over the World, too. Google Books is giving me some problems, but I recommend it for searching nevertheless.
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http://www.foodaphilia.com/2007/05/coconut-cake.html
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1 can (13-15 oz) coconut milk, 1/2 c water, 6T cornstarch, 6T sugar. cook over medium stirring until it starts to thicken. once the thickening starts, cook 10 additional minutes until the mixture is so thick you can barely stir it. pour into a graham cracker crust or just an 8X8 square pan, chill for atleast an hour (the longer it chills, the firmer it becomes, but it doesn't go "hard"). this holds is consistency very well. you can garnish with mango, pineapple or berries.
another way to use up the milk is thai tea: equal parts of sweet tea+coconut milk=heaven
Reply
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