So Delicious Coconut Creamer
Hi, question(s) for everyone here.
I have a small container of So Delicious Coconut creamer, and it's use-by date is Saturday. It's about half gone, and I'm really not loving it in my coffee. I think I prefer vanilla soy milk. Anyway, I want to use it rather than let it go to waste, so does it work in a cream sauce for pastas? I think it will, but if it separates under high heat or something, I'd like to know.
Additionally, my stove, uh, blew up yesterday. There was a short, and it went boom, and now I don't have a stove until I don't know when. It was supposed to be replaced yesterday, it wasn't, and it MIGHT be today, but if it isn't, I'm not going to have another opportunity to cook until I get back from going out of town. So, long story short: If I can't use this creamer now, will it freeze? I really would prefer putting it to use rather than letting it go bad.
Any thoughts/advice/suggestions would be appreciated... thank you!
I have a small container of So Delicious Coconut creamer, and it's use-by date is Saturday. It's about half gone, and I'm really not loving it in my coffee. I think I prefer vanilla soy milk. Anyway, I want to use it rather than let it go to waste, so does it work in a cream sauce for pastas? I think it will, but if it separates under high heat or something, I'd like to know.
Additionally, my stove, uh, blew up yesterday. There was a short, and it went boom, and now I don't have a stove until I don't know when. It was supposed to be replaced yesterday, it wasn't, and it MIGHT be today, but if it isn't, I'm not going to have another opportunity to cook until I get back from going out of town. So, long story short: If I can't use this creamer now, will it freeze? I really would prefer putting it to use rather than letting it go bad.
Any thoughts/advice/suggestions would be appreciated... thank you!