Could you replace butter with coconut milk when making cookies?
I learned that puddings are great when you go 50/50 but baking seems a bit trickier. Has anybody tried it?
31-35
Elessar · 31-35, M
I went one year without dairy, and there's absolutely no substitute that feels right, unfortunately.
There's some things that still taste nice but ultimately it's a different thing.
Heck, I've some family friends who run one pastry shop that is renowned to be one of the best in town, and I was told that the secret of their success is that they use a very specific kind/producer of butter.
There's some things that still taste nice but ultimately it's a different thing.
Heck, I've some family friends who run one pastry shop that is renowned to be one of the best in town, and I was told that the secret of their success is that they use a very specific kind/producer of butter.
View 4 more replies »
@CrazyMusicLover Have you tried blending the butter 50/50 with skim milk? And maybe adding a rising agent?
I'm a very clueless cook, but great experimenter, and sometimes my experiments work :)
I'm a very clueless cook, but great experimenter, and sometimes my experiments work :)
CrazyMusicLover · 31-35
@Heartlander There is baking powder already in the recipe.
Spoiledbrat · F
SW-User
@Spoiledbrat I use it in place of some of the sugars and to cut back on fat.🙌🏻
SW-User
@Khenpal1 all saturated fats are good but when it comes to flavour I’ll always choose butter in moderation .😀
[image/video deleted]
Khenpal1 · M
@SW-User Well , the more fat cheese is the more its tasteful , being less fat it does not means is more healthy. The trend of being healthy , often ends in unhealthy result. 😁
SunshineGirl · 36-40, F
CrazyMusicLover · 31-35
@SunshineGirl Only one way to find out. 😀 Personally, I don't see it that dramatic. Of course, the shape might be a problem but that is also when you use butter but disrupt ratio. Maybe I'd have to separate the thicker part of the milk from liquid oil. But coconut oil might be a safer bet.
Butter is not put into bread at all here. It's just for sweet cakes and pastry. Some recipe for cakes replace butter with plant seed oils (sunflower or canola) but those are liquid doughs so the consistency doesn't matter.
Butter is not put into bread at all here. It's just for sweet cakes and pastry. Some recipe for cakes replace butter with plant seed oils (sunflower or canola) but those are liquid doughs so the consistency doesn't matter.
UndeadSona · F
CrazyMusicLover · 31-35
@UndeadSona Oh, just now I realized that I'd probably need to use coconut oil instead of milk because in pudding it's real milk replaced by coconut milk. It's because coconut milk is only liquid in 25°C and above, otherwise it looks like fat.
Justafantasy · M
CrazyMusicLover · 31-35
@SW-User Yeah, that makes sense. Even if coconut milk has usually better taste.
LordShadowfire · 46-50, M
CrazyMusicLover · 31-35
@LordShadowfire Therefore margarine. I actually never cooked with margarine before but it looks like they try to make it look like butter too much. I wonder what the brand you talk about is like though.
LordShadowfire · 46-50, M
@CrazyMusicLover Not margarine. Margarine has too much saturated fat. Plant butter is an entirely different animal, if you'll pardon the pun. I'm not sure what they make it with, but I can look it up.