Hello,
Does anyone here have a substitue they use for coconut milk? I'm worried about the fat content as in saturated fat as I use a lot of coconut milk as I cook a lot of curries.
I saw in good food magazine that they used coconut cream and mixed with milk.
I am aware there is low fat coconut milk but it's so expensive compared to normal coconut milk.
Anybody tried any other substitues?
Thanks
Em
I thought that coconut cream was coconut fat? It is high in saturated fats (that is why it is solid) but contains no cholesterol, as it is vegetable matter.
When we buy coconut milk we get it in a tin (like beans/tomatoes etc) and its from a Chinese brand who make lots of products for curries etc. They have 2 types, one normal coconut milk and the other a Light version.. both priced about the same...
Steve
I agree with lapis in that I always thought coconut cream was just coconut fat. I hate the stuff myself and I don't think it makes a good substitute or coconut milk at all. It adds an odd flavour. Low fat coconut milk is most probably just a watered down version of full fat coconut milk. I heard that coconut is really good for you so I don't really care, I just use the full fat version!
The thing with coconut is that unless you are south Indian, Thai etc. you don?t eat it every day. So, eaten in moderation it is fine. The light version has some thickeners added, not sure what, and do not give a nice flavour to your dish. I use the normal, full cream version, usually tinned and sometimes powdered or cake. It is not homogenised so tinned separates in 2 layers, cream sitting on top. I usually stir it, unless top is too firm, in which case I add a little of top and liquid each to my dish.
If you want to make your own, just add very hot water to grated fresh coconut and leave over night. Then press it to get the milk. I have to say that I am too lazy to do this. I don?t use coconut that often to make it worthwhile.
The tinned coconut milk light that we use tastes perfectly normal, just like coconut, no odd flavours ! We've used the other normal version and it tastes the same but its thicker and has more a taste of fat*
Steve
I've found that simply by shaking the tin of coconut milk in the shop you soon develop a good sense of how thick and creamy its contents will be by the vibration sense and sound. There is a big difference between the different brands. If you want a thinner 'light' version just pop the tin in the 'fridge overnight and the cream will rise to the top (a bit like the top of the milk on the old bottles of gold top cow's milk.) Just scoop the top 'cream' off and use that for something else!
Never pay more for a skimmed/'light' product Em. As I mentioned on the 'Consumer Watch!' thread the price of Coconut milk can vary dramatically between different sections in the same supermarket. Niggles me they even charge the same (let alone more?) for lighter versions as what they skim off for instance from dairy milk goes for butter/cream/production!
On a tangent though I would agree with Andrew that the proven health benefits of coconut milk outweigh any supposed dangers (when used in moderation.)
I have just watched Saturday Kithcen on TV, and someone rang in with the same question as Em. Both of the celebrity chefs recommended buttermilk as a subsitute. One also suggested adding watered down yoghurt towards the end of cooking.
Nobody mentioned whether this would effect the taste but I'm sure that some of the more knowledgable people who use this site will be able to tell you
If the problem is fat content, I use coconut powder. I use it like a spice, that is, fry it with the onions/garlic/ginger/chillies/spices. It produces a very nice coconut smell, but tends to soak up the frying medium, so it's best to add the coconut powder after the other ingredients mentioned have been cooked out.
Coconut milk can be thought of as ordinary milk. It has a water-based part and a fat-based part. The coconut fat is easy to separate (in cold weather) as it is solid. I use both coconut powder (as stated) and full fat coconut milk, to get that rich coconut flavour.
I can't agree with the TV chefs, thats a bit like saying you can substitute water for wine, well, its a liquid! one uses coconut milk for its smoothness and coconut flavour, both completely lacking in buttermilk!
I too saw Saturday Kitchen and was amazed with the suggestions of substitutes for coconut milk. Even the Indian guest Chef, Vivek Singh, agreed to buttermilk or watered down full fat yoghurt. As Lapis points out they are all as different as chalk and cheese!
I was hoping he would make a good recipe from the 'Cinnamon Club' restaurant. He made a goat curry with half a kilo of tinned sweet corn. I would not risk wasting the goat meat on what seems a pretty odd combination or am I being too unadventurous?
Winton
I also saw those suggestions on Saturday Kitchen: how odd!
As for goat: I love the meat, but only ever have it in Greece (roasted). It's hard to get a hold of, here in France. Hard to know, therefore, what combinations would work with it.
People often ask for alternatives to ingredients and its not always possible to give one. Take anything in a decent dish and its put there for a purpose, mostly to do with flavour, sometimes for texture and thickening...
So if you use fresh basil you can't really find something to do the same job, maybe fresh oregano gives a similar zing and boost to flavours but its not the same.
However using coconut milk to thicken a sauce as well as adding flavour could be changed to say buttermilk to make the sauce thicker and lighter.. but obviously you won't get the coconut flavour...
If someone really wants to make a dish and can't get hold of coconut milk or is allergic then replacing some of the properties is better than nothing !
Steve
I agree that it is often very difficult to replace ingredients in a good recipe, but if one can't get hold of an ingredient, or is allergic, why choose a recipe with one in. After all, change two ingredients, and you have a new recipe!
I don't understand substitutes, if you haven't got the requirements, how can you make the dish? Minor deviations are possible, of course, but replace coconut milk?
I suppose it depends on the dish and why the person wants to make it ! If you went on holiday to Greece and had Stifado and wanted to make it yourself but couldn't get the Greek red wine it was made with, nor could you get the Greek origani (wild oregano) that it had in, or the local sea salt etc...but you still wanted to make it again to enjoy those flavours again... well another red wine, another type of oregano and local sea salt will make something similar enough...
Steve
but will it be the same? I've noticed the nearer I get to pukka Indian ingredients, (curds, onions, etc,) the better the dish seems to be. I was surprised when I cooked in India how different some ingredients were. As I live in East London now, and can source most things (apart from the rancid cream, thank goodness!)I am getting much closer to 'perfect' dishes. It does seem to make a difference.
One kind of red wine or another probably won't make much of a difference in a red wine-based sauce, but I can't see that coconut milk can be usefully replaced by anything, really.
Not can I see in what way parsley can be used to replace coriander leaf (a suggestion made by Madhur Jaffrey, who I greatly admire, but she's surely mistaken here).
There's another substitution thing I don't get: substitution of soy products for meat. If you don't eat meat, why try to make meat substitutes? What's the point in vegetarian sausages, for instance? If you want a sausage, eat meat. If you want to remain a veggie, don't eat sausages.
I think Maduhur is probably suggesting that flat leaf parsely can replace coriander for ubiquitous sprinkling duties, not the flavour, which I would agree cannot be subed, maybe with pungent celery leaf, but as you say, its a different flavour.
I agree about meat subs, Indian food has the best (IMHO) veg dishes, developed to get the best out of the veg. Can one really get flavour out of veg sausage? [Yes I have tried them!]
I had a vegetarian sausage today and it was diabolical, ugh! I only ate it because it was in my packed lunch and I was hungry!
Why some of us like meat substitutes now and then may be this; they may be like me who has given up meat for reasons other than worrying about killing animals. From my early 20 till late fifties, I ate meat and learnt to love it. I like the taste of meat and occasionally still crave it, even though I was brought up as a vegetarian. So, I do go for good substitute now and then. Gluten meat substitute is better than Quorn and Soya, in my opinion.
Parsley and coriander have no resemblance in taste, not a good substitute in my HO.
Thanks very much for your answers and Steve you mentioned this:-
When we buy coconut milk we get it in a tin (like beans/tomatoes etc) and its from a Chinese brand who make lots of products for curries etc. They have 2 types, one normal coconut milk and the other a Light version.. both priced about the same...
Can you let me know the Chinese brand you buy which is the light version? I have a chinese shop near me though they laughed when I ask for low fat coconut milk but then they have about 20 differents cans of coconut milk to choose from!
I'm really not sure about buttermilk but I'm going to cook Chicken Parsee curry over the weekend and I might try it will that and will report back.
Thanks again everyone.
Em
Em have a look at this link coconut milk The purple tin is the normal fat one, then there is a light blue one that isn't shown on the site which is the light version.
Steve
Greetings
Our family is also on the eat healthy band wagon and my hubby is keen on making Thai food, so now I buy the Carnation low fat coconut milk, and usually add 1 tablespoon of the dried coconut powder for that added flavour without the extra fat. Comes out not too bad.
cheers
June
Thanks Steve, that is the only product my shop doesn't sell, sods law!!!!
I would agree with the posters that say how can you sustitute one thing for another parsley for coriander is the classic.
phil:
do not know what part of France you are in (I'm in dept 86) goat meat is not hard to find, expensive though.
next will be bisto instead of curry powder (not that I use either) they both make gravy!!!!!
Keep it curry.
regards
fridgedoc
Fridgdoc
Bisto actually make instant curry sauce granules.
I have also seen (not bisto)frozen chips with curry sauce, and a frozen burger bun with 2 precooked fish fingers in it to heat up in the microwave. I know the fish fingers have nothing to do with curry, but both of the frozen meals must be somebodys idea of a tasty snack.
I have not had any inclination to try any of them, just in case you are wondering.
Fridgedoc, Alicean
There are some revolting things around.
I'm in the H?rault (34) department of France, and am astonished at how much fast food the French eat these days. Come on, the French: keep up your culinary traditions!
Phil
You are talking about France Phil, this is happening even in India, where ready-made foods were unknown only one generation ago! Ask children what they want when hungry, the answer is likely to be something like Maggie's instant noodles! It is the sign of times and a result of very heavy/tempting promotion by food companies on children?s TV channels/public places.
Hi all,
Just to let you know that for those of us who are based in the UK, Tesco was running a special offer on low fat coconut milk when I went into the store yesterday.
It was 50p a can so I stocked up with as many as I could carry. I'm not sure if Tesco only send produce to a store where it will be popular, for instance I live in Walworth, SE London and every food shop sells coconut milk.
But if anyone wants to stock up on low fat, head to Tesco.
Mamta: even in India? How alarming! We must do something to keep up culinary traditions.
The French have a national cookery day in their schools, which is good, but not enough. How about cookery as part of the national curriculum?
Cookery GCSE? Why not?
If culinary skills aren't passed through the generations, they will be lost.
Phil
Agree Phil. I read recently that McDonalds gross (in every sense of the word) profits are still escalating and even in China they can't open 'restaurants' (if you can them that!) fast enough.
Sure schooling could be made more relevant to teach life skills rather than a lot of what I was taught. 'Molecular and Physical Gastroonomy' would be better in Physics/Chemistry rather than atomic bombs and I have always thought that first aid should be taught in the context of biology rather than learning about the life cycle of the stick insect!
Winton
GCSE cooking? it was called home ecomonomics when my kids went to school.
They would have a lesson about nutrition, then make a dish. One day they were taught about diet, and went on to make a fruit salad, with sugar syrup!! I ask you, nutrition?
Why not give them a map of their town/city with all the fast food outlets marked on it? they would be more attentive (for 20 seconds!) rant over, and rest........
Think yourselves lucky, our school didn't teach anything about cooking/eating/diets at all... we had metalwork, woodwork, plasticwork, computer studies, physics, chemistry, biology etc... not a single lesson in a kitchen ... !
Steve
didn't have computers when I was at school, didn't even have plastics...........
Sorry, but curiosity is getting the better of me. Excuse my ignorance but what on earth is 'plasticwork?'
Winton
now I think of it, we did have some computer experience, we programmed onto ticker tape, which was transferred onto Fortran cards. The cards were returned a week later. Meant programming was kind of slow. Fortran, formula translation.
Its all coming back now, just as I am going to start programming again, this time in C, I think, with a device called a seeeduino (sic), 'cause I need a rev counter for my record turntable, oh, here we go again, record: 12 inch (300 mm) diameter vinyl disc onto which real music was recorded.
The more things change, the more they stay the same...........
'Home Economics' was hardly a good name for cookery.
Why not call a spade a spade? Cookery is cookery.
Phil
At my school it was called Domestic Science. All we ever seemed to make was fish pie which consisted of cod, a plain white sauce, and mashed potato. Reheated at home it was truly horrible, but our dog liked it. Good cookery it wasn't
We also regularly got a lesson on how to wash and iron the teachers husband shirts.
My interest in cooking came from my mother who encouraged us to join in with her baking sessions at an early age. School unfortunately did nothing to enhance this.