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Oct 13, 2011 11:30 AM

Question for bakers re: coconut milk

Would using coconut milk in place of whole milk in a lemon pudding cake affect the outcome?

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  1. It might be more dense because of the high fat content. But I make a quatro leche cake where I use coconut milk in the batter (and in the soaking liquid) and it works fine.

    4 Replies
    1. re: sbp

      That sounds good--can you share the recipe? Thanks!

      1. re: chowser

        I generally use several different recipes and take bits and pieces. Never the same twice. Basic cake recipe is from http://www.experience-san-miguel-de-a.... Sub coconut for the milk, add a bit of coconut extract. For the topping, I reduce the sweetened condensed milk (usually by half or so) to cut some of the sweetness, sub in coconut milk and more extract for that.

        PS: Serve a passionfruit curd on the side (use a lemon curd recipe, and sub passionfruit puree - which you can buy frozen in hispanic markets - for the lemon).

      2. Yeah, coconut milk has a much higher fat content, somewhere upwards of 17%, as opposed to whole milk's 3+%.

        An option is to use low fat coconut milk, which has added water to reduce the fat content, or a combo of cow's milk and coconut milk. I agree with sbp, the cake part of the pudding cake might be more dense. Not that that's a bad thing...

        1. I used coconut milk in a yellow cake. The only problem I had was not ripping the oven open and eating it. The aroma was great!

          By the way, I also spritzed the cake layers with simple syrup made with coconut water. It made a fine coconut cake.

          If you are worried about the extra fat, you could cut back a wee bit on the butter.

          1. Thanks All! I'm going to follow bushwick's suggestion and combine the coconut milk w/some reg. milk.

            2 Replies
              1. re: nomadchowwoman

                I would thin the coconut milk with water rather than milk, 1:1 to sub for whole milk, this is essentially the same as the lite version.

              2. I've used coconut milk in cakes when I was low on both milk and butter and it has always worked out great. Perhaps reduce the butter a bit to compensate for the extra added fat.