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Question for bakers re: coconut milk

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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).

        1. re: sbp

          Thanks!

          1. re: sbp

            Double Thanks!

      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

              Let us know how it works out!

              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.

                1. What I did was use 2/3 c coconut milk and 1/3 c 2% milk. Next time, I will try using all coconut milk, but the light version.

                  The individual cakes were delicious--the coconut flavor really came through and worked well w/the lemon--but with less pudding pooled at the bottom than usual. I have a feeling I overbaked them a bit--35 minutes when 30 probably would have sufficed. I also don't think I added enough water to my bain marie. But none of this seemed to matter; they were a big hit at the table, and one of my guests ate two.

                  Thanks for all your input. I wouldn't have tried it w/out the reassurance from Hounds.