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Coconut Cream in lieu of milk/yogurt in quickbreads?

AuntieJenny (z9/19 SoCal)

8 years ago

last modified: 8 years ago

I have a can of coconut cream and am wondering if it is a suitable substitute for whole-fat milk or yogurt in quick breads with complementary flavors such as banana bread. I know I can use it in smoothies, but we have a billion bananas in the freezer waiting to be turned into banana bread and I'd like to use the coconut cream if it works.

Does anyone know? If not, then coconut ice cream is next in line!

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Comments (5)

PRO
Lars/J. Robert Scott
8 years ago
It would not be an exact substitute in terms of proportions for milk, as it is much thicker than milk. You could substitute if for cream in certain recipes, but if you substitute if for milk, you might need to add some water.

In quick breads, it would not be a substitute for yogurt if the recipes uses baking soda, as the baking soda has to react with the acid in the yogurt, and that would be missing in the coconut cream. You could use baking powder instead of baking soda, but you would have to increase the amount, or you could add something acidic, such as lemon juice.

Coconut cream will add a strong coconut flavor, but I'm sure you're aware of that already. I use it mainly to make coconut ice cream.
linnea56 (zone 5b Chicago)
8 years ago
Not to sidetrack, but when either of you have the time, I'd love to hear how you make the coconut ice cream! My absolute favorite flavor and very hard to find. I don't have anything like a real ice cream freezer, though. I bought this unit a decade + ago, where you put this metal cylinder in the freezer over night, pour your ingredients in, then crank your arms off as it scrapes the sides. Much work for very little ice cream. I put it away in the basement.
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Frozen mango chunks (bought in a bag from freezer section) blended with skim milk in a blender can be just about as thick as ice cream (if you use more of the frozen fruit) or smoothie-like if using more of the skim milk.Usually doesn't need sweetener but if desired one packet of stevia would do the trick. Frozen ripe banana chunks blended with skim milk also provide a lot of creaminess but I don't really eat them any more due to calories. :) I was wondering about the low cal possibilities with the ice cream maker and appreciated everyone's info here. Husband just made a batch with full blown cream and sugar, with coconut flavoring, it was great but these days I'm not interested in anywhere near that much fat or sugar! Had one bite, it was enough :) Lost 20 lbs recently amazingly easily by just not eating overly fat foods and starches, wish I'd done it years ago :) It is surprising how quickly you get used to less fat and added sugar, then when you taste something with all that stuff in it, as I just did, it's like, man, way too much!! (Of course the fruit contains sugar and even skim milk has some, so it is still a dessert but at least it lacks the added fat and sugar.) I've read that some people use guar gum, I'm not sure where to buy that, anyone know? This post was edited by urthcreature on Sun, Aug 17, 14 at 15:30
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Comments (7)
What did you want to use it for, for your DS? Sure, he can't eat it thick by itself but as Annie said you can sure go ahead and make smoothies with it. Use a half a banana and other fruit and it will be thick enough and tasty, and most important, nutritious. Yup also to baking. I'd probably use some in making biscuits or scones. Even pancakes and such would be good uses. Hey, that's only a little more than a cup, so it will go faster than you think. Next time double check your temps and maybe even add a little more yogurt to start it. It won't hurt.
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Comments (63)
I'm glad you found it and like it. Yes, it only comes in the 32 oz tubs and it's at least a few bucks (or more) higher priced than others. But it's certified organic and MUCH richer and for me, off the scale more delicious. When we eat it at breakfast I suspect our portion is more like half a cup. When you add fruit, there's plenty to eat and enjoy. Maybe the picture Lucille described of the mild California climate applies equally to the happiness of dairy cows, It must motivate them to give it their all, lest they be shipped off to other parts of the state that are colder in winter AND hotter in summer than the idyllic area where they are. Get some small reusable containers for your husband if he likes it. He's a good guy, he's worth the little bit of effort.
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Powdered coconut milk
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Comments (15)
I freeze yogurt, cottage cheese, maple water, coconut water, and all cream based products. Butter, goat cheese, cheedars, parmesan, mozarella, gorgonzola, ---i only buy sour cream and ricotta during the holidays for a tiny side dish and freeze the remnants. Freezing without air pockets by adding some olive oil on top keeps them fresh enough for cooking recipes. *I'm just refering to your first post... I asked on a previous thread (that I can't find) if all powdered coconut milk contained a long list of additives. Apparently it does. Best to steer clear. They do not 'all' contain a long list of ingredients. Like i said, a quick search finds many that only have coconut, and that is in powder form as well. I'm just pointing out that a few emulsifiers and thickeners are added often for those suffering from celiac and other allergies. Don't blame the victim and say any additives are 'gross'. They are in most gluten free breads and baked goods. These sensitivities can happen at any age and especially during pregnancy. Cancer recovery, etc. Many with dairy and gluten problems need the thickeners and emulsifier for a creamy texture ---like i said, are in gluten-free flours and baked goods. I don't purchase these products. I like toasted coconut, and fresh whole coconut for the water and fresh flesh in smoothies. We don't care for it in cooking preferring Japanese curries not using coconut. I just prefer these 'influencer' you-tubers to educate and not pronounce to stear clear. Educate label reading. So simple. The best do that.
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AuntieJenny (z9/19 SoCal)
Original Author
8 years ago
I don't have a recipe for coconut ice cream, but Professor Google turned up quite a few. Here's one: https://chocolatecoveredkatie.com/2017/05/15/coconut-ice-cream-recipe/
PRO
Lars/J. Robert Scott
8 years ago
last modified: 8 years ago
I make coconut ice cream by mixing equal parts heavy cream and coconut cream, and then I add sugar to taste. Sometimes I add a bit of coconut flavored rum, and sometimes I add a bit of shredded coconut near the end of the freezing. I've also made it with a crème anglaise, and I substitute coconut cream for the milk and/or part of the cream. This is a lot more work and not really necessary.
carolb_w_fl_coastal_9/10
8 years ago
I thought coconut cream was sweetened? That would certainly make a difference in a recipe. I tried a search & there are a number of quick bread recipes using coconut cream. Here's one that looks good:

https://gatherforbread.com/pina-colada-quick-bread/

I believe I've used it to make ice cream too - mixed w/cocoa powder & vanilla & maple syrup - or maybe that was coconut milk...?

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