Vegan baking with coconut milk

[Guest guest]

Stand aside curry! This vegan baker has also discovered coconut is a happy,

animal-free answer to delectable dishes.

One of my new favorite vegan " tricks " is using coconut milk for a more fatty

substitute than the traditional soy, rice or almond milk. Due to its high fat

content coconut makes a more thick and creamy alternative.

So far I've used it for both biscuits and pigs in a blanket dough. Both times

the dough had a rich consistency that my previous recipes lacked. The coconut

add a certain tasty " umph " to my pastries.

Adding coconut milk is great, but because it's so thick be careful to not overdo

it. Don't ruin the liquid to dry ratio with a thicker alternative. Use the milk

sparingly, usually a third to half of your total liquid. I recommend mixing the

coconut milk with your soy milk or water before adding it to your recipe.

Try this option next time you make biscuits and gravy and see how it turns out.

You may be surprised.