Prep 1 min
Cook 0 mins
I devised this little concoction several years ago because we love curries and things with coconut milk in them, but OH, the sat-fat in that lovely canned stuff. A no-no for us unless it's a very special occasion. It's worked for me in a lot of curries and even rice dishes, and we can enjoy these foods without the worry. This recipe is a starting point as a substitute for 1 cup canned coconut milk for adding to recipes. (1- 13.5 oz can is just shy of 2 cups, I make the difference up with fat free half&half.) You can adjust the cornstarch and sugar to your taste for thickness and sweetness. Double or change for however much liquid you need in your recipe.
- 1 cup fat-free half-and-half
- 1⁄4 teaspoon coconut extract
- 1⁄2 tablespoon cornstarch
- 1 teaspoon sugar
- Combine all ingredients with a whisk.
- Whisk once again before adding to your recipe to ensure all the cornstarch is incorporated from the bottom of the bowl.
Used this for a coconut cream pie, it came out excellent! I loved knowing that I could enjoy this with so much less fat in it! Thanks for the great substitute!
Cooking is a science and I feel cooks are perpetual students. I used this in Iced Coconut Milk Cafe, Low Fat per Annacia's recommendation. I cooked the mixture for about a minute to thicken then let cool due it to be used in a no-cook recipe. Now don't forget...come to class hungry.
Thank you!! Thank you!!! Thank you!!!! It works like a charm.