Use this as a substitute for canned evaporated milk in all your favorite sweets recipes. I have used it in Recipe #101104 and Recipe #78088 both with great success. (the caramel sauce was used to make Recipe #31128 - gorgeous and delish!) no one even suspected that either dish was made with cocnut milk, as the flavor is tempered by the rice milk, allowing the other, stronger flavors to shine.
For dinner last night I was making a peppercorn-crusted broiled steak salad and needed - no WANTED- a creamy peppercorn dressing like what I used to be able to eat in the restaurants. I think this fits the bill quite nicely! Smooth, creamy texture ... subtle peppery bite.... I was quite pleased with this and think you will be, too. Let me know what you think and if you make any changes that make it better, let me know that, too!
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