MGR Posted March 5, 2017 Share Posted March 5, 2017 Hi there! It's day 7 and I am ready to throw in the towel on coconut milk. I've tried it in several different forms, and I guess I'm just really sensitive to the coconut flavor, and it's not palatable. Does anyone know of a substitute for coconut milk that I can use in my soups to give a creamy "feel" without the coconut taste? Thanks, Forum, for your help! MGR Link to comment Share on other sites More sharing options...
NoMoreCrunchyCravings Posted March 5, 2017 Share Posted March 5, 2017 I also don't love coconut milk added to my meals, unless they're curries. To get that creamy texture without adding coconut milk to soup, I usually put aside some of the broth and softer veggies before adding the chunkier stuff and meats to my soups. With the pulled-aside broth and cooked onions/zucchini/soft veggies, I whir it in the blender or Cuisinart or with my immersion blender until it's creamy looking and without any visible solid bits, then add it back to the bit pot of soup. Makes the texture smoother without adding coconut flavor. Link to comment Share on other sites More sharing options...
Dreamlet Posted March 5, 2017 Share Posted March 5, 2017 Add some riced cauliflower to a bit of the broth, blend it, and add it back to the soup. This gives a nice creamy texture without coconut milk. Link to comment Share on other sites More sharing options...
Selcazare Posted March 12, 2017 Share Posted March 12, 2017 A blend of bone broth, white potatoes, onion and garlic puréed until smooth makes a lovely cream sauce that can be used just about anywhere. I only like coconut milk in dishes where I want coconut flavor. Link to comment Share on other sites More sharing options...
Ahavah Posted March 30, 2017 Share Posted March 30, 2017 I just substitute almond milk anywhere it calls for coconut milk. It may not be exactly the same, but since I hate coconut, it works for me. Unsweetened Silk almond milk is compliant. Link to comment Share on other sites More sharing options...
frogtox Posted March 30, 2017 Share Posted March 30, 2017 I've also added dried potato flakes...works really well and doesn't alter the flavor. Link to comment Share on other sites More sharing options...
NoMoreCrunchyCravings Posted April 1, 2017 Share Posted April 1, 2017 On 3/30/2017 at 1:33 PM, frogtox said: I've also added dried potato flakes...works really well and doesn't alter the flavor. Just read the ingredients before using if you're still on the w30. The ones I've seen in the past (Idahoan brand, I think) all contain a ton of stuff not compliant on the Whole 30, particularly soy, milk and wheat. Link to comment Share on other sites More sharing options...
frogtox Posted April 3, 2017 Share Posted April 3, 2017 On 4/1/2017 at 5:00 PM, NoMoreCrunchyCravings said: Just read the ingredients before using if you're still on the w30. The ones I've seen in the past (Idahoan brand, I think) all contain a ton of stuff not compliant on the Whole 30, particularly soy, milk and wheat. Good point. I use Bob's Red Mill... ingredients = potatoes only Link to comment Share on other sites More sharing options...
Carol Posted April 8, 2017 Share Posted April 8, 2017 On 4/3/2017 at 8:36 AM, frogtox said: Good point. I use Bob's Red Mill... ingredients = potatoes only I never thought of that! What a great idea! I have a dehydrator so I could potentially make my own. I wonder if I could prank some friends by using purple Okinawan potatos and turning the food funny colors i use mushrooms -- cooked from scratch or out of a can. The canned Pennsylvania Dutch mushrooms work quite well for this! I squeeze the liquid out of the mushrooms then blitz in the vitamin or purée in the food processor. Link to comment Share on other sites More sharing options...
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