Caroline. If you are averse to the flavor of coconut, I just recommend omitting or replacing the coconut as mentioned above. If you use dairy-free milk beverage regularly on cereal and in smoothies, then there isn’t much point in keeping coconut milk beverage on hand if you don’t like it. Thank you so much for your help! If you firmly pack the brown sugar, expect a sweeter result. I’m going to try making my own non-flavored dry coffee creamer. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. This can be a good idea from a taste and texture perspective. I was wondering, what would be a good substitute for coconut milk and coconut oil? One cup of solid coconut oil will melt to approximately one cup of liquid. Here are some ratios to go by: Dairy-Free Creamer – If the recipe calls for light coconut milk, you can lean on soy, almond, or pea protein creamer for a fair coconut-free substitute. Olive oil. Just be sure to pick an organic or non-GMO variety. Just add one to two extra tablespoons per cup of shortening so you get the right fat-to-water ratio. Use all coconut oil or palm oil if you want it to firmly set. All foods and products should be considered at risk for cross-contamination with milk and other allergens. (On a side note, you can substitute pumpkin puree in equal amount of the quantity of oil called for in a baking recipe!) Could you tell me which would be the best to use that has no flavor. Hi Nina, no coconut flour is very, very, very dry. Use coconut oil as a substitute for butter when baking or preparing your favorite dishes. It is lower on the glycemic index than regular cane sugar, but it’s also a little less sweet. It soaks up moisture like mad and can’t be substituted for any other flour in equivalent amounts (or vice versa) – testing would be needed to make a swap and more liquid would definitely be involved! So much vegan baking calls on coconut milk — I was desperate for a dairy-free substitute! Stir the oil into the solid before using it for baking, and follow these guidelines: Substitute coconut oil on a 1-1 ratio for oil or butter. Don't worry! You might not think to reach for lard often, but it is actually a great substitute for shortening. But if it’s the star of the show, I would stick with one of the substitute options above. For example, some people like the taste of almond milk beverage in mashed potatoes, while others loathe it. Some people like to substitute rolled or quick oats for coconut. They have the most neutral flavor, but with a slight sweetness. No Coconut Allergy? Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. You might need a little extra moisture since coconut butter is fattier than nut butters. Melted coconut oil should be listed as “1/4 cup coconut oil, melted.”. Melt the oil and cool it to just above room temperature before measuring it. Vegetable Oil Substitutions 1 cup vegetable oil = 1 cup applesauce (baking only) 1 cup vegetable oil = 1 ⅓ cup melted butter OR for any vegetable oil requirement, you can also substitute with canola oil, avocado oil, and even coconut oil (melted down) Or oat, quinoa flour? Coconut, which is technically a fruit or drupe (not a tree nut), has so much to offer dairy-free consumers. Hi Susan, I couldn’t say for certain on taste, as I think that is quite particular, but I was beyond impressed with nutpods – http://www.godairyfree.org/product-reviews/nutpods-dairy-free-creamer – they’re unsweetened and add body just like a creamer should. (: when it comes to coconut flour would I simply substitute it with regular flour? Melt the coconut oil before use. Ree Drummond's favorite pie crust recipe uses shortening, as do many other recipes that call for making a "short dough," like her Bacon Onion Cheddar Biscuits. 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