What would you like to do?
Coconut water. It doesn't taste as good but will do.
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No, it will not give the same flavour. Coconut water is a thin, watery liquid that tastes sugary but not incredibly coconutty. Coconut milk has the pulp added and is a t…hick, white, creamy liquid with a strong coconut flavour.
It depends to a certain extent on how they are being used.. If they are baked or mixed into the item, it can simply be left out. There is not likely to be much change in the …recipe other than the flavor.. In some items, say a fruit salad, sesame seeds can provide a flavor boast, try it and see if you like it before sharing!. For decoration, you could used crushed nuts instead of coconut.
By bagged coconut I presume you mean dried coconut, if that is the case then yes you can. If the recipe calls for creamed coconut then mix enough water with the dried coconut …to meet the consistency, if coconut milk is required then use more water until the desired consistency.
If a recipe calls for a cann of coconut can i use bag coconut and how much do i use?
Diluted coconut cream (dilute by about 1/3, but the packet will usually have directions on diluting). There are no more close substitutes apart from that.
try Quaker oats, whiz them in a blender if you need them a finer grade. I've also used ground almonds but this is not good if you're looking for a nut allergy suitable answer.… Zoe, Salisbury
A substitute for dried/dessicated shredded/flaked coconut will depend on the recipe. Most use it for flavour and texture. In some recipes, rolled oats or wheatgerm could be …the subsitute, but be aware that this will give a very different flavour, and is not suitable for some recipes. Coconut ice is very dependent on the texture and flavour of the coconut.
Yes. Canned may be just a little moister, but not enough to matter.
no, bagged really isn't as nice and fresh as canned
The substitute for coconut milk would depend on the recipe. In many baked goods and sauces, evaporated milk might be an acceptable substitute.
No, coconut milk is very different in thickness, taste, and texture and is completely different from coconut water.
Probably not, they're both very different consistencies and fat contents. A better substitution would be butter.
You can make thai ginger chicken with coconut milk here is my favourite recipe Cook the rice according to the package directions.Place the cilantro, jalapeños, ginger, and 1… tablespoon of the oil in a food processor and pulse until combined.Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes.Add the coconut milk, soy sauce, and ½ teaspoon of the salt. Bring to a simmer.Add the cilantro mixture, remaining salt, and chicken. Simmer until the chicken is cooked through and sauce thickens slightly, about 7 minutes. Serve on rice.
This really depends on the size of the can of coconut.