Toasted Coconut Milk
Leveraging toastiness can be a powerful tool for creating rich, complex flavors. Toastiness is often defined in dictionaries as “comfortably or cozily warm”. I think it’s pretty cool how this definition describes the actual food flavor so spot-on. When you combine toastiness with coconut, you’d better watch out; you’re in for a burst of rich toastiness with a lingering creamy coconut finish that can fade into maltiness. Perfect for kicking your vegan baking up a notch or three!
Why confine toasted coconut to coconut flour? By making coconut milk out of toasted coconut flour, we’re able to apply this rich, complex creamy toastiness to a much wider array of vegan baking applications. Ice creams, cakes, puddings, cream sauces, pancakes; any food that uses a large proportion of liquid can take advantage of toasted coconut milk in place of regular non-dairy milk. You can even put it in your breakfast oatmeal where it’ll add a rich, savory maltiness. But how does this flavor come to be?
A primer on flavor
The blueprint for toastiness: the Maillard Reaction
- A bit of protein to supply amino acids
- Certain naturally-occurring simple sugars
- A bit of heat (usually)
- As little water as possible
Most foods that are dry and exposed to heat will exhibit maillard reactions to some degree. Dairy-based dry milk powder is one of the rare ingredients that doesn’t require excessive heat in order for the maillard reaction to occur. If you’ve ever noticed bakeries where cakes on display have sat in the window for too long and white frosting is fading to brown, this is why. In this case, making display cakes without milk protein and lactose sugar in the frosting would keep this browning from occurring.
Luckily for us, it’s really easy for us bakers to leverage the maillard reaction for baking ingredients.
Toasted Coconut Milk RecipeYield: 2 ½ cups (600 ml)
1) Toast your coconut flour
2) Prepare your colander
3) Boil your water
4) Blend the toasted coconut flour
5) Strain your toasted coconut milk from the coconut solids
6) Store in the refrigerator if not using immediately.Transfer the toasted coconut milk to a small container, cover and place in the refrigerator for several hours to cool. It’ll keep in the refrigerator for up to 4 days.
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Hello. I tried this and I'm very happy with the result. Thank you for this recipe!
Love the recipe
Tried it for my lactose intolerant son, he absolutely loved it! This is awesome!
Wow, I will try this at home!
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Wow! this is amazing. We'll this. Thanks for sharing.
Wow, I love this! Thanks for sharing this here.
very nice combination
I am a user of coconut milk, and just when I thought I already know every use of this material, yet this blog talks about toasted coconut milk? That was so amazing, I think the possibilities are always endless.
Tried it, loved it!!!
Thanks for posting a very sweet article
awesome stuff helps me get through my day when im washing cars
Well worth the effort. Great in hot drinks.
So delicious!!! Highly recommend!
Simple but helpful
This is a very simple recipe but very helpful to know the tricks to get it right. I live in the tropics so am going to try this with fresh coconut to see if it makes much difference to the taste compared to using shop-bought coconut.
Can't Go Wrong WIth Toasted Coconut
I've never heard of toasted coconut milk before but I can't imagine going wrong with anything that has the words "toasted coconut" in them. Thanks
oh! this recipe makes me move and lend a hand.
Wow, I love your post today! This in just the perfect time. Thanks a bunch!