cream of coconut

Tiffany, purpleinopp GardenWeb, Z8b Opp, ALNovember 17, 2012

Could I substitute this ingredient for butter or lard in a banana bread recipe? I can't think of anything else to do with most of a leftover can of it. Ideas? How long will this stay fresh in the frige?

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I would use it in something you would normally use sweetened condensed milk in and would like coconut flavored. -Grainlady

    Bookmark   November 17, 2012 at 4:03PM
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Tiffany, purpleinopp GardenWeb, Z8b Opp, AL

Aha! I like this suggestion but my concern is that it's stiff, hard at room temperature. That's was why I was thinking butter/lard. I've got a dessert bar, brownie-type recipe that uses SCM, but it's hand-stirred with nuts and choc. morsels. Would I be able to stir it if I melt it in the nuker first? I can borrow a stronger arm if need be, but worry about it cooling to a non-mixed clump in the batter.

    Bookmark   November 17, 2012 at 4:29PM
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It stays hard because of the fat. While there is a high fat content, it's lower than lard or butter and it will have more moisture.

However, you can use it for your brownies or your banana bread. It will be a nice combination in either. The texture will be slightly different because your coconut will have more liquid and less fat than say, butter, but it will be interesting and pretty good. If it's sweet, then decrease the sugar in your bread or brownies.

    Bookmark   November 17, 2012 at 7:47PM
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