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Topic: Cooking with coconut  (Read 1232 times)
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« on: October 12, 2011 01:34:23 AM »

So many recipes like cakes and slices often have coconut as part of the ingredients.

I am not able to eat coconut. When a recipe requires say a cup of coconut can anything else be substituted or will it just not work?
« Reply #1 on: October 13, 2011 03:00:26 PM »

try to replace coconut  with almonds or walnuts cut in small pieces or put them in the blender. It can be done for sure in cakes.
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« Reply #2 on: October 14, 2011 05:21:40 AM »

depends on how the coconut is used in the recipe, if it is coconut flour you can use almond flour (which is more expensive!) I have been experimenting with grinding up sunflower seeds into a flour, much cheaper and works as well as coconut flour

if it is dessicated coconut, then it is probably there for flavour, so  you could omit, but you might need to reduce the liquid content, or replace with something like nuts etc.

If it is coconut oil, then replace with a different shortening, like butter or other veg oil.

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« Reply #3 on: October 15, 2011 12:47:12 AM »

If you have specific recipes that aren't covered by the above suggestions, I'd suggest you post them here so we can help you brainstorm.

If it's dried coconut, such as for cakes or cookies, it can usually be easily substituted with any kind of chopped or sliced nut.

If it's coconut milk, it can frequently be replaced with cow or goat milk, or almond or soy or rice milk.

Coconut oil, just replace with another kind of oil.

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