Erin (studiouspilgrim) wrote in vegancooking,

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Evaporated Milk???

Okay so i'm doing this vegan bake off thing on friday, and i really really want to use my grandmas recipe for Mounds cake (well the filling, i will use my own frosting and cake recipe). It's very easy to convert, the only problem is, it calls for evaporated Milk, now i've never worked with stuff and really don't know anything about it (i'm trying to get a hold of my sister to ask if it's really that much thicker). This is the recipe
!/2 cup evaporated milk
1/2 cup brown sugar
1/2 cup margarine
1 1/2 cups coconut

In a small pan over medium heat, heat milk, brown sugar and margarine until it melts and boils. Reduce heat to low, and cook for 2 more minutes, remove from heat and allow to cool.

Now since it's cooked, in my head i think that just using regular full fat soymilk should work fine. In actuality this probably is'nt the case. So a couple questions, 1) has anyone ever replaced evaporated milk, and if so what (it's not the same as condensed milk, i think) 2) would adding a bit of cornstarch work well enough to keep the filling stable? 3) would soy creamer be think enough?

I'm really set on making this recipe, as it is one of my favorites (with yummy chocolate frosting, and the chocolate cake from sinfully vegan that using soy mayo, that i hopes turns out gooood), so any help will deifnitly be appreciated!

EDIT: Okay i just found a recipe on the white wave site, and it requires cooking it over low heat for 15-20 minutes, ie likely to burn on my friends unreliable stoves, i think my best bets are substitutions, so umm help :)
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