!/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 :)