01
Cream Substitute
10.0best for frying1 cup : 1 cup
Full fat, thick and creamy
10.0
coconut milk substitute
for frying.
Coconut milk shines in shallow-fried batters because its 20 percent fat content sears at 350 degrees Fahrenheit without splitting, and medium-chain triglycerides resist smoking until 375. Dairy swaps foam and scorch faster thanks to milk proteins, so batter must be thinned 10 percent and heat dropped 25 degrees. Watch for browning at the pan edge within 90 seconds.
top substitutes
adjustment for frying
Cream substitute fries steadier than coconut milk because it lacks guar gum that scorches past 360 degrees Fahrenheit. Batter at 1 cup cream substitute to 3/4 cup flour and drop at 350 degrees for 3 minutes per side. Expect lighter golden color; brush finished pieces with coconut oil for aroma.
02
Heavy Whipping Cream
7.5best for frying1 cup : 1 cup
Chill overnight, use thick part
7.5
adjustment for frying
Heavy cream in batter browns aggressively because lactose caramelizes at 300 degrees Fahrenheit. Thin 3/4 cup cream with 1/4 cup water per cup and drop fryer to 335 degrees. Fry 2 minutes per side for quarter-inch fillets and drain immediately on rack to prevent soggy underside within 30 seconds.
03
Eggnog
6.0best for frying1 cup : 1 cup
Dairy-free, add vanilla and nutmeg
6.0
adjustment for frying
Eggnog foams at frying heat due to egg proteins, so stir in 1 teaspoon cornstarch per cup to tighten. Hold oil at 340 degrees Fahrenheit and batter thin; thicker coatings turn rubbery because nutmeg and sugar amplify maillard browning 20 percent faster than plain coconut milk batter.
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04
Milk
7.51 cup : 1 cup
Thinner and less rich; add 1 tbsp coconut cream per cup for body, expect mild coconut flavor
7.5
adjustment for this dish
Milk thins batter and sticks to fryer baskets as oil climbs past 360 degrees Fahrenheit. Add 1 egg yolk per cup to bind coating, and add 2 tablespoons coconut oil for tropical finish. Fry in 350 degree peanut or rice bran oil for 2 to 3 minutes until deep gold.
05
Whole Milk
7.51 cup : 1 cup
Thinner and less creamy; whole milk lacks coconut richness, add 1 tbsp coconut cream per cup
7.5
adjustment for this dish
Whole milk batter slumps off protein between dredge and fryer. Rest coated pieces 10 minutes in the refrigerator at 4 degrees Celsius to set the flour. Fry at 350 degrees Fahrenheit for 3 minutes per side. Dust with 1/4 teaspoon curry powder per portion to replace coconut fragrance.
06
Whipped Cream
7.51 cup : 1 cup
Chill can, whip thick cream on top
7.5
adjustment for this dish
Whipped cream breaks immediately on contact with 350 degree oil because air cells rupture and release water. Warm it to room temperature first, whisk to liquid, then thin with 2 tablespoons water per cup and batter promptly. Fry 2 minutes per side and rest on rack to crisp.
07
Goat Milk
7.51 cup : 1 cup
Dairy-free, slightly sweet
7.5
adjustment for this dish
Goat milk's capric acid smells gamey in hot oil, so mix 3/4 cup goat milk with 1/4 cup coconut cream per cup and add 1 teaspoon grated ginger. Fry at 340 degrees Fahrenheit for 3 minutes per side and finish with lime zest to mask residual barnyard notes.
08
Evaporated Milk
7.51 cup : 1 cup
Similar thickness in curries and soups
7.5
adjustment for this dish
Evaporated milk browns quickly because it is 60 percent concentrated lactose and protein. Dilute 1 cup evaporated with 1/4 cup water and drop fryer to 330 degrees Fahrenheit. Fry 2 to 3 minutes; look for deep mahogany color rather than the blonde tone coconut milk batter produces.
09
Half and Half
7.51 cup : 1 cup
Thinner dairy option; half-and-half lacks coconut richness, add coconut extract for flavor
7.5
10
Chocolate Milk
5.01 cup : 1 cup
Add cocoa powder and sweetener
5.0
11
Soy Milk
5.01 cup : 1 cup
Use carton type not canned for drinking
5.0
12
Skim Milk
5.01 cup : 1 cup
Very thin and bland; skim milk won't match coconut milk's richness, add coconut cream to thicken
5.0
13
Buttermilk
4.01 cup : 1 cup
Add 1 tbsp lemon juice, let sit 5 min
4.0