coconut milk

  • Very smooth and satisfying
  • <=1 g natural sugars so basically carb-free
  • amazing replacement for milk in cereal and smoothies
  • Themadbeagle@lemm.ee
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    2 months ago

    Depends on what I am using it for. I quite like oat milk in my coffee drinks. I feel like it is nice to have the oaty flavor paired with the coffee taste.

  • Vanth@reddthat.com
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    2 months ago

    Oat for most things. Extra creamy.

    Almond for a fewthings. Like I prefer almond in a bowl of cereal. Silk has an unsweetened one with extra protein that is my go to.

  • rudyharrelson@lemmy.radio
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    2 months ago

    I found almond milk to be a great substitute a couple of years ago when I was dieting. Particularly the ‘unsweetened, vanilla’ variety from Almond Breeze.

    As an added bonus, it also has a much longer shelf life than regular milk.

  • The Giant Korean@lemmy.world
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    2 months ago

    Oat milk followed by homemade cashew milk. I found coconut milk and almond milk both to be too watery tasting.

    Edit: Here is my recipe for nut/seed milk. This works for cashews, sunflower seeds, hemp seeds, and pepitas. I haven’t tried it with other nuts or seeds.

    • 1/3c nuts or seeds
    • 4c water
    • Sweetener of choice (I just use 2 Splenda packets but I’ve also used agave and pitted dates)
    • 1/8tsp salt
    • 1/8tsp xanthan gum (can be ommitted but it helps the texture IMHO)
    • 1/2tsp vanilla (optional)

    Blend seeds or nuts with water, salt, and sweetener in a high speed blender. Strain through a nut milk bag. Add xanthan gum and re-blend. Stays good for a week or more.

  • irotsoma@lemmy.world
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    2 months ago

    Unsweetened almond milk, unsweetened oat milk is second

    You’re not going to get carb free, but low sugar.

    • Th3D3k0y@lemmy.world
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      2 months ago

      Oat milk in coffee is delightful. I find almond milk a bit too “non-present” I can’t think of a better word

      • irotsoma@lemmy.world
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        2 months ago

        Yeah I like that almond milk is not too much flavor. It means it doesn’t distract from the flavor of the thing it’s added to, only changes the texture and smooths out bitterness and other unpleasant flavor components like with tea and coffee. I prefer to get good tea or coffee and not add anything, but that stuff is expensive, so I get middle of the road quality and add almond milk to smooth it out but still keep some of the highlights.

        Oat milk is good for the really mediocre stuff, though. It smooths it out a lot and adds some flavor. And I do like oats a lot in general. But a lot of times the oat milk is too gritty or too heavy. I found that making my own oat milk does eliminate those problems, but takes more effort and doesn’t last long if I make a lot of it at once to reduce the effort.

  • grasshopper_mouse@lemmy.world
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    2 months ago

    Unsweetened almond milk, then oat milk, then coconut. Last resort is soy because I can ALWAYS taste some sort of soy-ness flavor, the same way I can taste a hint of coconut with coconut milk, and that soy taste is just weird.

  • shastaxc@lemm.ee
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    2 months ago

    Pea milk. It has a good taste and I like the consistency. Most other milk alternatives are too watery.

  • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️@yiffit.net
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    2 months ago

    Soy milk is the only non-dairy alternative I’ve tried that actually tastes good and also still goes with cereal. I’ve had a few kinds of nut milk, but I don’t like the taste or consistency of 'em. Though that isn’t to say they taste awful; I just don’t want the extreme taste of almonds or cashews when I am wanting milk. Soy milk actually comes pretty close to just regular milk.

    I also would like to say this is only for use as a beverage (or for cereal). Trying to use any of these as a substitute for milk in cooking DOES. NOT. WORK. There’s a chemical process going on in most recipes that simply doesn’t happen with non-dairy alternatives.

    • palordrolap@fedia.io
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      2 months ago

      Agree about soy. I’ve tried and liked rice milk on cereal, but it wasn’t as good as a milk substitute in hot drinks. Since I prefer not to buy a bunch of different things for both simplicity and storage reasons, I switched everything to soy.

      That doesn’t mean that the different brands of soy milk are all the same though. Luckily I’ve found one that works for me.

    • xploit@lemmy.world
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      2 months ago

      I don’t know whether anything changed or it’s down to brand but I have no issues baking strudels and other pastry with similar dough from soy milk, including doing some simple buns from dry yeast, but obviously that lacked the sourdough taste, which I’d like to try replicate with use of some acids next (e.g. vinegar). Don’t really do much else though, so can’t confirm for other uses.

      We specifically buy Kirkland brand (cheapest alternative) and more recently actually started grabbing the vanilla soy milk from US instead of local. I used to hate sweetened soy milk some 5+years ago, but this is somehow different. And it works great for crepes as well - actually better than regular milk IMO.

  • mortalic@lemmy.world
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    2 months ago

    Mostly the same as everyone else here, mostly use oat milk or coconut depending on use case, but a while back I was making something that called for pea milk and it cooked up surprisingly well.