This could be in an attempt to make a dessert healthier, but it’s also something that vegans regularly turn to since they don’t eat dairy.

Each high strength flavouring is suitable for vegetarians and vegans as well as being gluten, egg and dairy free. One problem that many encounter when trying to use coconut milk in cooking is that it has a bit of a strong taste. Some people wind up really embracing the strong coconut taste in coconut milk, but others wind up not liking it at all. What you can do will depend on the type of dish that you’re trying to cook using coconut milk. Try to use your imagination or look for specific ideas about the dish that you’re making online.The best part? This is such a simple recipe and it creates a beautiful, simple, and slightly elegant dessert. You can leave the coconut mousse as is in the jars and serve that way. Or top with some extra whipped cream. Or you could be like me and go all out and toss everything you have on hand on top of them. Strawberries, chocolate, some sugared lime zest?? Oh yea. I can’t stop myself. Pineapple would also be good on these little beauties. Hopefully, the information above gave you a better idea of what you can do to get rid of that strong coconut taste. You can try to hide it using things such as baking soda and lemon juice if you would like to go that route. Some people have used coconut milk to bake very tasty dessert dishes that are delightful overall. You could add things to the recipe idea to make it taste better such as a chocolate ganache. Of course, lemon juice might not always be practical to use depending on what you’re trying to make. This is a situational idea that can help you when you’re making certain things. You can use coconut cream with this recipe also. I've tested it and it yields so much more coconut flavor. You may need less coconut cream so be sure to add just one tablespoon at a time until the frosting reaches the desired taste and texture.

Finally, if you just don’t think that coconut milk is working out well for what you’re trying to bake or cook, then you might want to try another type of milk. If you’re looking for vegan-friendly options, then you could always see if almond milk or soy milk will work out better. This recipe drove me slightly nuts for a few days while I worked it out. But I was determined. The coconut flavor comes from the coconut milk and cream of coconut that are used. The texture comes from both the whipped cream and the gelatin. Make sure you snag unflavored gelatin so we don’t have any other flavors messing with our coconut love we have going on. If you plan to use it the next day, refrigerate it and then let it sit for 30 mins to soften before use. You may have to re-whip it if you refrigerate it. Possibly the most practical solution to your coconut milk problem is to just cook using complementary ingredients. You’ll be able to make up your own mind about which dairy milk alternative is best for you. Have a Better Time Using Coconut MilkThink about the things that you could do to make the coconut milk taste even better with your dish so that you’ll enjoy the results. It’s also possible to simply use complementary ingredients so that the coconut milk tastes better in whatever dish you’re making. Is there a way to get rid of the coconut milk taste so that it doesn’t overpower everything else when you’re using it in dishes? Soften the butter by allowing it to sit at room temperature for 1-2 hours prior to making the frosting. DO NOT soften the butter by heating it in the microwave!! Give your homemade bakes an exotic twist, with Food Flavour’s Natural Coconut Flavouring, specially designed to give you a nature-identical taste with just a few drops. Ideal for enhancing the flavour of your favourite sweet treats, it is also great in ice creams, yoghurts and sauces, perfect for any lover of coconut.