Is there a way to neutralize or override coconut flavour in a vegan dish?
I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour.
Is there a way to neutralize it somehow?
Best Answer
Definitely not if you're getting the fat from coconut milk. Using refined coconut oil would definitely help, but getting it to blend and stay emulsified might be a challenge. Lecithin from a soy product might keep things together– I use it in place of egg to make vegan mayonnaise. All of that saturated fat is pretty tough to emulsify though. Maybe a combination of your coconut milk fat and refined coconut oil? Good luck!
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Quick Answer about "Is there a way to neutralize or override coconut flavour in a vegan dish?"
You can neutralize the coconut flavor using a very small amount of baking soda.How do you get coconut flavor out of curry?
Some meat can be cooked in the sauce, vegetables are usually par-cooked separately. Beyond that, to get more coconut flavor you can add coconut powder (which is dried coconut milk) or coconut extract (here's a fun recipe from Alton Brown) but neither of those additions would be traditional.How do you make coconut oil not taste like coconut?
This oil is better for cooking, thanks to its high smoke temperature (you can heat it up to 400\xb0F before it begins to smoke, versus 350\xb0F for unrefined coconut oil), and when you don't want to add coconut flavor to your food.How do you hide coconut oil in food?
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Answer 2
You can neutralize the coconut flavor using a very small amount of baking soda. It works as a base to neutralize the lauric acid in the coconut, which is the "soapy" flavor mentioned in the first link below.
I tried it out and found it neutralizes the whole coconut flavor very nicely, but I recommend adding it to your recipe a very small amount at a time (1/4 teaspoon or less if possible) because if you add too much, the taste of baking soda becomes very prevalent.
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