Milk Coconut milk (Javanese: coconut milk) is a white liquid made by squeezing grated coconut meat, or what Westerners call coconut milk .

Coconut milk is a crucial ingredient in Indonesian recipes. Starting from main dishes, desserts, cakes and snacks, and drinks, coconut milk is used to create a savory and delicious taste. But behind the pleasure of coconut milk, this liquid has a high enough fat content that can trigger the emergence of cholesterol. To work around this, some alternatives to coconut milk are as follows:

1. Fresh Milk

Fresh milk from animals such as cows and etawa goats can be used to replace coconut milk. Caucasians prefer milk for their creamy foods such as cream soup, cream pie, etc. Fresh Milk is also very suitable for a variety of drinks and desserts. Fresh milk contains lactose (milk sugar) which is quite high, so it is not recommended for those who are lactose intolerant (lactose intolerant) to use fresh milk. The average Indonesian population is lactose intolerant.

2. Plain Yogurt (plain yogurt) or Greek Yogurt

Yogurt is a dairy product that has a sour taste but a very creamy texture.

Western and Indian cuisines often use yogurt for their creamy dishes. Because the taste tends to be sour, the amount of yogurt used is very important, because otherwise it will ruin the taste of your dish.

3. Sweetened Condensed Milk Without Sugar

Sweetened Condensed Milk Without Sugar is often called evaporated milk, which is processed fresh milk that has 60% of its water content removed. Evaporated milk will usually be mixed again with water to make it look like fresh milk. Because without sugar, this milk tends to be bland but still tasty and creamy. Evaporated milk has half the nutritional content of fresh milk.

4. Milk Nuts

Milk derived from nuts such as almond milk (almond milk), cashew milk (cashew milk), candlenut milk (candlenut milk), soya milk (soy milk) can be used for recipes or foods that tend to be savory (savoury). The texture of milk derived from nuts tends to be more liquid and less creamy than coconut milk.

One fact that should not be overlooked is that these nuts are also rich in fat, although most of it is good fat. High fat content means high calories too.

5. Thick Cream (Thick Cream) or Whipped Cream

Whipped Cream and Thick Cream (thick cream) are commonly found in bakeries because they are ingredients for Baking. Both can be used as an alternative to coconut milk.

So that the typical savory coconut can still taste, you can add coconut water with the two ingredients. These two ingredients are perfect for replacing coconut milk for cakes or cakes.

6. Fiber Creme, a High-Fibre Coconut Milk Substitute.

Fiber Creme is a multifunctional non-dairy creamer made from Oligosaccharides, which are natural dietary fibers, which make high-fiber foods. Fiber Creme is a powdered creamer (powdered creamer) that can be used as a substitute for coconut milk for rice uduk, vegetables, opor, yellow rice, compote, lodeh, chicken rendang, green bean porridge, marrow porridge, cake, cendol and various other recipes without coconut milk. In addition, Fiber Creme can also be used for coffee creamer, so it has a taste like coffee milk.

You can get Fiber Creme online at tokopedia.com/myfoodindonesia, let's change your coconut milk now! In addition, Fiber Creme is sold in several supermarkets such as Alfamidi, Indomaret, and various large supermarkets.

FiberCreme consists of three packages, Box (450gr), Bottle (168gr), and Creamer Sachet (100gr). FiberCreme Halal (MUI certification).

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