Coconut Milk?

ljashley1952

I am wanting to make a batch of tomato/orange soup. Instead of using half and half or heavy cream, I would like to substitute canned coconut milk or coconut cream. However, I am finding a wide range of fat and calorie amount per can. Basically, I want it to add flavor and give the soup the richness that cream would give it, but without so much fat and calories. I have seen coconut milk ranging from 45 calories a cup to 120 calories for 0.2 cup. I guess, I will just read the cans. I just wondered if anyone can shed a little light on substituting coconut milk for cream.

bpetrosky

There's a lot of recipes out there, it's a thing. You could try a couple of them to see for yourself how well coconut milk substitutes for cream or half and half.

http://www.myrecipes.com/recipe/butternut-soup-coconut-milk

lemurcat12

Canned coconut milk substitutes well for cream in things, IMO, and the lite works okay (the canned, not the beverage, it's still high-ish calorie). The thing is it has a particular taste and I am not sure it would go, for me, with how I think tomato soup should taste, as I am used to it in Asian cuisine and sweet stuff.

But totally worth a try!

kommodevaran

Coconut milk works great with tomato. It's the fat that gives the flavor and mouthfeel, so you have to weigh it, literally and figuratively, and eat an appropriate amount, based on your needs and what else you want to eat.

LivingtheLeanDream

Coconut milk is worth the calories imo, it just adds so much lovely flavour to curries/sauces.

psuLemon

crazyravr wrote: »

ljashley1952 wrote: »

I am wanting to make a batch of tomato/orange soup. Instead of using half and half or heavy cream, I would like to substitute canned coconut milk or coconut cream. However, I am finding a wide range of fat and calorie amount per can. Basically, I want it to add flavor and give the soup the richness that cream would give it, but without so much fat and calories. I have seen coconut milk ranging from 45 calories a cup to 120 calories for 0.2 cup. I guess, I will just read the cans. I just wondered if anyone can shed a little light on substituting coconut milk for cream.

Ok why??? why make your life more difficult than it has to be? Unless you cant do dairy, why make your life more difficult?

I agree.. and I tend to aim for dairy based products due to their protein content and they taste better IMO.

janejellyroll

The lower calorie counts are likely for the chilled coconut milk in a carton, the kind that is designed to be a direct replacement for dairy milk. The calorie counts are lower because there is a lot more water. Coconut milk in a can is the kind that is typically used in culinary applications like soup (or as a substitute for cream). It's very rich and fatty (and delicious). They make light coconut milk in cans as well -- this has more water than the regular kind so it lowers the calorie count (but if you're using it for cream, this may not be ideal).

If I was putting it in tomato soup, I would use regular canned coconut milk and accept that the calorie count is going to be on the higher side. If I was really dedicated to cutting the calories, I would use light coconut milk. I would only use the cartoned coconut milk if I was using it to replace a lower fat milk.

lporter229

ljashley1952 wrote: »

I am wanting to make a batch of tomato/orange soup. Instead of using half and half or heavy cream, I would like to substitute canned coconut milk or coconut cream. However, I am finding a wide range of fat and calorie amount per can. Basically, I want it to add flavor and give the soup the richness that cream would give it, but without so much fat and calories. I have seen coconut milk ranging from 45 calories a cup to 120 calories for 0.2 cup. I guess, I will just read the cans. I just wondered if anyone can shed a little light on substituting coconut milk for cream.

Just be aware that canned coconut milk, while very delicious, has a distinct taste of its own and is going to drastically change the taste of your soup. If this is what you are going for, give it a try, but if you are just trying to substitute it hoping for a similar taste, that's not how it will work (apologies if you already realize this, but it;'s hard to tell from your post).

Also, with regards to "light" canned coconut milk, it's just coconut milk and water. Given the relatively expensive price (at least in the US), I would not waste my money. If you want to reduce the calories, just use half of a can along with an equal amount of water and freeze the rest (note that it separates in the can so you will have to pour it out and mix it first).

cwolfman13

I don't think you're going to find a whole lot of difference between using coconut cream vs dairy cream in regards to fat and calories...coconut cream is mostly fat just like dairy cream is mostly fat. They do make light versions of coconut cream and they're just ok IMO.

I use coconut cream when I'm making something that calls for that flavor...like this coconut curried lentils and potato thing I do. I don't sub it for nutritional purposes because there's not a whole lot of difference.

janejellyroll

lporter229 wrote: »

ljashley1952 wrote: »

I am wanting to make a batch of tomato/orange soup. Instead of using half and half or heavy cream, I would like to substitute canned coconut milk or coconut cream. However, I am finding a wide range of fat and calorie amount per can. Basically, I want it to add flavor and give the soup the richness that cream would give it, but without so much fat and calories. I have seen coconut milk ranging from 45 calories a cup to 120 calories for 0.2 cup. I guess, I will just read the cans. I just wondered if anyone can shed a little light on substituting coconut milk for cream.

Just be aware that canned coconut milk, while very delicious, has a distinct taste of its own and is going to drastically change the taste of your soup. If this is what you are going for, give it a try, but if you are just trying to substitute it hoping for a similar taste, that's not how it will work (apologies if you already realize this, but it;'s hard to tell from your post).

Also, with regards to "light" canned coconut milk, it's just coconut milk and water. Given the relatively expensive price (at least in the US), I would not waste my money. If you want to reduce the calories, just use half of a can along with an equal amount of water and freeze the rest (note that it separates in the can so you will have to pour it out and mix it first).

This. I love tomato soup with coconut milk in it, but I'm a coconut fanatic. I adore the taste and I've never had it in anything and disliked it. It doesn't have the neutral taste of cream. If I wanted a more neutral-tasting dairy-free substitute for cream, I would use cashew cream (made with unroasted cashews, it doesn't have a distinctive cashew taste and is a much better mimic for dairy cream IMO).

ljashley1952

Thanks all! There is a variety of opinions here. I do realize that the taste will be altered, but then the presence of orange in the soup alters the taste. When it's all said and done, what matters is that I like the taste...and I normally love adding coconut milk to things. I am going to give it a shot and see how it tastes. I'm going with plain canned coconut milk to replace heavy cream. Not quite the richness, but quite a savings in fat and calories. If it isn't all that good, I will chalk it up to a learning experience. We are not vegan, but we are making a concentrated effort to reduce fats and animal products. Not eliminate, but just want to be more mindful and increase the plant-based foods. Thanks for the info!!