This recipe was born out of panic in preperation for Thanksgiving. Mainly, pumpkin pie. How was I supposed to have pumpkin pie without evaporated milk? Sure, I could have subbed in soy milk, but honestly, I hate soy milk. It's chalky and tatses weird. I needed to find an alternative to cow-milk evaporated milk- and fast. You can't have Thanksgiving without pumpkin pie. I think it might even be illegal to do so.It worked so well I was actually shocked. Woot, woot for happy accidents!
12 ounces coconut milk
12 ounces rice milk
1)shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can.
2)Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
3)When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
4)Perfect for making ahead and will keep 2-3 days refridgerated.
This recipe is also posted at recipezaar
Hi Gen Xers!
8 years ago