Does condensed soy or rice milk work well in recipes?

Acille1jo and Lillyian are both correct that coconut milk works well for baking when the coconut flavor won't detract from the finished product. The fats in coconut oil are NOT bad fats! Yes, they're saturated fats but they're in a form the body can use instead of unusable long-chain fats that clog arteries.

On to your question<g>, bean milk (like soy) works quite well in any form (liquid, evaporated, condensed)! Liquid grain milk (like rice) can work, but it takes a lot of trial and error with *each* recipe to work well. In evaporated or condensed form it physically works ok, but it tends to develop yucky off-flavors as it cooks down. Nut milks can work in liquid form but when you concentrate them they get GROSS!

If you plan to concentrate a commercial product like Silk (I don't recommend 8th Cont. due to their vitamin sources) instead of 'raw' soy milk don't add sweetener until the volume has reduced! They've already been sweetened and you need (roughly) about half what condensing recipes call for IMHO.

There's a few ways I've made those bars (grew up in Texas, gotta know how to do those!<VBG>). Obviously you can use condensed soy and EarthBalance, I like to use extra virgin coconut oil and coconut cream instead! If you've got the Eagle recipe, use 1/3rd cup coconut oil instead of Earthbalance (or things get greasy) and about a cup of coconut cream. If you can find it (and it's still vegan<g>) there's a killer coconut cream called "Coco Re`al" that's so thick you just spread a 1/4 inch layer of it! It's supposed to still be around but I've not found it in years (but I don't go to liquor stores anymore either<G>). Crushed Cacoa nibs blow chocolate chips away! If you want marshmallows, the non-Emes recipe for home-made works well here (the Emes recipe is a fake!), you can also spread a layer of the unfinished 'goo' before coconut cream/condensed soy. Mevlana has the link to the *real* recipe for homemade marshmallows if you need it<g>.

Edit:

While out on a shopping trip I learned that Coco Lopez coconut cream has glycerides listed on the label now. That eliminates it as a veggie safe product IMHO. DIdn't find Coco Re`al to check it, but freshly made Asian store and homemade coconut cream is always veggie safe<g>.

In my experience coconut milk works best when I bake anything that needs a liquid with a dairy type consistency.

Be warned though, too much coconut milk can pack some

pounds on. It's naturally fatty. Maybe Greenghost or Mevlana

can come in with a healthier answer than this one.

You definitely don't want to use rice milk for baked goods.

It's much too thin.

Good luck

I have not tried that, but it sounds interesting.

You do learn to get creative with these things.

I have use the solid part of coconut milk, if appropriate for the flavor I have used Tofutti sour "cream" mixed with soy milk.

If i need a thick milk, I may buy heavy cream substitute.

http://www.veganstore.com/index.html?stocknumber=6...

To the best of my knowledge, condensed milk is sweeter, no? In which case I would just sweeten whatever mixture I have concocted.

:)

EDIT- Ooooh, I just read the recipes. I am going to have to save those for next time... though I have never seen "double strength" soymilk.

By the way, I havent used the sour cream for baking... just pasta sauces.

:)

I have not made those, but I have subbed others and they turn out perfect. There are many alternative for eggs :applesauce,sou flour,flaxseed.

and if it calls for milk use the soy .

yep their pretty good and I'm about to eat a soy cheese sandwich!

Nope :)

hell no