[Sca-cooks] Non-dairy coconut pie

[Yehoshua ben Haim haLevi]

Butter flavored crisco is (as best as I recall) dairy. Look on the lable
for a little U with a circle around it, if it is dairy there will be a
"d" next to it.

I normally get Israeli brands at this point.
--Zach
On Sun, 2004-06-13 at 20:43, Phil Troy / G. Tacitus Adamantius wrote:
> Also sprach a5foil:
> >Thanks, Adamantius! No, no coconut allergies, obviously. I had planned to
> >try both almond milk (because I have some extra that needs to be used up)
> >and coconut milk. And I will substitute pareve soy margarine for the butter.
> >I will also try adding an extra egg yolk -- whenever I've substituted almond
> >milk for regular in a custard, it has come out tasting a bit thin.
> >
> >Cynara
> 
> Yeah, if you substitute, say, two yolks for one of the whole eggs, or 
> four yolks for two eggs, you'll get a richer, creamier product, but 
> not one so different from a typical whole-egg baked custard that the 
> filling will be liquidy or too loose or anything like that.
> 
> You might also try butter-flavored Crisco (or is that considered 
> dairy?) or some other equivalent, for the butter (which I assume is 
> used as a pastry shortening?).
> 
> A.
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-- 
--Yehoshua ben Haim haLevi
Senischal incipient Shire of Beit Aryeh
MKA: Zachary Kessin Jerusalem Israel
zkessin at cs.brandeis.edu +972 50 780 9717 +1 646 201 9507