Coconut 'Nog



The Vegan Stoner's Coconut 'Nog

8 comments:

Amanda Gilds said...

Yum yum....going to try this for sure.

Caitlin Field said...

I'm allergic to coconut... is the coconut milk just for flavor - could I just substitute more almond milk?

The Vegan Stoner said...

Hi Caitlin!

Thanks for the comment. Coconut milk is used mainly for texture. The easiest way around your allergy would be to add more almond milk, yes. For added texture though, we suggest trying vegan coffee creamer, soy yogurt, or a bit of silken tofu. One other idea to consider is what vegans commonly use as an egg replacer: 1 spoonful of ground flax seed plus 3 spoonfuls of water.

Hope this helps.

Sophie said...

This looks soooo yummy! As soon as I can get myself some almond milk, I am definitely going to make it for me and my sis.

cd said...

I've been enjoying this recipe on a regular basis ever since you posted it. One of my friends totally loves it as well. I just wanted to let you know how awesome this is. Thanks so much for sharing. So simple, but so tasty!

xuehwei said...

Hey there, just wondering if there's a sub for almond milk or, no? :)

The Vegan Stoner said...

Hi xuehwei, there are lots of subs for almond milk! Lately we have been enjoying hemp milk, and of course soy milk and rice milk are very popular. We haven't tried these options specifically in this recipe, but we don't see why they shouldn't work with equal success. Let us know what happens!

Lil said...

I used rice milk, and loove it! However, since I had really ripe bananas and rice milk (which is rather sweet) I skipped the sugar.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner