Coconut “béchamel”

Preparation info

  • yield:

    4 cups

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

When making béchamel, any liquid can be used as a substitute for the milk provided that the mixture is stabilized enough that whatever the liquid is—almond milk, soy milk, coconut milk, etc.—it doesn’t curdle or separate.

Unless it has emulsifiers, coconut milk out of the can is going to separate into solid cream and a light liquid (the milk). Unlike classic béchamel made with milk, one made with coconut milk needs emulsifying. Emulsifiers must be added not only to the liquid phase