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3Using coconut oil in place of butter for the golden syrup substitute because I'm taking these to church. It has led to a highly groyperous-looking brown sludge instead of the normal foamy caramel-ish substance.
@nsf001 you can either give it a severe beating and whipping much harsher than with butter to create an unstable (!) emulsion, or you can add some emulsifying agents into it. butter works because of its milk (solids [and lecithin]), which allows you to create a stable water-in-fat mixture due to the emulsifying effects of the multiple different solids found in milk.
Now, commononly the thing used is lecithin, which is a protein that causes emulsion (water-in-fat). Alternatives are mustard (the yellow spreadable stuff), egg yolks, other lecithin sources (like soy, or rape seed). However, coconut oil has practically 0 emulsifying agents or things that help to emulsify.
however, coconut MILK on the other hand, has emulsifying agents (mix of proteins), not as much as regular milk i believe (not sure, maybe equal or higher actually), but it will allow you to create a stable emulsion, though atleast a certain amount of coconut milk must be mixed in to that for it to work.
an emulsion is a mix of water and oil, where oil droplets are so small and so spread evenly they arent combining any more into oil. if there are emulsifying agents, then the emulsion is stabler (takes longer to get large oil globules). with or without any emulsifying agents, the difference is between less than a minute, to times measured in hours/days before the emulsion breaks. you created an unstable emulsion, with this info in the future you can create a stable emulsion to fit your needs next time.
Now, commononly the thing used is lecithin, which is a protein that causes emulsion (water-in-fat). Alternatives are mustard (the yellow spreadable stuff), egg yolks, other lecithin sources (like soy, or rape seed). However, coconut oil has practically 0 emulsifying agents or things that help to emulsify.
however, coconut MILK on the other hand, has emulsifying agents (mix of proteins), not as much as regular milk i believe (not sure, maybe equal or higher actually), but it will allow you to create a stable emulsion, though atleast a certain amount of coconut milk must be mixed in to that for it to work.
an emulsion is a mix of water and oil, where oil droplets are so small and so spread evenly they arent combining any more into oil. if there are emulsifying agents, then the emulsion is stabler (takes longer to get large oil globules). with or without any emulsifying agents, the difference is between less than a minute, to times measured in hours/days before the emulsion breaks. you created an unstable emulsion, with this info in the future you can create a stable emulsion to fit your needs next time.
I remember substituting coconut oil once without any problems. I think it was in banana bread. Maybe the whole milk was enough to handle it.
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@nsf001 yes milk is enough (and so is cream) (they have a lot of lecithin in them)
@nsf001 also eggs (egg yellow) are in banana bread
and >wheat< flour (which should also work assuming the gluten if heavily beaten into the oil)
also its less of a fat-water emulsion in the case of banana bread
and >wheat< flour (which should also work assuming the gluten if heavily beaten into the oil)
also its less of a fat-water emulsion in the case of banana bread