> >When I must ad milk in some recipes, I use coconut-milk.
> >I do not react to that in small amounts, but I know that many do.
> >I use dried coconut-milk; Nestles Instant coconut milk. Easily
> >found in Asian food stores. That allows me to bake cakes with
> >some taste, that non allergic people also like.

Here in New Zealand we have Nestle dried coconut milk sold under the Maggi
brand.

Ingredients:

Coconut milk solids, maltodextrin, sodium caseinate, mineral salt (339).

I thought that sodium caseinate was milk by another name.

Jane
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