Rendang has always been one of Indonesia’s signature dishes that never fails to whet the appetite. The tender beef, rich spices, and the savory, creamy flavor from coconut milk all blend together perfectly. Unfortunately, the use of coconut milk often makes some people hesitant to enjoy rendang too often because of its high saturated fat content. 

The good news is, you can still enjoy rendang with the same savory taste and creamy texture without using coconut milk! Let’s take a look at some coconut milk substitutes for rendang that will keep your dish delicious and even healthier.

1. Evaporated Milk

Evaporated milk can be a great alternative to coconut milk, especially if you want a creamy but lighter result. Its taste isn’t as rich as coconut milk, but it helps create a soft texture in the meat and keeps the sauce visually appealing. 

You can add a bit of chicken or beef stock to enhance the savory flavor. However, keep in mind that evaporated milk still contains lactose, so it may not be suitable for those who are sensitive to dairy products.

2. Greek Yogurt

Greek yogurt adds a unique savory and slightly tangy flavor to rendang. Its thick texture allows it to replace part of the coconut milk’s role, although the flavor will be slightly different. 

If you want to try this, add Greek yogurt toward the end of the cooking process, after you’ve reduced the heat. Don’t cook it too long to prevent curdling or separation.

3. Soy Milk

For those looking for a plant-based substitute for coconut milk, unsweetened soy milk can be a good option. Its color is lighter and its taste less rich than coconut milk, but it can help create a smooth sauce texture. 

For the best result, add a bit of coconut oil or concentrated stock so your rendang still carries that signature savory sensation.

4. Non-Dairy Cream

Some people also use non-dairy cream, often used in Asian cooking, to replace coconut milk. This type of cream is formulated to be heat-resistant and offers a creamy texture without being too oily. However, make sure to check the sugar or preservative content, since not all non-dairy creams are suitable for savory dishes like rendang.

5. FiberCreme

If you’re looking for a coconut milk substitute that maintains the savory flavor while keeping rendang’s creamy texture, FiberCreme is your best choice. This multifunctional creamer is made from plant-based fiber, is low in sugar, and contains 0 mg cholesterol, making it perfect for those who want to eat deliciously without worrying about health concerns. 

It’s also super easy to use. Simply dissolve FiberCreme in warm water, then add it to your cooking just like you would with coconut milk. The result? Rendang that stays rich, savory, and thick, without any strong aroma or greasy aftertaste. 

Another bonus, FiberCreme is more heat-stable than coconut milk, so even when rendang is cooked for a long time until dry, the cream won’t separate or curdle. 

Read more: Coconut Milk Substitutes for Sayur Lodeh That Stay Creamy and Delicious

Cook Healthier, Still Savory Rendang with FiberCreme! 

Now that you know several coconut milk substitutes for rendang, you can choose the one that best suits your taste and needs. But if you’re looking for the option that’s closest in flavor and texture to real coconut milk  without the cholesterol or excess fat, FiberCreme is the answer! 

With its high fiber, low sugar, and 0 mg cholesterol, FiberCreme helps you create rendang that’s still savory, creamy, and healthier without changing the distinct aromatic flavor of rendang’s rich spices. 

Go ahead, replace your coconut milk with FiberCreme the next time you cook rendang at home! And for more exciting, healthy, and delicious recipe inspiration, visit @FiberCreme_TV on Instagram and Ellenka’s YouTube channel.