Bali’s tropical climate and rich agricultural heritage offer a wealth of plant-based alternatives that can seamlessly replace dairy in your diet, aligning with the island’s sustainable and health-conscious ethos.
Whether you’re lactose intolerant, vegan, or simply looking to explore new flavors, tropical ingredients like coconut, cashew, and soy provide creamy textures and nutritional benefits that rival traditional dairy.
These alternatives, deeply rooted in Balinese cuisine, are used in everything from creamy curries to refreshing desserts. With the island’s vibrant markets and innovative culinary scene, especially in West Bali, transitioning to dairy-free options is both delicious and practical.
Here are seven smart tips to replace dairy using Bali’s tropical bounty, ensuring you enjoy flavorful, nourishing meals.
These tips, inspired by Bali’s local ingredients and culinary traditions, make dairy-free living a breeze in the tropics.
1. Use Coconut Milk for Creamy Dishes
Coconut milk, a cornerstone of Balinese cuisine in dishes like sayur lodeh (vegetable curry) and soto ayam (chicken soup), is a rich, velvety substitute for dairy milk or cream.
Extracted from freshly grated coconut, it offers a naturally sweet, creamy texture that enhances both savory and sweet recipes.
In West Bali’s markets, like those in Pemuteran or Negara, vendors press coconut milk daily, ensuring maximum freshness and flavor.
Use full-fat coconut milk for indulgent curries or desserts like bubur injin (black rice pudding), or dilute with water (1:1 ratio) for lighter soups or smoothies.
For example, add ½ cup to a vegetable curry for a silky consistency or blend with mango for a tropical smoothie. Store in an airtight container in the fridge for up to four days, shaking well before use to prevent separation.
Tips: Heat coconut milk gently over low heat to preserve its flavor, and pair with spices like turmeric or lemongrass to amplify its Balinese character.
2. Make Cashew Cream for Sauces and Dressings
Cashew cream, created by blending soaked cashews with water, is a smooth, versatile alternative to heavy cream or cheese sauces, perfect for Balinese-inspired dishes like gado-gado or creamy salads.
Its mild, nutty flavor and lush texture make it ideal for dressings, dips, or pasta sauces. In Bali, cashews are sourced from organic markets in Ubud or Tabanan, offering a fresh, nutrient-rich base.
Soak 1 cup of cashews for 4-6 hours, blend with ½ cup water, a pinch of sea salt, and a splash of lime juice, adjusting water for desired thickness. Use it as a drizzle over sayur urab (mixed vegetable salad) or as a base for a creamy laksa.
Store in the fridge for up to three days and stir before serving to maintain consistency
Tips: Add a teaspoon of grated galangal or a pinch of chili for a Balinese twist, enhancing the cream’s flavor for local dishes.
3. Swap Butter with Coconut
Coconut oil, a staple in Balinese cooking, is a robust substitute for butter in frying, baking, or spreading, bringing a subtle sweetness and tropical aroma.
Its high smoke point makes it ideal for high-heat cooking like frying pisang goreng (banana fritters) or sautéing bumbu spices.
In West Bali, cold-pressed coconut oil from local producers in Pemuteran ensures purity and rich flavor. Use it in a 1:1 ratio to replace butter in recipes, such as spreading on jaja (Balinese rice cakes) or mixing into cookie dough for a dairy-free treat.
For example, melt 2 tablespoons for frying tempeh or use ½ cup in place of butter for a tropical banana bread. Store in a cool, dark place to prevent rancidity in Bali’s humid climate.
Tips: Choose unrefined coconut oil for a stronger coconut flavor in desserts or refined for neutral cooking in savory dishes.
4. Choose Soy Milk for Smoothies and Coffee
Soy milk, made from soybeans abundant in Bali’s markets, is a creamy, protein-packed alternative to dairy milk, perfect for smoothies, coffee, or breakfast bowls.
Its smooth texture and slightly nutty taste complement Balinese beverages like kopi susu (coffee with milk) or tropical fruit smoothies.
Available in Tabanan’s markets, organic, unsweetened soy milk ensures a fresh, wholesome option. Blend 1 cup with mango and a splash of coconut water for a refreshing smoothie, or add ¼ cup to your morning latte for a frothy finish.
Shake well before use to ensure a consistent texture, and consume within five days when refrigerated.
Tips: Warm soy milk gently for coffee to avoid curdling, and pair with palm sugar for a Balinese-inspired sweetness.
5. Create Dairy-Free Desserts with Banana
Bananas, a Balinese staple found in dishes like jaja sela (sweet potato and banana cakes), offer a creamy, naturally sweet base for dairy-free desserts, replacing yogurt or ice cream.
Their soft texture and high potassium content make them ideal for energy-boosting treats. In West Bali’s markets, ripe pisang raja or kepok bananas are perfect for blending.
Freeze 2-3 bananas in chunks, blend with ¼ cup coconut milk for a soft-serve dessert, or mash with 1 tablespoon palm sugar for a quick pudding.
Add a handful of rambutan or a teaspoon of cacao powder from Bali’s highlands for extra flavor. Store frozen banana chunks for up to a month for easy dessert prep.
Tips: Use overripe bananas for maximum sweetness and blend with a pinch of cinnamon for a warm, Balinese-inspired flavor.
6. Use Tempeh for Cheesy Flavors
Tempeh, a fermented soy product central to Balinese cuisine, can replicate cheesy textures and umami flavors when prepared with care.
Its nutty, slightly tangy profile makes it a standout in dishes like tempeh goreng or as a topping for nasi campur. In West Bali, fresh tempeh from markets in Gilimanuk is wrapped in banana leaves, enhancing its flavor.
Crumble 100g tempeh, pan-fry with 1 tablespoon coconut oil, and season with 1 tablespoon nutritional yeast (available in Ubud’s health stores) for a cheesy taste.
Sprinkle over salads or use as a filling for Balinese-style wraps. Marinate tempeh overnight with soy sauce and turmeric for deeper flavor, and consume within two days for optimal freshness.
Tips: Finely crumble tempeh and mix with sambal matah for a spicy, cheesy topping that elevates Balinese dishes.
7. Experiment with Jackfruit for Yogurt Alternatives
Young jackfruit, a versatile ingredient in Balinese lawar or gudeg, can be transformed into a creamy, yogurt-like substitute when cooked and blended.
Its mild flavor and fiber-rich texture make it ideal for smoothie bowls or dips. Source fresh young jackfruit from Pemuteran’s markets, boil 1 cup until soft (about 15 minutes), and blend with ½ cup coconut water and a squeeze of kaffir lime juice.
Chill for 2 hours to achieve a yogurt-like consistency. Use as a base for smoothie bowls with granola and papaya or as a dip for jaja (rice cakes). Store in the fridge for up to a week, stirring before use to maintain smoothness.
Tips: Add a teaspoon of grated ginger to the blend for a zesty, Balinese-inspired kick that enhances digestion.
These dairy-free alternatives, inspired by Bali’s tropical bounty, make it easy to create creamy, flavorful dishes that align with the island’s sustainable and wellness-focused food culture.
By incorporating ingredients like coconut milk, tempeh, and jackfruit, you’ll craft meals that are both nourishing and deeply connected to Balinese traditions.
For a taste of these vibrant flavors, visit AVOCADO RESTO in West Bali, where their plant-based menu features dairy-free dishes like tempeh salads and coconut-based curries, showcasing the island’s wholesome ingredients in a serene, ocean-side setting.