Hi, I see you’re posting from Colorado. I can’t tell exactly what happened without more details, but please remember you need to adjust recipes for altitude.

You can use any baking spray or canola oil spray.

These seemed to refuse to set up, very flat, felt uncooked even when left in longer…feels like recipe needs less liquid. Followed recipe exactly. 

I haven’t done it myself, but I think it should still bake up fine. It may be more heavy on the coconut flavor, but as long as you’re okay with that, I’d say it’s a reasonable substitution. Good luck! Let me know if it works!

Hi, super excited to try your recipe. I’m craving home. 🙂 Curious, how do you think coconut condensed milk would do as a sub for the dairy condensed milk in this recipe?

Always full fat unless otherwise specified

Hi Xandre, a couple of guesses: it’s possible the batter just needed to be mixed more before baking OR it could have been the glass pan. I always recommend using metal for butter mochi for better heat conduction.