Which technique is commonly used to replace fats in baked goods?

Fruit purees are commonly used to replace fats in baked goods due to their ability to add moisture and sweetness while reducing the overall fat content. When substituting fats with fruit purees like applesauce or mashed bananas, the resultant baked goods often maintain a desirable texture and taste. This substitution is particularly beneficial for those looking to reduce calories or make healthier versions of traditional recipes, as the natural sugars in fruit purees can enhance flavor without the added saturated fats.

In contrast, using coconut milk, almond flour, or powdered sugar does not effectively replicate the functional role of fats in baking. Coconut milk may add flavor and some fat content, but it does not provide the same emulsifying properties needed in baked goods. Almond flour is primarily used for its nutritional benefits and texture rather than as a fat replacer. Powdered sugar serves as a sweetener rather than serving any role in fat replacement or moisture retention. Thus, fruit purees emerge as an ideal option for substituting fats in various baked products.