Coconut milk substitute

The closest coconut milk substitute is coconut cream thinned with water, about 3/4 cup cream and 1/4 cup water per cup. Food Network thins a 13.5-ounce can of coconut cream with 1/2 cup of water. Dairy cooks can use heavy cream or evaporated milk cup for cup.

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  1. Coconut cream + water

    Great fit

    ¾ cup coconut cream and ¼ cup water

    For this dish: It is the same ingredient, just thicker before thinning.

    How: Whisk the water into the coconut cream until smooth. Food Network stirs 1/2 cup of water into a 13.5-ounce can, which is close to this ratio. Add more water for a lighter milk.

    What changes: The same flavor. Adjust the water to match the thickness you want.

    No major food allergens in these ingredients. Check labels on packaged products.

  2. Coconut milk powder + water

    Great fit

    ½ cup coconut milk powder and ¾ cup warm water

    For this dish: Dissolves straight into a curry or soup.

    How: Whisk the powder into warm water until dissolved. Grace's label gives 1/2 cup (50 g) powder plus 3/4 cup (190 ml) warm water for 1 cup of coconut milk. Ratios vary by brand, so follow your package.

    What changes: Close in flavor. Some powders, including Grace's, contain milk protein (sodium caseinate) and added starch, so check the label.

    Contains milk.

  3. Heavy cream

    Works

    1 cup heavy cream

    For this dish: Gives a creamy curry, but it tastes of dairy, not coconut.

    How: Use cup for cup.

    What changes: Richer than coconut milk, with no coconut flavor. Not dairy-free.

    Contains milk.

  4. Evaporated milk

    Works

    1 cup evaporated milk

    For this dish: Healthline suggests it for soups and creamy dishes.

    How: Use cup for cup.

    What changes: Thick and slightly caramelized, with no coconut flavor. Not dairy-free.

    Contains milk.

  5. Greek yogurt + water

    Works

    1 cup plain Greek yogurt and 1 tbsp water

    For this dish: Good in curries if stirred in off the boil.

    How: Whisk the water into the yogurt, adding more if you want it thinner. In hot dishes, stir it in at the end over low heat.

    What changes: Tangy rather than sweet, and it can curdle if boiled.

    Contains milk.

  6. Cashew milk (dairy-free)

    Works

    1 cup unsweetened cashew milk

    For this dish: Healthline says its fat suits sauces and soups.

    How: Use cup for cup. For more richness, use cashew cream.

    What changes: Creamy for a plant milk, but thinner than canned coconut milk and without the coconut flavor.

    Contains tree nuts.

  7. Soy milk (dairy-free)

    Avoid

    1 cup unsweetened soy milk

    For this dish: Too thin for a creamy curry.

    How: Use cup for cup. Choose unsweetened so the dish does not turn sweet.

    What changes: Much thinner and lower in fat than canned coconut milk, with no coconut flavor.

    Contains soy.

Scores are our editorial judgement from the sources below, not lab tests.

What coconut milk does in a recipe

Canned coconut milk is made from coconut flesh and water. It is rich in fat, which makes curries and soups creamy and carries spices, and it adds a gentle coconut sweetness. Coconut cream has more coconut and less water, so it is thicker. Refrigerated coconut milk beverage is much thinner than the canned kind recipes usually mean.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have coconut milk."

Sous Chef edits the recipe

1 cup coconut milk
¾ cup coconut cream and ¼ cup water
Added to the steps: Whisk the water into the coconut cream until smooth. Food Network stirs 1/2 cup of water into a 13.5-ounce can, which is close to this ratio. Add more water for a lighter milk.
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When not to substitute

If coconut is the main flavor, as in Thai green curry, coconut rice or a coconut cake, use coconut milk or coconut cream. Dairy and plant milks lose that flavor.

Common questions

Can I use coconut cream instead of coconut milk?

Yes. Thin it with water. Food Network stirs 1/2 cup of water into a 13.5-ounce can of coconut cream, roughly 3/4 cup cream and 1/4 cup water per cup of coconut milk.

Can I use heavy cream instead of coconut milk in curry?

Yes, cup for cup. Heavy cream is richer than coconut milk and makes a creamy curry, but it tastes of dairy rather than coconut.

Can I use regular milk instead of coconut milk?

Yes. Colorado State University Extension lists 1 cup of milk for 1 cup of coconut milk. It is thinner and less rich, so a curry will be lighter.

What is a dairy-free substitute for coconut milk?

Coconut cream thinned with water is closest. Unsweetened cashew milk or soy milk swap cup for cup, but they are thinner and do not taste of coconut.

Is canned coconut milk the same as coconut milk in a carton?

No. Taste of Home notes canned coconut milk is thicker and richer than a refrigerated coconut milk beverage. Recipes for curry usually mean the canned kind.

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Sources

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