Substitute for Coconut Milk: 6 Creamy Cooking Options
The best substitute for coconut milk is Coconut Cream + Water at a 1/2 cup coconut cream + 1/2 cup water ratio. It works best for curries, soups, smoothies. There are 5 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Coconut Cream + Water
1/2 cup coconut cream + 1/2 cup water
Dilute coconut cream for a thinner consistency matching full-fat canned coconut milk. Maintains authentic coconut flavor.
What are the other substitutes for coconut milk?
Heavy Cream
1 cup heavy cream per 1 cup canned coconut milk
Similar fat content and richness but no coconut flavor. Best for creamy curries and sauces where coconut taste is not essential.
Oat Milk (barista blend)
1 cup barista oat milk per 1 cup carton coconut milk
For replacing carton coconut milk in beverages and light cooking. Creamy, neutral flavor without coconut taste.
Cashew Milk (homemade thick)
1 cup per 1 cup canned coconut milk
Blend 1 cup soaked cashews with 1 cup water. Much thicker than store-bought cashew milk. Creamy and neutral.
Almond Milk + Coconut Oil
1 cup almond milk + 1 tbsp coconut oil
Warm and whisk together. The coconut oil adds fat and a hint of coconut flavor to approximate canned coconut milk's richness.
Evaporated Milk
1 cup evaporated milk per 1 cup canned coconut milk
Similar thickness and creamy body without coconut flavor. Works in soups and baked goods where coconut taste is not critical.
What should you know before substituting coconut milk?
Always distinguish between canned coconut milk (thick, for cooking) and carton coconut milk (thin, for drinking). Shake canned coconut milk before opening unless you specifically need the cream layer. The fat in coconut milk can solidify when cold, which is normal.
How do you substitute coconut milk in a recipe?
A rich, creamy liquid extracted from coconut flesh. Canned coconut milk (full-fat, 17-24% fat) is used in curries, soups, and desserts. Carton coconut milk (1-5% fat) is a thinner dairy milk alternative for drinking and light cooking.
The best substitute for coconut milk depends on what role it plays in your recipe. Our top recommendation is Coconut Cream + Water (1/2 cup coconut cream + 1/2 cup water), which works well for curries, soups, smoothies.
If you need a different option, Heavy Cream (1 cup heavy cream per 1 cup canned coconut milk) is another reliable choice. Similar fat content and richness but no coconut flavor. Best for creamy curries and sauces where coconut taste is not essential.
When substituting coconut milk, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
What can you use instead of coconut milk in specific recipes?
Frequently Asked Questions
What can I use instead of coconut milk in curry?
Heavy cream or cashew cream are the best alternatives for curry. Use 1 cup as a 1:1 substitute. They provide similar richness and body, though without the coconut flavor. Add a drop of coconut extract if desired.
Is canned coconut milk the same as carton coconut milk?
No. Canned coconut milk is thick with 17-24% fat, used for cooking curries and desserts. Carton coconut milk has 1-5% fat and is diluted for drinking, cereal, and light cooking. They are not interchangeable.
Can I use regular milk instead of coconut milk?
For carton coconut milk, any regular milk works at 1:1. For canned coconut milk, use heavy cream or evaporated milk to match the richness, as regular milk is too thin and will result in a watery dish.