Coconut Substitutes: Best Alternatives for Milk, Cream, and Flakes
The best substitute for coconut is Brazil nut (for texture) at a 1:1 shredded ratio. It works best for baking, toppings, granola. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Brazil nut (for texture)
1:1 shredded
Similar rich, fatty texture when shredded or chopped; different flavor.
What are the other substitutes for coconut?
Macadamia nut (for flavor)
1:1
Rich, buttery flavor closest to coconut's richness in baked goods.
Cashew cream (for coconut cream)
1:1
Blended soaked cashews create a similar thick, creamy substitute.
Oat milk (for coconut milk)
1:1
Creamy non-dairy milk alternative; less rich but works in most recipes.
Coconut extract + other fat
1 tsp extract per recipe
Adds coconut flavor without the texture; combine with another fat source.
What should you know before substituting coconut?
Coconut comes in many forms: water, milk, cream, oil, shredded, flaked, and desiccated. Each form may need a different substitute. Toasted coconut flakes can be mimicked by toasting other shredded nuts with coconut extract.
How do you substitute coconut in a recipe?
A tropical drupe used for its water, milk, cream, oil, and dried flesh in cooking, baking, and beverages worldwide.
The best substitute for coconut depends on what role it plays in your recipe. Our top recommendation is Brazil nut (for texture) (1:1 shredded), which works well for baking, toppings, granola.
If you need a different option, Macadamia nut (for flavor) (1:1) is another reliable choice. Rich, buttery flavor closest to coconut's richness in baked goods.
When substituting coconut, 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.
Frequently Asked Questions
What is the best substitute for coconut milk?
Cashew cream (blended soaked cashews) is the best substitute for coconut milk in curries and soups, providing similar richness. Oat milk works for lighter applications.
What can replace shredded coconut in baking?
Shredded macadamia nuts or Brazil nuts provide similar texture. For coconut flavor without texture, use 1 teaspoon of coconut extract.
Is there a substitute for coconut oil?
Use butter (if not vegan), refined avocado oil, or ghee at a 1:1 ratio. For vegan baking, use refined coconut oil alternatives like cacao butter or a neutral vegetable oil.