Best Coconut Milk Substitutes (Ratios for Curry, Baking and Smoothies)

Coconut milk does two jobs in most recipes. It adds rich, creamy body, and it adds a mild coconut flavor. A good substitute replaces the body first. The flavor is often easier to live without.

So pick your swap by the dish in the pan. A smoothie forgives almost anything. A Thai curry needs something with real fat, or the sauce comes out thin.

The short version: For curries, soups and sauces, use heavy cream one for one if dairy is fine, or blended cashew cream if it is not. If you have coconut cream, shredded coconut or coconut milk powder in the pantry, use those first, because they keep the coconut flavor. For smoothies, baking and oatmeal, any unsweetened milk works one for one.

Substitute	To replace 1 cup canned coconut milk	Best for
Coconut cream	About 1/2 cup cream + 1/2 cup warm water, adjusted to pour	Everything; keeps the coconut flavor
Coconut milk powder	Mix with water as the package directs	Curries, soups, rice, baking
Unsweetened shredded coconut	1 cup coconut + 1 to 2 cups hot water, blended and strained	Curries, rice, desserts
Heavy cream	1 cup	Curries, soups, sauces, desserts
Evaporated milk	1 cup	Curries, soups, baking, desserts
Half-and-half	1 cup	Soups, lighter sauces, coffee
Cashew cream	1 cup (soaked cashews blended with water)	Dairy-free curries, soups, desserts
Plain Greek yogurt	3/4 cup yogurt + 1/4 cup water, stirred in off the heat	Marinades, mild curries, dips
Silken tofu	1/2 cup tofu + 1/2 cup water or plant milk, blended	Dairy-free and nut-free sauces, smoothies
Oat or soy milk	1 cup, thickened if needed	Baking, smoothies, oatmeal, lighter soups
Carton coconut milk drink	1 cup	Smoothies, cereal, coffee

These are starting ratios. Brands differ in thickness, so adjust with a splash of water or a little more of the substitute until the texture looks right.

What Coconut Milk Brings to a Recipe

Canned coconut milk is made by blending grated coconut flesh with water and pressing out the liquid. The result is thick, white and high in fat. Some cans separate into a firm layer of cream on top and thinner liquid below. That is normal. Shake or stir the can before you measure.

Each part of it does a job in the pan:

• Fat gives curries and soups their rich, coating body. It also carries the flavor of spices, which is why a Thai curry paste tastes fuller in coconut milk than in water.
• Water thins the sauce and helps cook rice and grains.
• Coconut flavor adds a light, nutty sweetness.
• Natural sugars are low but present, so coconut milk browns a little when reduced.

A good substitute gets close on fat first. That is why heavy cream and cashew cream work well in curry, and why thin plant milks need help.

Canned coconut milk also comes in “light” versions. Light coconut milk is thinner. If your recipe calls for light, a thinner swap like half-and-half or evaporated milk is a closer match.

Coconut Swaps When You Just Ran Out of the Can

If you still want the coconut flavor, look in the pantry first. These three options keep the taste of the dish unchanged.

Coconut Cream

Coconut cream is the thick layer that rises to the top of coconut milk, sold on its own in cans or cartons. It is richer than coconut milk, so thin it.

Start with equal parts cream and warm water. Stir until smooth. Add more water until it pours like coconut milk. Brands vary a lot in thickness, so go by eye.

Do not confuse coconut cream with “cream of coconut.” Cream of coconut is heavily sweetened and made for cocktails and desserts. It will turn a curry sweet.

Coconut Milk Powder

Coconut milk powder is dried coconut milk. It keeps for months in the pantry and takes up far less room than a stack of cans. That makes it a good backup in a small kitchen. Our guide on how to organize a small kitchen with no pantry has ideas for fitting dry goods like this into tight spaces.

Mix it with warm water as the package directs. Ratios differ by brand. You can also stir the powder straight into a simmering curry to thicken it.

Unsweetened Shredded Coconut

You can make coconut milk from dried, unsweetened shredded coconut. It takes about ten minutes.

1. Put 1 cup of unsweetened shredded coconut in a blender.
2. Add 1 cup of hot water for thick milk, or 2 cups for thinner milk.
3. Let it sit for a few minutes to soften.
4. Blend on high for 1 to 2 minutes.
5. Strain through a fine sieve or a nut milk bag. Squeeze hard to get all the liquid.

The result is thinner than a good canned brand, but the flavor is fresh. Use sweetened coconut only for desserts.

A strong blender makes this faster and gets more milk out. Our picks for the best blenders for smoothies all handle it. An immersion blender works too, in a tall jar. See our guide on how to use an immersion blender for the technique.

If you have a whole coconut, fresh grated flesh makes even better milk. Our guide on how to crack open a coconut shows the safest way in.

Dairy Swaps for Coconut Milk

If dairy is fine, these are the easiest swaps. You lose the coconut flavor, but the texture holds up.

Heavy Cream

Heavy cream is the closest dairy match for body. Use it one for one in curries, soups and cream sauces. It is richer than most canned coconut milk, so you can thin it with a splash of water if you like.

To bring back a hint of coconut, add a few drops of coconut extract or a spoonful of toasted shredded coconut.

Evaporated Milk

Evaporated milk is milk with much of its water cooked off. It is thick, shelf stable and hard to curdle. That makes it a good swap in curries and soups that simmer for a while.

Use it one for one. It has a light cooked-milk taste that suits baking and creamy soups. For more uses, see our guide to the best substitutes for whole milk, which covers evaporated milk in detail.

Half-and-Half

Half-and-half is thinner than coconut milk. It works in lighter soups, coffee and recipes that call for light coconut milk. In a curry, simmer it gently and do not boil hard, or it may split.

Greek Yogurt

Plain Greek yogurt adds tang and body. It works well in marinades, mild curries like korma, and dips. It does not suit sweet desserts or Thai curries, where the sour note clashes.

Thin 3/4 cup of yogurt with 1/4 cup of water. Stir it in at the end, off the heat. Yogurt curdles if it boils.

Dairy-Free and Plant-Based Swaps

These keep a dish dairy-free. Some need a little help to match the richness of canned coconut milk.

Cashew Cream

Cashew cream is the best dairy-free match for texture. Cashews are soft and fatty, so they blend into a smooth, thick cream.

Soak 1 cup of raw cashews in hot water for 30 minutes, or in cold water for a few hours. Drain. Blend with about 1 cup of fresh water until completely smooth. Add more water to thin it.

It has a mild, nutty taste that suits curries, soups and pasta sauces. It is not safe for anyone with a tree nut allergy.

Silken Tofu

Silken tofu blends into a smooth, pale cream with a neutral taste. It is nut-free, so it works where cashews cannot.

Blend 1/2 cup of silken tofu with 1/2 cup of water or plant milk. Use it in creamy soups, sauces and smoothies. It is a good choice for a nut-free, dairy-free household.

Oat Milk and Soy Milk

Oat and soy milk are the most useful plant milks for cooking. Oat milk is naturally creamy. Soy milk has more protein, so it holds up better in sauces and baking.

Both are thinner than canned coconut milk. For a curry or soup, thicken them. Stir 1 tablespoon of cornstarch into a little cold milk, then whisk it into the simmering pot. Our guide on what to use instead of cornstarch covers other thickeners if you are out.

Adding a spoonful of neutral oil or vegan butter also helps. It brings back some of the fat that coconut milk would have added.

Almond and Rice Milk

Almond and rice milk are thin and low in fat. They work in smoothies, cereal and some baking. They are poor choices for curry, because the sauce stays watery even when thickened.

Carton Coconut Milk

The coconut milk sold in cartons next to the almond milk is a drink, not a cooking ingredient. It is mostly water. It works one for one in smoothies, cereal and coffee. In a curry it gives flavor but little body.

Which Substitute for Which Dish

The right choice depends on the recipe. Here is a quick guide by dish.

Thai and Indian Curries

Use coconut cream, coconut milk powder or homemade coconut milk first. Next best is heavy cream or cashew cream. Evaporated milk also works well.

Add the swap after you fry the curry paste, then simmer gently. Dairy splits more easily than coconut milk, so keep the heat low. If the sauce is too thin, simmer it longer with the lid off.

A wide pan helps the sauce reduce faster. Our guide to the best wok for an electric stove covers pans that suit stir-fries and curries.

Soups

Creamy soups like pumpkin or sweet potato take almost any swap. Heavy cream, evaporated milk, cashew cream and oat milk all work. Stir the swap in near the end and heat through without boiling.

Blend the soup smooth first. An immersion blender does it right in the pot. If you make big batches, a stockpot with a lid gives you room to blend without splashing.

Rice

Coconut rice uses coconut milk in place of some of the water. The easiest swap is homemade coconut milk from shredded coconut, or coconut milk powder mixed with water. Heavy cream makes the rice too rich. Plain water with a spoonful of toasted coconut stirred in at the end also works.

If you cook rice often, see our guide on how to cook rice in a rice cooker. Rich liquids can foam, so fill the cooker a little less than usual.

Baking

In cakes, muffins and quick breads, coconut milk mainly adds moisture and fat. Whole milk, oat milk and soy milk work one for one. For a richer crumb, use evaporated milk or half-and-half.

Vegan baking works best with soy milk, because its protein helps the crumb hold together. A hand mixer is all you need to mix most batters, and our guide to the best bakeware sets covers the pans.

Smoothies and Drinks

This is the easiest place to substitute. Any milk works, including carton coconut milk, almond, oat and dairy. For a thicker smoothie, add a spoonful of Greek yogurt or some silken tofu.

Our guide to the best blender for protein shakes covers compact models that suit one or two servings. If you want creamy coffee, see our guide on how to make bulletproof coffee without a blender.

Desserts

Puddings, panna cotta and ice cream rely on fat to set and feel smooth. Use heavy cream, coconut cream or cashew cream. Thin plant milks make icy or watery desserts.

For custards that cook on the stove, a double boiler keeps the heat gentle so the mixture does not scorch.

Swaps That Tend to Disappoint

A few common swaps rarely work as well as people hope.

• Cream of coconut. It is a sweetened syrup for cocktails. It turns savory food sweet.
• Carton coconut milk in curry. It has flavor but almost no body.
• Almond milk in a sauce. It stays thin and can taste flat.
• Yogurt in a boiling curry. It splits into grainy curds.
• Skim milk. It has almost no fat, so the dish tastes thin.

If a sauce ends up too thin, simmer it uncovered to reduce it. A cornstarch slurry also rescues most sauces.

How to Store Leftover Coconut Milk

Most recipes use part of a can. Do not store the rest in the open can. Tip it into a clean jar or container, cover it, and refrigerate it.

Use it within a few days, and check the label for the maker’s advice. If it smells sour or looks moldy, throw it out.

Coconut milk also freezes well. Freeze it in an ice cube tray, then move the cubes to a freezer bag. Each cube is about 2 tablespoons, handy for curries and smoothies. The texture may turn grainy after thawing. Whisk or blend it smooth.

Our guide to the best airtight food storage containers covers containers that seal well in the fridge and freezer. Freezing works for other dairy too. See whether you can freeze cream cheese for how thawing changes texture.

Keep One Backup in the Pantry

The easiest fix is to never run out. Pick one shelf-stable backup and keep it in the cupboard.

Coconut milk powder takes the least room and lasts the longest. A can of evaporated milk is a good all-round backup that also covers dairy swaps. A bag of unsweetened shredded coconut works for baking and for homemade milk.

If you cook for one, a smaller backup makes more sense. Our guide on how to stock a small kitchen for solo cooking covers pantry staples that do not go to waste. For weekly planning, see our easy meal prep ideas for one person.

Curries and soups also cook well in a pressure cooker. Our guide to what an Instant Pot is explains how it handles creamy sauces. Add dairy swaps after pressure cooking, not before, so they do not split.

Which Coconut Milk Substitute Should You Use?

Use coconut cream, coconut milk powder or shredded coconut if you want to keep the coconut flavor.

Use heavy cream or evaporated milk for curries and soups when dairy is fine.

Use cashew cream for the richest dairy-free result.

Use silken tofu, oat milk or soy milk for a nut-free, dairy-free swap.

Use any milk in smoothies, baking and oatmeal.

Related Guides

• Best Substitutes for Whole Milk
• How to Crack Open a Coconut
• What Is the Difference Between a Food Processor and a Blender
• Best Rice Cooker for Brown Rice
• Lo Mein vs Chow Mein
• How Much Juice Is in One Lemon
• How Many Ounces in a Quart
• Small Kitchen Gadgets Worth Buying When You Cook for One

Frequently Asked Questions

What is the best substitute for coconut milk in curry?

If you can have dairy, heavy cream is the easiest swap, one for one. It gives the same rich body, though you lose the coconut flavor. For a dairy-free curry, blended cashew cream is the closest match in texture. If you have coconut cream or unsweetened shredded coconut, use those first, because they keep the coconut taste.

Can I use regular milk instead of coconut milk?

Yes, but expect a thinner result. Whole milk has much less fat than canned coconut milk. It works in baking, oatmeal and smoothies. In a curry or soup, simmer it gently, since milk can split at a hard boil, and add a teaspoon of cornstarch slurry if the sauce needs more body.

Is carton coconut milk the same as canned coconut milk?

No. Carton coconut milk is a drink. It is mostly water and is made to pour over cereal or into coffee. Canned coconut milk is much thicker and richer, and it is made for cooking. Use carton coconut milk only where a thin milk works, such as smoothies and cereal. Check the fat per serving on both labels to see the gap.

How do I turn coconut cream into coconut milk?

Thin it with water. Start with equal parts coconut cream and warm water, stir until smooth, and add more water until it pours like canned coconut milk. Brands differ in how thick their cream is, so adjust by eye rather than by a fixed ratio.

What can I use instead of coconut milk if I have a tree nut allergy?

Skip cashew and almond options. Oat milk, soy milk, silken tofu blended with water, and heavy cream if dairy is fine, are the usual nut-free swaps. Some people who react to tree nuts also react to coconut, so check with your doctor or allergist if you are unsure.