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Substitutes for Coconut Milk

Common substitutes for coconut milk are Cashew Nut, Coconut Oil, and Half And Half, with ratios below.

FatMoistureEmulsifierFlavor Carrier

Substitutes (6)

  • Cashew Nut

    Okay with tweaks

    1:1

    BakingSauteingSlow CookRaw ColdDrinks

  • Coconut Oil

    Okay with tweaks

    1/2:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Half And Half

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Oat Milk

    Stretch swap

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Milk

    Stretch swap

    1:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Olive Oil

    Stretch swap

    1/3:1

    BakingSauteingFryingSlow CookGrilling

FAQ

What else is Coconut Milk known as?

Coconut Milk is known as coconut cream, canned coconut, coconut beverage, thai coconut, coconut liquid, and canned coconut milk.

What does Coconut Milk taste like?

Coconut Milk is strong on fat richness, light on sweetness, and light on umami.

What is the texture like raw?
  • Smooth, pourable liquid with a thick, creamy body.
  • Separates into a thicker cream layer when chilled or unshaken.
What is the texture like cooked?
  • Turns silky and thickens slightly when simmered.
  • Can split into oily curds if boiled too hard or too long.
How is Coconut Milk used in recipes?

Coconut Milk is core base for curries, braises, and rice dishes, adding richness without dairy. Also works in baking and cold drinks. Shake the can before opening since the cream separates. Refrigerate leftovers in a sealed container and use within a few days.

Does water content matter?

Coconut Milk has high water content. Adds moisture; can thin batters or release liquid when heated.

Does Coconut Milk help emulsify sauces?

Yes. Coconut Milk helps oil and water stay mixed in dressings and dips.

Cooking methods

Works well

  • Baking

    Adds richness and moisture to cakes and curries baked in the oven. Can split at very high heat, so add partway through.

  • Sauteing

    Use to loosen curry pastes or deglaze a pan. Simmer gently, it can separate if boiled hard.

  • Slow Cook

    Holds up well over long, low heat. Adds body to braises and curries without breaking down.

  • Steaming

    Good for steamed puddings and rice, adds richness without needing direct heat contact.

  • Raw Cold

    Pours smoothly, tastes rich and mildly sweet. Great stirred into cold soups or dressings.

  • Drinks

    Blends smoothly into smoothies and iced coffee. Adds body and a mild coconut taste.

Methods to avoid (2)
  • Frying

    Not used for frying. High water and fat content cause spattering and burning.

  • Grilling

    Not a grilling ingredient on its own. Sometimes brushed on skewers but burns fast over direct flame.