Quick Answer
Coconut cream can often be used as a substitute for coconut milk, but there are some important differences to keep in mind. Coconut cream is thicker, richer, and contains more fat than coconut milk. When substituting, use about 3/4 cup coconut cream for every 1 cup coconut milk called for in a recipe. Reduce liquids slightly to account for the thicker consistency of coconut cream.
What is Coconut Milk?
Coconut milk is a creamy, nutty-flavored liquid made from grated coconut meat mixed with water. It is a popular ingredient in many Asian and Indian dishes, including curries, stews, soups, and desserts.
There are two main types of coconut milk:
- Canned coconut milk – This is a very concentrated, thick form of coconut milk made from compressing grated coconut meat mixed with water. The creamy liquid rises to the top, while the coconut solids settle on the bottom of the can.
- Coconut milk beverage – This ready-to-drink beverage has a much thinner, milk-like consistency. It is made by adding extra water to canned coconut milk.
When a recipe calls for “coconut milk”, it is usually referring to canned coconut milk. The thicker canned product provides richer flavor and texture in cooking and baking.
Nutrition Facts
Per 1 cup serving, canned coconut milk contains:
- Calories: 445
- Fat: 48g
- Carbs: 5g
- Protein: 5g
It is high in saturated fat, providing 45% of the recommended daily value.
What is Coconut Cream?
Coconut cream is an ultra-thick, concentrated version of coconut milk. It contains about 20-22% fat, while regular canned coconut milk contains about 17-18% fat.
There are a few ways to make coconut cream:
- Refrigerating canned coconut milk – The cream will separate and rise to the top. You can skim off this thick layer and use it as coconut cream.
- Using only the thick coconut solids from a can of coconut milk – This solid portion can be mixed with a bit of water to form coconut cream.
- Making it from scratch – Grated coconut is steeped in hot water, strained, and pressed to extract a thick coconut cream.
Coconut cream has an ultra-rich, buttery texture and concentrated coconut flavor. It can be used as a dairy cream substitute.
Nutrition Facts
Per 1 cup serving, coconut cream contains:
- Calories: 752
- Fat: 79g
- Carbs: 16g
- Protein: 7g
It provides a whopping 88% of the recommended daily intake for saturated fats.
Differences Between Coconut Milk and Coconut Cream
Here is a summary of the key differences between coconut milk and coconut cream:
| Coconut Milk | Coconut Cream |
|---|---|
| Thinner, milk-like consistency | Thick, buttery texture |
| 17-18% fat | 20-22% fat |
| Mild coconut flavor | Strong, concentrated coconut flavor |
| Use for curries, stews, soups | Use for garnish, whipping, desserts |
As you can see, coconut cream is much richer, thicker, and higher in fat compared to coconut milk. Coconut cream has a creamy, buttery texture closer to dairy cream.
Substituting Coconut Cream for Coconut Milk
In most recipes, you can substitute coconut cream for coconut milk using a 3:4 ratio.
For example, if a recipe calls for:
- 1 cup coconut milk – Use 3/4 cup coconut cream
- 13.5 oz (400ml) coconut milk – Use 10 oz (300ml) coconut cream
The exception would be coconut milk beverages, which have a thinner, more milk-like consistency closer to half and half. Don’t substitute coconut cream in these cases or the texture will be off.
Here are some tips when substituting coconut cream for coconut milk:
- Reduce other liquids slightly – Coconut cream has less water content and a thicker texture than coconut milk. You may need to reduce liquids like water, broths, or juices by a couple tablespoons to account for the thicker consistency of coconut cream.
- Use less for drinks – Coconut cream results in richer drinks. For smoothies, hot chocolate, teas, etc you may want to use a little less coconut cream than the coconut milk amount.
- Refrigerate leftovers – Coconut cream spoils more quickly than canned coconut milk. Store any leftovers in an airtight container in the fridge for up to 4 days.
- Adjust seasoning – The richer coconut flavor of the cream may require you to adjust seasonings like salt, spices, or sweeteners.
Also keep in mind that full fat canned coconut milk is usually required for cooking. Don’t substitute coconut cream for lite coconut milk which is much thinner.
Is Coconut Milk the Same as Coconut Cream?
Coconut milk and coconut cream are often confused with each other, but they are not the same product. Coconut cream contains more fat and has a thicker, more buttery consistency compared to thinner, milkier coconut milk.
They are produced from coconut in similar ways, but coconut cream undergoes more processing to extract a higher fat percentage. You can’t simply whip coconut milk into coconut cream.
However, refrigerating canned coconut milk allows the layers to separate. Skimming the thick layer off the top after chilling can produce a product similar to coconut cream.
But in general, coconut milk and coconut cream are two distinct ingredients used in different ways in the kitchen. Coconut milk works well in curries, soups, stews, etc. Meanwhile, coconut cream is better suited to desserts, whipping, garnishing, etc.
How to Make Your Own Coconut Cream
It’s easy to make your own coconut cream at home just using cans of regular coconut milk.
Simply place the cans in the refrigerator overnight, or for at least 8 to 12 hours. The cream and watery layers will separate, allowing you to scoop off the thick cream that rises to the top.
Here is a simple coconut cream recipe:
Homemade Coconut Cream
Ingredients:
- 2 cans (13.5 oz each) full fat coconut milk
Instructions:
- Refrigerate unopened cans of coconut milk for at least 8 hours and up to 48 hours. The cans need to be chilled for the coconut solids and liquids to separate.
- Once thoroughly chilled, carefully open the cans without agitating the contents. Skim off the thick layer of hardened coconut cream on top.
- Beat the coconut cream briefly with a whisk or mixer. Then use as directed in recipes.
- Leftover liquid coconut milk can be used for smoothies, curries, etc.
- Store whipped coconut cream in an airtight container in the refrigerator for 4-5 days.
This easy method allows you to make coconut cream to use in place of dairy cream in recipes.
What’s the Best Substitute for Coconut Cream?
If you don’t have any coconut cream on hand, here are a few options that can work as substitutes:
1. Refrigerated Canned Coconut Milk
As mentioned earlier, chilling cans of coconut milk allows the cream to separate and rise to the top. Simply scoop off this thick layer and use it in place of coconut cream.
The texture may be slightly looser, but it provides the same rich coconut flavor.
2. Coconut Butter
Coconut butter is made from pureeing coconut flesh, providing an ultra-thick paste. At room temperature it has a smooth, spreadable texture similar to coconut cream.
Use a ratio of about 3/4 cup coconut butter for every 1 cup coconut cream. Adjust liquids as it has less moisture.
3. Dairy Cream
For recipes where coconut flavor isn’t critical, you can substitute regular dairy cream. Whipped cream can work as a garnish or topping replacement.
However, it won’t provide the same coconutty flavor or have the same impact on texture in curries or stews.
4. Cashew Cream
Blending soaked raw cashews with water produces a thick vegan “cream”. Add a splash of coconut extract to try replicating some of the flavor.
The cashew cream won’t whip up like coconut cream, but can work in some recipes.
Coconut Cream vs. Coconut Butter
Coconut butter, also known as creamed coconut, is another thick coconut product used in similar ways as coconut cream. However, there are some key differences:
- Fat content – Coconut butter contains less fat, around 14%. Coconut cream is higher in fat at 22%.
- Consistency – Coconut cream is looser and pourable at room temperature. Coconut butter has a thicker, spreadable texture.
- Flavor – Coconut butter tends to have a more pronounced, sweetened coconut flavor.
- Uses – Coconut cream works better for beverages, desserts, sautéing. Coconut butter is good for spreading, baking.
They can often be used interchangeably in recipes by adjusting liquid amounts. But coconut butter provides a thicker, drier mouthfeel.
Are Coconut Cream and Coconut Milk Interchangeable?
Coconut milk and coconut cream can be used interchangeably in some cases by adjusting ratios and liquid amounts in a recipe. But there are also situations where they can’t easily swap places.
Here is a summary of how interchangeable they are:
- In beverages – Coconut cream results in richer drinks compared to coconut milk. You may want to use less coconut cream than the coconut milk amount called for.
- In desserts – Coconut cream is an excellent substitute for coconut milk in ice cream, custard, whipped cream, etc. The higher fat content provides better texture.
- In curries or stews – Coconut cream can work instead of coconut milk. Reduce other liquids to account for the thicker texture.
- In coconut milk beverages – Don’t use coconut cream as it is too thick and rich. It won’t have the right consistency.
So in some recipes they can easily swap at a 3:4 crean to milk ratio. But coconut cream may affect the final texture and richness.
Overall, they have slightly different uses and work best in different applications based on their fat content and thickness.
How to Make Coconut Milk from Coconut Cream
To make coconut milk using coconut cream, you simply need to dilute the thick coconut cream with water to achieve a thinner, milkier texture.
Here is a simple recipe to turn coconut cream into coconut milk:
Coconut Milk Made from Coconut Cream
Ingredients:
- 1 cup coconut cream
- 1 cup water
Instructions:
- Measure 1 cup of coconut cream into a bowl or liquid measuring cup.
- Add 1 cup of water and whisk vigorously until fully blended and smooth.
- Adjust water amounts as desired to achieve a thinner or thicker consistency. More water will result in a beverage closer to lite coconut milk.
- Use in any recipe that calls for coconut milk. The diluted cream provides the same rich coconut flavor.
This easy homemade coconut milk recipe lets you control the thickness and fat content. Store any leftovers in the refrigerator.
Conclusion
Coconut cream can work as a substitute for coconut milk in many recipes by using a 3:4 ratio and adjusting liquid amounts. The cream provides a richer coconut flavor and thicker texture compared to milk.
They come from the same source and have similar uses. But coconut cream contains up to 5% more fat than coconut milk, giving it a thicker, more buttery consistency better suited to desserts and whipping.
When swapping coconut cream for milk, reduce other liquids slightly to account for the thicker texture. Also be prepared to potentially tweak seasonings and spices to balance out the stronger coconut flavor.
So while not exactly interchangeable in all cases, coconut cream can be used in place of milk in curries, stews, beverages, and more with some simple adjustments.