Substitutes for Coconut Cream: 6 Best Alternatives + Recipe!

Coconut cream is required while making curry meals or even cream-based foods. Aside from making the dish creamier, it also adds a great scent and flavor that brings the meal to life even more. It can be used in both savory and sweet meals.

Heavy cream, evaporated milk, whole milk, low-fat yogurt, almond milk, and rice milk are the best coconut cream substitutes.

Coconut Cream Substitutes

Here’s a quick approach to replacing these with coconut cream, with a bonus recipe at the end. It’s not to be missed!

No.1 Quart heavy cream

When I run out of coconut cream, I use heavy cream as a substitute. It has the same consistency. It’s only that the aroma and distinct taste of coconut is lacking. It does, however, make the dish creamier, which is especially useful for curries and other cream-based stews.

When choosing at the grocery store, be careful not to mix it up with whipped cream; the two are very different. Whipped cream is less liquid and more firm. It’s only good as a dessert topping, not for savory dishes. I either buy Nestle’s All-Purpose Cream or make my own out of whole milk.

Because heavy cream is simple to use as a substitute, I prefer to do so. One cup of heavy cream can be used in place of 1 cup coconut cream. There’s no doubting that the texture and consistency of the dish are identical to that of coconut cream.

No.2 Milk that has been vaporized

Evaporated milk is another option available on the market. The difference between regular milk and evaporated milk is that evaporated milk has had a significant portion of its liquid removed while keeping more of its milk proteins. It’s because of this that it’s thicker than most conventional milk. It’s also sweeter, so I frequently use it in place of sugar in pastries.

You can use condensed milk if you prefer it sweeter and more concentrated. However, I like evaporated milk because it is less sweet and creamier. Nestle Evaporated Milk is one of my favorites because it isn’t too sweet. It’s excellent for baking bread pudding, heating oats, or topping cocoa porridge. You might want to reduce the sugar quantity because it’s already a touch sweet.

Instead of 1 cup cocoa cream, use half a cup of evaporated milk. When compared to coco cream, evaporated milk is sweeter and thicker. To improve the flavor and sweetness of the dessert, you don’t need nearly as much. If you want it sweeter, add an additional 14 cups, but don’t use a 1:1 substitution.

No.3 Milk in its natural state

No concerns if all else fails and all you have is whole milk from the fridge. It’s possible to pull it off. Milk is a versatile ingredient that may be used in both savory and sweet recipes. On our list, it’s the most adaptable and versatile replacement.

FOR EXAMPLE, when I’m making curries, I’ll occasionally use milk if I don’t have any other options. However, the curry sauce may be watery because milk is not thick. I combine two teaspoons of flour with 1 cup of milk to thicken the runny consistency. Believe me when I say that it works like a charm.

Use a cup of whole milk combined with flour in place of a cup of coconut cream in your meals. This method is similar to using real evaporated milk. You can use it to thicken soups and stews and baked foods that require coconut cream.

No.4 Yogurt that is low in fat

Low-fat yogurt is one of your best bets if you’re seeking a healthier option. I believed that yogurt was just suitable for desserts or breakfast bowls. But I was mistaken. It also works well in savory meals such as lamb stews and curries.

Regular yogurt, not sweetened yogurt, can be used to thicken sauces and add creaminess to foods. It’s a natural food thickener instead of cornstarch or other thickening agents. Because of how it makes the meal more creamy and flavorful, I ended up utilizing it a lot with most of my dishes.

I propose using 34 cups of yogurt instead of 1 cup of coconut cream because yogurt is more filling in the body. It can be used to make 2 pounds of meat curry with veggies for the most outstanding results, especially for the sauce consistency.

No.5 Almond Milk

We can’t end the list without a fantastic plant-based option for coconut cream for both vegans and health-conscious people. If you don’t have coconut cream, try almond milk or another nut-based milk. You can make one yourself at home with only a blender, almonds, and water. It’s pretty simple and straightforward.

However, I recommend Silk Organic Almond Milk for its convenience. Opt for organic alternatives to ensure that you don’t take any chemicals into your body. Almond milk has grown in popularity as a healthful substitute for those who cannot consume dairy products. This option works great not only for desserts but also for savory dishes.

Because almond milk has a thinner texture than coconut cream, I recommend using the same method as whole milk. To a cup of almond milk, add two teaspoons of flour.

You may also make a paste by sautéing butter and flour until it turns into a paste and then almond milk. Cook until it has thickened to its original consistency. Substitute a cup of almond milk for a cup of coconut cream in any dish once it has thickened.

No.6 Milk made from rice

Rice milk, another vegan-friendly option, is our final substitution contender. Rice milk, like almond milk, now comes in a variety of flavors. Alternatives like these are really excellent for maintaining a good and balanced diet without depriving yourself, especially in this generation where people are starting to look into their diet.

You can make your own at home as well. All you’ll need is cooked rice, water, fruits or nuts, and a blender to produce milk. Making your own at home has the advantage of allowing you to adjust the thickness and sweetness. If you don’t have the time to make it yourself, you can buy prepared rice milk.

Use a cup of rice milk to replace a cup of coconut cream in your dishes. Rice milk is a versatile ingredient that you can utilize in both savory and sweet cuisines. However, I use it to make rice puddings, bread puddings, biscuits, and other baked foods with coconut cream. It’s nutritious and simple to prepare.

We hope you enjoyed this article’s list of coconut cream substitutions. You have at least six options when you don’t have any coconut cream in the house.

Coconut Cream Recipe (Homemade)

If you really want to stock up on coconut cream, here’s a BONUS RECIPE that you can make at home.

Ingredients:

• 100 grams coconut meat, grated
• 1-liter almond milk or coconut juice (for vegan option)

Instructions:

• If you bought a coconut shell with the meat still attached, you’d have to shred it to get the meat out. (You can save time by buying ready-grated coconut meat, but nothing beats freshly grated coconut meat.) then, if it reaches 100 grams, weigh it, set it aside, and store the remainder in the refrigerator.
• Combine the coconut juice and grated coconut milk in a big pot. Stir in the other ingredients and bring to a boil over medium heat, covered.
• When the mixture begins to boil, check it frequently and stir it occasionally. It prevents the coconut cream from thickening or coagulating on top.
• Turn off the heat and set aside for at least an hour to allow the coconut cream to cool to room temperature.
• The coconut cream should now be ready to filter after cooling. Separate the cream from the grated coconut with a sieve.
• Keep the coconut milk and set it away from the grated coconut meat for other users in the kitchen.
• Refrigerate the coconut cream for up to 5 days in an airtight jar or glass milk bottle.
• This recipe will ensure that you have a steady supply of homemade coconut cream in your fridge. Enjoy!