The 11 Best Substitutes for Coconut Milk in Curry

Coconut milk is often considered an exotic ingredient, but today it has become much more mainstream and, honestly, a staple in most foodie homes.

We use it in smoothies, cakes, soups and curries. And that is precisely why it can sometimes be so difficult to achieve.

So what are the best substitutes for coconut milk in curry?

Any creamy liquid ingredient will work great as a substitute. This includes dairy products such as cream, milk, yogurt, and sour cream. Also, you can check out some plant-based milks and products such as almond milk, oat milk, cashew cream, and rice milk.

Today we are going to take an in-depth look at some of the best coconut milk substitutes, which are affordable, easy to find, and very easy to use.

And some of them are even completely allergy-free and vegan. There is something for everyone, we guarantee it!

What is coconut milk?

Coconut milk is a milky white and often opaque liquid that is extracted from the meat of mature coconuts. This liquid has a very high concentration of oil (since coconuts are naturally fatty) and contains mostly saturated fat.

In addition, this liquid has a delicious coconut flavor that turns any normal meal into something exotic. Coconut milk is commonly used in Asian cuisines, especially in India.

This is because creamy ingredients have the ability to help neutralize or balance the spiciness of dishes, such as curries.

In addition, it is an extremely nutritious ingredient, with a high content of manganese, phosphorus, iron and magnesium. These are just some of the nutrients it contains that offer excellent health benefits.

Types of coconut milk

There are different types of coconut milk. They are classified according to their fat content. The product with the highest amount of fat is coconut cream.

This product is not really coconut milk, even though many people refer to it as thickened coconut milk. But to us, that’s like calling cream thick milk. Is not the same!

Then you have the normal coconut milk (or thin coconut milk). This liquid only contains 20% fat, which gives it a much thinner consistency.

And finally, you have skimmed coconut milk, which contains varying amounts of fat, but all of them are usually between 0 and 10%.

Coconut milk functions

Before looking at substitutes for coconut milk in curries, it is important to understand what their functions are. This will help you choose a substitute much easier.

Add moisture

First and foremost, coconut milk adds a ton of moisture to the curry. And not only that, but tasty moisture. Of course you can also use water, but that will only dilute the flavor of the spicy curry and make it watery.

The coconut milk adds a ton of creamy, flavorful moisture that creates the salty character curries should have. And believe us when we say that there are few things less appetizing than a dry and tasteless curry.

How to choose a substitute for moisture

When looking for suitable substitutes to help add moisture to curries, simply choose a liquid alternative, which is relatively easy to do.

For example, you wouldn’t choose cheddar cheese as a substitute, even though it’s high in fat and creamy when melted. It just doesn’t have the same kind of creaminess and moisture content that coconut milk has.

Substitutes that will work fantastically are other types of creams, milk, and high-moisture dairy products like yogurts or fresh soft cheeses. 

Adds creaminess

Honestly, this is probably the most important factor to consider. The creaminess that coconut milk adds is truly unique.  It doesn’t make the curry extremely rich and thick, but it doesn’t dilute it either. 

How to choose a creamy substitute

So when looking for substitutes for creaminess, you’ll almost always choose a milk or cream-based alternative.

In the specific case of coconut milk, we recommend using whole milk, almond milk or oat milk. Anything that has a similar consistency.

However, if you want your curry to have a creamier consistency, naturally, you can choose a creamier substitute, such as nata de coco, Greek yogurt or sour cream. All of them will still add the moisture you need, but with superior creaminess.

Add coconut flavor

Coconut cream has a relatively neutral flavor that pairs well with a lot of ingredients. It pairs especially well with spicy aromatics and helps to balance out the spiciness very well. In fact, it even helps to dilute it to some degree.

How to choose a flavor substitute

Unfortunately, there isn’t much we can use to replace the coconut flavor. However, virtually all of the creamy ingredients will help to neutralize and balance spicy dishes.

Your best option to substitute coconut flavor would be cream of coconut or a similar coconut product. You can even try rehydrating coconut milk powder. Without it, your flavor profile will change quite a bit.

If you are hesitant to experiment with major changes, choose substitutes that are neutral in flavor or ones that you are very familiar with. Greek yogurt, almond milk, cream, and sour cream are all very safe options that will work with any curry.

Dietary restriction

Some people purposely choose coconut milk due to dietary restrictions they have. Coconut milk is a completely vegetarian and vegan product.

In addition, it does not contain dairy products and, therefore, does not contain lactose. Coconut milk is also gluten free and must not contain any additives.

Choose a similar substitute

Naturally, if you choose coconut milk because it’s lactose-free, you have to look into other plant-based alternatives, like almond milk, cashew butter, and oat milk , for example.

Luckily these substitutes are very easy to find these days, and often even affordable! But, you can also find lactose-free dairy products!

The 11 Best Substitutes for Coconut Milk in Curry

Below we have compiled a list of the best substitutes for coconut milk in curries. This list contains something for everyone!

All of them are guaranteed to add plenty of creaminess and moisture, and some even satisfy some dietary needs as well!

1. Coconut cream

Coconut cream is by far the best overall substitute for coconut milk.

It tastes the same, has a much creamier consistency, and will make a delicious, rich sauce for curries. Plus, it’s still a dairy alternative and completely vegan.

This alternative will have pretty much all the same benefits as coconut milk, it just has a different (possibly better) consistency.

One thing we would like to mention when using coconut milk is that you have to add it and heat it slowly. Like most thick, creamy products, when exposed to sudden high heat, it tends to separate (ie, split).

So, to avoid it, you have three options. You can add the coconut cream to a cold curry before heating it. You can also try slowly adding a little hot curry to the cold coconut cream to gradually warm the cream before adding it to the curry base.

And finally, you can heat the coconut cream separately before mixing it into the curry.

2. Oat milk

Oat milk is a plant milk derived from oats. It has a relatively neutral flavor with hints of nutty. Also, it has a very similar consistency to coconut milk and is usually only slightly thinner.

You can thicken the consistency (if you really want to) by adding a little cornstarch to the oat milk. This will give you a thicker consistency.

You can also add a drop or two of coconut oil for a richness similar to that of coconut milk.

What makes oat milk one of the best substitutes is that it doesn’t curdle. This means you can easily add it to curries without worrying that the heat will cause it to separate. 

You can buy oat milk at almost any grocery store, online (this is our favorite brand), or you can make your own at home.

All you have to do is mix some oatmeal and water, let it thicken and strain it. There are tons of videos and tutorials online on how to make oat milk at home.

3. Plain cream

Regular cream is an excellent substitute for coconut milk. It tastes so rich, adds a ton of creaminess that easily balances the spiciness of the curry, and has a similar consistency too.

The biggest drawback (for some) of cream is that it is a lactose-containing product and is not vegan or vegetarian.

Now, you can find some lactose-free cream products, but it’s actually almost easier to find a lactose-free milk. You can thicken this milk with a little cornstarch before adding it to the curry.

However, while this may be a turn off for some, it’s an easy, affordable and accessible alternative for others!

4. Plain Greek yogurt

Greek yogurt is our number one substitute for coconut milk and cream in curries. The only reason it isn’t higher on our list is that it’s a bit hard to incorporate and has different characteristics than coconut milk.

However, despite these differences, it is an absolutely amazing plugin!

This yogurt is also known as full, double thick, or double cream yogurt. The term “Greek yogurt” can only legally be used for yogurt produced in Greece.

But all of the products mentioned use the same techniques to produce a superbly thick product.

The thickness of this yogurt brings a rich and creamy texture to the curry. In addition, it has a relatively neutral flavor with a slight acidity.

Like the coconut cream, it helps balance out the spicy flavors and doesn’t even add a ton of its own.

However, just like the coconut cream, you must incorporate this product slowly to prevent it from separating. Yogurt is especially delicate, so don’t skip this step. If you don’t want to do this extra work, maybe another substitute is better.

5. Cashew cream

If you are familiar with Asian cuisine, you will know that cashew is also a very popular ingredient that is often used.

This means that cashew cream (or even cashew milk) will almost certainly pair well with your curry, despite its unique and prominent flavor.

Cashew cream is made from blended cashews. This thick paste-like product will add a wonderful nutty flavor to your curry with plenty of creaminess. And what’s more, you can easily adjust it!

Plus, this dairy-free product is very easy to make at home, and probably even cheaper than buying it.

Of course, you can also use cashew milk. None of these products will separate unless they have a ton of additives.

6. Almond milk

We all know and love almond milk. Although it may not be the most popular non-dairy milk today, it will never cease to be relevant when looking for alternatives to non-dairy milk.

Almond milk has a fairly subtle nutty flavor compared to many other types of milk derived from nuts. But it is one of the creamiest.

It has a thinner consistency than coconut milk, but you can also easily thicken it with cornstarch.

Keep in mind that almond milk is often sold in sweetened and unsweetened flavors. For the curry, we recommend using unsweetened almond milk. Any sweet flavor can create an unappealing curry taste.

7. Rice milk

Rice milk is dramatically increasing in popularity. This plant-based vegan milk is usually made with white rice and water.

However, some products are also made with brown rice, which is generally considered healthier. But the dairy product must indicate which type has been used.

This non-dairy milk is a great option if you have a nut or soy allergy. In fact, it is one of the least allergenic types of milk that exists. Not only is it extremely creamy, but it is also easy to incorporate into any curry flavour.

You should be able to easily find rice milk (you can even look it up on the internet0), but it’s also very easy to make your own at home. Essentially it is similar to oat milk, in which you mix soaked rice. This is how you get a creamy and versatile milk.

8. Soy milk

Soy milk is a great alternative to coconut milk that is very easy to find. There is also flavored soy milk, but we recommend using an unflavored and unsweetened option for the curry.

It’s also a great way to add some plant protein to a vegetarian or vegan curry. Plus, it has a ton of other nutritional benefits.

You can even add a drop of coconut extract or essence. Soy milk is so neutral in taste that it can be easily modified.

The downside to this product is that many people have severe allergies to soy, making this option unusable.

9. Silken Tofu

This is another soy product, so if you have someone allergic to soy, you won’t be able to use it.

However, if you are looking for a creamy, protein-rich plant alternative, this will work great. It is basically blocks of condensed soy milk.

If you have leftover tofu at home, just blend it until you get a smooth product. You can adjust the consistency with water or another vegetable milk.

Blended creamy tofu will easily blend into your curry, adding rich flavor and texture.

And, despite being a completely different product, once blended, you can substitute coconut milk in equal parts.

10. Sour cream

We love the texture and flavor that sour cream adds to the curry. It is naturally creamier than coconut milk.

But this is not bad as it will add a rich mouthfeel to the curry. Also, its tangy flavor will help balance very spicy curries and any sweetness.

If you don’t want to use sour cream, you can also use buttermilk for a similar flavor. But, if you are only looking for the creaminess that it provides, you can use cream cheese or mascarpone.

Regardless of the product you choose, be careful when adding it. Like coconut cream and yogurt, these products can split easily. Therefore, use the proper techniques to incorporate them into your curry.

11. Evaporated milk

Evaporated milk is regular cow’s milk that has been condensed. Up to 60% of its water content has been removed, leaving you with a rich creamy product.

Arguably the best part is that the process used to make evaporated milk automatically extends the shelf life of the product.

This means you can keep a can or two of evaporated milk in your pantry as a stock alternative to any creamy dairy product.

One thing to note is that despite being processed and condensed, it is not suitable for those with dairy allergies or vegans.

Related questions

Now that we’ve gone over the best substitutes for coconut milk in curries, let’s take a look at some related questions!

Can I use water instead of coconut milk?

Although you can use water, it has a very watery consistency and will definitely dilute the flavor. It has practically nothing to add to the curry.

This is exactly why coconut milk is used in the first place. Adds creaminess, flavor and a rich texture. And so will our surrogates.

What ratios should you use for these substitutes?

You can substitute coconut milk for any of our alternatives using a 1:1 ratio. Pretty much any coconut milk substitute will work the same. The only time the ratios will be different is if the substitute is a completely different consistency.

Do these coconut milk substitutes work in all recipes?

These substitutes will work great no matter what you make. But you may have to take other factors into account before choosing an alternative.

For example, if you’re making a smoothie, you may not want to add silken tofu, but yogurt will work great!