What Is a Substitute for Coconut Milk?

What's the best substitute for canned coconut milk?

Heavy cream plus coconut extract is the closest substitute. Use 1 cup of heavy cream plus 1/4 teaspoon of coconut extract to replace 1 cup of canned coconut milk. The cream provides the thickness; the extract provides the coconut flavor.

For lower fat: combine 3/4 cup of whole milk with 1/4 cup of melted coconut oil and 1/4 teaspoon of coconut extract. This DIY blend mimics canned coconut milk's fat content and flavor closely. Use in curries, soups, and any recipe that calls for canned coconut milk.

What works for thinner carton coconut milk?

For carton-style coconut milk (the kind used in coffee or cereal): whole milk plus 1/4 teaspoon of coconut extract per cup substitutes well. For lower fat, use 2% or skim milk.

For vegan substitutes: oat milk, almond milk, or soy milk plus a small amount of coconut extract approximates carton coconut milk. Use the plant milk straight (1 cup) plus 1/4 teaspoon of coconut extract. For Thai iced coffee and Southeast Asian drinks where coconut milk is one ingredient among many, the substitute works because other flavors carry the dish.

How do you make coconut milk at home?

For DIY coconut milk: blend 1 cup of unsweetened shredded coconut with 2 cups of hot water in a high-powered blender for 2 minutes. Strain through cheesecloth or a fine sieve. The result yields about 1.5 cups of coconut milk with similar consistency to commercial carton coconut milk.

For thicker, canned-style coconut milk: use 1 cup of coconut flakes (not shredded) with 1.5 cups of hot water and blend for 3 minutes. Refrigerate the strained liquid overnight; the cream will separate to the top. Skim off the cream for a thick coconut cream layer that mimics the cream from canned coconut milk.

When does the coconut milk substitute fail?

For Thai green curry and other coconut milk-forward dishes, the substitute matters most. Heavy cream plus coconut extract gets close in texture but the coconut flavor isn't quite as authentic. Real canned coconut milk produces noticeably better results in curries and Southeast Asian recipes.

For coconut milk in cocktails (piña colada), only coconut milk or coconut cream provides the right flavor profile. For Indian curry-based dishes where coconut milk is one of several flavors (along with spices, ginger, garlic), the substitutes work because other flavors carry the dish. For pure coconut macaroons and coconut-forward desserts, the substitute changes the recipe; sourcing real coconut milk makes a noticeable difference.