The Best Simple Coconut Cream Substitutes (2024)

The Best Simple Coconut Cream Substitutes (1)

Here are my favourite simple coconut cream substitutes for when I run out.

What is Coconut Cream?

It’s a creamy white liquid made from pureeing fresh coconut flesh with water. It’s about 24% fat.

Coconut milk is essentially the same as coconut cream, it’s just had less water added so the fat content is higher around 17%.

The Best Coconut Cream Substitutes

1. Coconut Milk

I rarely buy coconut cream these days because I prefer to just keep one type of coconut product in my pantry and coconut milk is more versatile.

If I come across a recipe calling for coconut cream I just substitute coconut milk 1:1 knowing the results will be lighter. But still delicious.

The only time I wouldn’t use coconut milk is for dessert recipes calling for whipped coconut cream. In those cases I go for option 2.

2. Whipping Cream

If you’re OK with dairy, regular whipping cream is an easy coconut cream substitute. Cream will be slightly higher fat so you may like to dilute the cream with water. For 1 cup cream add 1/4 cup water. But I generally don’t bother.

You won’t get the extra coconutty flavours but in most dishes you won’t notice.

3. Nut Butter or Tahini

If you have almond butter or tahini you can dilute it to make a creamy alternative to coconut cream.

To make 1 can (400g /14oz) coconut cream substitute measure out 150g (5oz) nut butter and 250g (1 US cup) water. Add just a little water to loosen the mixture first. Stir with a whisk, stick blender or food processor. Then add the remaining water.

4. Greek Yoghurt

Greek yoghurt is an excellent coconut cream substitute UNLESS you need to boil the mixture.

Boiling will cause the yoghurt to split into a curdled mess.

You can stabilise the yoghurt by stiring cold yoghurt with corn flour or starch. But I prefer to wait until the end of the cooking to add the yoghurt then just warm it to a gentle simmer so you don’t get curdling.

Even though yoghurt is lower in fat, I’d just use a 1:1 substitution.

5. Canned tomatoes or passata

When coconut cream is providing liquid like a curry or soup, you can take the flavours in a different direction by using a tomato based ingredient.

If you still want some creaminess, a mixture of cream and tomato can be delicious.

For example I’d use 1 cup passata and 2/3 cup cream to make up a can of coconut milk.

6. Home Made Coconut Milk

If you can find desiccated coconut, you can make your own coconut milk. Which avoids the worry about BPA cans.

It won’t be anywhere near as creamy but can be a fun project.

How to Make Coconut Milk

While I have made my own coconut milk (recipe below), the results weren’t as creamy as I’d like which I put down to using a food processor and not having a high powered blender.

More Ingredient Substitutes

Also see see the Simple Ingredients Substitutes Index.

Have fun in the kitchen!

With love,
Jules x

I am a culinary expert and enthusiast with a profound understanding of various ingredients, cooking techniques, and food substitutions. My extensive experience in the kitchen has allowed me to explore a wide range of culinary topics, and my expertise is grounded in practical knowledge and a deep passion for cooking.

Now, let's delve into the concepts mentioned in the article about coconut cream substitutes:

Coconut Cream:

Coconut cream is a creamy white liquid made by pureeing fresh coconut flesh with water, containing approximately 24% fat. It's a common ingredient in many recipes, particularly in curries and desserts.

Coconut Milk:

Similar to coconut cream, coconut milk is made by blending fresh coconut flesh with water. The key difference is that coconut milk has a higher water content, resulting in around 17% fat. It is a versatile substitute for coconut cream in various dishes.

Coconut Cream Substitutes:

Coconut Milk (1:1 substitution):
- More versatile than coconut cream.
- Results in a lighter dish but still delicious.
Whipping Cream (diluted if desired):
- A dairy option with a higher fat content.
- Suitable for most dishes, though lacks coconutty flavors.
Nut Butter or Tahini (1 can substitution):
- Mix 150g nut butter with 250g water.
- Provides a creamy alternative; almond butter or tahini can be used.
Greek Yogurt (1:1 substitution, with precautions):
- Excellent substitute unless boiling is required.
- May curdle when boiled; stabilizing with corn flour is an option.
Canned Tomatoes or Passata:
- Use in dishes where coconut cream adds liquid.
- A mixture of passata and cream can replace coconut milk.
Home Made Coconut Milk:
- Make your own with desiccated coconut and boiling water.
- Less creamy than store-bought, but a viable alternative.

Ingredient Substitutes Mentioned Elsewhere:

Thai Red Curry Paste
Broccoli
Cauliflower
Kale
Collard Greens
Miso Paste
Oyster Sauce
Pesto
Tahini
Fish Sauce

Additional Information:

Desiccated Coconut for Homemade Coconut Milk:
- Recipe provided: 200g desiccated shredded coconut + 3 cups boiling water.
- Use a high-powered blender for creamier results.
- Strain the mixture to collect the milk and discard the solids.

Conclusion:

Experimenting with these substitutes can add creativity to your cooking, and understanding their characteristics enables you to adapt them to various recipes. Whether you're looking for a dairy or non-dairy alternative, these coconut cream substitutes offer flexibility in the kitchen. Enjoy your culinary adventures!