Full-fat coconut milk is central to dozens of cuisines. Here's how to replace it without losing the creaminess — or the flavour — of your dish.
Full-fat coconut milk is made by blending fresh coconut flesh with water and pressing the mixture to extract a rich, creamy liquid. It is not the water found inside a coconut (that is coconut water, an entirely different product) — it is an emulsion of coconut oils, proteins, and water. The fat content is what gives it its thick, creamy texture and its role as a dairy alternative in countless cuisines.
Coconut milk is foundational to Thai, Sri Lankan, South Indian, Malaysian, Filipino, and Caribbean cooking. Globally, Thailand and Indonesia are the largest producers and consumers. In Thai cooking alone, it appears in curries, soups (tom kha gai), desserts, and rice.
The key distinction to understand when substituting is: full-fat versus light coconut milk. Full-fat (typically 17–22% fat) provides the richness needed in curries and desserts. Light coconut milk (5–7% fat) is thinner and will not provide the same body in a dish.
Full-fat coconut milk serves two roles in cooking: as a fat/cream base and as a subtle flavour contributor. Its mild sweetness and tropical note are a background flavour in most curries and soups, not a dominant one. When cooked down, it concentrates and its fat separates, which is why many Thai curry recipes start by "cracking" the coconut milk — cooking it in the pan until the fat separates and the solids fry, creating a richer base.
In baking, it can replace dairy cream or milk almost directly. In desserts (coconut rice pudding, panna cotta, ice cream), its flavour becomes more prominent. In savoury dishes, most substitutes work well because the spices, aromatics, and other flavours mask the coconut note.
Buying: Look for full-fat versions with no added thickeners like guar gum (though guar gum versions are not harmful). Shake the can — a can that sounds uniformly liquid throughout has been homogenised; a can with a solid top is naturally separated. Both are fine; natural separation is a mark of less processing.
Storing: Refrigerate opened cans in a sealed container. The fat will solidify at the top — scoop it for coconut cream applications or mix before using.
Coconut cream is coconut milk with a higher fat-to-water ratio — typically 30–35% fat. It is richer and thicker. Diluted with equal parts water, it becomes a very close approximation of full-fat coconut milk. On its own, use it in desserts or when you want a more intense coconut flavour.
Made by blending soaked raw cashews with water, cashew cream produces a silky, neutral, rich liquid that performs remarkably well as a coconut milk substitute. It has minimal flavour impact, making it a good choice when you want the creaminess without the tropical note. It is also thicker than coconut milk — thin with additional water to reach the desired consistency.
Commercially produced oat cream (Oatly, Elmlea Plant, and similar brands) is now widely available and has a relatively neutral flavour with good body. It doesn't have the tropical quality of coconut milk but performs well in savoury dishes where the other flavours dominate. It is the best nut-free, soy-free, dairy-free option.
For those without dairy restrictions, heavy cream is the most direct textural substitute. It provides the fat and creaminess of full-fat coconut milk without the tropical flavour. Works well in any recipe where coconut flavour is not central — like a cream-based soup or non-coconut curry.
Evaporated milk has had about 60% of its water removed, giving it a rich, slightly caramelised quality and approximately the same fat content as full-fat coconut milk. It is an excellent dairy substitute in curries and soups. Thai cooking particularly benefits from this swap in certain contexts.
Vegan: Cashew cream, oat cream, and coconut cream are all vegan. Heavy cream and evaporated milk are not.
Nut-free: Oat cream and heavy cream are nut-free. Cashew cream is not.
Keto: Heavy cream is keto-friendly. Oat cream is high in carbohydrates — not suitable. Cashew cream is moderate in carbs — use in small quantities on keto.
Soy-free: Cashew cream, oat cream, heavy cream, and coconut cream are all soy-free.