Looking for the best Coconut Cream Substitutes? Whether you’re out of it or avoiding it, this guide covers easy, delicious swaps for cooking, baking, and everything in between.
You know that moment when you’re halfway through a recipe and realize you’re fresh out of coconut cream? Been there. Whether you’re trying to make a curry, whip up a dessert, or keep things dairy-free, not having it on hand can throw a serious wrench in your plans. The good news? There are plenty of coconut cream substitutes that totally get the job done—some might already be in your kitchen.
Sometimes you’re skipping coconut cream on purpose—maybe you’re not into the flavour, maybe it’s a dietary thing, or maybe you’re just feeling adventurous. Whatever the reason, knowing your options can save you time, stress, and a last-minute grocery run. From rich and creamy to light and subtle, these alternatives come with their own perks. Let’s break ’em down so you’re never stuck wondering what to use instead.
THE BEST COCONUT CREAM SUBSTITUTES (AND HOW TO USE THEM)
1. FULL-FAT COCONUT MILK
If you’re out of coconut cream but still want that coconut vibe, full-fat coconut milk is your best buddy. Think of it as coconut cream’s thinner cousin — still rich and flavourful but with a bit more liquid to work with.
Why it works: It has the fat content that gives your dish that creamy texture without the super thick texture of cream.
How to use: Chill a can overnight, then scoop off the thickened cream on top—it’s basically homemade coconut cream!
Best for: Curries, smoothies, soups, and any recipe where you want coconut flavour but don’t need it ultra thick.
2. HEAVY CREAM (OR DOUBLE CREAM)
For those not avoiding dairy, heavy cream is a solid swap. It brings that rich, creamy texture without the coconut flavour.
Why it works: The fat content mimics coconut cream’s richness perfectly, just without the tropical twist.
How to use: Use it in a 1:1 ratio for soups, sauces, and baked goods. It whips nicely too, if you’re making desserts.
Best for: Creamy soups, sauces, and desserts—perfect when coconut flavour isn’t a must.
3. GREEK YOGURT
Greek yogurt is a handy substitute if you want something creamy with a bit of tang—and you’re cool with dairy.
Why it works: It has a thick, creamy texture and adds a slight tang that can brighten dishes.
How to use: Avoid high heat or it might curdle, so add it at the end of cooking.
Best for: Dressings, dips, and cold dishes where that tangy creaminess shines.
4. SILKEN TOFU
A great plant-based option that’s neutral in flavour and super creamy when blended.
Why it works: It’s smooth and thick, so it adds creaminess without altering flavours much.
How to use: Blend it until silky smooth.
Best for: Vegan dishes, creamy soups, sauces, smoothies, and desserts needing a neutral creamy base.
5. CASHEW CREAM
If you’re into homemade, cashew cream is a fantastic non-dairy swap that’s rich, creamy, and slightly nutty.
Why it works: Cashews soak up water and blend into a silky texture that mimics cream beautifully.
How to use: Soak cashews overnight, blend with water until smooth, and use it like coconut cream.
Best for: Vegan curries, creamy pasta sauces, and desserts.
6. EVAPORATED MILK
A pantry-friendly, shelf-stable option that’s richer than regular milk but less thick than cream.
Why it works: It’s concentrated milk, so it adds creaminess and body without the coconut flavour.
How to use: Use as a 1:1 swap in cooking and baking where you don’t need the coconut flavour.
Best for: Baked goods, coffee-based drinks, soups, and creamy sauces.
7. OAT MILK (FULL-FAT OR BARISTA-STYLE)
For a dairy-free, coconut-free substitute with a mild flavour, full-fat oat milk or barista blends are great.
Why it works: It has a creamy texture and subtle sweetness, making it a smooth swap.
How to use: Use 1:1. Not as thick, so may need thickening agents for heavier recipes.
Best for: Use in smoothies, coffee drinks, and light sauces.
8. CREAM CHEESE (SOFTENED)
If you want thick, tangy creaminess and aren’t avoiding dairy, softened cream cheese can stand in.
Why it works: It adds thickness and a rich mouthfeel similar to coconut cream.
How to use: Blend it smooth with a little milk or water to loosen, then stir into sauces or desserts.
Best for: Cheesecakes, creamy dips, and frostings.
FREQUENTLY ASKED QUESTIONS
Coconut cream and whipping cream are both rich and creamy, but they come from totally different places—coconut cream is plant-based and made from coconut milk, while whipping cream is dairy. Coconut cream has that signature coconut flavour, while whipping cream is pretty neutral. You can sometimes use them interchangeably depending on the recipe, but expect a different taste and texture.
Yes, you totally can! Just chill a can of full-fat coconut milk in the fridge overnight, then scoop out the thick, creamy layer that rises to the top—that’s your homemade coconut cream. It’s a simple hack that works great if you don’t have coconut cream on hand but do have coconut milk. Just remember, the cream part is thicker and richer, while the leftover liquid is more like coconut water—perfect for smoothies or cooking.
You’ll usually find coconut cream near the canned coconut milk in the international or baking aisle. Sometimes it’s labeled as “cream of coconut,” but watch out—those versions often have added sugar for drinks. If you can’t spot it, check the refrigerated section near specialty dairy or plant-based products. Health food stores and Asian markets usually have a solid selection too. Plus, if you’re short on time or can’t find your favourite brand locally, coconut cream is widely available online from popular brands like Native Forest, Thai Kitchen, and Aroy-D, making it easy to get delivered right to your door.
Full-fat coconut milk is your best bet here—it’s the closest cousin to coconut cream with plenty of richness and that familiar coconut flavour. You can chill a can and scoop out the thick cream on top to get a creamy texture just like coconut cream. If you’re avoiding coconut altogether, cashew cream or heavy cream (if you’re cool with dairy) can also work nicely, depending on how bold or mild you want your curry to be.
At the end of the day, knowing your coconut cream substitutes can save you from those last-minute kitchen panics—and maybe even inspire some new twists on your favourite recipes. Whether you’re out of coconut cream or just want to try something different, there’s a perfect swap for every dish and diet. It’s all about finding what works best for your taste and cooking style without missing a beat. So next time your recipe calls for coconut cream, you’ll be totally ready to switch it up with confidence.
With so many tasty coconut cream alternatives out there, you might just discover a new favourite that makes your meals even better. These substitutes keep things flexible, whether you’re aiming for creamy, rich, dairy-free, or just plain delicious. Keep this guide handy and you’ll never have to stress over coconut cream again. Now, go whip up something amazing—your kitchen just got a whole lot more adaptable.
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