Best Substitutes for Coconut Milk
Canned coconut milk (full-fat) is thick, rich, and creamy. It is the base for curries, soups, and desserts. Carton coconut milk is much thinner and used like dairy milk.
Substitutes by Use Case
Curries and soups (canned full-fat)
1:1Blend ½ cup soaked cashews with ½ cup water. Neutral flavor, very creamy.
1:1Rich, neutral flavor. Works in any curry or cream soup.
1:1Blended oats and water. Light, slightly sweet. Good for soups.
1:1Blend until completely smooth. Neutral flavor, similar creaminess.
Baking and smoothies (carton coconut milk)
1:1Creamy, slightly sweet. Most popular dairy-free milk substitute.
1:1Thinner than coconut milk but works well in most recipes.
1:1Closest in protein to dairy milk. Best for baking structure.
💡 Expert Tips
- ✓Canned full-fat and carton coconut milk are very different products — most recipes mean canned
- ✓Shake canned coconut milk well before opening or the cream separates to the top
- ✓Cashew cream is the most neutral-flavored substitute for savory cooking
❌ Do NOT Use
- ✗Sweetened coconut cream (very different — meant for cocktails like piña colada)
Frequently Asked Questions
What is the best substitute for coconut milk?
Cashew cream — use 1:1. Blend ½ cup soaked cashews with ½ cup water. Neutral flavor, very creamy.
Can I substitute coconut milk in baking?
Yes. The best options for baking are: Cashew cream and Heavy cream (for non-vegan). Always match the ratio exactly for best results.
What is a vegan substitute for coconut milk?
Cashew cream — Blend ½ cup soaked cashews with ½ cup water. Neutral flavor, very creamy.
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