Substitute for Coconut Cream
The thick, rich cream from coconut milk, used in curries, desserts, and as a whipping cream alternative.
The Best Substitute
The Professor's top pick for replacing coconut cream is Full-Fat Coconut Milk (chilled, cream scooped) at a ratio of Chill a can of full-fat coconut milk overnight. Scoop the solid cream off the top. This IS coconut cream.. This works well for all applications. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Full-Fat Coconut Milk (chilled, cream scooped)
Flavor impact: Identical. Coconut cream is just the thick part of coconut milk.
Dairy-freeHeavy Cream
Flavor impact: Different flavor entirely (dairy vs coconut) but equivalent richness and thickness.
A can of full-fat coconut milk IS coconut cream + coconut water. Chill the can, open it, and scoop the thick cream off the top. The thin liquid underneath is coconut water; save it for smoothies.
Frequently Asked Questions
Coconut cream is thick, unsweetened coconut fat. Cream of coconut (like Coco Lopez) is heavily sweetened and used for pina coladas. They are NOT interchangeable.
The Bottom Line
If you are out of coconut cream, the best all-around substitute is full-fat coconut milk (chilled, cream scooped). Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role coconut cream plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology