Substitute for Coconut Milk
Canned full-fat coconut milk used in curries, soups, desserts, and smoothies.
The Best Substitute
The Professor's top pick for replacing coconut milk is Heavy Cream at a ratio of 1 cup heavy cream = 1 cup coconut milk. This works well for curries, soups, sauces. 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
Heavy Cream
Flavor impact: Richer and without coconut flavor. Works in any recipe where coconut milk provides creaminess rather than specific flavor.
Oat Milk (full-fat)
Flavor impact: Thinner than coconut milk. Works in recipes where creaminess is supplementary, not the main texture.
Dairy-free
For curries, heavy cream is the easiest swap if dairy is not a concern. It makes a richer, slightly less authentic but equally delicious curry.
Frequently Asked Questions
No. Coconut cream is thicker and has more fat. Coconut milk is thinner. In a can of full-fat coconut milk, the thick cream rises to the top and the thinner milk settles below.
The Bottom Line
If you are out of coconut milk, the best all-around substitute is heavy cream. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role coconut milk 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