Coconut cream is a thick, rich product made from coconut milk, often used in desserts, curries, soups, and sauces to add creaminess and a subtle coconut flavor. It’s thicker than coconut milk and provides a dairy-free alternative for recipes requiring heavy cream.
If you don’t have coconut cream on hand, there are several substitutes that can match its creamy texture and flavor, ensuring your dish remains rich and delicious.
What Is Coconut Cream?
Coconut cream is made by simmering coconut meat in water and then separating the thick, creamy layer that rises to the top. It has a high-fat content and is commonly used in recipes for its smooth consistency and tropical flavor.
While it’s not as liquid as coconut milk, it’s less solid than coconut butter. Coconut cream is widely available in cans, often in the same section as coconut milk in grocery stores.
5 Substitutes for Coconut Cream
1. Coconut Milk
Coconut milk is the closest substitute for coconut cream. While it’s thinner, you can refrigerate a can of full-fat coconut milk and skim off the thick, creamy layer that forms on top, which closely resembles coconut cream.
If you’re using liquid coconut milk as a direct replacement, you may need to reduce the liquid in your recipe slightly to maintain the desired consistency.
Recipes: Use coconut milk in curries, soups, and desserts where a lighter coconut flavor works.
2. Heavy Cream
Heavy cream provides a similar rich texture but lacks the coconut flavor. It’s a good option for recipes where the creaminess is more important than the coconut taste, such as creamy soups, sauces, or baked goods.
Heavy cream is widely available and works well as a 1:1 substitute for coconut cream in most recipes.
Recipes: Use heavy cream in sauces, custards, and soups.
3. Greek Yogurt (Dairy or Dairy-Free)
Greek yogurt offers a thick consistency that works well as a substitute for coconut cream. While it has a tangier flavor, this can complement savory dishes like curries or dips.
Choose an unsweetened variety to avoid altering the flavor profile of your recipe.
Recipes: Use Greek yogurt in curries, dips, and marinades.
4. Cashew Cream
Cashew cream is made by blending soaked cashews with water and can mimic the creamy texture of coconut cream, working well in both sweet and savory dishes. While it doesn’t have the coconut flavor, it provides a rich, neutral base for recipes requiring creaminess.
Recipes: Use cashew cream in sauces, curries, and vegan desserts.
5. Almond Cream
Almond cream is created by blending almonds with water and straining and is another dairy-free alternative with a smooth consistency. It’s less thick than coconut cream but works well as a lighter substitute in recipes where a coconut flavor isn’t essential.
Recipes: Use almond cream in soups, smoothies, and desserts.
Tips for Using Substitutes
- Adjust for Flavor: If the recipe relies on the coconut flavor use coconut milk. If the recipe needs to be thick you can chill the coconut milk and skim off and use the thick, creamy layer that forms on top.
- Blend for Consistency: For substitutes like cashew cream, blend thoroughly to achieve a smooth texture.
These substitutes ensure that you can maintain the richness and creaminess coconut cream brings to recipes, even if the original ingredient isn’t available.