![]() Coconut cream doesn’t contain as much water and can change the balance of your recipe. However, be careful when substituting coconut milk and cream in baked goods. If you prefer a richer flavour and texture, try coconut cream or vice versa. It is thicker, has a higher fat content and is scoop-able throughout.Ĭoconut milk and cream are mostly interchangeable in recipes such as curries and soups. ![]() It has a much higher water content, and lower fat content and may contain other additives to make it suitable for coffees, smoothies and pouring on cereal.Ĭoconut cream also comes in a can, and it has a higher concentration of coconut meat. Note that the coconut milk in cartons (in the non-dairy milk section) isn’t the same. Shake the can before opening it to bring them together. It looks greyish rather than white, this is normal! Coconut milk will also separate into a thick scoopable layer and a liquid layer. It’s made by blitzing the white coconut meat with water until it becomes a thick liquid. Coconut milkĬoconut milk for cooking comes in a can. They’re both made by blitzing the flesh of the coconut (also known as meat) with water until it becomes a thick, creamy liquid.īut what’s the difference? The main difference is the concentration of coconut meat, but we’re here to break it down further. Drain the mixture through a fine sieve collecting the milk and discarding the solids (or saving for another use!) More Ingredient SubstitutesĪlso see see the Simple Ingredients Substitutes Index.You’ve probably used coconut milk or cream in Asian cooking, whether in a curry, cake or dessert. Puree the mixture in a high powered blender (or food processor) for about 10 minutes.ģ. Place coconut and boiling water in a glass jug or bowl. There are some excellent ideas on how to use it on The Healthy Chef over here.ġ. While I have made my own coconut milk (recipe below), the results weren’t as creamy as I’d like which I put down to using a food processor and not having a high powered blender.Īnd you end up with a heap of pulp which seems wasteful (although my chooks loved it!). It won’t be anywhere near as creamy but can be a fun project. If you can find desiccated coconut, you can make your own coconut milk. If you still want some creaminess, a mixture of cream and tomato can be delicious.įor example I’d use 1 cup passata and 2/3 cup cream to make up a can of coconut milk. When coconut cream is providing liquid like a curry or soup, you can take the flavours in a different direction by using a tomato based ingredient. But I prefer to wait until the end of the cooking to add the yoghurt then just warm it to a gentle simmer so you don’t get curdling.Įven though yoghurt is lower in fat, I’d just use a 1:1 substitution. You can stabilise the yoghurt by stiring cold yoghurt with corn flour or starch. Greek yoghurt is an excellent coconut cream substitute UNLESS you need to boil the mixture.īoiling will cause the yoghurt to split into a curdled mess. Stir with a whisk, stick blender or food processor. Add just a little water to loosen the mixture first. To make 1 can (400g /14oz) coconut cream substitute measure out 150g (5oz) nut butter and 250g (1 US cup) water. If you have almond butter or tahini you can dilute it to make a creamy alternative to coconut cream. You won’t get the extra coconutty flavours but in most dishes you won’t notice. Cream will be slightly higher fat so you may like to dilute the cream with water. If you’re OK with dairy, regular whipping cream is an easy coconut cream substitute. The only time I wouldn’t use coconut milk is for dessert recipes calling for whipped coconut cream. If I come across a recipe calling for coconut cream I just substitute coconut milk 1:1 knowing the results will be lighter. I rarely buy coconut cream these days because I prefer to just keep one type of coconut product in my pantry and coconut milk is more versatile. It’s about 24% fat.Ĭoconut milk is essentially the same as coconut cream, it’s just had less water added so the fat content is higher around 17%. It’s a creamy white liquid made from pureeing fresh coconut flesh with water. Here are my favourite simple coconut cream substitutes for when I run out.
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