11 Best Coconut Milk Substitutes for Cooking and Baking

Coconut milk is a versatile, creamy ingredient that’s become a staple in many kitchens worldwide. Whether you’re making Thai curry, smoothies, or dairy-free desserts, this tropical ingredient adds richness and flavor to countless dishes.

However, there are many reasons you might need a substitute for coconut milk. Perhaps you’ve run out mid-recipe, have an allergy, dislike the taste, or simply want to try something different. The good news is that numerous alternatives can deliver similar texture and functionality in your favorite recipes.

This comprehensive guide explores 11 excellent coconut milk substitutes that work beautifully in various culinary applications, from savory dishes to sweet treats.

Understanding Coconut Milk and Why You Might Need a Substitute

Before diving into alternatives, it’s helpful to understand what makes coconut milk unique. This plant-based liquid is extracted from grated coconut flesh mixed with water. It’s naturally lactose-free, making it popular among those with dairy sensitivities or following vegan diets.

Coconut milk is prized for its high fat content, which creates a rich, creamy texture in dishes. A typical cup contains about 5 grams of fat, giving it body and mouthfeel that’s difficult to replicate.

Common reasons to seek coconut milk substitutes include:

• Coconut allergies or sensitivities
• Dislike of coconut flavor
• Running out during cooking
• Seeking lower-calorie options
• Dietary preferences or restrictions
• Cost considerations

1. Soy Milk

Soy milk stands out as one of the best substitutes for coconut milk in most recipes. This plant-based alternative comes from soaked, ground soybeans mixed with water, creating a smooth, versatile liquid.

What makes soy milk particularly appealing is its protein content. A single cup provides approximately 7 grams of protein, significantly more than coconut milk’s 0.5 grams. This makes it an excellent choice if you’re looking to boost the nutritional profile of your dish.

The fat content in soy milk is slightly lower than coconut milk, but it still provides enough richness for most applications. Use it as a 1:1 replacement in curries, soups, baked goods, and smoothies.

Pro tip: Always choose unsweetened soy milk for savory dishes to avoid unwanted sweetness. If you miss the coconut flavor, add a few drops of coconut extract or a tablespoon of coconut flour.

2. Almond Milk

Almond milk is another popular plant-based option that works well as a coconut milk substitute. Made from ground almonds and water, it has a mild, slightly nutty flavor that won’t overpower other ingredients.

This alternative is naturally low in calories, making it ideal for those watching their caloric intake. It works particularly well in smoothies, cereals, oatmeal, and baking applications where a lighter consistency is acceptable.

However, almond milk is considerably thinner than coconut milk due to its lower fat content. To compensate for this in creamy dishes, you can thicken it by adding 1 tablespoon of lemon juice per cup of almond milk. The acid helps the milk thicken slightly and adds a subtle tang.

Another thickening option is to add a tablespoon of coconut flour, which not only increases body but also introduces coconut flavor back into your dish.

3. Cashew Milk

Cashew milk is a premium substitute that closely mimics the creamy texture of coconut milk. Made from soaked cashews blended with water, this nut milk is naturally smooth and rich.

What sets cashew milk apart from other nut milks is its creamier consistency and neutral flavor profile. It has a higher fat content than almond milk, making it particularly suitable for sauces, creamy soups, and smoothies.

For even more richness, consider using cashew cream, which uses less water and creates an ultra-thick consistency similar to full-fat coconut milk. This works beautifully in pasta sauces, desserts, and curries.

Replace coconut milk with cashew milk at a 1:1 ratio in virtually any recipe. The smooth texture blends seamlessly without leaving any graininess.

4. Oat Milk

Oat milk has surged in popularity and makes an excellent coconut milk alternative, especially in beverages and baking.

This plant milk is made from oats soaked in water, then blended and strained. What makes it unique is its natural content of beta-glucan, a soluble fiber that gives oat milk body and helps it foam beautifully—perfect for lattes and cappuccinos.

Unlike many plant-based milks, oat milk doesn’t curdle when heated, making it ideal for recipes requiring high temperatures. It maintains stability in hot soups, sauces, and during baking.

Keep in mind that oat milk is naturally sweeter and higher in carbohydrates than coconut milk. This sweetness can be an advantage in desserts and baked goods but might affect savory dishes. Use it at a 1:1 ratio and adjust seasoning as needed.

5. Hemp Milk

Hemp milk is an underrated substitute that deserves more attention. Despite being derived from Cannabis sativa seeds, it contains no THC and is completely safe and legal.

This plant milk offers a pleasant, slightly nutty flavor and provides a good balance of healthy fats and protein. These nutrients make hemp milk particularly useful in baking, where it can function as a leavening agent when combined with acidic ingredients like lemon juice or vinegar.

The creamy texture of hemp milk makes it suitable for both sweet and savory applications. Use it in a 1:1 ratio as a coconut milk replacement, though be aware that some people find its nutty taste more pronounced than other alternatives.

6. Rice Milk

Rice milk is made by blending cooked rice with water, creating one of the most hypoallergenic plant-based milks available. This makes it an excellent choice for those with multiple food sensitivities.

While rice milk is significantly thinner than coconut milk, it works well in certain applications like oatmeal, smoothies, and some dessert recipes where a lighter consistency is acceptable.

The main drawback is its high water content and low fat, making it unsuitable for creamy sauces, soups, or dishes requiring rich texture. It also has a naturally sweet flavor, which can be advantageous in sweet preparations but may not work well in savory dishes.

Consider rice milk when you need a gentle, allergen-friendly option for lighter recipes.

7. Spiced Milk

Spiced milk is a creative homemade alternative that brings both creaminess and flavor complexity to your dishes. This substitute is particularly popular in curries, soups, and warming beverages.

To make spiced milk, gently heat your choice of milk (dairy or plant-based) with aromatic spices. For sweet applications, try cinnamon, nutmeg, cardamom, or vanilla. For savory dishes, use curry powder, turmeric, ginger, or chili peppers.

Heat the milk slowly while stirring continuously to prevent scorching. As it heats, the milk will thicken slightly and absorb the spice flavors, creating a richly flavored base for your recipe.

For a plant-based version, use creamy alternatives like oat, cashew, or hemp milk. For dairy-based, whole milk or half-and-half work beautifully.

8. Evaporated Milk

Evaporated milk is a dairy-based substitute that works exceptionally well in creamy dishes and soups. This product is made by heating cow’s milk until about 60% of its water content evaporates, leaving behind a thick, concentrated liquid.

The result is a product that’s thicker and slightly sweeter than regular milk, with a subtle caramelized flavor. This richness makes it an ideal 1:1 replacement for coconut milk in recipes requiring substantial body and creaminess.

Use evaporated milk in cream-based soups, sauces, curries, and desserts. However, note that this is not suitable for those avoiding dairy products or following a vegan diet.

9. Heavy Cream

Heavy cream, also called heavy whipping cream, is the fat-rich layer skimmed from fresh milk. With a fat content typically around 36-40%, it’s actually richer than coconut milk.

This makes heavy cream perfect for applications where you want maximum creaminess, such as in alfredo sauces, creamy soups, ice cream bases, and decadent desserts.

You can substitute heavy cream for coconut milk at a 1:1 ratio, though you may want to thin it slightly with water or regular milk if the result seems too thick. The flavor profile is different—more dairy-forward without coconut notes—but the texture is superior in many dishes.

Heavy cream is not suitable for those avoiding dairy, watching their fat intake, or following plant-based diets.

10. Greek Yogurt

Greek yogurt might not be the first substitute that comes to mind, but its thick, creamy consistency makes it surprisingly effective in certain applications.

To use Greek yogurt as a coconut milk substitute, thin it with water to reach your desired consistency. Start with 1 cup of Greek yogurt mixed with 1 tablespoon of water, then gradually add more water until it resembles the thickness you need.

This substitute works particularly well in cold preparations, smoothies, and some baking recipes. It adds protein and probiotics to your dish while providing creaminess. The tanginess of yogurt can actually enhance many recipes, especially in Middle Eastern or Indian-inspired dishes.

For a fun twist, try coconut-flavored Greek yogurt to maintain some coconut essence in your recipe.

11. Silken Tofu

Silken tofu is a smooth, soft variety of tofu made by pressing condensed soy milk into blocks. Unlike firm tofu, silken tofu has a high water content and blends into an incredibly smooth, creamy consistency.

To use silken tofu as a coconut milk substitute, blend it with equal parts soy milk or water until completely smooth. This creates a protein-rich, creamy liquid that can replace coconut milk at a 1:1 ratio.

A 3.5-ounce serving of silken tofu provides approximately 5 grams of protein, adding nutritional value to your dishes. This substitute works beautifully in smoothies, creamy soups, sauces, desserts, and vegan baking.

The neutral flavor of silken tofu allows other ingredients to shine while providing the body and texture that many recipes require.

How to Choose the Right Coconut Milk Substitute

With so many options available, selecting the best substitute depends on several factors:

Consider Your Recipe Type

For creamy soups and sauces: Choose cashew milk, heavy cream, evaporated milk, or blended silken tofu for the richest texture.

For baking: Soy milk, oat milk, almond milk, or hemp milk work well and won’t significantly alter the final product.

For smoothies: Almost any substitute works, but cashew milk, oat milk, and blended silken tofu provide the creamiest results.

For coffee and lattes: Oat milk froths beautifully and creates excellent foam.

For curries and Asian dishes: Cashew milk, spiced milk, or a combination of silken tofu and soy milk best mimics the richness of coconut milk.

Account for Dietary Restrictions

If you’re avoiding dairy, stick with plant-based options like soy, almond, cashew, oat, hemp, or rice milk, as well as silken tofu blends.

For nut allergies, choose soy milk, oat milk, rice milk, hemp milk, or dairy-based options.

Those following low-fat diets should opt for almond milk or rice milk, which are naturally lower in fat.

Think About Flavor Profile

If you want to maintain some coconut flavor, add coconut extract, coconut flour, shredded coconut, or coconut water to your substitute.

For neutral flavors that won’t compete with other ingredients, choose soy milk, cashew milk, or oat milk.

Tips for Successfully Substituting Coconut Milk

Start with unsweetened varieties: Unless you’re making a dessert, always choose unsweetened versions of plant milks to avoid unwanted sweetness in savory dishes.

Adjust thickness as needed: If your substitute is too thin, thicken it with a tablespoon of cornstarch, flour, or coconut flour. If it’s too thick, thin it with water or regular plant milk.

Taste and adjust seasoning: Different substitutes have varying flavor profiles, so taste your dish and adjust seasonings accordingly.

Don’t be afraid to combine: Sometimes the best substitute is a combination of two options. For example, blend silken tofu with soy milk, or mix almond milk with a tablespoon of coconut flour.

Consider texture requirements: For dishes where creaminess is crucial, opt for higher-fat substitutes. For lighter applications, thinner alternatives work fine.

Making Your Own Coconut Milk Substitutes at Home

Many coconut milk alternatives can be made at home, giving you control over ingredients and consistency.

Homemade Cashew Milk

Soak 1 cup of raw cashews in water for 2-4 hours, then drain. Blend with 3-4 cups of fresh water until completely smooth. Strain through cheesecloth if desired, though cashews blend so smoothly that straining is often unnecessary.

Homemade Oat Milk

Blend 1 cup of rolled oats with 4 cups of cold water for 30-40 seconds. Don’t over-blend or it will become slimy. Strain through a fine-mesh sieve or nut milk bag. Use immediately or store in the refrigerator for up to 5 days.

Homemade Almond Milk

Soak 1 cup of raw almonds overnight. Drain, then blend with 4 cups of fresh water until smooth. Strain through a nut milk bag or cheesecloth, squeezing to extract all liquid. The remaining almond pulp can be dried and used as almond meal in baking.

Nutritional Considerations

Different coconut milk substitutes offer varying nutritional profiles, which may influence your choice.

Highest in protein: Soy milk and silken tofu provide the most protein, making them excellent for those seeking to increase protein intake.

Lowest in calories: Almond milk and rice milk are naturally low in calories, ideal for weight management.

Highest in healthy fats: Cashew milk and hemp milk offer beneficial fats while remaining plant-based.

Most allergen-friendly: Rice milk and oat milk are less likely to trigger allergies.

Fortification matters: Many commercial plant milks are fortified with calcium, vitamin D, and vitamin B12. Check labels if these nutrients are important to your diet.

Common Mistakes to Avoid

Using sweetened varieties in savory dishes: This is the most common error. Always check labels and choose unsweetened versions for cooking.

Expecting identical results: While substitutes can work wonderfully, they won’t taste exactly like coconut milk. Embrace the different flavor profiles.

Not adjusting cooking times: Some substitutes may behave differently under heat. Monitor your dish and adjust cooking times as needed.

Forgetting to shake before using: Many plant milks separate when stored. Always shake well before measuring.

Substituting in recipes where coconut is the star: If coconut flavor is essential to the dish, consider using coconut extract with your substitute rather than omitting it entirely.

Frequently Asked Questions

Can I use regular milk instead of coconut milk?

Yes, regular cow’s milk can replace coconut milk, though it will change the flavor profile. For more richness, use whole milk or add a splash of heavy cream. This works best in soups, curries, and baked goods where coconut flavor isn’t essential.

What’s the best dairy-free substitute for coconut milk in curry?

Cashew milk or a blend of silken tofu and soy milk provides the creamiest texture for curries without dairy. Both options create rich, satisfying sauces that coat ingredients beautifully.

Can I substitute water for coconut milk?

While possible in some recipes, water lacks the fat and body that coconut milk provides. If you must use water, add a tablespoon of oil or butter per cup to provide some richness.

How do I add coconut flavor without using coconut milk?

Add coconut extract, coconut flour, shredded coconut, or coconut water to your chosen substitute. Even a small amount can bring coconut essence to your dish.

Are store-bought substitutes better than homemade?

Both have advantages. Store-bought versions are convenient and often fortified with nutrients. Homemade versions allow you to control ingredients and avoid additives. Choose based on your priorities and available time.

The Bottom Line

Finding the perfect substitute for coconut milk doesn’t have to be challenging. Whether you choose plant-based alternatives like soy, almond, cashew, oat, hemp, or rice milk, or dairy options like heavy cream, evaporated milk, or Greek yogurt, there’s a solution for every recipe and dietary need.

The key is matching your substitute to your specific application. Creamy dishes benefit from richer options like cashew milk or heavy cream, while lighter recipes work well with almond or rice milk. Don’t hesitate to experiment with different options to discover your personal favorites.

Remember that most substitutes work at a 1:1 ratio, making the swap simple and straightforward. If you miss the coconut flavor, a few drops of extract or a tablespoon of coconut flour can bring it back to your dish.

With these 11 excellent alternatives at your disposal, you’ll never have to skip a recipe just because you’re out of coconut milk or prefer a different option. Each substitute brings its own unique benefits, allowing you to customize recipes to your taste preferences and nutritional goals.

Sources:

• National Center for Biotechnology Information – Plant-based milk alternatives
• USDA FoodData Central – Nutritional Database
• ScienceDirect – Coconut Milk Research
• National Institutes of Health – Nutritional aspects of plant-based beverages
• Mayo Clinic – Milk and Milk Alternatives