Dubai – Lina Al Hourani
What Is Coconut Milk?
Coconut milk is a creamy white liquid extracted by pressing or grating coconut flesh. This versatile ingredient contains 21% fat, giving it a natural sweetness, creamy texture, and distinctive flavor when mixed with other foods.
It is commonly used in Southeast Asian, Polynesian, and Latin American cuisines, and in India for savory dishes like coconut rice, curries, and stews—as well as in desserts like sticky mango rice, sweets, and cakes, to name a few. If you’ve run out of canned coconut milk for your favorite recipe, rest assured there are other foods with similar properties.
Use Coconut Cream
Coconut cream contains slightly more fat and similar amounts of protein and sugar compared to coconut milk. The main difference lies in their water content—coconut cream has slightly less water than coconut milk, making it an excellent substitute in most, if not all, recipes calling for coconut milk.
Thanks to its lower water content, coconut cream is thicker and has a sweeter taste than coconut milk. You can dilute it with water to achieve the desired texture and sweetness. There are no fixed rules, but a good ratio is ½ cup of water for every cup of coconut cream to mimic the consistency of coconut milk.
Use Nut Butter
If your recipe calls for both coconut milk and nut butter—like peanut or almond butter—you can replace coconut milk with nut butter. Since nut butters are low in water and contain twice the fat of coconut milk, you’ll need to dilute them with water to achieve a similar consistency.
To replace a 14-ounce can of coconut milk (as in a fried tofu with peanut sauce recipe), use 3.5 ounces of peanut butter (smooth or chunky) and 1¼ cups of water. Blend the peanut butter with a bit of water in a blender or food processor to break it down, then gradually add more water to create a liquid consistency.
Use Cream
If dairy is not a concern, heavy cream and half-and-half make great 1:1 substitutes for coconut milk. Since coconut milk's fat content lies between heavy cream and half-and-half, the texture of your dish may vary—richer or lighter—depending on what you use.
Despite their high-fat content, dairy products can curdle when heated. To prevent this, add heavy cream or half-and-half toward the end of cooking or use low heat.
Use Yogurt
As with heavy cream, full-fat plain yogurt of any kind can substitute coconut milk to provide similar color and smooth, creamy texture. Since yogurt contains less fat than coconut milk, its texture might be slightly thinner when used in a 1:1 ratio.
Like full-fat cream products, yogurt can also curdle when heated, so it’s best added at the end of cooking or over low heat.
Non-Dairy Milks
In recipes where fat content doesn’t significantly affect texture, you can use plant-based beverages like coconut drink, almond, cashew, macadamia, oat, soy, or hemp milk as alternatives to traditional coconut milk.
These plant-based milks are ideal for smoothies, coffee, and specialty drinks. Note that they have distinct flavors, and some are low-fat or fat-free, so they may not be ideal replacements in cooking or baking where flavor and texture are key.
Discover: Cream Alternatives in Desserts – 4 Recipes to Try
3 Reasons to Try Baking with Coconut Oil
Yes, coconut oil can be used for high-heat cooking and is full of flavor. You’ll notice its signature coconut taste, especially in baked goods.
Coconut oil has become one of the most popular oils in the health food world for good reason. It’s now considered a healthy fat, has antibacterial properties, and adds great flavor when used in baking or brushed over vegetables before roasting. Who doesn’t love a tropical touch in the middle of winter? Here are three reasons to try it—plus some recipes to experiment with.
Why Coconut Oil?
Cooking with coconut oil, which is primarily composed of saturated fats, is ideal because it can withstand higher temperatures than other oils—perfect for roasting vegetables or stir-frying.
Although it’s a saturated fat, studies show that the type in coconut oil—mainly lauric acid—has a more neutral effect on long-term heart health.
Coconut oil can be used as a butter substitute in baked goods, producing a slightly lighter taste with a coconut hint.
How to Choose Coconut Oil?
There are two main types of coconut oil widely available:
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Virgin or extra virgin (cold-pressed), which contains antioxidants and has a strong coconut flavor and aroma.
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Refined or expeller-pressed, which is more processed, has a more neutral flavor and aroma, and a higher smoke point than virgin oil.
Both types can last about two years unrefrigerated when stored in a cool, dark place. There are many ways to use coconut oil in cooking.
How to Use Coconut Oil?
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For pan-frying: Use refined coconut oil. Preheat the oil in the pan to 175–190°C, and use it in your favorite fried chicken recipe or toss vegetables in a tablespoon of coconut oil and roast until lightly browned. Stir-fry your favorite proteins and/or veggies in coconut oil and serve over brown rice with added coconut milk. Vegans will love using coconut oil as a butter replacement in dessert recipes.
Note: Coconut oil melts at 25.5°C, so in warm climates, it may be liquid at room temperature. To measure solid or chilled coconut oil, pack it into a measuring cup, press it down, and level it with a knife for accuracy. You may need to gently warm coconut oil in the microwave or on the stovetop when a liquid fat is needed in a recipe.
Everyday Recipes Using Coconut Oil
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Replace butter or other oils in baking—like in almond flour banana bread. Usually, you'll need to melt the coconut oil before baking. If mixing with cold ingredients, stir quickly to prevent solidifying.
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Add it to your morning coffee for a dose of healthy fats.
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Toss with vegetables you plan to roast, especially sweet potatoes or winter squash.
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Use it as a substitute for olive or vegetable oil in your favorite granola recipe—add coconut flakes to boost the coconut flavor.
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For popcorn, skip the butter and use coconut oil instead. Try this coconut oil popcorn recipe for a taste.
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