Coconut Milk VS. Coconut Cream

Comparison

Coconut Milk

• Made from : Juiced coconut flesh and coconut water
• Fat content : between 9%-15%
• Substitution : Canned coconut milk is usually full-fat and works great as a whole milk substitute, while the carton version is thinner, lower in fat, and perfect for drinking, cereals, or adding to drinks.

Coconut Cream 

• Made from : mixing four parts coconut with 1 part water
• Fat content : between 19% – 22%
• Substitution : equivalent to heavy whipping cream, with a thicker consistency

 

Inter-changeable

Make Coconut Cream from Coconut Milk

If you’re in a pinch and need coconut cream, you can make it with a can of full-fat coconut milk. Just pop the can in the fridge, then scoop the thick coconut cream off the top once it’s chilled. Use that in any recipe calling for coconut cream.

Make Coconut Milk from Coconut Cream

If you’ve only got coconut cream but need coconut milk, just mix 4 tablespoons of coconut cream with 3/4 cup of warm water, and you’ve got coconut milk ready to go.

 

So, which should I use for my dishes?

Both coconut milk and coconut cream bring that rich coconut aroma, but the main difference is in texture and fat content. If you want your dish to be thicker and creamier, go for coconut cream. If you prefer a lighter, thinner texture, coconut milk is the way to go.

 

Storage Tips

Once you open coconut milk, store it in the fridge, and it should last about a week, maybe up to 3. If you’re not using it right away, stash it in the back of the fridge where it’s coldest (just don’t forget about it!). You’ll know it’s gone bad if you spot any pink, green, or black mold around the edges.