Five Alternatives to Coconut Milk

You’ve unknowingly consumed coconut milk if you’ve ever had a pina colada that tastes like sunshine or a dish with a creamy foundation. Coconut milk, which is made from the flesh of coconuts, is used in many different recipes, such as salad dressings, pies, cakes, and drinks, sauces, and stews. It’s crucial to locate a good coconut milk substitute whether you don’t like the taste of coconut milk or are just looking to cut back on calories.

Coconut cream, coconut water, silken tofu, and evaporated milk are just a few of the many possibilities available to you; some of them you may even have in your cupboard. See our recommendations for the top 5 coconut milk substitutes to ensure you’re prepared for any kind of cuisine, from salty to sweet.

1. Coconut Cream

The concentration and calorie content of coconut milk and coconut cream are the main distinctions. Coconut cream has 50 calories per tablespoon and a richer taste and thicker consistency than coconut milk, which has 35 calories per tablespoon.

This is because coconut cream uses four times the quantity of flesh as coconut milk. Add two teaspoons of water to it to give it a thinner consistency that works well for blending into sauces or smoothies, making it a more deserving substitute for coconut milk.

2. Coconut Water

When blending smoothies or preparing coconut ice cream or sorbet, coconut water will give your food the desired coconutty flavor, even though it’s not nearly as thick as coconut milk.

Add a few tablespoons of heavy cream to coconut water to give it a thicker consistency and the same emulsifying properties as coconut milk, to make it more similar to coconut milk. Adding coconut water to your meals can also help you stay hydrated because it’s a fantastic source of electrolytes.

3. Evaporated Milk

Evaporated milk is a great substitute for coconut milk in baking or slow-cooked recipes due to its caramelized flavor and thick viscosity. Add a few drops of coconut essence to each cup of evaporated milk and well stir to achieve the same coconut flavor as regular coconut milk.

4. Silken Tofu

When it comes to recipes, silken tofu works well in smoothies, shakes, pies, and cakes. It is a terrific low-calorie and low-fat substitute for coconut milk if you’re managing your weight. In sweets that feature fruit or chocolate and when the coconut milk isn’t supposed to be the main ingredient, silken tofu works well as a thick emulsifier because of its generally bland taste.

5. Cashew Milk

Similar to coconut milk, cashew milk blends well with your favorite baked products or hot beverages like coffee or tea because of its creamy texture and sweet flavor. Cashew milk is your best bet if you want to remain with non-dairy milk substitutes because it has a low sugar level and foamy, heat-resistant consistency thanks to the beneficial fat from the cashews.

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