Cream of Coconut vs. Coconut Milk: How Are They Different?

Coconut trees thrive in tropical regions like Indonesia, India, and Malaysia, but their products are widely available worldwide. Among the many coconut products like coconut water, coconut oil, and coconut sugar, the coconut itself offers two key edible parts—the water found inside and the white meat, also called endosperm. These are the primary sources for products such as coconut shavings, coconut aminos, and much more. Coconut milk is a highly sought-after coconut product, but it’s often confused with cream of coconut. Though both are commonly sold in cans, distinguishing between them can be tricky based on the packaging alone. Here’s what you need to know when comparing cream of coconut and coconut milk.

What Exactly is Coconut Milk?

Coconut milk is a widely used non-dairy milk alternative. It’s a creamy, white liquid derived from grated coconut meat mixed with hot water. After combining, the mixture is strained through cheesecloth to produce smooth, flavorful coconut milk. Compared to other plant-based milks, such as almond milk, coconut milk is thicker, more opaque, and has a higher fat content. These characteristics make it an ideal replacement for whole milk in many recipes. It’s also a staple ingredient in various Asian cuisines, particularly in curries, soups, stews, stir-fries, and rice dishes, where canned coconut milk—thicker and creamier than its carton counterpart—is often preferred. Due to its richness and sweetness, canned coconut milk is also a popular choice for desserts like cakes, puddings, and ice cream. While coconut milk is thicker than most non-dairy milks, it’s still lighter than other coconut products like coconut cream or cream of coconut.

What Exactly is Coconut Cream?

When you open a can of coconut milk, you’ll typically notice a thick layer of white cream floating on top. This is a natural separation between the solid, fat-rich part of the coconut and its liquid, water-based counterpart. Skimming off this top layer—which many recipes recommend—reveals coconut cream. In essence, coconut cream is made from the richest part of the mature coconut meat, offering a thicker, more luxurious texture. It’s similar to condensed milk, though it’s unsweetened and has a consistency lighter than cream of coconut.

What Is Cream of Coconut?

When selecting a non-dairy milk, you’ll often encounter labels such as 'sweetened' or 'unsweetened,' indicating whether additional sugar has been added. Canned coconut milk is typically unsweetened since coconut itself is naturally sweet and indulgent, without the need for extra sugar. However, there are occasions when you might want a sweeter coconut product, and that’s when cream of coconut is the perfect choice. Cream of coconut is essentially sweetened coconut cream, more processed and with added sugar. This makes it creamier and sweeter than both coconut milk and coconut cream. Its rich taste and texture make it the best non-dairy substitute for sweetened condensed milk, especially in desserts, baked goods, and beverages. Most commonly, it’s used in cocktails like piña coladas.

Can Cream of Coconut Replace Coconut Milk?

In sweet dishes, you can swap cream of coconut for coconut milk, but it's not a simple 1:1 replacement. To make this work, you’ll need to dilute the cream of coconut with water. A good ratio is about three parts cream of coconut to one part water. This adjustment thins the cream of coconut, making it similar in consistency to coconut milk. Keep in mind, though, that cream of coconut contains added sugar, so it’s best for recipes that call for sweetened coconut milk. If you're using it in a recipe that doesn’t require added sweetness, you may need to balance out the sugar elsewhere. On the flip side, if you want to use coconut milk as a substitute for cream of coconut, you’ll need to thicken it and potentially sweeten it. This can be done by refrigerating a can of full-fat coconut milk overnight, allowing the thick cream to separate. After skimming the cream, add sugar in equal parts to mimic the consistency and flavor of cream of coconut.

When it comes to savory dishes, cream of coconut and coconut milk are not interchangeable. The sweetness in cream of coconut can disrupt the savory balance of sauces and dishes, so it’s best to avoid using it in savory recipes.