Coconuts have become a staple in kitchens around the world, beloved for their versatility and nutritional benefits. Among the most commonly used coconut products are coconut milk and coconut cream. At first glance, they may seem similar—both are rich, creamy, and derived from the white flesh of mature coconuts—but they serve different purposes in cooking and offer varying textures, flavors, and fat contents.
So, what exactly sets coconut milk apart from coconut cream? In this comprehensive guide, we’ll break down the differences, similarities, uses, nutritional profiles, and how to choose the right one for your culinary needs.
How Are They Made?
Both coconut milk and coconut cream are extracted from the grated flesh of mature coconuts, but the ratios of coconut to water and the extraction methods create their key differences.
✅ Coconut Milk
Coconut milk is made by blending grated coconut meat with water and then straining it to extract the liquid. The result is a creamy, smooth liquid that resembles dairy milk in texture. It can vary in thickness, depending on the brand or how it’s made.
There are typically two types:
- Thin coconut milk: Produced from a second pressing of the coconut meat with more water.
- Thick coconut milk: Comes from the first pressing and contains more fat.
Commercially, most canned coconut milk falls somewhere in between, often separating into a watery base and a thicker layer on top.
✅ Coconut Cream
Coconut cream is richer and thicker than coconut milk. It’s made using the same basic process, but with less water and more coconut meat. This results in a product that has a higher fat content and a more solid consistency.
Coconut cream is often found as the thick layer that rises to the top of an unshaken can of full-fat coconut milk. It’s scooped off and used on its own in recipes that require a denser, richer product.
There’s also creamed coconut, which is a different product altogether—it’s solidified, dehydrated coconut meat and is usually sold in blocks.
Key Differences at a Glance
| Feature | Coconut Milk | Coconut Cream |
|---|---|---|
| Texture | Pourable, similar to dairy milk | Thick and spoonable |
| Fat Content | 9–15% fat | 20–25% fat |
| Consistency | Light and creamy | Dense and rich |
| Taste | Milder, less intense coconut flavor | Stronger coconut flavor |
| Uses | Curries, soups, smoothies, baking | Desserts, whipped toppings, sauces |
| Calories (per 100g) | ~150 calories | ~330 calories |
Culinary Uses: When to Use Which
Knowing when to use coconut milk versus coconut cream can greatly affect the outcome of a dish.
🍛 Coconut Milk
This is your go-to when you want a creamy, coconut flavor without overwhelming richness.
Common uses:
- Curries and soups: Thai green curry, laksa, or coconut chicken soup.
- Smoothies and beverages: A dairy-free milk alternative in smoothies, golden milk, or iced coffee.
- Baking: Used in muffins, cakes, or bread as a moisture booster.
- Oatmeal and cereal: Adds flavor and creaminess to breakfast bowls.
It’s versatile and easy to incorporate into both sweet and savory dishes.
🍨 Coconut Cream
Use coconut cream when you want decadence, richness, or a whipped texture.
Common uses:
- Whipped topping: Chill the cream, then whip it into a dairy-free topping for pies or cakes.
- Ice cream: Acts as the fatty base for homemade vegan ice creams.
- Desserts: Great in mousse, puddings, and ganache.
- Thick sauces and condiments: Adds richness to savory sauces, dips, or creamy salad dressings.
Because of its dense texture, a little goes a long way.
Nutritional Comparison
Both coconut milk and coconut cream are rich in medium-chain triglycerides (MCTs), a type of fat that the body metabolizes quickly for energy. However, they differ in calorie and fat content:
| Nutrient (per 100g) | Coconut Milk | Coconut Cream |
|---|---|---|
| Calories | ~150 kcal | ~330 kcal |
| Total Fat | ~15g | ~35g |
| Saturated Fat | ~13g | ~30g |
| Protein | ~1.5g | ~3g |
| Carbohydrates | ~2g | ~4g |
| Fiber | ~0.5g | ~1g |
Note: These values may vary by brand and whether additives (like guar gum or stabilizers) are present.
How to Substitute One for the Other
In a pinch, you can substitute coconut milk and coconut cream—but with some adjustments.
👉 To make coconut cream from coconut milk:
- Chill a can of full-fat coconut milk in the fridge overnight.
- The thick layer that rises to the top is coconut cream. Scoop it out, leaving the liquid behind.
👉 To make coconut milk from coconut cream:
- Mix 1 part coconut cream with 1 part water.
- Stir well until it reaches the consistency of regular coconut milk.
While substitutions can work, they may slightly alter the texture and richness of the final dish.
Canned vs. Carton Coconut Products
It's important to note that canned coconut milk/cream and carton coconut milk are different products.
- Canned: Contains just coconut and water, sometimes stabilizers. It’s thicker, richer, and used for cooking.
- Carton: Found in the refrigerated or shelf-stable beverage aisle. It’s usually diluted, sweetened, and fortified for drinking or use as a dairy milk alternative.
Always check the label to ensure you’re getting the right product for your recipe.
Storage Tips
- Unopened cans: Store in a cool, dark place for up to 2 years.
- Opened cans: Transfer to an airtight container and refrigerate. Use within 5–7 days.
- Freezing: Both coconut milk and cream freeze well. Freeze in ice cube trays and store in a sealed bag for easy portioning.
Final Thoughts: Which One Should You Choose?
Choosing between coconut milk and coconut cream depends on your culinary needs and desired texture:
- Use coconut milk when you want a creamy, balanced flavor that’s not too heavy—ideal for everyday cooking.
- Choose coconut cream when you want richness and indulgence, especially in desserts or creamy sauces.
Understanding the differences between these two products empowers you to use them creatively and confidently in the kitchen.
Bonus Tip: DIY Coconut Milk and Cream
Want to go the extra mile? You can make your own coconut milk and cream at home:
✅ DIY Coconut Milk:
- Blend 1 cup shredded unsweetened coconut with 2 cups hot water.
- Strain through a cheesecloth or nut milk bag.
✅ DIY Coconut Cream:
- Let the homemade milk sit in the fridge. The cream will rise to the top and can be scooped off.
Homemade versions are fresh, preservative-free, and cost-effective!
