Coconut cream is a thick, creamy liquid derived from pureeing fresh coconut flesh with water. It has a fat content of around 24%, making it richer than coconut milk, which has a fat content of about 17%. Coconut cream is commonly used in Asian cuisines, especially in curries, desserts, and beverages, adding a unique coconut flavor and creamy texture (Stonesoup, Salted Plains).

When looking for a substitute for coconut cream, the best choice often depends on the type of dish you're preparing. Here are some popular options:

Coconut milk is the most straightforward substitute for coconut cream. It has a slightly lower fat content but can be used in a 1:1 ratio. While the final dish may be lighter, it still retains a delicious coconut flavor. For recipes requiring whipped coconut cream, consider other options (Stonesoup).

If you’re not avoiding dairy, heavy cream can work as an excellent substitute. It has a higher fat content, providing richness without the coconut flavor. To adjust the consistency, you can dilute it with a bit of water (1 cup heavy cream with 1/4 cup water) if desired (Stonesoup).

Greek yogurt is a fantastic alternative for savory dishes like curries and soups. It has a similar consistency and can be substituted in a 1:1 ratio. However, avoid boiling the yogurt, as it may curdle. Instead, add it towards the end of cooking (Salted Plains).

Nut butters, such as almond butter or tahini, can be diluted with water to create a creamy alternative. For a coconut cream substitute, mix 150g of nut butter with 250g of water (Stonesoup). This option adds a unique flavor profile to your dish.

Blend soaked cashews until smooth to create a creamy, nutty substitute. This works well in sauces and desserts, providing a rich texture. Use a 1:1 ratio and adjust liquid or dry ingredients as necessary (Salted Plains).

Silken tofu can be blended to achieve a smooth, creamy texture. It’s an excellent option for desserts or creamy soups where coconut cream is typically used. Substitute in a 1:1 ratio, ensuring thorough blending (Salted Plains).

Evaporated milk offers a creamy texture without the coconut flavor. For a dairy-free option, look for vegan evaporated milk. Start with less than a 1:1 ratio and adjust as needed, possibly adding a thickening agent like cornstarch (Clean Eating Kitchen).

If you have desiccated coconut, you can make your own coconut milk at home. While it won’t be as creamy as store-bought coconut cream, it can serve as a fun project and a viable substitute (Stonesoup).

Finding a substitute for coconut cream doesn't have to be a daunting task. Whether you choose coconut milk, heavy cream, Greek yogurt, or one of the nut-based alternatives, you can maintain the integrity of your dish while accommodating your needs. Experimenting with these substitutes will help you discover the best fit for your culinary creations. Happy cooking!