She Strengthens

Coconut Milk Substitutes to Save Your Curry Night

When cooking international dishes, coconut milk is often a crucial ingredient. But what if you’re halfway through making curry and realize you’re out of coconut milk? Don’t panic! There are several alternatives that can save the day.

Understanding Coconut Milk

Coconut milk is a staple in many cuisines, particularly in Southeast Asia, Africa, and South America. It’s commonly used in soups, curries, and as a dairy alternative. When shopping for coconut milk, you’ll typically find canned or carton versions. The canned version is thicker and has a stronger flavor, while the carton version is more watered down.

The Best Substitutes for Coconut Milk

We consulted with Cindy Chou, RDN, a chef and dietitian, to find the best substitutes for coconut milk. Here are her top recommendations:

Shredded Coconut and a Blender

Make your own coconut milk by blending 1 cup of unsweetened shredded coconut with 2 cups of warm water. Strain the mixture through a fine-mesh strainer and cheesecloth to get about 2 cups of coconut milk.

Coconut Cream

Use unsweetened coconut cream as a substitute, but be sure to mix it with water since it has a thicker consistency. Whisk 2 tablespoons of coconut cream with 1 cup of water for each cup of liquid needed.

Plant-Based Milk and Coconut Oil

Combine unsweetened plant-based milk with a few drops of coconut oil to create a creamy and mild coconut taste. You can use oat, rice, or soy milk as a base.

Coconut Water and Plant-Based Milk

For cold dishes like smoothies, mix coconut water with plant-based milk. Adjust the ratios to your taste, using more coconut water for a stronger flavor and more milk for a creamier texture.

Other Options

If you don’t have any coconut products on hand, you can use plain milk or dairy-free alternatives like evaporated milk, heavy cream, or half-and-half. These options won’t provide the same coconut flavor, but they’ll add richness and creaminess to your dish.

Nutrition Breakdown

Here’s a comparison of the nutritional values of each substitute:

• Shredded coconut: 650 kcal, 65g fat, 23g carbs per 100g
• Coconut cream: 194 kcal, 19.6g fat, 6.1g carbs per 2 tablespoons
• Plant-based milk: varies by brand and type, but generally around 48 kcal, 3g fat, 5g carbs per 100g
• Coconut water: 18 kcal, 0g fat, 4g carbs per 100g
• Evaporated milk: 134 kcal, 8g fat, 10g carbs per 100g
• Heavy cream: 343 kcal, 36g fat, 4g carbs per 100g
• Half-and-half: 131 kcal, 12g fat, 4g carbs per 100g

In a Pinch, These Substitutes Will Do

While they may not provide the exact same flavor and aroma as coconut milk, these substitutes will help you save your curry night. So, don’t stress if you’re out of coconut milk – just get creative and find a suitable alternative!