Quick Answer
Coconut cream can be used as a substitute for cream of coconut in most recipes, but a few adjustments may be needed. Cream of coconut has a much thicker, smoother consistency and a more pronounced coconut flavor. Coconut cream is thinner and has a milder flavor. When substituting, try using a little less coconut cream than the recipe calls for cream of coconut, adding a touch more sweetener, and whisking vigorously to incorporate air and thicken the texture. The flavor profile may be slightly different, but the dish should still taste delicious.
Exploring the Differences Between Cream of Coconut and Coconut Cream
Cream of coconut and coconut cream are two ingredients frequently used in tropical cocktails and desserts like piña coladas, rum cakes, coconut ice cream, and more. Though they are similar products, there are some key differences between cream of coconut and coconut cream.
What is Cream of Coconut?
Cream of coconut is a thick, heavily sweetened coconut product. It is made from coconut milk that has been seasoned, sweetened, and homogenized to create a smooth, creamy liquid. The finished product is extremely thick and rich, with a pronounced coconut flavor.
Major brands like Coco Lopez are shelf-stable, sweetened with sugar, and contain stabilizers and preservatives. Homemade cream of coconut may be made by blending together coconut milk, sugar, and salt. Cream of coconut provides rich coconut flavor and creamy texture to cocktails, desserts, sauces, and more.
What is Coconut Cream?
Coconut cream is extracted from the thick layer settling at the top of full-fat coconut milk. It is skimmed off the chilled can of coconut milk, producing a thicker, concentrated coconut product. Coconut cream has a soft, spreadable consistency similar to sour cream. It has a high fat content of around 22%.
Coconut cream has a milder coconut flavor than cream of coconut. It also has a thinner, looser consistency. It is less sweet, since it does not contain added sugar. Brands like Thai Kitchen manufacture canned coconut cream meant specifically for cooking and baking. However, the thick cream at the top of any full fat coconut milk can also be used.
Cream of Coconut vs. Coconut Cream Comparison
| Cream of Coconut | Coconut Cream |
|---|---|
| Thick, smooth, heavily sweetened | Thinner, milder coconut flavor |
| Added sugar and stabilizers | No additives, just concentrated coconut milk |
| Pronounced coconut flavor | More delicate coconut flavor |
| Shelf-stable | Refrigeration often required |
| Higher fat percentage | Lower fat percentage |
As you can see, while the two products share similarities, cream of coconut has a thicker, richer consistency and bolder coconut flavor profile compared to coconut cream.
Substituting Coconut Cream for Cream of Coconut
Because coconut cream is thinner and milder in flavor than cream of coconut, some adjustments may be needed when substituting in recipes. Here are some tips:
Use a Little Less Coconut Cream
Since coconut cream is thinner than cream of coconut, start by using about 25% less coconut cream than the amount of cream of coconut called for. For example, if the recipe calls for 1 cup cream of coconut, use 3/4 cup coconut cream.
You can then adjust the consistency and flavor as needed by whisking in more coconut cream a tablespoon at a time until the desired richness is reached.
Add Extra Sweetener
Cream of coconut contains a lot of added sugar, while coconut cream does not have any sweeteners added. To balance out the lack of sweetness, stir in a touch of honey, agave, or simple syrup to the coconut cream. Add sweetener gradually until the desired taste is reached.
Whisk Vigorously
Whipping the coconut cream vigorously with a whisk or mixer will incorporate air and thicken the consistency before adding it to the recipe. Whisk for a minute or two until light, thick, and creamy. This helps mimic the rich texture of prepared cream of coconut.
Let it Chill
For recipes like cocktails, pie fillings, or ice cream that need very thick coconut cream, chilling it beforehand helps. Refrigerate the coconut cream for at least 2 hours, then scoop off just the thickened cream at the top to use. Discard the thinner liquid at the bottom. The chilled, concentrated cream will have a thicker texture.
Boost the Coconut Flavor
If the coconut flavor seems mild, you can intensify it by adding a dash of coconut extract or a spoonful of shredded coconut. Incorporate it to ramp up the coconut intensity to your tastes.
Recipe Ideas Using Coconut Cream Instead of Cream of Coconut
Here are some recipe ideas highlighting how coconut cream can successfully stand in for cream of coconut:
Piña Coladas
Making this tropical cocktail with coconut cream produces a drier, less-sweet drink. Whisk 3/4 cup cream with 1 tablespoon honey or simple syrup. Shake with ice, rum, and pineapple juice. Garnish with pineapple wedge.
Coconut Rice Pudding
Simmer white rice, coconut cream, milk, brown sugar, and a dash of vanilla. Chill for a few hours until thickened. Top with toasted coconut flakes.
Coconut Macaroons
Whip coconut cream to soft peaks and fold into an almond flour and sugar macaroon batter. Pipe mounds onto a baking sheet and bake until lightly golden.
Coconut Chia Pudding
Stir together chia seeds, coconut cream, and honey. Refrigerate to thicken overnight. Top with mango chunks and toasted shredded coconut.
Coconut Cream Pie
Pre-chill cans of coconut cream to scoop off the thickened cream. Whisk into cooked eggs and sugar, then pour into a baked pie shell. Chill to set. Serve with whipped cream.
Frequently Asked Questions
Is coconut cream the same as coconut milk?
No, coconut cream and coconut milk are different products. Coconut milk is a thin, milky white liquid extracted from grated coconut meat. Coconut cream is the thick layer of concentrated cream that rises to the top of full-fat canned coconut milk.
Can I make my own cream of coconut?
Yes, you can make homemade cream of coconut by blending together coconut cream or coconut milk with sweetened condensed milk and a pinch of salt. Heat together gently until smooth and thickened. Cool completely before using in recipes.
Is coconut milk an acceptable substitute for coconut cream?
Coconut milk is thinner and more watery than coconut cream. For best results in baking, sticking with coconut cream or cream of coconut is recommended, as the higher fat content improves texture. But for some recipes, like curries, thinner coconut milk may work.
Is coconut cream sweetened?
No, coconut cream has no added sugars. Its sweetness comes only from the natural sugars in the coconut flesh. Cream of coconut, on the other hand, contains added sugar to create its ultrasweet flavor profile.
Can I use cream of coconut in coffee?
Yes, a small splash of cream of coconut can lend a sweet, indulgent tropical flair to coffee. But because cream of coconut is so thick and sweet, moderation is key. Start with 1 teaspoon stirred into a cup of coffee. Adjust to taste preferences.
Conclusion
While cream of coconut and coconut cream have slightly different properties, coconut cream can successfully stand in for cream of coconut in most recipes with a few simple tweaks. Add a touch more sweetener, chill it thoroughly, and whisk vigorously to thicken it up before using. Though the flavors may vary slightly, the dish will still have plenty of coconut richness. With a little adjustment, coconut cream makes an accessible substitute for decadent cream of coconut.