Is Coconut Cream the Same as Coconut Milk? Key Differences Explained

November 9, 2025 •

4 min read

While both are derived from the same source, the flesh of a mature coconut, coconut cream and coconut milk are not the same product and are not directly interchangeable. They differ significantly in their fat content and consistency, which dictates their optimal use in recipes, from rich curries to light sauces.

Quick Summary

Coconut cream possesses a higher fat content and thicker texture, making it ideal for rich desserts and sauces. In contrast, coconut milk is thinner and lighter, best suited for curries, soups, and beverages.

Key Points

Fat Content: Coconut cream has a higher fat content than coconut milk, resulting in a richer, more concentrated product.
Consistency: Cream is thick and velvety, while milk is thinner and more liquid.
Culinary Application: Milk is best for lighter curries and soups, while cream is ideal for decadent desserts, rich sauces, and whipped toppings.
Substitution: You can thin out coconut cream with water to substitute for milk, but using milk for cream will yield a less rich result.
Separation: Full-fat canned coconut milk naturally separates into a thick cream layer on top and a watery layer below, especially when chilled.
Other Products: Be mindful of 'cream of coconut' (sweetened) and 'coconut milk beverage' (diluted), as they are different products.

What Is Coconut Milk?

Coconut milk is an opaque, milky-white liquid extracted from the grated flesh of mature coconuts. It's made by simmering the grated coconut flesh in hot water and then straining the mixture to separate the liquid from the solids. The amount of water used determines the thickness; more water results in a thinner liquid, commonly used for everyday cooking. This versatile ingredient is a staple in many global cuisines, especially from Southeast Asia and the Caribbean. Its lighter body makes it an excellent addition to:

Thai and Indian curries, where it provides a smooth, balancing flavor.
Creamy soups, such as Thai Tom Kha, to add a delicate richness without overpowering the dish.
Sauces for stir-fries, creating a light, flavorful base.
Desserts like rice puddings or ice cream, lending a subtle coconut flavor.

What Is Coconut Cream?

Coconut cream is the richer, thicker, and higher-fat portion of coconut milk. It is produced by using less water during the extraction process, often from the first pressing of the grated coconut flesh. This results in a product with a velvety consistency and a more intense coconut flavor. Canned full-fat coconut milk will often separate, with the thick, solid cream rising to the top. Coconut cream is the ideal choice for creating decadent textures and is widely used for:

Rich desserts like pies, puddings, and homemade dairy-free ice cream.
Creating whipped coconut cream, a popular dairy-free topping for cakes and fruits.
Adding a luxurious creaminess to curries or sauces that require a thicker consistency.
Giving body to smoothies and cocktails, such as a pina colada.

How Coconut Milk and Cream are Produced

The manufacturing process for both products is similar, with the key difference being the ratio of coconut meat to water during extraction. Traditionally, coconut cream comes from the initial pressing of grated coconut with little or no added water. The leftover pulp is then re-soaked in hot water and pressed again to produce the thinner coconut milk.

For canned products, gravity separation occurs naturally over time. When an unopened can of full-fat coconut milk is chilled, the thick, heavy cream solidifies and rises to the top, while the watery liquid remains at the bottom. This allows you to easily scoop the cream for use in a specific recipe or shake the can to combine it back into a homogeneous milk.

Can You Substitute Coconut Cream for Coconut Milk?

While not directly interchangeable, you can substitute coconut cream for coconut milk with some adjustments. Substituting cream for milk is generally easier than the reverse.

Substituting Cream for Milk: Dilute the coconut cream with water until it reaches the desired consistency. A good starting point is to use about a half cup of water for every one cup of coconut cream.
Substituting Milk for Cream: If a recipe requires the rich, thick texture of coconut cream, using coconut milk will result in a thinner, less creamy dish. To thicken coconut milk, you can simmer it gently on the stovetop to reduce the liquid, but be careful not to boil it, as it can separate and curdle.
Consider the Recipe: In savory curries and soups, a simple swap is often acceptable, but it's important to know your desired outcome. In baking, where liquid ratios are critical, substituting can alter the balance of the recipe, so it's best to stick to the ingredient specified.

Comparison Table: Coconut Cream vs. Coconut Milk


Aspect	Coconut Milk	Coconut Cream
Consistency	Thinner and lighter, similar to cow's milk.	Thicker, richer, and creamier, similar to heavy dairy cream.
Fat Content	Typically lower, around 10-15% fat.	Substantially higher, around 20-25% fat or more.
Culinary Uses	Soups, sauces, curries, smoothies, and beverages where a lighter body is desired.	Desserts, rich curries, whipped toppings, and sauces that require a thick, velvety texture.
Calories	Generally lower in calories due to higher water content.	Higher in calories due to a greater concentration of fat.
Primary Function	Adds a creamy texture and mild coconut flavor.	Contributes intense richness, fat, and a luxurious mouthfeel.

The Key Takeaway

The primary difference between coconut cream and coconut milk lies in their fat content and consistency, which directly influences their culinary application. The choice of which to use depends entirely on the desired richness and texture of your final dish. While the products are closely related, they are not a one-to-one swap. By understanding their distinct characteristics, you can make an informed decision to ensure your curries are rich, your sauces are velvety, and your desserts are perfectly creamy. To learn more about coconut products, check out this guide from Epicurious on the differences.

Frequently Asked Questions

Yes, you can absolutely use coconut cream for curry. It will produce a thicker, richer, and more luxurious curry than if you used coconut milk, which is often desirable in Thai and Indian cooking.

To get coconut cream from a can of full-fat coconut milk, simply place the unopened can in the refrigerator overnight. The thick cream will solidify and rise to the top, allowing you to easily scoop it off.

No, they are different. Refrigerated 'coconut milk beverages' sold in cartons are typically much more diluted and have a lower fat and flavor content than canned coconut milk, which is intended for cooking and baking.

Cream of coconut is a thick, sweetened coconut product, often used in cocktails like piña coladas. It is not the same as unsweetened coconut cream and cannot be substituted for it in savory recipes due to the added sugar.

For whipping, you must use the thick, solidified cream layer that separates from a can of full-fat coconut milk after being chilled. Regular canned coconut milk or refrigerated beverage versions are too watery to whip.

The 'healthier' option depends on your dietary goals. Coconut cream is higher in fat and calories, while coconut milk is lighter. Both contain healthy fats (MCTs), but moderation is key with the higher-calorie cream.

Yes, coconut milk can curdle or separate if boiled aggressively. When reducing or thickening it, you should simmer it gently over low heat and stir it frequently to prevent separation.