What's the Difference Between Coconut Milk and Coconut Cream?

November 9, 2025 •

4 min read

Over 90% of a coconut's calories come from its fat, a key component in both coconut milk and coconut cream. While both are derived from the same source, their distinct proportions of coconut flesh and water lead to significant differences in texture, fat content, and culinary applications.

Quick Summary

This guide explains the fundamental distinctions between coconut milk and coconut cream, comparing their production, consistency, and optimal culinary uses. It provides clear insights for selecting the right ingredient for your next recipe, from curries to desserts.

Key Points

Fat Content: Coconut cream has a significantly higher fat and lower water content than coconut milk.
Consistency: This high fat content makes coconut cream very thick, while coconut milk has a thinner, milk-like consistency.
Culinary Uses: Coconut milk is better for lighter sauces, curries, and soups, while coconut cream is ideal for thickening dishes, making desserts, and whipping.
DIY Substitution: You can make coconut cream from coconut milk by chilling a can overnight and scooping the solidified cream from the top.
Sweet vs. Unsweetened: Unsweetened coconut cream and milk are distinct from sweetened 'cream of coconut' used in cocktails.
Flavor Profile: Coconut cream offers a richer, more intense coconut flavor compared to the milder taste of coconut milk.

Coconut milk and coconut cream are both beloved staples in many global cuisines, prized for their rich, tropical flavor and creamy texture. However, confusing the two can significantly impact a recipe's final outcome. The core difference lies in their fat-to-water ratio, which directly influences their texture, richness, and how they perform in various dishes. Understanding this distinction is the key to mastering coconut-based recipes, whether you're making a silky curry or a decadent vegan dessert.

The Production and Composition

How Coconut Milk is Made

Coconut milk is an opaque, milky-white liquid made by steeping grated coconut flesh in hot water and then straining the mixture. The resulting liquid has a thinner consistency, similar to cow's milk, and is used in a wide range of applications, from smoothies to soups. Canned coconut milk often separates into a thicker cream layer on top and a thinner, more watery liquid underneath, which can be whisked together before use.

How Coconut Cream is Made

Coconut cream is produced using a similar process but with a higher ratio of grated coconut to water. This results in a thicker, richer product with a higher fat content, often compared to heavy cream. It is the concentrated cream that naturally rises to the top of chilled coconut milk and can be skimmed off for use. Some brands sell coconut cream in dedicated cans, which contain this richer, more viscous product.

Key Differences at a Glance


Feature	Coconut Milk	Coconut Cream
Consistency	Thin and liquid, like cow's milk.	Thick and viscous, like heavy cream.
Fat Content	Lower fat content, typically 9-15%.	High fat content, typically 19-22%.
Water Content	Higher water content.	Lower water content.
Flavor	A noticeable but milder coconut flavor.	Richer and more intense coconut flavor.
Culinary Uses	Soups, curries, smoothies, sauces, and drinks where a lighter texture is desired.	Rich desserts, whipped cream, thick curries, and sauces where a creamy, stable texture is needed.
Storage	Shake canned varieties well to recombine before opening.	Can be refrigerated to encourage separation for scooping the thick top layer.

Culinary Applications

The choice between coconut milk and coconut cream depends on the desired richness and texture of your final dish.

When to Use Coconut Milk

For Curries: Lighter curries, like a Thai green curry, benefit from the more liquid consistency of coconut milk, which allows the other flavors to shine without being too heavy.
For Soups and Sauces: Add body and a subtle coconut flavor to soups and sauces. It creates a smooth texture that's not overly thick.
For Smoothies and Drinks: Blend into smoothies or use as a dairy-free milk alternative in coffee for a tropical twist.
For Rice: Use coconut milk to cook rice for a fragrant, flavorful side dish.

When to Use Coconut Cream

For Desserts: Create rich and decadent desserts like dairy-free ice cream, puddings, or ganache.
For Whipped Topping: When chilled, the high fat content of coconut cream makes it perfect for whipping into a vegan substitute for whipped cream.
For Thick Curries: For a creamier, richer curry, especially in Thai cuisine where it's used to bloom the curry paste, coconut cream is the ideal choice.
For Sauces and Dressings: It's excellent for thickening sauces and creating creamy dressings without dairy.

Substitutions: Can You Swap Them?

It is possible to substitute one for the other, but it requires a few adjustments to the recipe to get the desired result.

Substituting Coconut Cream for Coconut Milk: If a recipe calls for coconut milk but you only have cream, you can thin it with water. A good starting ratio is to mix 1/2 cup of water with one 13.5-ounce can of cream to achieve a consistency closer to full-fat coconut milk.
Substituting Coconut Milk for Coconut Cream: To make coconut cream from a can of full-fat coconut milk, simply place the unopened can in the refrigerator overnight. The cream will rise to the top and solidify, allowing you to easily scoop it off and use it separately from the watery liquid below. If you don't have time to chill, you can simmer full-fat coconut milk on the stovetop to reduce and thicken it, though this requires careful monitoring to prevent scorching or curdling.

Conclusion

While coconut milk and coconut cream are derived from the same fruit, their preparation methods result in fundamentally different products. The primary distinction is the fat-to-water ratio, which dictates their consistency, flavor intensity, and culinary roles. Coconut milk offers a lighter, versatile base for many savory and sweet dishes, while coconut cream delivers rich, decadent texture and flavor, ideal for thickening and creating luscious desserts. By understanding these key differences, you can confidently choose the right product for your cooking needs and even create your own substitutions at home. For more detailed information on ingredients and their health benefits, authoritative sources such as Healthline can be useful.

How to Make Coconut Cream from Canned Coconut Milk

Refrigerate the Can: Place an unopened can of full-fat coconut milk in the refrigerator and let it chill overnight. This ensures optimal separation.
Open Carefully: After chilling, open the can without shaking it. The thick, white cream will have solidified at the top.
Scoop the Cream: Use a large spoon to carefully scoop the solid coconut cream from the top, leaving the watery liquid below.
Reserve the Liquid: The remaining watery liquid can be used in smoothies or other recipes where a lighter coconut flavor is desired.
Whip if Desired: For vegan whipped cream, beat the separated cream with a mixer until light and fluffy.

Using Coconut Cream in Thai Cooking

Blooming Curry Paste: In traditional Thai cooking, coconut cream is often cooked first with the curry paste until the oil separates. This process releases the flavors and creates a more fragrant, rich base for the curry.
Adding Body to Curries: After blooming the paste, the thinner coconut milk is added to provide more body and volume to the curry.
Finishing Desserts: Drizzle coconut cream over desserts like sticky rice with mango for a rich, creamy finish.

Frequently Asked Questions

Yes, but with modifications. You can thicken coconut milk by simmering it to reduce the water content. A better method is to chill a full-fat can of coconut milk overnight and scoop the separated, thick cream from the top.

Yes, you can substitute coconut cream for coconut milk. To achieve a similar consistency, simply thin the cream with water until it reaches the desired texture for your recipe.

No, they are different products. Coconut cream is unsweetened and used for cooking, while 'cream of coconut' is sweetened with sugar and is typically used for cocktails and desserts, such as piña coladas.

For best results, chill a can of full-fat coconut milk in the refrigerator overnight without shaking it. The thick cream will rise and solidify at the top, allowing you to easily scoop it off.

Coconut cream has a higher calorie and saturated fat content due to its richness, so those monitoring their calorie intake might prefer coconut milk. Both offer beneficial nutrients like manganese and copper.

For vegan whipped cream, you should use coconut cream. Its high fat content allows it to be whipped into a fluffy texture, whereas coconut milk is too thin to hold peaks.

Once a can is opened, transfer any unused coconut milk or cream to an airtight container and store it in the refrigerator for up to 5-7 days. Both can also be frozen, though the texture may become slightly grainy upon thawing.

Yes, the leftover watery liquid, sometimes called coconut water, is still flavorful and can be used in smoothies, soups, or other recipes that call for a lighter coconut liquid.