Substitutions / coconut cream
What to use instead of coconut cream
Use heavy cream in equal amounts. Richer and dairy-based, so it won't carry the coconut flavor — works well in most savory and sweet applications otherwise.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Heavy cream | 1:1 | Richer and dairy-based, so it won't carry the coconut flavor — works well in most savory and sweet applications otherwise. |
| Full-fat coconut milk | 1:1 | Thinner and less rich; chill the can and skim the top layer if you need more body. |
| Cashew cream | 1:1 | Blend soaked cashews with a little water until smooth — neutral flavor, creamy texture, but no coconut note. |
How much is a cup of coconut cream?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh coconut cream in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.