Running low on cream of coconut? Here are the best verified substitutes, including how to adjust your measurements.

About cream of coconut
Cream of coconut is a thick, heavily sweetened coconut product made from coconut cream and sugar, most commonly associated with tropical cocktails such as the piña colada. It has a rich, intensely sweet coconut flavour and a syrupy consistency that distinguishes it from unsweetened coconut cream or coconut milk. Its high sugar content and viscosity make it particularly suited to beverages, desserts, and sweet sauces where both coconut flavour and sweetness are desired.
Best substitute
Mixing unsweetened coconut cream with sweetened condensed milk closely replicates the thick, sweet character of cream of coconut. Combine roughly equal parts to achieve a similar sweetness and consistency, adjusting to taste.
Alternative
Whisking unsweetened coconut cream with simple syrup (equal parts sugar and water, dissolved) mimics the sweetness and pourable consistency of cream of coconut. This option is useful when condensed milk is unavailable and allows you to control sweetness precisely.
Alternative
Full-fat coconut milk can be sweetened with icing sugar to approximate cream of coconut, though the result is thinner and less rich. Whisk in icing sugar until dissolved and adjust quantity to reach desired sweetness.
| Country | Name |
|---|---|
| Australia | cream of coconut |
| New Zealand | cream of coconut |
| United Kingdom | cream of coconut |
| United States | cream of coconut |
Alternative
Sweetened condensed milk with a few drops of coconut extract delivers the required sweetness and thick texture, though the coconut flavour will be less natural tasting. This works well when coconut cream is unavailable.
Alternative
Melted coconut butter blended with honey produces a rich, sweet coconut mixture, though the texture is denser and the flavour more concentrated. Gentle warming and thorough blending is required to achieve a smooth consistency.