Three Distinct Coconut Products
To pick the right ingredient for your cake, it helps to understand that there are actually three different variations found in stores or made at home. They differ in consistency, preparation, and sugar content.
Coconut Milk: This is widely available in cans. It is a liquid made by simmering one part water with one part shredded coconut until frothy. The mixture is then strained through cheesecloth to remove the solids, resulting in a milky, unsweetened liquid.
Unsweetened Coconut Cream: This product is richer and thicker than coconut milk but can be harder to find in cans. It is made using the same method as coconut milk but with a higher concentration of coconut. The ratio is typically one part water to four parts coconut. Some cooks use milk instead of water to create an even richer product.
Sweetened Cream of Coconut: This is a commercially produced version that is thick and very sweet. It is primarily used for desserts and mixed drinks (like piña coladas).
Which One Should You Use for Baking?
If you have a cake recipe that calls for one can of “cream of coconut” without specifying sweetness, the distinction is important. Because the recipe is for a dessert, it is highly likely that it requires the sweetened variety. Using unsweetened coconut milk or unsweetened coconut cream would result in a cake that is far less sweet than intended.
However, nomenclature can be confusing. The terms “coconut cream” and “cream of coconut” are sometimes used interchangeably in conversation. Always check the label—if it looks like a thick syrup and lists added sugar, it is the sweetened version intended for sweets.
How to Make Your Own
If you cannot find the specific canned variety you need, you can make the unsweetened versions at home using shredded coconut and water.
For Coconut Milk: Simmer one part water with one part shredded coconut. Strain thoroughly, squeezing out as much liquid as possible.
For Coconut Cream: Simmer one part water (or dairy milk) with four parts shredded coconut. Strain thoroughly.
FAQ
Can I substitute coconut milk for cream of coconut?
In most baking recipes, no. Cream of coconut is usually thick and heavily sweetened, while coconut milk is thin and unsweetened. Swapping them will change both the texture and the sugar level of your dish.
Is coconut cream the same as cream of coconut?
Not always. “Coconut cream” usually refers to the thick, unsweetened fatty layer found in canned coconut milk, while “cream of coconut” typically refers to the sweetened product used for cocktails and desserts.
How is coconut milk made?
Coconut milk is made by simmering equal parts water and shredded coconut until frothy, then straining the mixture through a cloth to extract the liquid.