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Two tins, same shelf, same price. One makes a rich curry and one makes thin grey soup. The difference is on the label.
Which coconut milk should you buy?
Buy a tin, not a carton, and check two numbers on the back. You want coconut extract high in the ingredients list and a fat content in double figures per 100 ml. Skip anything with a long list of gums, stabilisers and emulsifiers, and skip light coconut milk for cooking.
What to check on the label
- Coconut extract percentage. The good tins state it and it is high. If water is the first ingredient, put the tin back.
- Fat per 100 ml. Full fat coconut milk sits in double figures. That fat is what carries the spice and stops the sauce splitting.
- A short ingredients list. Coconut extract, water, and maybe one stabiliser. Nothing more is needed.
- No added sugar. Sweetened coconut milk is for desserts, not curry.
- Guar gum in small amounts is fine. A long chain of gums and emulsifiers usually means the coconut content is low.
Tin or carton?
Tin, for cooking. Carton coconut milk is a diluted drink designed for cereal and coffee, usually with a fraction of the coconut and plenty of added water and stabilisers. It will not thicken a curry and it splits easily under heat.
| Tinned | Carton | |
|---|---|---|
| Coconut content | High | Low, heavily diluted |
| Texture | Thick, cream separates on top | Thin and uniform |
| Best for | Curries, soups, rice | Drinks, cereal, smoothies |
| Behaviour under heat | Holds together | Splits readily |
Coconut milk, cream or block?
Coconut milk is the standard tin for curries. Coconut cream is thicker and richer, used where you want a heavier sauce or to fry a curry paste. Creamed coconut, sold as a hard block, is nearly pure coconut and gets grated or melted into liquid. All three work, but they are not interchangeable spoon for spoon.
Is light coconut milk worth it?
Not for cooking. Light coconut milk is standard coconut milk with more water added, so you pay similar money for less coconut. If you want a lighter curry, use full fat coconut milk and thin it with stock yourself. You keep control and it costs less.
Brands you will find in the UK
Chaokoh and Aroy-D are the Thai brands cooks reach for and both are widely sold in Asian grocers and online. Biona and Ayam are stocked in larger supermarkets and health food shops. Supermarket own brand tins vary a lot, so read the back before you commit to a case of them.
How to use the tin properly
Do not shake it. Left to settle, the thick cream rises to the top, and that cream is what you fry the curry paste in before the rest goes in. Frying the paste in coconut cream until the oil separates is what gives a Thai curry its depth.
- Chill the tin for an hour if the cream has not separated.
- Spoon the thick cream off the top and fry the paste in it.
- Add the thin milk underneath once the paste smells fragrant.
- Keep the pan at a simmer. Hard boiling splits the sauce.
- Leftovers keep in the fridge in a sealed tub for three days, or freeze them.
Frequently asked questions
Why did my coconut milk split?
The heat was too high, or the tin was low in fat. Keep the pan at a gentle simmer and buy full fat. A little separation in a Thai curry is normal and wanted, but a broken, grainy sauce means it boiled.
Can you freeze coconut milk?
Yes. It separates on thawing and looks curdled, which is normal. Whisk it or blend it briefly and it comes back together well enough for cooking. Do not freeze it if you want it for a drink.
What is the difference between coconut milk and coconut cream?
Coconut cream has less water and more coconut fat, so it is thicker and richer. Coconut milk is the diluted version. You can make milk from cream by adding water, but not the other way round.
Is the white lump in my tin a problem?
No, it is the good part. The solid cream separates and rises when the tin sits still or gets cold. Warm it gently and it melts back in, or spoon it off and fry your curry paste in it.
Where to buy
Options on Amazon UK that match what is described above. These are affiliate links, so we may earn a small commission if you buy through them. Stock and prices change, so check the listing before ordering.
- Chaokoh coconut milk. Thai brand, high coconut content. The tin most cooks reach for.
- Aroy-D coconut milk. Short ingredients list and a thick cream layer on top.
- Creamed coconut block. The cupboard backup. 50 g whisked into 400 ml hot water replaces a tin.
