How to Thicken Coconut Milk: 3 Ways to Thicken Coconut Milk

Coconut milk is a liquid blend of coconut flesh and water. The consistency of coconut milk is very thick and creamy, similar to cow's milk. You can find canned coconut milk for cooking and baking in the grocery store and coconut milk beverages. Coconut milk beverages are popular milk substitutes that contain diluted coconut milk, flavorings, and nutritional additives. You can store canned coconut milk at room temperature, while coconut milk beverages in cartons typically must stay cold. Coconut milk is naturally thick and creamy, but if you want thicker coconut milk, consider one of the methods below: 1. __Reduce the coconut milk__. You can simmer the coconut milk on the stove over low heat until it reduces, which will thicken the coconut milk. This method will also concentrate and intensify the coconut flavor in the coconut milk. Stir the coconut milk frequently to prevent curdling. 2. __Add coconut flour__. If you want to retain the taste of coconut, the best way to thicken coconut milk is with [coconut flour](https://www.masterclass.com/articles/coconut-flour-vs-almond-flour-explained). Coconut flour is ground coconut meat and is usually the byproduct of coconut milk production. Put some coconut milk into a bowl. In a separate bowl, combine coconut flour with a cup of coconut milk to make a slurry. Then add the coconut slurry into the coconut milk. Bring the mixture to a boil and stir until it reaches your desired consistency. Stir frequently to prevent the coconut milk from curdling. 3. __Mix in cornstarch or all-purpose flour__. You can use [cornstarch](https://www.masterclass.com/articles/what-is-corn-flour) or [all-purpose flour](https://www.masterclass.com/articles/cake-flour-vs-all-purpose-flour) as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency. Thickened coconut milk or coconut cream are essential ingredients to various savory and sweet dishes: 1. __Sauces__: Coconut milk is a popular ingredient in many Asian dishes. It's a key ingredient for Thai [curry sauces](https://www.masterclass.com/articles/thai-peanut-curry-recipe) and laksa, a spicy Malaysian noodle dish. 2. __Smoothies__: Use coconut milk or coconut cream to smoothies—coconut pairs well with banana and pineapple. 3. __Desserts__: You can also use coconut cream or thickened coconut milk in any dessert recipe that calls for heavy cream. Use coconut milk in place of cow’s milk to make vegan ice cream, or whip coconut cream with powdered sugar to make a coconut whipped topping for pastries. Coconut milk and coconut cream are different coconut products; [coconut cream](https://www.masterclass.com/articles/coconut-cream-vs-coconut-milk-explained) is made from blended coconut meat, and it has less water and higher fat content than coconut milk. You can use full-fat coconut milk to make a cream similar to coconut cream. Follow these steps to make coconut cream from coconut milk: 1. __Chill a can of coconut milk overnight__. Chill a can of full-fat coconut milk in the fridge overnight. This will cause the milk fat to separate and solidify at the top. 2. __Remove the coconut cream__. Using a spoon, scrape off the solid coconut cream from the top of the can and put it in a separate bowl. Reserve the clear coconut water beneath the coconut cream for another use. 3. __Whisk the coconut cream__. Whisk the coconut cream until it’s no longer solid—instead, it should be creamy. Coconut cream should not be confused with cream of coconut, which is a sweetened blend of coconut flesh, water, and sugar often used to make Piña Coladas. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Learn how to thicken coconut milk using multiple methods and thickening agents.