Solid Coconut Cream substitutes

[louloulemons]

I’ve really got into cooking lately and enjoying following lots of new recipes from a weekly subscription box - although my skills are still pretty basic and I’m fine as long as I follow the recipe exactly!

Im trying to lose weight at the moment but a lot of the curry recipes I’d like to try ask for solid coconut cream. The meals all work out low calorie until I add the coconut cream and it pushes everything up massively. Can I substitute low fat coconut milk for the cream or would it not work out? Or is there anything else I can use instead?

I wouldn’t sub solid coconut cream for low fat coconut milk. The recipes will have been designed so the the coconut will add body, texture and flavour, which a much thinner alternative won’t provide. You could try and and see if you still like it, but I wouldn’t expect as good results. If having lower fat curries is important, then I’d look at selecting recipes which are based around tomatoey sauces rather than creamy coconut based ones. L

Also, I wouldn’t buy low fat coconut milk, because it’s just standard coconut milk with more water. I’d rather just use less coconut milk and add water myself, and save the other half tin for another time.

agree with PP completely. I once accidentally bought low fat coconut milk for a Thai red curry and found the result thin, lacking body, and disappointing. The fat and creaminess in the coconut cream in important to the end result, and are not inherently bad for you, fat is important for our bodies and to keep us feeling full.

The only thing I would suggest if you really want to cut down on the coconut cream, is to use less to create a more dry curry where the sauce just coats the protein/vegetables rather than being very saucy. However, this will change the dish in terms of the flavour profile and the way the items cook, but this would be preferential to me over a low fat milk option.

Some of the thick, creamy body of the coconut cream can be replaced with natural yoghurt (though do use the full fat version). It won't be the same - but it won't be bad either .

I wouldn't use yogurt personally. I did think about if yogurt + desiccated coconut could be a substitute, but the yogurt tang would be too strong for me to feel it was a good option. But that is just me, and there is no perfect substitution here, all options will mean a change to the dish.

You can but it won't be the same

What about coconut (dairy free) yogurt? It’s made from coconut milk but lower in cals?