Substitute for Coconut Milk/Cream)

Cashew Cream

- Soak a half cup of raw cashews in boiling water for 15 minutes.

- Drain and blend them with a half cup of fresh water or vegetable broth until completely smooth.

Blended White Beans

- Take a half cup of your butter beans or cannellini beans from whichever bean dish is being made

- Blend them with a splash of vegetable broth until smooth

- Stir it back into the sauce.

Silken Tofu

- Blend a few tablespoons of silken tofu until completely smooth

Store-Bought Plant Creams

Look for unflavoured oat cream or soy cream in the cooking isle. Brands like Oatly or Vitasoy make culinary creams that are designed for savory cooking and have a much more neutral flavor than coconut.

How to "Mute" Coconut Flavor if You Have to Use It

If you already have a can open or have already added it to the pan, you can chemically balance the flavor using the principles of taste-matching. 

Coconut is naturally sweet and fatty, so you need to counter it with acid, salt, and deep umami.

Double down on Acid

A heavy squeeze of fresh lemon juice or a splash of that sherry/red wine vinegar breaks down the heavy, cloying sweetness of the coconut fat and forces it into the background.

Add an Umami Bomb

Stir in a teaspoon of white miso paste, a splash of soy sauce (or tamari), or a tablespoon of nutritional yeast. These deeply savory, salty ingredients anchor the dish so the tropical notes can't float to the top.

Up the Aromatics 

Cook your onions, garlic, and tomato paste a bit longer until they are deeply caramelized, and add an extra pinch of smoked paprika. The bolder the savory base, the harder it is for the coconut to dominate.