Canned coconut milk + coconut cream 101


Guys! It’s here. The coconut milk + coconut cream post I’ve been talking about for the better half of this year. What started out as a quest to find a can of coconut milk that didn’t completely suck turned into a bunch of late-night experiments – one of which resulted in me figuring out how to salvage a bad can of coconut milk (well, only if that can of coconut milk is one of my go-to brands) – and me realizing the canned coconut stuff isn’t talked about nearly as much as it should be, especially considering how finicky it is. So basically I’m here to divulge more information about coconut milk/cream than anyone ever needed or wanted to know. And in the process I’m going to help ensure shitty cans of coconut milk (and cream) are a thing of the past.

But first we need to talk about the term cream. Because the canned stuff that’s labeled coconut cream isn’t exactly the same stuff that rises to the top of a can of chilled coconut milk/cream – which is also referred to as coconut cream (and it causes a lot of confusion, apparently). Canned coconut cream still contains water and needs to be chilled to isolate the full fat cream. So, for the sake of not confusing the shit out of you guys, I’m going to refer to canned coconut cream as coconut cream and the thick stuff that rises to the top of a chilled can of coconut milk/cream will be called full fat (coconut) cream.

And before I get to the good stuff: one of the things I discovered while I was down the coconut rabbit hole is that the quality of the main ingredient – COCONUT! – plays a major role in the overall consistency of the full fat cream. Chilled full fat cream that is smooth and luscious can be attributed to processors that use super fresh coconuts. Chilled full fat cream that is rock hard and/or inconsistent (also: oily) can be attributed to processors that use dry coconut meat and/or use inferior manufacturing techniques. We’re after that smooth and luscious stuff and, lucky for you, I’ve narrowed down all the options and have found the two brands that will give you creamy results every damn time.

PSST! Coconut milk + cream BTS on my Instagram story until mid-afternoon tomorrow.

DA MILK CREAMSAVOY <3Shit coconut milk/creamThe coconut goodsSavoy coconut cream


Your canned coconut milk (or cream) should contain two ingredients and two ingredients only: coconut (sometimes listed as coconut extract) and water. That’s it. Nothing else. No preservatives. No guar gum. Nothin’. Unfortunately the two-ingredient rule on its own isn’t going to lead you down a path to full fat coconut cream bliss, but it’s a good place to start. Preservatives are unnecessary in canned coconut milk/cream. And guar gum makes it difficult for the full fat cream to separate from the water – so it’s kind of an ingredient you want to avoid when separation is what you’re after.. ya know?


Savoy coconut cream (my forever favorite) (and the one on my finger up there)
Aroy-D coconut milk (seen here)
Aroy-D coconut cream

Thai Kitchen coconut milk because the guar gum gives the cream a weird texture.
365 Everyday Value coconut milk because it’s inconsistent AF.
Trader Joe’s coconut cream because it’s garbage AND YOU KNOW IT IS.
Native Forest coconut milk (seen here) because of the oil separation/crumbly texture.
Natural Value coconut milk because of the oil separation/crumbly texture.
Anything with guar gum.
Anything with preservatives.
Anything dented.
Anything that isn’t Savoy or Aroy-D.

*I’ve tested nearly every canned coconut milk and coconut cream on the market (Goya, Chaokoh, Sprouts, etc.). The brands I chose for this post are either brands I love and recommend, brands I used to use (that have gone downhill), or brands I get asked about most often.


You’re going to start with Savoy coconut cream or Aroy-D coconut milk (or cream). If you ordered it online, you’re going to want to let it sit at room temperature for one week. Yes, one whole week. If you just snatched it off a grocery store shelf, you’re going to let it sit at room temperature for 24 hours (in the event things got a little sloshed around in transit to your home). After that, you’re going to put the can on the top shelf of your refrigerator (it’s typically the warmest part of your fridge) (ok actually the door is but you don’t want to put the can on a moving part).

It will take 2-4 days for the full fat cream to fully separate from the water (slow and steady wins the race). Straight from the fridge, the full fat cream is smooth, creamy, and doesn’t even need to be whipped (there’s a reason it’s my #1 go-to). If you open it a day too early, spoon the (mostly) full fat cream into a bowl and store uncovered in your refrigerator. Within 24 hours, it will firm considerably and be suitable to use as coconut whipped cream.

It will take 1-3 days for the full fat cream to fully separate from the water. Unlike Savoy full fat cream, Aroy-D full fat cream needs a little whisk action to break up the clumps.

Regardless of which brand you choose, I’d recommend storing three cans at first and opening one on each day, just to see what works best. My fridge is set at 38˚F and the Savoy full fat cream is perfect on day three while the Aroy-D full fat cream is perfect on day two.


Let’s say you leave a can of Savoy (or Aroy-D) in the fridge a little too long (like, four weeks too long). What happens is the full fat cream gets super firm (not hard) and cannot be whipped into anything that’s even remotely smooth. What you’ve got to do is take the full fat cream and melt it in a double boiler set over medium-low heat. When reduced to liquid, off the heat and let the cream cool to room temperature. Once cool, pour the cream back in the metal can (or any other metal can) and cover with foil. Chill on the top shelf of your refrigerator for 3-5 days. Within five days it should firm up and be luscious AF; perfect for making coconut whipped cream or homemade coconut yogurt. And before you ask: I have no idea why this works, but it does.


Can I use full fat coconut milk from a carton?
Not if your goal is to isolate the full fat cream.

Do any of the good milks come in BPA-free cans?
Nope! But the lining that replaced BPA is apparently just as bad. So there’s that.

Does the full fat cream need to be refrigerated?
Yes. If you’re using it to top a pie or another dessert, top just before serving (unless the dessert requires refrigeration, then top on). If you’re taking it to a dinner party, transport the cream in a glass jar and refrigerate as soon as you arrive at your destination.

Does Savoy or Aroy-D have an organic option?
Yes! Aroy-D makes organic coconut milk.

365 Everyday Value works great sometimes!
Key word: sometimes. When 365 is good, it’s good. But when it’s bad, it’s go through five cans of chilled coconut milk and lose your fucking mind-bad. For that reason alone, I don’t use it anymore.

How do I make coconut whipped cream?
Use the method above to isolate the full fat cream then head this way.

Pantry staples


  • Reply Annaliese 19 November 2017 at 11:02 PM

    I have a hunch that when re melting the ‘too chilled’ coconut cream, you are simply encouraging those non-covalent intermolecular interactions (hydrogen bonding, hydrophobic bonding, Van Der Waals interactions, if I remember correctly from food chem lecture) to ‘break up’. The key with non-covalent interactions is their quantity (many), despite their relative ‘weakness’ on the bond-stability scale. Power in numbers, but easily ‘broken’, these types of bonds are everywhere and are key in biological processes and…hence…plants, like coconuts (key Monty Python coconut noises). Proximity via increased viscosity @ lower temps and extended times will encourage ‘more’ of these non-covalent interactions and hence a ‘too hard’ hockey puck of coconut fat. That is my extremely not scientific description, so I hope to jeebus my food chem profs don’t browse this comment…bahaha! Cheers!

  • Reply Kendall 19 November 2017 at 11:36 PM

    SO HELPFUL! Thanks for sharing!!!


  • Reply Andrea 20 November 2017 at 5:15 AM

    Such good information!!!! I appreciate all the experimenting and now I don’t feel like a failure because both times I’ve tried to make coconut whipped cream it was an epic gross failure.

  • Reply DessertForTwo 20 November 2017 at 5:35 AM

    This is such a gem of a post, thank you!! Trader Joe’s used to be good years ago, but now it’s AWFUL-you’re right!
    I can’t wait to seek out the brands you love-thanks! :)

  • Reply Audrey 20 November 2017 at 7:28 AM

    Thanks god!!!

  • Reply Abby @ Heart of a Baker 20 November 2017 at 8:30 AM

    YES! This is the best post ever on this, you are a queen for finding which ones work/don’t work. I’ve tried so many brands too and you recommending the Aroy-D saved me so much time/money/frustration. Also, I haven’t been letting mine sit at room temp so that’s going to help a TON. xoxoxo

  • Reply Ashley 20 November 2017 at 9:09 AM

    *bows down to ashlae*

  • Reply Teri 20 November 2017 at 10:47 AM

    Yasssss! I love me some coconut cream and I absolutely hate when it’s hard af or won’t separate at all! Thank you for doing the hard work for us!

  • Reply Maddie 20 November 2017 at 1:40 PM

    Don’t you just love the aroy-d and savoy packaging? So retro!

  • Reply Kathy 20 November 2017 at 2:43 PM

    YESSS this is a dream come true!
    Thank you so much for taking the time to do this,
    My nightmare days are over!
    You’re the coconut master.

  • Reply mimi 20 November 2017 at 3:33 PM

    Whoooohoooo! Very high quality post/info. I do appreciate it. Mimi

  • Reply an almost vegan cardamom coconut cream pie – this brown kitchen 20 November 2017 at 4:12 PM

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  • Reply hannah 20 November 2017 at 4:23 PM

    Thank you for this post. I love you. And, I’m just going to come out and say it, I HATE Trader Joe’s, so i’m not surprised their product is shit. Also, I mostly use coconut milk for soups/curries, so inferior product isn’t as much of an issue, but I will say that I’ve also noticed a decrease in consistency from 365. They used to be super creamy every time, and now they are sometimes chunky, even at room temp. Don’t even get me started on Simple Truth. I should have written them a letter…

  • Reply Alex 20 November 2017 at 4:30 PM


  • Reply Laura 21 November 2017 at 5:37 AM

    Savoy gets so many points for the artwork alone daaaaaaaamn.

  • Reply Jackie 21 November 2017 at 7:46 AM

    Thank you, thank you, thank you!!! So tired of the inconsistency of coconut milk – this post is so helpful!!

  • Reply cynthia 21 November 2017 at 10:51 AM

    This is the best thing.

  • Reply Anya 21 November 2017 at 12:42 PM

    WOW! Thank you so much.

  • Reply Clara 21 November 2017 at 1:43 PM

    Love it!!! thanks!

  • Reply Josie @ Sugar & Satire 21 November 2017 at 5:24 PM

    I swear the Trader Joes one was GOAT before they reformulated. Now it’s so disappointing.

  • Reply Ashley 22 November 2017 at 9:51 PM

    Just ordered aroy-d! Excited to whip up some smooth fluffy cream – no more frustrating experimentation! I’m curious – have you tried Thrive Market brand or have you tried making cream from frozen coconut meat? Happy Thanksgiving!

  • Reply The Weekender 11/25 - Oats & Rows 25 November 2017 at 6:23 AM

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  • Reply Linda 25 November 2017 at 3:08 PM

    Thanks for doing the testing, and I agree Aroy-d is very good. Freshona brand is consistantly good too.

  • Reply Abby | Lace & Lilacs 1 December 2017 at 7:43 AM

    Such a fantastic post, Ashlae! Thank you!! <3

  • Reply Angela 15 March 2018 at 10:14 AM

    This is such a fantastic post! Thank you for all of the hard work! I’ve just recently bought a case Native Forest coconut milk (but used your link to purchase A-Roy D for future use), is there a way to salvage coconut milk that doesn’t separate to make coconut whipped cream?

    • Reply Angela 26 March 2018 at 5:38 PM

      Using Aroy-D coconut milk for the first time and it did not go as planned. I do not have separated coconut milk, I have slosh. I do not understand! :((

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