Best Coconut Milk Substitutes in Red Lentil and Coconut Soup
This recipe calls for 1.67 cups (400 ml) coconut milk, 1 can. If you're out of coconut milk or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Creamy base, richness, body
When you want a less coconutty flavour or need a lower-fat option.
4 Substitutes for Coconut Milk in Red Lentil and Coconut Soup
1. Cashew cream
Ratio: 1:1
Blend 150g soaked cashews with 200ml water. Neutral flavour, very creamy - the best coconut-free substitute.
2. Oat cream (barista oat milk)
Ratio: 1:1
Much lower in fat, slightly sweet. Best for light curries and soups where you want richness without heavy flavour.
3. Soy cream
Ratio: 1:1
Richer than oat cream, neutral in flavour. Works well in both sweet and savoury dishes.
4. Blended silken tofu + water
Ratio: 1:1
Blend silken tofu with enough water to reach pourable consistency. Neutral and protein-rich.
View the Full Recipe
See the complete Red Lentil and Coconut Soup recipe for American kitchens with US cup measurements and °F temperatures.
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