How To Get Coconut Cream From Canned Coconut Milk

You can get coconut cream from canned coconut milk by chilling the can, then scooping the thick, solid layer that rises to the top.
 
That rich, creamy layer is essentially coconut cream, and it separates naturally from the watery coconut milk underneath.
 
If you’ve ever opened a can of coconut milk and noticed a thick, white solid on top and a thin liquid below, you’ve already seen this process in action.
 
Learning how to get coconut cream from canned coconut milk is one of those kitchen tricks that saves you money and gives you better results in curries, desserts, and whipped toppings.
 
In this post, we’ll walk through exactly how to get coconut cream from canned coconut milk, the best methods for separating it, and how to store your coconut cream so it stays fresh.
 
Let’s get to it.
 

How to Get Coconut Cream from Canned Coconut Milk

Getting coconut cream from canned coconut milk comes down to one simple principle: fat rises.
 
Canned coconut milk is an emulsion of coconut fat and water, and when it sits undisturbed, those two parts naturally want to separate.
 
Chilling the can speeds this up dramatically, which is why the refrigerator method is the most reliable way to get coconut cream from canned coconut milk.
 
Here’s the breakdown of the best methods to separate coconut cream from canned coconut milk:
 

1. The Refrigerator Method (Most Reliable)

Place the can of coconut milk in the fridge for at least 24 hours, and preferably overnight.
 
Don’t shake it, don’t turn it, just let it sit upright and chill.
 
After a full day, the coconut cream will have solidified into a thick, scoopable layer on top, and the coconut water will sit below.
 
Open the can carefully without shaking it, then use a spoon to scoop out the solid coconut cream into a separate bowl.
 
This is the easiest and most foolproof way to get coconut cream from canned coconut milk.
 

2. The Spoon-From-The-Top Trick

If you’ve already chilled your can and just want a small amount of coconut cream, simply skim the top with a spoon.
 
You don’t need to extract every bit.
 
Just scoop the thick cream off the surface until you hit the watery layer.
 
This trick works great when a recipe calls for a couple of spoonfuls of coconut cream from canned coconut milk as a garnish or a finishing touch.
 

3. Pouring Off the Coconut Water First

Another way to get coconut cream from canned coconut milk is to flip the chilled can upside down before opening.
 
The cream settles at what was the top, so flipping the can means the coconut water sits near the lid.
 
Open the can and pour the water off first, then scoop out the coconut cream that remains.
 
This method gives you a cleaner separation and less waste.
 
 

Tips for Getting the Best Coconut Cream from Canned Coconut Milk

Not all cans of coconut milk behave the same, so here are a few tips to make sure you get coconut cream from canned coconut milk every single time:
 

1. Choose Full-Fat Coconut Milk

Light or low-fat coconut milk has less fat and often won’t separate into a thick cream at all.
 
For getting coconut cream from canned coconut milk, always go for full-fat cans.
 
The higher fat content is exactly what makes the cream thick and scoopable.
 

2. Skip the Shaking

It’s tempting to shake the can before opening it, but don’t.
 
Shaking re-emulsifies the cream and water, and you’ll have to start the chilling process all over again.
 
Leave the can completely still in the fridge so the coconut cream can rise undisturbed.
 

3. Look for Cans Without Added Stabilizers

Some brands add emulsifiers or stabilizers that keep coconut milk from separating, which means you can’t easily get coconut cream from canned coconut milk with those cans.
 
Check the ingredient list and choose a brand with just coconut and water if possible.
 

4. Store the Coconut Cream Properly

Once you’ve scooped out your coconut cream, transfer it to a sealed container and keep it in the fridge.
 
It will stay fresh for about 4 to 5 days, and you can use the leftover coconut water in smoothies or soups.
 
 

Why Separate Coconut Cream from Canned Coconut Milk?

Knowing how to get coconut cream from canned coconut milk is useful because coconut cream is richer and thicker than coconut milk, and it behaves differently in recipes.
 
When you get coconut cream from canned coconut milk, you can whip it into a dairy-free whipped topping, use it to thicken curries, or stir it into desserts for a velvety texture.
 
Store-bought coconut cream can be expensive, so separating it yourself from a can of coconut milk is a budget-friendly way to get the same result.
 
Plus, you end up with both coconut cream and coconut water from a single can, which means nothing goes to waste.
 
 

So, How Do You Get Coconut Cream from Canned Coconut Milk?

You get coconut cream from canned coconut milk by chilling the can for 24 hours, then scooping the thick layer of cream that rises to the top.
 
Full-fat cans without stabilizers work best, and skipping the shake keeps the cream and water separate.
 
Once you’ve scooped out your coconut cream, store it in the fridge and put the leftover coconut water to good use.
 
Hope this post has helped you with learning how to get coconut cream from canned coconut milk, the best separation methods, and tips for storing it so it stays fresh.