Introducing creamed coconut

Originally published in 2015. Fully updated and expanded in 2026.

Creamed coconut is one of the most useful ingredients in my kitchen, yet it is still widely misunderstood. I have been cooking with it for over thirty years, long before most people had heard of it. Since then, I have developed dozens of recipes using it in both home and catering kitchens. I use it in everything from curries to firm-set desserts, and it remains one of the most reliable ways to create depth, richness and structure without dairy.

My original video showing how to melt and use creamed coconut has now been viewed over 100,000 times, which tells me that people are still unsure how it works and how to use it properly. This guide brings together everything I have learned through practical use. What it is, how it behaves, how to use it confidently and how to avoid the usual mistakes.

If you understand this ingredient properly, it becomes incredibly versatile.

What Is Creamed Coconut?

Creamed coconut is a solid block made from 100 per cent pure coconut flesh. The fresh coconut meat is dried and finely ground until it forms a thick paste. When cooled, that paste solidifies into a firm white block.

There are usually no added sugars, stabilisers or flavourings. It is simply concentrated coconut.

At normal British room temperature, it is solid. In warmer climates, it softens naturally. When heated, it melts into a thick, smooth cream with an intense coconut flavour.

It is usually sold in rectangular blocks in the world foods aisle or health food shops, often near the coconut milk.

Watch my video with over 100k views on YouTube


Is Creamed Coconut the Same as Coconut Cream or Milk?

No. Creamed coconut, coconut cream and coconut milk are different products.

Creamed coconut is a solid block made from pure ground coconut flesh. It contains the whole coconut meat, including its natural oils and fibre, and is not diluted.

Coconut milk is made by blending coconut flesh with water and straining it. It is liquid and far less concentrated.

Coconut cream is simply a thicker, richer version of coconut milk. It still contains added water and remains pourable.

Because the block is concentrated and solid, it behaves very differently in cooking. It thickens sauces, sets when chilled and delivers a much more intense flavour.

Creamed coconut

How Creamed Coconut Behaves in Cooking

This is where it becomes interesting.

It Melts Into a Thick Cream

When added to hot liquid, creamed coconut melts gradually and enriches the entire dish. The more you add, the thicker and richer the result.

It Thickens as It Cools

Once incorporated, it continues to thicken slightly as the dish cools. This makes it particularly useful for sauces and soups that need body.

It Sets Firmly When Chilled

Because of its natural fat content, creamed coconut firms up in the fridge. This is why it works so well in chilled desserts, slices and cheesecakes. It helps them hold their shape without needing complex ingredients.

The Flavour Is Intense

A little goes a long way. It has a full, rounded coconut flavour. If you add too much at once, it can dominate a dish. I always start small and build gradually. 

How to Melt Creamed Coconut Properly

In most UK (or temperate-climate) kitchens, it will be solid block.

You can melt it in several simple ways:

• Chop or grate it and stir it into a hot dish
• Stand the unopened packet in hot water until softened
• Place small pieces directly into a saucepan with warm liquid

Grating or finely chopping makes it melt faster and more evenly. If added in large chunks to a dish that is not hot enough, it may sit in pieces rather than blending smoothly.

Gentle heat is enough. It does not need aggressive boiling.

How Much Creamed Coconut Should You Use?

This depends on what you are making.

For sauces and curries, I often begin with one tablespoon (15g) per portion and adjust from there.

For desserts that need to set, larger quantities create firmness and structure.

If a dish becomes too thick, simply add a little hot water or stock to loosen it. It is very forgiving once you understand how concentrated it is.

How to Measure Creamed Coconut

For accuracy, I recommend using kitchen scales. Because it is dense and compact, weighing it gives consistent results every time.

  • Half of a standard 200g block is 100g.
  • A quarter of a 200g block is 50g.

If you are using a tablespoon, finely grate it first. Spoon measurements vary depending on how firmly it is packed, so they are less precise.

  • 1 tablespoon ≈ 15g (finely grated)
  • Use a fine grater for best accuracy

Weighing is always the most reliable method, especially for desserts that need to set properly.

Common Mistakes and How to Fix Them

Why Is My Creamed Coconut Grainy?

It usually has not fully melted. Increase the heat slightly and stir until completely smooth.

Why Is My Sauce Too Thick?

You have likely added too much. Thin it gradually with hot liquid until it reaches the right consistency.

Why Did It Separate?

If exposed to very high heat for too long, the natural oils can separate. Lower the heat and stir steadily to bring it back together.

Why Is the Flavour Overpowering?

Creamed coconut is concentrated. Balance it with acidity, such as lime juice or a pinch of salt to round the flavour. Also, try reducing the amount you use.

How to Store Creamed Coconut

Creamed coconut is shelf-stable when unopened and keeps well in a cool cupboard.

Once opened, wrap it tightly or store it in an airtight container. It does not usually need refrigeration, but in very warm weather, it may soften.

It has a long shelf life due to its low moisture content. Unopened, it will usually last 12–18 months. Once opened, it keeps well for several months if stored airtight in a cool cupboard.

You may notice a thin layer of hardened coconut oil at the top of the block. This is natural and works perfectly well in cooking.

Is Creamed Coconut Healthy?

Creamed coconut is made from whole coconut flesh and contains natural fats and fibre.

It is suitable for vegan and dairy-free diets. It is energy-dense, so portion size matters, but it is not a processed imitation product. It is simply concentrated coconut.

As with most whole foods, balance is key.

Frequently Asked Questions

Can you eat creamed coconut raw or uncooked?

Yes. It is safe to eat as it is, although it is very firm and rich in flavour. One of the best examples of how I use it raw in my Coconut Chocolate Fudge.

Can you make coconut milk from creamed coconut?

Yes, you can blend and melt this ingredient with hot water to create coconut milk. The more water you add, the thinner it becomes. This method lets you make fresh coconut milk when you only have a coconut block.

Can you substitute coconut milk for creamed coconut?

Not directly. Coconut milk is diluted with water and will not provide the same thickness or structure. In soups or curries, you can sometimes reduce other liquids and adjust the recipe, but the flavour and consistency will be lighter.

Creamed coconut versus coconut butter

Creamed coconut and coconut butter are essentially the same thing. The difference is usually in branding and price.

Why is creamed coconut solid?

Coconut solidifies because of its natural fat content. The fat firms up at cooler temperatures and melts when warmed.

Does creamed coconut go off?

Like all natural products, it can eventually spoil, but it has a long shelf life due to its low moisture content. If it smells rancid or develops mould, discard it

How long does a coconut block last once opened?

Once opened, it will usually keep for several months if stored in an airtight container in a cool cupboard. In very warm weather, refrigeration can help prevent it becoming overly soft.

Why is there oil on top of my creamed coconut?

Oil can separate and rise to the surface. This is completely natural. Mix it back in and use as normal.

Is creamed coconut high in fat?

It is naturally high in fat because it contains the full coconut flesh. It is also a source of fibre. It is energy-dense, so portion size matters.

Can you freeze creamed coconut?

Yes, the block freezes well. You can grate it directly from frozen into hot dishes.

Where can you buy creamed coconut?

This product is usually available in health food shops and in the world foods aisle of larger supermarkets, often near the coconut milk.

Is creamed coconut vegan?

Yes, it is totally vegan. It is produced from the pure flesh of a coconut, with nothing else added. It makes an excellent substitute for dairy in recipes where you are looking for a thick, creamy alternative.

Does creamed coconut taste sweet?

It is naturally sweet, but no sugar is added.

Recipes Using Creamed Coconut

I use it in both sweet and savoury recipes. It creates rich curries, thick soups and firm desserts without complicated techniques.

You can find a collection of my favourite coconut block recipes here, including chocolate fudge, chilled cheesecakes and warming curries in this section: My creamed coconut recipe section

Sweet Recipes

Savoury Recipes

Final Note

Creamed coconut is simple once you understand it. It is concentrated, solid and intensely flavoured. Used thoughtfully, it brings thickness, richness and structure in a way few other ingredients can.

After years of cooking with it, I still reach for it regularly. It is dependable, versatile and far more useful than most people realise.