Coconut milk powder is a convenient way to create fresh, rich coconut milk for Filipino dishes when canned versions aren't available or you want to control the consistency.
This method produces coconut milk that's perfect for traditional recipes like ginataang, curry dishes, and desserts, with the ability to customize thickness.
Here's how to make perfect coconut milk from powder plus tips for achieving restaurant-quality results in your Filipino cooking.
The 2 Best Substitutes
1. Thick Coconut Milk (for cooking)
Easy
(5/5)
Substitution Ratio
1/2 cup powder + 1 cup warm water
Texture: Rich and creamy
Flavor: Full coconut flavor
Best for: Curries, ginataang dishes, rich sauces
Pros & Cons
Rich consistency
Full flavor
Customizable thickness
May need straining
Powder can clump
Different from fresh
Pro Tip
Use warm water for better dissolving. Whisk until completely smooth.
2. Thin Coconut Milk (for beverages)
Easy
(4/5)
Substitution Ratio
1/4 cup powder + 1 cup water
Texture: Light, milk-like
Flavor: Mild coconut taste
Best for: Beverages, light soups, desserts
Pros & Cons
Light consistency
Good for drinks
Lower calories
Less rich flavor
Thinner texture
May separate
Pro Tip
Perfect for drinks or when recipe calls for light coconut milk.
Expert Tips
Professional Secrets
- Use warm (not hot) water to prevent clumping and ensure smooth mixing
- Let mixture rest 5 minutes after mixing for powder to fully hydrate