Help! DH bought coconut cream not coconut milk

[Pandora]

I have a recipe that calls for 400ml of coconut milk, and DH bought coconut cream instead

I am sure I can dilute it but I dont know the ratio of coconut cream to water?

Please help!

[Muppity]

in a lot of things it shouldn't really matter - particularly if it is a curry. I would probably dilute it about 4 or 5 to 1 but just put it in a bowl and give it a good mix adding water slowly until you are happy with the consistence.

I accidentally used cream instead of the milk in a slow cooker curry the other night and just added a little bit of stock that I had - it worked fine.

[MantaRay]

RayRay, I tend to interchange between the two when making curries. I just "go with the flow" on the amount - I look for the colour more than anything. I am not sure how accurate your measures need to be for this recipe but maybe try the same with diluting - that is mix just a small amount of water and see what the texture is like and add more water if you need to. Keep going until it looks like coconut milk.

[Junglemum]

I would just substitue it, it will be a richer and creamier flavour, but that might be nice!

ETA i just found this for you.............

Ingredient Substitutions
For one cup coconut milk substitute 3 tablespoons coconut cream with lowfat milk to equal 1 cup or use 1 cup whole milk plus 1 teaspoon coconut flavoring.

I am guessing you dont have coconut flavouring, maybe just use a little more of the cream.

[Rouge]

Its totally fine If you use cream add water/stock to thin it out but its still just as good I promise.

[{sarah}]

I'm the same as MR, I tend to interchange them & add a bit of water if I need to.

[Pandora]

Thanks.
I do have coconut essence as well
DH is at home and in charge of the SC today, chicken curry, and hes a bit less confident at 'going with the flow' so I think I'll give strict instructions this time, but its great to know all this for future reference

[Nelle]

If it's a curry, I reckon they'll be pretty interchangeable...if it was a cake or something, well you don't mess with cakes (says she who's yet to have one turn out decently, apart from a sponge in year 10 Home economics)! But in a slow cooker, I reckon it'll be fine. And yum!! Sounds tasty!

[christy]

[quote Nelle]if it was a cake or something, well you don't mess with cakes (says she who's yet to have one turn out decently, apart from a sponge in year 10 Home economics)![/quote]

I mess with cakes all the time

[Nelle]

Wow Christy...!!

On one of dh's birthdays when I was pregnant, I tried to make a mud cake, and it sunk in the middle, and I tried to fill it with icing...and then over-decorated it and it looked awful...and being pregnant, I cried for about an hour...I was inconsolable, dh ate so much of that horrible cake to try and convince me he liked it. :P

Which has nothing to do with coconut cream. Sorry.

[suse]

Yeah, I'm a cake messer-with too. I substituted coconut cream for coconut milk in a cake, just added a little milk (ETA: cows milk, that is) until the texture of the batter seemed OK - it turned out fine (it was a sticky coconut, lime and pineapple cake, so not as temperamental as a sponge).

You'll be fine - if it's a SC recipe the cream would actually be better than the milk - a slightly more concentrated flavour and thicker texture for less liquid!