"Coconuts are very versatile fruits, and their chalky white interior can be made into liquids, from cream to milk. You can also use the two interchangeably when cooking with them. Coconut cream can replace coconut milk when you run out of the latter for your tropical-inspired recipes. Because the milk is thinner and contains less fat (it's around 15% fat), it needs to be tweaked to substitute for cream, but otherwise it's very similar."
"As for the fruity cream, it is thicker, has a smoother consistency, and therefore contains less water but has up to 25% of fat for a serving. It also has a more defined and a higher concentrated coconut flavor due to its viscosity. Because of the dissimilarities of the two, certain adjustments can be made to help the coconut cream fit into your recipe."
"The ratio of coconut milk and cream isn't a one-to-one swap, should you chose to exchange them for your dish. The cream needs to be thinned out with water to give a similar texture to coconut milk. Pair three parts of cream with one part H2O to imitate the consistency of the lighter coconut milk. This hack is mainly ideal for plates that need sweetened milk, as the cream is already sweet enough."
Coconut milk and coconut cream differ in consistency, fat content, and flavor concentration. Coconut milk is thinner with about 15% fat, while coconut cream is thicker, smoother, contains less water, and can have up to 25% fat per serving, producing a more concentrated coconut flavor. To substitute cream for milk, thin coconut cream with water—use three parts cream to one part water—to approximate lighter coconut milk, especially for sweetened recipes. To obtain cream from canned coconut milk, refrigerate the can overnight to allow the cream to rise, scrape the thickened top, and sweeten or whip as desired.
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