The best substitutes for evaporated milk depend on what you are cooking
Evaporated milk is regular milk with about half the water removed, so it is thicker and more concentrated than what comes from the carton. You can replace it with regular milk mixed with cornstarch, sweetened condensed milk thinned with water, heavy cream diluted with water, or even non-dairy options like coconut milk or oat milk, depending on whether your recipe is sweet or savory and how much richness you need.
The substitute that works best changes based on what you are making. A custard or pudding needs something different than a soup or sauce. Some swaps work in almost any dish; others work only in specific situations. Knowing which one to reach for saves you a trip to the store and keeps your cooking on track.
Key Takeaways
- Regular milk thickened with cornstarch or flour mimics evaporated milk's texture and works in both sweet and savory recipes.
- Sweetened condensed milk thinned with water replaces evaporated milk one-to-one but adds sugar, so reduce other sweeteners in the recipe.
- Heavy cream mixed with water creates a richer substitute that works well in sauces, soups, and desserts.
- Non-dairy milks like coconut milk and oat milk work in most recipes but may change the flavor slightly.
- The amount you need depends on the recipe — some call for a small amount in a sauce, others for a full can in a custard.
Regular milk with cornstarch or flour
This is the most straightforward swap and works in almost any recipe. Mix one cup of regular milk with one tablespoon of cornstarch or two tablespoons of all-purpose flour, then stir until smooth. This thickens the milk to roughly the same consistency as evaporated milk and does not add sweetness or change the flavor much.
Cornstarch works faster and leaves no grainy texture if you stir it in properly. Flour takes a little longer to thicken and can leave a slight starchy taste if you do not cook it long enough, but it works fine in soups, sauces, and baked goods. Use this swap in savory dishes like cream soups, gravies, and casseroles without hesitation. It also works in sweet recipes like flan, pumpkin pie, and custards.
Sweetened condensed milk diluted with water
One can of sweetened condensed milk mixed with half a can of water gives you roughly the same volume and thickness as one can of evaporated milk. The catch is that sweetened condensed milk contains added sugar, so you will need to reduce the sugar elsewhere in your recipe to avoid an overly sweet result.
This swap works best in desserts where a little extra sweetness fits the dish — flan, dulce de leche, sweet potato pie, and coffee drinks all take it well. In savory recipes, the added sugar becomes noticeable and unwelcome. If your recipe calls for a small amount of evaporated milk (a quarter cup or less) in a savory dish, the sweetness may not matter much, but for larger amounts, choose a different substitute.
Heavy cream mixed with water
Combine one cup of heavy cream with one cup of water to create a substitute that is richer and more luxurious than evaporated milk. This works especially well in creamy soups, sauces, mashed potatoes, and desserts where you want a silky texture. The result will be slightly richer than evaporated milk, but most recipes will not notice the difference.
This option costs more than other swaps because heavy cream is more expensive than regular milk. Use it when you have cream on hand and want the best texture, or when the recipe is important enough to justify the extra cost. It is less useful in baked goods where the extra fat can change how the recipe rises or sets.
Coconut milk from a can
Full-fat canned coconut milk (not the thin kind in cartons) has a similar thickness to evaporated milk and works one-to-one in most recipes. It adds a coconut flavor, which is welcome in curries, Thai dishes, tropical desserts, and coffee drinks but out of place in cream soups or traditional American baked goods.
Shake the can well before opening — the cream and liquid separate during storage. If your recipe is savory and coconut flavor does not fit, this is not the right choice. If you are making something where coconut works or even enhances the dish, it is an excellent option and often cheaper than buying evaporated milk.
Oat milk or other plant-based milks
Oat milk, almond milk, and soy milk all work as replacements, though they are thinner than evaporated milk on their own. Mix one cup of plant-based milk with one tablespoon of cornstarch to thicken it, or use a full-fat version if your store carries it. Oat milk tends to work best because it has a naturally creamy texture and neutral flavor.
These options are useful if you avoid dairy or have milk allergies. They work in both sweet and savory recipes without adding unwanted flavor. The main drawback is that they may not create quite the same richness as dairy-based swaps, but for most home cooking, the difference is small enough that nobody will notice.
Evaporated milk substitutes in specific recipes
Some dishes have particular needs. Pumpkin pie and sweet potato pie rely on evaporated milk for texture and richness — use regular milk thickened with cornstarch or heavy cream mixed with water. Flan and custards need something that will set properly — sweetened condensed milk diluted with water, or regular milk with cornstarch, both work well. Cream soups and gravies need something that will not break or separate — regular milk with cornstarch or heavy cream with water are your best bets.
For coffee drinks and desserts that call for a small amount, sweetened condensed milk works without much adjustment. For baked goods like cakes and cookies, regular milk with cornstarch is safest because it will not change how the batter rises. When in doubt, regular milk thickened with cornstarch is the most reliable choice across all recipe types.
Frequently Asked Questions
Can I just use regular milk without thickening it?
Regular milk is too thin to replace evaporated milk directly in most recipes. Dishes that depend on evaporated milk's thickness — like custards, pies, and creamy soups — will turn out watery or fail to set. Thickening the milk with cornstarch or flour takes two minutes and fixes this problem.
Does sweetened condensed milk taste the same as evaporated milk?
No. Sweetened condensed milk is much sweeter because it has added sugar. Evaporated milk has no added sugar. If you use sweetened condensed milk in a savory recipe, the sweetness will be noticeable. In desserts, you need to reduce the sugar in the recipe to avoid making it too sweet.
What if I do not have cornstarch or flour?
Heavy cream mixed with water works without any thickener. If you have neither cream nor thickener, sweetened condensed milk diluted with water works in sweet recipes, or you can use regular milk and accept that the texture may be slightly thinner than intended.
Can I use milk powder instead?
Yes. Mix milk powder with a small amount of water to form a paste, then add it to regular milk until you reach the thickness you need. This mimics what evaporated milk is — concentrated milk — and works in any recipe. The ratio depends on the brand, so start with a tablespoon of powder per cup of milk and adjust from there.
Will non-dairy milk work in baking?
Yes, as long as you thicken it with cornstarch. Oat milk works best because it has a creamy texture. Almond milk and soy milk also work but may taste slightly different in the finished bake. Test with a recipe you do not mind if it turns out slightly different the first time.