The best substitutes for evaporated milk depend on what you're cooking
Evaporated milk is milk that has had about half its water removed, so it's thicker and richer than regular milk. If you don't have it on hand, you can replace it with several common ingredients—but which one works best depends on whether you're making a sauce, a dessert, or a main dish.
The most straightforward swap is heavy cream mixed with water. Mix one part heavy cream with one part water, and you have roughly the same consistency and fat content as evaporated milk. This works in almost any recipe: soups, sauces, custards, and casseroles. If you want the closest match to the original, this is it.
If you don't have heavy cream, regular whole milk thickened with cornstarch is your next option. Whisk one tablespoon of cornstarch into one cup of whole milk until smooth, then heat it gently while stirring until it thickens slightly. This mimics the body of evaporated milk without adding extra fat. Use it in savory dishes, cream soups, and sauces.
Key Takeaways
- Heavy cream mixed half-and-half with water is the closest substitute and works in nearly every recipe that calls for evaporated milk.
- Whole milk thickened with cornstarch creates a similar texture and works well in soups, sauces, and casseroles.
- Sweetened condensed milk can replace evaporated milk in desserts and baked goods, but reduce other sugar in the recipe since it's already sweetened.
- Coconut milk (full-fat canned) works as a dairy-free option in curries, soups, and desserts, though it adds coconut flavor.
- Half-and-half or light cream can work in a pinch, but may make the final dish slightly thinner than the original recipe intended.
Heavy cream and water: the most reliable option
This is the substitute that comes closest to mimicking evaporated milk's texture and richness. Evaporated milk contains about 6 to 7 percent fat, while heavy cream is around 36 percent fat. When you dilute heavy cream with an equal amount of water, you land in the right ballpark.
The ratio is straightforward: one part heavy cream to one part water. If a recipe calls for one cup of evaporated milk, use half a cup of heavy cream and half a cup of water. Stir them together before adding to your dish. This works in cream soups, gravies, casseroles, custards, and pie fillings.
One advantage of this method is that the cream and water blend seamlessly into most recipes without changing the flavor. The main drawback is that you need heavy cream on hand—not every kitchen keeps it stocked.
Whole milk with cornstarch for a thickened texture
If you have whole milk but no cream, cornstarch can give it the body that evaporated milk provides. The starch absorbs liquid and creates a slightly thicker consistency that mimics the concentrated texture of evaporated milk.
For every cup of whole milk, whisk in one tablespoon of cornstarch until there are no lumps. Pour the mixture into a small saucepan and heat over medium heat, stirring constantly. It will thicken within two to three minutes. Let it cool slightly before adding it to your recipe. This method works well in cream soups, sauces, and savory casseroles.
The cornstarch approach has one limitation: it can create a slightly starchy taste if you use too much. Stick to one tablespoon per cup of milk. Also, if your recipe involves acidic ingredients like tomato or lemon, the cornstarch may break down and the mixture could become thin again.
Sweetened condensed milk for desserts and baked goods
Sweetened condensed milk is evaporated milk's sweeter cousin—it's also had water removed, but sugar has been added. It's thicker and richer than evaporated milk, so it's not a one-to-one swap in savory dishes. But in desserts, it works well.
If a recipe calls for one cup of evaporated milk and you're making a sweet dish like flan, bread pudding, or a cream pie, you can use about three-quarters of a cup of sweetened condensed milk. The trade-off is that you should reduce the sugar elsewhere in the recipe by about one-quarter cup, since the condensed milk is already sweetened.
This substitute is most useful in desserts where the extra sweetness and richness actually improve the final product. Avoid it in savory recipes unless you want an unintended sweet flavor.
Coconut milk as a dairy-free alternative
Full-fat canned coconut milk has a similar consistency to evaporated milk and works as a dairy-free option. It's thicker than regular coconut milk because the cream has separated and risen to the top of the can. Shake the can well before opening to mix the cream back in.
Use coconut milk in a one-to-one ratio for evaporated milk in curries, Thai soups, and desserts. It also works in cream-based casseroles and sauces, though it will add a subtle coconut flavor. In some recipes—like a coconut curry or a tropical dessert—that flavor is a bonus. In others, like a cream of mushroom soup, it may not fit.
Coconut milk is thinner than heavy cream and water mixed together, so dishes made with it may be slightly less rich. If you want a thicker result, you can reduce the coconut milk by simmering it gently for a few minutes before adding it to your recipe.
Half-and-half or light cream in a pinch
Half-and-half (a mixture of milk and cream) and light cream both have less fat than heavy cream, so they're closer to evaporated milk in richness than whole milk alone. You can use them in a one-to-one ratio if you're in a pinch.
The downside is that they're thinner than evaporated milk, so your finished dish may be less creamy or less thick than the original recipe intended. This matters more in custards and pie fillings, where texture is crucial, and less in soups or casseroles, where a slightly thinner consistency is often acceptable.
If you do use half-and-half or light cream, consider adding a tablespoon of cornstarch per cup to thicken it slightly and get closer to the original texture.
Choosing the right substitute for your dish
The best substitute depends on what you're making. For cream soups and sauces, use heavy cream and water or whole milk with cornstarch. For custards and pie fillings, where texture matters most, heavy cream and water is your best bet. For desserts and baked goods, sweetened condensed milk works if you adjust the sugar. For curries and Asian dishes, coconut milk is ideal. For casseroles and main dishes, any of these options will work, though heavy cream and water is most reliable.
Keep in mind that evaporated milk has a slightly caramelized, cooked flavor that comes from the heating process used to remove water. None of these substitutes will taste exactly the same, but they'll all produce a dish that's close enough for most home cooking.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Regular milk alone is too thin and watery to replace evaporated milk directly. You need to either thicken it with cornstarch, dilute heavy cream with water, or use one of the other options listed above. Using plain milk will make your dish thinner and less creamy than intended.
What's the difference between evaporated milk and sweetened condensed milk?
Both have had water removed, but sweetened condensed milk has sugar added and is much sweeter. Evaporated milk is unsweetened. They're not interchangeable in most recipes—use sweetened condensed milk only in desserts, and reduce other sugar in the recipe.
Can I make my own evaporated milk by simmering regular milk?
Yes, you can. Pour whole milk into a saucepan and simmer it gently over low heat, stirring occasionally, until it reduces to about half its original volume. This takes 45 minutes to an hour. Let it cool before using. The flavor won't be identical to canned evaporated milk, but the texture will be similar.
Does the substitute change the flavor of the recipe?
Heavy cream and water, or milk with cornstarch, won't change the flavor noticeably. Sweetened condensed milk adds sweetness, and coconut milk adds coconut flavor. If you're concerned about flavor, test the substitute in a small batch first.
Can I use non-dairy creamers instead of evaporated milk?
Non-dairy creamers are designed for coffee and are usually very thin. They won't work as a substitute for evaporated milk. Coconut milk, oat milk, or almond milk (full-fat versions) are better dairy-free options, though they may change the flavor of your dish.