The best substitutes for evaporated milk depend on what you're cooking
Evaporated milk is milk with about half its water removed, which makes it thicker and more concentrated than regular milk. You can replace it with regular milk mixed with cornstarch, sweetened condensed milk thinned with water, or heavy cream diluted with water—each works differently depending on whether you're making a savory sauce, a dessert, or a creamy soup.
The substitute you choose matters because evaporated milk has a specific texture and richness that regular milk alone cannot match. If you use the wrong replacement, your dish may turn out too thin, too sweet, or break when heated. The good news is that most kitchens have at least one ingredient that will work.
Key Takeaways
- Regular milk thickened with cornstarch or flour mimics evaporated milk's texture and works in savory dishes, sauces, and gravies.
- Sweetened condensed milk diluted with water replaces evaporated milk in desserts and sweet recipes, though it adds sugar.
- Heavy cream mixed with water creates a richer substitute best for creamy soups, coffee drinks, and baked goods.
- Half-and-half or whole milk alone can work in a pinch for recipes that do not depend on thickness, though the result will be thinner.
- Coconut milk, oat milk, or other plant-based milks can replace evaporated milk in savory cooking if you thicken them the same way.
Regular milk with cornstarch or flour
This is the most practical substitute for most home cooks. Mix one cup of regular milk with one tablespoon of cornstarch or two tablespoons of all-purpose flour, then stir until smooth. This combination thickens the milk to roughly the same consistency as evaporated milk and works in sauces, gravies, cream soups, and casseroles.
Cornstarch works faster and leaves no raw flour taste—heat the mixture over medium heat for two to three minutes, stirring constantly, until it thickens slightly. Flour takes a bit longer and needs to cook for five minutes to remove the raw taste. If you use flour, whisk it with a little cold milk first to prevent lumps. This substitute is neutral in flavor, so it will not change the taste of your dish.
The ratio matters: one tablespoon of cornstarch per cup of milk gives you roughly the thickness of one cup of evaporated milk. If your recipe calls for half a cup of evaporated milk, use half a cup of regular milk mixed with half a tablespoon of cornstarch.
Sweetened condensed milk thinned with water
Sweetened condensed milk is the opposite of evaporated milk—it has water removed and sugar added. To use it as a substitute, mix one cup of sweetened condensed milk with one cup of water. This gives you a liquid that is similar in thickness to evaporated milk, though it will be noticeably sweeter.
This substitute works best in desserts, coffee drinks, and sweet sauces where the added sugar fits the recipe. It is not a good choice for savory dishes like cream soups or gravies, where the sweetness will be out of place. If your recipe already contains sugar, reduce the amount slightly to account for the sweetness of the condensed milk.
One advantage of this substitute is that it is shelf-stable and keeps for years unopened, so it is worth keeping on hand. Once you open a can, refrigerate the leftover condensed milk in an airtight container for up to two weeks.
Heavy cream mixed with water
Heavy cream is richer and thicker than evaporated milk, so you need to dilute it. Mix one cup of heavy cream with one cup of water to approximate the texture and fat content of evaporated milk. This substitute works well in creamy soups, baked goods, and coffee-based drinks.
Because heavy cream has more fat than evaporated milk, the result will be slightly richer and may feel heavier on the palate. This is not a problem in most recipes, but if you want a closer match, use a ratio of three-quarters cup heavy cream to one and one-quarter cups water instead. This gives you a thinner, less rich substitute.
Heavy cream is more expensive than milk, so this substitute makes sense mainly when you already have cream on hand or when the recipe specifically benefits from extra richness, such as in a custard or cream pie filling.
Half-and-half or whole milk in a pinch
If you have no thickening agent and no time, half-and-half or whole milk can work as a last resort, though the result will be thinner than intended. Use it one-to-one in place of evaporated milk. The dish will have less body and may look less creamy, but the flavor will still be close.
This works best in recipes where thickness is not critical—a soup that is meant to be pourable, a sauce that will be strained, or a baked good where a slightly wetter batter will not ruin the result. It does not work well in recipes that depend on evaporated milk to hold the dish together, such as a custard or a cream pie filling.
Whole milk is closer to evaporated milk in fat content than skim milk, so choose whole milk if you have the option. If you only have skim milk, the result will be noticeably thinner and less rich.
Plant-based milk alternatives
If you use oat milk, coconut milk, almond milk, or another plant-based milk, you can substitute it for evaporated milk using the same methods as regular dairy milk. Thicken it with cornstarch or flour at the same ratio—one tablespoon of cornstarch per cup of milk—and heat it the same way.
Coconut milk is naturally thicker than other plant-based options and works well in curries, Asian soups, and desserts. Oat milk has a neutral flavor and similar body to dairy milk, making it a good all-purpose substitute. Almond milk is thinner and more watery, so you may need slightly more cornstarch to reach the right thickness.
Keep in mind that plant-based milks have different flavors than dairy milk. Coconut milk will add coconut flavor to your dish, and almond milk will add a subtle almond taste. These work well in some recipes and clash in others, so taste as you go.
Comparing substitutes by recipe type
| Recipe Type | Best Substitute | Why It Works |
|---|---|---|
| Savory sauces and gravies | Milk + cornstarch | Thickens without adding sweetness; neutral flavor |
| Cream soups | Milk + cornstarch or heavy cream + water | Creates body and richness without changing taste |
| Desserts and sweet baked goods | Sweetened condensed milk + water | Adds thickness and sweetness that fits the recipe |
| Coffee drinks and smoothies | Heavy cream + water or sweetened condensed milk + water | Creates creamy texture; sweetened condensed milk adds richness |
| Custards and cream pies | Heavy cream + water | Provides fat and body needed for structure |
| Curries and Asian dishes | Coconut milk (thickened if needed) | Adds authentic flavor and richness |
Common mistakes to avoid
The most common mistake is using regular milk without thickening it. Evaporated milk is thicker than regular milk, and if you swap them one-to-one, your sauce will be too thin or your baked good will be too wet. Always add a thickener unless the recipe is specifically designed to work with thin milk.
Another mistake is using sweetened condensed milk in savory dishes without diluting it enough or without reducing other sugar in the recipe. Sweetened condensed milk is very sweet, and a little goes a long way. Taste your dish as you add it, and adjust the seasoning afterward.
A third mistake is forgetting to cook out the raw taste of flour. If you use flour as your thickener, simmer the mixture for at least five minutes over medium heat, stirring often. Cornstarch cooks faster—two to three minutes is usually enough—but it also breaks down if you overheat it, so do not let it boil hard for long periods.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk without thickening it?
Not in most recipes. Evaporated milk is about twice as thick as regular milk because half the water has been removed. If you use regular milk without thickening it, sauces will be too thin, soups will be watery, and baked goods may not set properly. The only exception is recipes designed for thin milk, such as a pourable soup or a thin sauce meant to be strained.
What is the difference between evaporated milk and sweetened condensed milk?
Evaporated milk has water removed but no sugar added, so it is thick and unsweetened. Sweetened condensed milk has water removed and sugar added, so it is thick and very sweet. They are not interchangeable without adjusting other ingredients in the recipe. If you use sweetened condensed milk where evaporated milk is called for, your dish will be too sweet.
How do I thicken milk to replace evaporated milk?
The easiest way is to mix one cup of regular milk with one tablespoon of cornstarch, then heat it over medium heat for two to three minutes, stirring constantly, until it thickens. Alternatively, mix milk with two tablespoons of flour and cook for five minutes. Both methods work, but cornstarch is faster and leaves no flour taste.
Can I use coconut milk instead of evaporated milk?
Yes, especially in Asian dishes, curries, and desserts where coconut flavor fits. Coconut milk is naturally thick, so you may not need to add a thickener. If your recipe calls for one cup of evaporated milk, use one cup of coconut milk as-is. If the result is too thick, thin it with a little water.
What if I do not have cornstarch or flour?
You can use arrowroot powder, tapioca starch, or potato starch at the same ratio as cornstarch—one tablespoon per cup of milk. If you have none of these, heavy cream mixed with water will work, though it will be richer than evaporated milk. In a pinch, regular milk alone will work if the recipe does not depend on thickness.