Heavy Cream

Hallie Marsteller-Boyles

You can sub with a milk and cottage cheese mix at about a 50/50 ratio bended together until smoothe. That's what I use. It helps thicken but is lower in calories and higher in protein. I can't taste a difference usually either.

nandoboogie

I’m going with the half and half. Close to heavy and easier. It’s a little healthier too…

Laura Lambert

Often heavy cream is used because it's thicker than milk and they didn't want the dish to feel runny. If that's the case here and depending how thin the coconut milk you may want to add a bit of thickener to it. (I'd recommend trying a ratio of 1 teaspoon cornstarch to 1 cup coconut milk and adjusting from there. You could use a different thickener if you prefer.)

Laurie Davis

My husband can’t do dairy so I’ve subbed unsweetened coconut milk in several recipes with excellent results. Most recent was a shrimp chowder that turned out fantastic!

Paul Pacheco

What's the aversion to heavy cream? The fat content? Try half-and-half, yogurt, or evaporated milk. Vegan? Try coconut or cashew milk. Most cooking isn't an exact science, sub an ingredient, adjust seasoning, and have fun!

lora gibson

You can try unsure how it will taste.

Tracy Doherty

Ive used cocnut milk but it dep3nds on the recipe how itll turn out. Sometimes great sometimes so so

Ruth Gosselin

Yes half and half works as well