Does your recipe call for coconut extract but you don’t have any handy?
(This happens to me all the time – I’m always substituting something for something else.)
And fortunately, I have good news – there are lots of great substitutes for coconut extract out there.
(And also some bad ones. I’ll talk about those in a minute.)
Let’s dive in!
8 best coconut extract substitutes
The best coconut extract substitutes are, in decreasing order:
- Coconut emulsion
- Coconut simple syrup
- Virgin coconut oil
- Imitation coconut extract
- Coconut liqueur
- Coconut milk
- Coconut cream
- Coconut flakes / shredded coconut
I love other extracts, but they are NOT good substitutes for coconut extract. But first, let’s talk about the best substitutes:
1. Coconut emulsion
The primary difference between coconut extract and a coconut emulsion is that the coconut essence is diffused into an alcohol base in extract vs being diffused into water in an emulsion.
So you’re still getting a similar concentrated coconutty flavor…just with a different carrier for it.
And in fact, this is why when looking at extract-to-emulsion conversion tables, generally it’s a one-to-one conversion. So they’re definitely the most similar options.
Now, that’s not to say that emulsions and extracts will function exactly the same. They won’t.
In fact, because alcohol has a lower boiling point than water (176 degrees Fahrenheit vs 212), more of the extract will “bake off” in the oven if you’re applying a lot of heat, meaning you may actually get a slightly more concentrated flavor with an emulsion.
But because you’ll be using the same amount of liquid for your substitution (a one-to-one ratio of coconut emulsion to coconut extract), you won’t have to adjust anything else in your recipe. That makes it easily the best coconut extract substitute.
2. Coconut simple syrup
Coconut simple syrup is similar to coconut extract in that:
- It’s made from actual coconut, and
- A little goes a long way.
At its core, coconut simple syrup is coconut flavor (from coconut flakes) concentrated in sugar water, so it’s like a sugary coconut emulsion.
And to just add to the similarities, my favorite coconut simple syrup recipe includes coconut extract as an optional ingredient, so that gives you a feeling for how close the flavors are!
So if you’re baking and don’t mind a little extra sugar in your bake (and really, why would you mind that?), then coconut simple syrup is a great substitute for coconut extract. Just substitute it using a 1:1 ratio.
3. Virgin coconut oil
Virgin coconut oil is derived directly from fresh coconut meat in a process similar to the first steps of making coconut extract or a coconut emulsion. The best virgin coconut oil will have just one ingredient: Coconut oil. No extra chemicals, additives, preservatives, or other nonsense.
It’s important to use virgin coconut oil specifically, because once you refine the coconut oil, you lose a lot of the coconut taste. This is good if you’re looking for a neutral cooking oil, but it’s not ideal if you’re substituting for coconut extract since the flavor is the point.
How much coconut oil you’ll need to replace the coconut extract will really depend on the recipe – my two cents would be to start with two teaspoons of coconut oil per teaspoon of coconut extract and adjust from there. Keep in mind that you don’t want a TON of extra liquid if you’re baking, but an extra teaspoon of the less-concentrated coconut oil flavor really should be ok.
4. Imitation coconut extract
Want the taste of coconut without having any actual coconut? (Like, for example, if you’re dealing with a coconut allergy?)
Then imitation coconut extract will deliver the goods. It features the same base as coconut extract – water, alcohol, often some propylene glycol as a preservative – and adds artificial coconut flavor instead of genuine coconut extractives.
Obviously it’s not going to be as ‘true’ of a flavor as real, all-natural coconut extract, a coconut emulsion, or virgin coconut oil.
But it’ll do a pretty good approximation, and since you can substitute it for coconut extract with a 1:1 ratio (one teaspoon of imitation coconut extract for one teaspoon of genuine coconut extract), it’s a good option for anyone looking to preserve as much of the coconut flavor as possible without using actual coconut ingredients.
The four above are the absolute best substitutes for coconut extract – you can use them without materially changing your recipe or adding extra steps; from here, it gets harder. (But it’s still doable!)
5. Coconut liqueur
Coconut extract is coconut flavor in alcohol, and coconut liqueur is…coconut flavor in alcohol.
(Ok, that’s oversimplifying. There’s more to it than that – including lots of sweeteners and other considerations. But at its base, it’s not too dissimilar!)
The benefit of coconut liqueur (especially, like, a coconut rum) is that you’ll get a coconutty taste – but it certainly will be different from coconut extract. And you’ll get that “boozy undertone” that distinguishes alcohol-forward desserts from those which happen to have just a little alcohol in them. In my experience, as long as you keep the substitution ratio 1:1 (so a teaspoon of liqueur for a teaspoon of extract), you won’t see an insurmountable taste difference, so long as you’re comfortable with a little extra heat and sugar in your bake.
6. Coconut milk
Ok, I know what you’re thinking. “But coconut milk will add a LOT more liquid to the recipe and give me a soggy bake.”
Yes, if you directly substitute coconut milk when baking, this will definitely, 100% happen.
But by taking one extra step, you can actually turn coconut milk into coconut oil. (That link opens up the full recipe, but I’ll give you some general details here so you get a feel for what I mean.) If you simmer coconut milk in a pan, the coconut oil will float to the top. Once it’s fully separated, just strain the oil with a mesh strainer. Suddenly you have virgin coconut oil, which you can substitute 2:1 for coconut extract.
Alternatively, you can just replace a different liquid in the recipe with coconut milk – so for example, if you’re baking and have a cup of water in your recipe, replace that with coconut milk to keep the liquid content of your bake the same but infuse the coconut flavor from a different direction.
Now, if you’re using coconut extract for something other than baking- say, a curry – then you’re in even better luck, because coconut milk is actually a fantastic direct substitute for coconut extract in these circumstances. In fact, coconut extract is usually used as a shortcut for coconut milk, so subbing in coconut milk will both give your sauce a fuller coconut taste (yay) and also thicken it up and give it a heartier wholesomeness. That’s a win-win.
7. Coconut cream
Because coconut cream is just the fattiest part of coconut milk stored separately, it’s an ideal substitute for coconut milk in any recipe. (And in fact, because it’s less liquidy than coconut milk, it generally adds a MORE concentrated flavor.)
It’s a good substitute for coconut extract as well, for all the same reasons coconut milk is. You can make coconut oil from coconut cream just like from coconut milk (just follow the instructions above), and the benefits of using coconut milk directly in a non-baked recipe (like a sauce or curry) similarly apply to coconut cream.
8. Shredded coconut or coconut flakes
If you’re focused on coconut flavor but open to some different textures, shredded coconut or coconut flakes will deliver the goods without adding a ton of complication to your bake. Instead of coconut extract, you can sprinkle toasted coconut on your baked good to get the coconut flavor without having to adjust your underlying baking.
If you’re an advanced baker, you could also add coconut flakes to the recipe itself and make them part of the baking process. Just make sure you adjust your liquids and binders to compensate!
Other potential coconut extract substitutes
I know a lot of people claim you can use coconut water as a substitute for coconut extract. I think this is wrong. At least in baking, it’s not going to give you the level of flavor you’re looking for, and it will add a ton of extra liquid. It’s just a very different taste and flavor profile, and in my opinion it’s just not suitable for baking. I also see coconut extract used in some salad dressings; similarly, I think coconut water would just “water” it down. So I don’t think it’s a reasonable coconut extract substitute in most cases. (If you can think of a use case that I haven’t addressed, let me know in the comments!)
People often cite other extracts as potential alternatives. And, sure, you can do that – if you’re fine with your dessert not tasting like coconut. But if your dessert is supposed to have coconut extract in it, that’s because it’s supposed to taste like coconut. Nothing against almond or vanilla extract, but that’s a different dessert with a very different taste.
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