Looking for substitutes for evaporated milk in your recipes? Whether you’re baking a pie or whipping up a sauce and find yourself without this creamy ingredient, you’re in luck. This article quickly dives into some dairy and non-dairy alternatives that will save your dish.

We go into detail about how to use each evaporated milk substitute below and when you should use each one, but here’s a quick snapshot of our top substitutes for evaporated milk.

c = cup; t = teaspoon; T = tablespoon

Substitutes for 1 Cup of Evaporated Milk	Ratio
Coconut Milk	1:1
Cream + Water	1:1 + 1 T water
Flax Milk	1:1
Half-and-Half	1:1
Nut Milk	1:1
Powdered Milk + Water	1/2 c – 2/3 c powdered milk + 1 c water
2% or Whole Milk	Reduce 2 c of 2% or whole milk down to 1 c
Rice Milk	Reduce 2 c of rice milk down to 1 c
Yogurt + Water	1:1 + 3 T water

How many cups are in a 12 oz can of evaporated milk?

A standard measuring cup for liquids in the U.S. holds 8 fluid ounces. So, a 12 oz can of evaporated milk contains 1.5 cups of milk.

Can I substitute evaporated milk for condensed milk, and vice versa?

Not directly. Evaporated milk is unsweetened, while condensed milk is sweetened. If you’re considering substituting one for the other, adjustments to the sugar content of the recipe might be necessary.

How long can I store the unused portion of an opened can of evaporated milk, and how should I store it?

Transfer any unused evaporated milk to an airtight container and refrigerate. It’s best used within a few days but can last up to a week.

Substitutes For Evaporated Milk

1. Coconut Milk

Coconut milk serves as an effective substitute for evaporated milk in many recipes, especially those where a creamy texture and slight coconut flavor would complement, like curries or tropical desserts. But coconut milk is richer and may have a distinct coconut taste. Choose unsweetened varieties if you don’t want added sweet flavor.

Substitute it in a 1:1 ratio.

2. Cream

Heavy or light cream is another good substitute for evaporated milk. This substitution works well in desserts, sauces, and soups where a creamy consistency is desired. And remember, creams will introduce a richer texture and higher fat content compared to evaporated milk. Adjust your dish’s seasoning if necessary, as cream lacks the slightly caramelized flavor of evaporated milk.

Use a 1:1 ratio with 1 T or so of water when replacing.

3. Flax Milk

Flax milk is plant-based and offers a different nutrient profile, being low in calories and lacking the fats found in dairy-based evaporated milk. Its neutral taste works well in baked goods, cereals, and smoothies. Consider adjusting other ingredients or combining flax milk with a thicker plant-based milk or cream alternative for dishes like soups, sauces, or desserts that rely on a richer texture

Substitute it in a 1:1 ratio.

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4. Half-and-Half

Half-and-half provides a creamy texture similar to evaporated milk but may be slightly less rich and doesn’t have the slightly caramelized taste of the original ingredient, so some flavor differences can be expected. It’s best to adjust the dish’s other ingredients if necessary to achieve the desired outcome. This substitution is suitable for soups, sauces, desserts, and coffee beverages.

Replace half-and-half for evaporated milk in a 1:1 ratio.

5. Nut Milk

Nut Milk can replace evaporated milk in baked goods, cereals, and smoothies. However, it’s less creamy than evaporated milk, and the taste may also be different due to its nutty flair. Consider blending nut milk with a thicker ingredient or adjust other components for richer recipes like soups or desserts.

Use nut milk instead of evaporated milk in a 1:1 ratio.

6. Powdered Milk

Powdered milk delivers a comparable creamy texture when reconstituted to emulate evaporated milk. Yet, its flavor might tilt towards the sweeter side and not have the “cooked” essence of traditional evaporated milk. It should suffice in dishes where the unique caramelized flavor of evaporated milk isn’t central, such as in casseroles or baked goods.

Combine a cup of water with 1/2 to 2/3 cup of powdered milk for every cup of evaporated milk.

7. Regular Milk: 2% or Whole Dairy Milk

Although regular milk has a lighter consistency, it can replace evaporated milk, particularly in emergencies. This alternative is excellent for various recipes, including baking, soups, and sauces. However, it won’t have the caramelized flavor of evaporated milk, leading to subtle flavor differences.

Simmer and reduce 2 cups of regular milk down to 1 cup for every cup of evaporated milk.

8. Rice Milk

Rice milk is a great replacement for evaporated milk, especially if you’re looking for a dairy-free option. Remember, though, its flavor is sweeter and less caramelized than evaporated milk. While it might not yield identical results, especially in recipes relying on the rich note of evaporated milk, rice milk can be suitable for many dishes, like baked goods (muffins or pancakes) and light desserts (fruit-based dishes).

Simmer and reduce 2 cups of rice milk down to 1 cup for every cup of evaporated milk.

9. Yogurt

It’s possible to replace evaporated milk with yogurt in cakes, muffins, no-bake desserts, and puddings. It adds a tangy flavor, so be mindful of this change in taste. Consider thinning with a little water to match evaporated milk’s consistency for thicker yogurts, like Greek yogurt. In savory dishes like creamy sauces or curries, add yogurt towards the end to avoid curdling.

Substitute it in a 1:1 ratio and add 3 T of water if needed.

The bottom line

Substitutes for evaporated milk can be essential when you’re in a pinch. From rich half-and-half to coconut milk’s tropical notes or yogurt’s tang, there are plenty of alternatives to match the creamy consistency of evaporated milk. As you experiment, remember the nuances each substitute brings to ensure your dish shines, and stay connected with us for more culinary insights and smart substitutions.