100 grams of coconut milk is about 6.7 tablespoons. One tablespoon of coconut milk weighs about 15 g, and one teaspoon is about 5 g. It is the rich, dairy-free liquid that makes curries creamy and soups silky, and the cream on top of the can is not a fault: it is the richest part, and it should be stirred back in.
All figures on this page are approximate, and they come from USDA, measured poured. Rich liquid pressed from grated coconut flesh; shake canned coconut milk before using. Curries, soups, smoothies and dairy-free baking. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 240 g divided by 16, rounded to one decimal place. Rich liquid pressed from grated coconut flesh; shake canned coconut milk before using. Curries, soups, smoothies and dairy-free baking.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of coconut milk |
|---|---|
| 1 teaspoon | 5 g |
| 1 tablespoon | 15 g |
| 2 tablespoons | 30 g |
| 3 tablespoons | 45 g |
| 4 tablespoons | 60 g |
| 5 tablespoons | 75 g |
| 6 tablespoons | 90 g |
| 8 tablespoons | 120 g |
| 10 tablespoons | 150 g |
| 12 tablespoons | 180 g |
| 1 cup (16 tablespoons) | 240 g |
| 100 g | 6.7 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of coconut milk is about 6.7 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A Thai green curry for four
A Thai green curry uses 12 tablespoons of coconut milk, roughly 180 g, simmered with curry paste, chicken and vegetables. The coconut milk should be shaken before opening, because the cream rises to the top of the can, and the curry should be simmered gently, never boiled hard, or the milk can split. Twelve spoonfuls is enough for a curry that serves four, and the curry should be served with jasmine rice.
A soup for a winter lunch (Coconut Milk)
A soup for four uses 10 tablespoons of coconut milk, about 150 g, stirred in at the end to enrich the soup without making it heavy. The coconut milk gives the soup a creamy body and a gentle coconut flavour, and it should be stirred in off the heat, because boiling it can make it split. Ten spoonfuls enriches a pot that serves four, and the soup should be served at once.
A smoothie for breakfast
A smoothie for two uses 8 tablespoons of coconut milk, about 120 g, blended with banana, mango and a handful of spinach. The coconut milk gives the smoothie a creamy texture and a tropical flavour, and it should be shaken before measuring, because the cream separates in the can. Eight spoonfuls makes a smoothie for two, and the smoothie should be drunk at once, while it is still cold.
Getting it right in your kitchen
Coconut milk matters because it is the dairy-free cream: rich, silky and gently flavoured, it enriches curries, soups and smoothies without any dairy at all. It is pressed from grated coconut flesh, and the cream rises to the top of the can, so the can should always be shaken before opening, or the milk will be thin at the bottom and thick at the top. At 240 g per cup, a tablespoon weighs about 15 g, so 100 g is about 6.7 tablespoons. The practical rule is heat: coconut milk can split if it boils hard, so curries and soups should be simmered gently, and the milk should be added at the end where possible. For baking, it replaces dairy milk one-for-one by weight, and gives a gentle coconut flavour.
If you do not have a scale, the tablespoon count on this page is your best friend: 6.7 level tablespoons is about 100 g of coconut milk, and one tablespoon is about 15 g. For small amounts, use teaspoons instead, at about 5 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of coconut milk weighs 240 g, so 100 g is about 0.42 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate after opening; use within 3 days.
- Shake the can before opening; the cream rises to the top.
- Simmer coconut milk gently; boiling hard makes it split.
- Use full-fat coconut milk for curries; light is too thin.
Frequently asked questions
How many tablespoons is 100 grams of coconut milk?
100 grams of coconut milk is about 6.7 tablespoons, poured, using the USDA value of 240 g per cup. One tablespoon weighs about 15 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of coconut milk?
One tablespoon of coconut milk weighs about 15 g, and one teaspoon is about 5 g. Shake the can before measuring, because the cream rises to the top and the milk is thinner at the bottom.
Can I use coconut milk instead of dairy milk?
Yes, by weight, in most recipes: 100 g of coconut milk replaces 100 g of dairy milk in baking, soups and smoothies. The flavour is gently coconut, which suits curries and tropical baking, and the milk is richer, so a cake made with it will be slightly denser.
Why did my coconut milk split in the curry?
Coconut milk splits when it boils hard, because the emulsion breaks and the oil separates. Simmer the curry gently, never boil it, and add the coconut milk at the end where possible. Full-fat coconut milk is more stable than light coconut milk, so use the full-fat kind for curries.
How long does coconut milk keep?
About 3 days in the fridge after opening, sealed. It spoils quickly, so freeze the rest in ice cube trays if you cannot use it in time; the cubes thaw fast and are handy for curries and smoothies. Unopened cans keep for up to 2 years in a cool cupboard.
Common mistakes to avoid
The most common mistake is opening a can of coconut milk without shaking it, and using only the thin milk from the bottom; shake the can first. The second mistake is boiling a curry hard, which makes the coconut milk split into oil and solids; simmer it gently. The third mistake is using light coconut milk in a curry and wondering why it is thin; light coconut milk is mostly water, so use full-fat coconut milk for curries. Finally, do not keep opened coconut milk in the fridge for more than 3 days, because it spoils quickly; freeze the rest in ice cube trays if you cannot use it in time.