Running low on evaporated milk? Here are the best verified substitutes, including how to adjust your measurements.

About evaporated milk
Evaporated milk is a shelf-stable canned dairy product made by heating fresh milk to remove approximately 60% of its water content, resulting in a thick, creamy liquid with a slightly caramelised flavour. It has a higher concentration of protein, fat, and natural sugars than fresh milk, giving it a richer body suited to both sweet and savoury cooking. Unlike sweetened condensed milk, evaporated milk contains no added sugar and can be used as a direct cream or milk substitute in many recipes.
Best substitute
Simmering full-cream milk over low heat until reduced by about half replicates the concentrated richness and thick consistency of evaporated milk. Allow it to cool before using in recipes that call for evaporated milk.
Alternative
Thickened cream provides a similar richness and creamy body to evaporated milk and works well in both sweet and savoury applications. It is higher in fat, so the final dish will be richer; diluting slightly with water or milk can bring it closer in consistency.
Alternative
Coconut cream offers a comparable thick, rich consistency to evaporated milk and works particularly well in dairy-free, vegan, or Asian-inspired recipes. It will impart a distinct coconut flavour, so it is best used where that note complements the dish.
| Country | Name |
|---|---|
| Australia | evaporated milk |
| Canada | evaporated milk |
| New Zealand | evaporated milk |
| United Kingdom | evaporated milk |
| United States | evaporated milk |
Alternative
Sweetened condensed milk has the same concentrated dairy base as evaporated milk but contains significant added sugar. It can be used as a substitute in sweet recipes only, provided you substantially reduce or omit any other sugars called for in the recipe.
Alternative
Barista-style oat milk is the thickest and creamiest of the plant-based milks, making it the most suitable dairy-free alternative to evaporated milk in baking and cooking. For a closer match to evaporated milk's concentration, simmer the oat milk gently until reduced by about one-third.