Thai Kitchen Unsweetened Coconut Milk, 25.36 fl oz (Pack of 6)

As long as you buy the boxed version (rather than the cans) this is just about the only coconut milk I can find that doesn’t have extra gums or other junky ingredients in it, and I’m very grateful for that. I’m not a big fan of the box packaging because I don’t typically use the whole box at once, and when I put it in the fridge after opening, the coconut milk separates and it’s hard to remix and get it all out of the box after that. I usually divide it up into serving sizes and keep in the fridge in mason jars and that solves the problem for me. I like the taste, the sturdy packaging (I’ve never received one dented or leaking), and the clean ingredients, so it’s a pantry staple and I buy it regularly.

I discovered Thai Kitchen Unsweetened Coconut Milk while searching for a non-dairy alternative to my favorite coffee additive: heavy cream. I like to add two tablespoons of heavy cream per cup of coffee. With Thai Kitchen Unsweetened Coconut Milk, I felt I'd achieved the same luscious creaminess by adding three tablespoons (one additional tbsp). And what amazed me most was that this product has only two ingredients: water and coconut! Just about every other coconut milk I'd tried had myriad ingredients from sugar to guar gum. So I now truly wonder what is the point of many of those other additives. I also love how it comes in cartons, as opposed to cans. I can store the cartons in a cupboard and only need to refrigerate it once I've opened a carton. This product is also a great dairy/milk substitute for making things like keto yogurt or pudding. One thing to keep in mind, however, is that for simpler uses such as coffee creamer, it gives your coffee a strong, distinctive coconut flavor whether you sweeten it or not. So, you really have to love coconut flavoring if you decide to use this! Though I still love and use heavy cream, there is nothing I recommend more highly than Thai Kitchen Unsweetened Coconut Milk as a dairy alternative.

We've been enjoying Thai curry a lot lately. I buy a variety of premixed curry pastes and keep them in the refrigerator so I can make a double batch of curry when the spirit moves me. It's a quick, delicious meal I can prepare in less than an hour, even with frozen protein, which I usually keep on hand, such as chicken breasts, shrimp, pork, and fish. The Thai Kitchen Unsweetened Coconut Milk makes for an excellent main course. I like these aseptic cartons; they are more economical (and environmentally friendly, I *think*?) than cans. One carton equals (almost) two cans you commonly find in the supermarket. It should be noted (although the manufactur makes NO mention of this on the Amazon product page) that the product in cans includes guar gum, whereas the seemingly identical product in these cartons does not. Honestly I don't really think it matters. Not sure why the difference, but I've made curry many times with each version of the coconut milk, and never noticed a difference. I like the cartons because they're slightly more economical than the cans, and I like to make a double batch so we can eat one for dinner and refrigerate or freeze the other half for later. When I freeze some, I just move it back to the refrigerator a day or two before we use it and it's thawed (sometimes not 100% if it's the next day, but always if it's been 48 hours). By the way, I stopped buying Thai Kitchen curry pastes in the supermarket. Although we enjoyed them and there's nothing wrong with the taste or quality, they are quite a bit more expensive than the ones I buy here on Amazon. I recommend Mae Ploy curries in four "flavors:" yellow, Massaman, panang, and red. Yellow (our favorite): https://www.amazon.com/gp/product/B004AOFZPW/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 Massaman (a close second): https://www.amazon.com/gp/product/B004AOLH9U/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 Panang (also very good): https://www.amazon.com/gp/product/B000EICJWA/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 Red (honestly, way too hot for our taste buds, but you can just use 1/2 or 1/4 as much to tone it down, or it can also be used as a supplement to the others; I add a little (1:10) of this to the Massaman paste to give it little more oomph and complexity): https://www.amazon.com/gp/product/B0091UW4QS/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1 If you really get into this, you might want to consider buying a small container of tamarind paste, which the Mae Ploy Massaman curry paste label directions suggest. We really enjoy it! Adjust quantity to your taste. A little tamarind paste goes a long way!: https://www.amazon.com/Tamicon-Tamarind-Paste-Grams-Ounces/dp/B00I9P242U?pd_rd_w=iTRbN&content-id=amzn1.sym.16b389cf-68c1-4ee8-9417-1a50799b2607&pf_rd_p=16b389cf-68c1-4ee8-9417-1a50799b2607&pf_rd_r=HJXZ35K5RGMJKTZHRM3Q&pd_rd_wg=bbTxm&pd_rd_r=7f80972f-7e80-40ac-ba1d-510be7cf6faa&pd_rd_i=B00I9P242U&psc=1&ref_=pd_bap_d_grid_rp_0_1_ec_t Enjoy!

Really bummed that I had to throw away an entire case of these due to spoilage, and because I didn’t discover it until after the return window passed, I’m out of luck. If you buy this, make sure you open and check one to protect your return ability if it’s spoiled. I have noticed consistency and color differences between batches before. I have had this on a subscription for a few years now. The last two batches were particularly bad — off color (beige instead of white), separated and chunky, and the chunks do not go away with heating, so it’s spoiled and not just the fat separating from the water. I have always warmed it before using to make it consistent with texture and color (usually a creamy white), but this batch will not blend. I use this to make chia pudding, and have in the past had some sour batches, but thought it was my taste buds but now I realize it’s the coconut milk. I have cancelled my subscription and switched to another brand. I’ve used this brand’s canned coconut milk, and although it’s a different formula (the canned has one ingredient - gum - added), there is a clear difference in color and texture and consistency, see pics. This was opened in August 2025, expiration date is March 2026.

This is absolutely delicious. My whole family can eat as is without adding anything to it, even my picky 9 year old likes to drink it. You do need to blend it really well b/c it does separate, but other than that it is very very good.

Decent Coconut Milk, But Not the Best I’ve used Thai Kitchen Unsweetened Coconut Milk for a variety of dishes, from curries to smoothies, and while it gets the job done, there are a few things to consider. Pros: ✅ Widely Available – Easy to find in most grocery stores. ✅ Organic & No Preservatives – A cleaner ingredient list compared to some brands. ✅ Consistent Texture – Blends well into recipes without separating too much. Cons: ❌ Thin & Watery – Not as rich or creamy as other brands. ❌ Guar Gum Added – Some people prefer coconut milk without thickeners. ❌ Slightly Bland Flavor – Doesn’t have the deep coconut taste of premium brands. Overall, it’s a solid choice for everyday cooking, but if you’re looking for authentic, rich coconut milk, there are better options out there.

I really like the smaller cans for coconut milk as I never use a full can at one time. Even though I made ice cubes with any left over coconut milk from the larger cans, I still felt like I was wasting product. I also like the fact that this brand only includes guar gum as an additive plus water as I don’t like the idea of a lot of unnecessary ingredients.

My favorite brand for coconut milk & cream. Rich and creamy every time. Great addition to coffee, stews, rice—everything.