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Whether it can be whipped changes the answer.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 cup (in cooking) | 3/4 cup milk + 1/4 cup melted butter | Richness match for soups and sauces; will not whip. |
| 1 cup (whipped) | 1 cup cold full-fat coconut cream | Chill the can overnight, whip the solid top only. |
| 1 cup (in pasta sauce) | 1/2 cup Greek yogurt + 1/2 cup milk, added off-heat | Cuts calories hard; boils will curdle it. |
| 1 cup | 3/4 cup evaporated milk + 1/4 cup melted butter | Shelf-stable version of the classic swap. |
3/4 cup milk + 1/4 cup melted butter; 1 cup cold full-fat coconut cream; 1/2 cup Greek yogurt + 1/2 cup milk, added off-heat.