Recipes > Condensed Sweetened Milk | Non-Dairy
Sweetened condensed milk is typically made from dairy milk and sugar and comes in shelf stable cans. This vegan version contains coconut milk and sugar which reduces to a thick concentrated product that can be used in many non-dairy desserts.
Fran Costigan
- Serves: 0 to 2
- Active Time: 15 mins
- Total Time: 45 mins
- Views: 18,203
- Success Rating: 0% (?)
Steps
Step 1: Making the Condensed Milk
- 2 1/2 cups full fat coconut milk
- 3/4 cup cane sugar
- pinch sea salt
Method
Combine the coconut milk, sugar and salt in a medium heavy bottomed saucepan over medium heat. The mixture will reduce fastest in a wide, shallow saucepan.
Whisking constantly, bring to a low boil over medium heat. Immediately reduce heat to low, continually adjusting the heat to maintain an active simmer. Whisk frequently.
Simmer for 45 minutes or until the mixture is reduced to 1 cup. It will have darkened in color and taste caramelized.
Remove from the heat and allow to cool. Transfer to a clean glass container and store, covered and refrigerated, for up to 1 week. If the sweetened condensed milk is too thick after refrigeration, whisk in just enough water in to thin to desired consistency
12 Comments
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I am going to try this recipe, I was raised on dairy condense milk and this is a healthier alternative. -
Hi Chef, Is there any substitute to coconut milk if I am allergic to coconut milk, thanks -
Hi Riana - good to hear from you again! Have you tried Almond Milk by chance? Thanks! Chef Kirk -
Does this recipe call for canned coconut milk or the kind found in the refrigerated section of the grocery store? Thanks! -
Hi Myra! This recipe calls for canned coconut milk, great question. Thank you! Lauren -
Has anybody tried cashew cream in place of the coconut milk? -
HI David. Thank you for your question. Sweetened cashew cream is awesome for a variety of applications. If you are making your own cashew cream you can make it a little thicker by increasing your cashew to water ratio. You can sweeten it and cook it (which does bring flavor harmony and digestibility to the cream) but you need to cook it very gently and stir frequently as cashew cream can burn easily. It will have a different outcome than this recipe but can be used in similar applications. Let us know how it goes. Thank you. Lauren
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Can stevia be a substitute for cane sugar? Thanks -
Hi Gm G, Good question. In this recipe the sugar is used to create a caramel like texture and flavor. If you substitute stevia, the end result will not be the same but it still will be tasty. If you are up for using a little more whole form of sugar, you can try coconut sugar, sucanat, brown rice syrup or maple sugar. Lauren
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Is there a strong coconut flavor to this!? -
Hi Marcia. Yes, this one is pretty coconut forward. You can try with a cashew cream, macadamia milk or even soy milk if you want to avoid that taste. Lauren
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I had made sweetened condensed milk from homemade soy-milk. There are many ways to make this.
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