This post may contain affiliate links. Please read my disclosure and privacy policy.
This recipe should come in handy this holiday season. Or, really anytime you want to make something totally decadent.
Homemade sweetened condensed coconut milk!
Traditional sweetened condensed milk is made by heating milk until most of the water is removed, then adding sugar, leaving you with a thick and sticky substance that tastes downright decadent in desserts and coffee drinks.
This homemade version is naturally dairy-free, and can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result. Since you’re making it yourself, you get to control the sweetness! I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine.
—
Homemade Sweetened Condensed Coconut Milk
makes about 12 ounces
inspired by this recipe
Ingredients:
1 14 oz. can full-fat coconut milk*
1/4 cup honey, or equivalent sweetener of choice
Directions:
Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes.
Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.
Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.
Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.
*Note: I don’t recommend using low-fat or light coconut milk, since those versions are usually just coconut milk that’s diluted with water to lower the fat content. You’ll have to boil the coconut milk longer, and will have less condensed milk as a result– wasting your time and money. Use the full-fat stuff for best results!
Remove from the heat, and allow to cool completely before using in recipes.
This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.
How to Make Sweetened Condensed Coconut Milk
Ingredients
- 1 14 oz . can full-fat coconut milk
- 1/4 cup honey , or equivalent sweetener of choice
Instructions
- Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.
- Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.
- Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.
- Remove from the heat, and allow to cool completely before using in recipes. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.
Notes
Nutrition
Calories per ounce: 91, Fat: 7g, Carbohydrates: 6g
I hope you’ll enjoy this non-dairy alternative as much I do! It’s a decadent addition to your weekend coffee, and makes a mean macaroon–> a recipe which I’ll be sharing later this week!
—
Reader Feedback: Do you ever use sweetened condensed milk? If so, what are your favorite recipes that call for it? I remember using it to make a classic fudge recipe years ago, and I tried it once in my coffee, which made it taste more like a dessert! It’s a little too labor-intensive for me to want to use it all that often, but it’s definitely a fun treat!
Steph,
“Lite” coconut milk is NOTHING but regular coconut milk with WATER added to dilute it.
Megan, thanks for the recipe, I can’t wait to make the macaroons with it.
Can this be done using homemade coconut milk? Or do you need the canned coconut milk?
I made it with Maple Syrup and it turned out great!!
I absolutely love this recipe!!!! I am so going to try it out. I am peruvian and we use condensed milk in a lot of recipes, my mother used to make bananas with condensed milk, for obvious reasons, i avoid regular condensed milk in my diet, but now i am ready to immerse in some childhood memories without the guilt:):) Thank you!
Thanks so much for this vegan condensed milk! I love it! I used maple syrup!
It was so good!
You rock! 🙂
This turned out FANTASTIC!!!!!!!!!!!!!!!!
I have to watch my blood sugar so I don’t use honey. I have coconut nectar (thick liquid), coconut sugar, xylitol and erthyitol. Do you think any of these sweetners would work and if so, how much do you think I should try? Thanks, Cindy
I think coconut nectar is similar in sweetness to honey, so you could probably swap it out equally. I’m not sure about the coconut sugar, but I’d start with 1/4 cup, and increase it from there, if needed. This is the type of recipe where the level of sweetness is up to you, so you can definitely taste as you go!
I wouldn’t know where to begin with xylitol or erythritol… but again, if you taste as you go, you should be fine!
Megan, If you have not seen this about Agave Nestor you will want to know: http://jonnybowdenblog.com/the-truth-about-agave-nectar-it%E2%80%99s-all-hype/
I will be trying this with maple-syrup and also a batch with Liquid-Stevia. What amount of Liquid-Stevia do you suggest? I came across this: http://wholenewmom.com/whole-new-budget/easiest-vegan-condensed-milk-recipe/
1 c dried coconut milk powder
2/3 c coconut palm sugar
1/3 c boiling water
3 T melted butter
Whip in blender til smooth
What is your opinion of the uncooked recipe above?
I’m looking for a natural-healthy substitute for condensed-milk for my Holiday Fudge. Do you think your recipe will be thick enough to harden the fudge as the store-bought does? I was using organic condensed-milk until realizing it was not much healthier than Eagle-Brand. Even though Eagle-Brand is gluten-free.
Thank you for your recipe.
Blessings!
WandaKay
My “vice” these days is putting sweetened condensed milk in my morning coffee. I’m going to make this and see if I can wean myself off. It’s no good for any involved 🙂
Thanks Megan!
That sounds like an amazing treat. 🙂
I used to use it in coffee when my husband made me go camping, but since I don’t have as much dairy anymore, and so many of the regular ones are full of the ingredients you mention, it’s been years. This is a really great idea!
Oh my gosh, thank you! It will *definitely* come in handy this holiday season…I always want to veganize/healthify Martha Stewart recipes, and she’s obsessed with the stuff, but I never know how to sub for that. Now I can! Hooray! : )