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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.
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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!
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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!
If I want to ùse coconut sugar or coconut syrup, instead honey. Is it the same amount (1/4cup)?
I haven’t tried that yet, but I usually use double the amount when swapping a granulated sugar. So 1/2 cup coconut sugar = 1/4 cup honey, in terms of sweetness.
Hi I wasn’t to try this recipe… Can I use lakanto? Thank you!
Does it work with Natvia – instead of sugar?
I tried it twice, once with Trader Joe’s brand and once with Iberia… neither worked. What can you suggest I do?
Once I did not have sweetened condensed milk but had coconut milk and made this recipe and then used it in the classic 7 layer bars to take to a reunion. They were really good. Thanks for the recipe. The great thing about this is you know what is going in the recipe.
I want in on the raw almond order please. Yes it’s 2020 and I’m just now reading this. Thank you for your postings! Ah what our grandmothers would have done had they had the internet for recipes!
I was making a dessert and mistakenly thought I had sweet and condensed milk. Out of milk but had a can of of this so I took a chance on this. And so glad I did.I couldn’t stop licking the spoon! Can’t wait to see how it bakes up. Thank you for the recipe.
Coconut milk always curdled for me, even if u make it fresh from the nut. Maybe I am cursed?
I’m wondering how to turn this recipe into a caramel sauce or dulce de leche sauce?? Thanks!
Do you think Monkfruit extract (dried) would also work?