Description
This Vegan Condensed Milk recipe uses full-fat canned coconut milk and sugar to create a rich, creamy, and dairy-free alternative to traditional condensed milk. It’s simmered slowly on the stovetop until thickened and reduced by half, then flavored with a hint of vanilla. Perfect for vegan baking, desserts, or as a sweetener in coffee and tea, this homemade condensed milk is simple and delicious.
Ingredients
Scale
Ingredients
- 800 ml full-fat canned coconut milk
- 120 g granulated sugar
- ½ teaspoon vanilla extract (optional)
Instructions
- Heat the Coconut Milk: Pour the coconut milk into a saucepan and set it over medium heat. Whisk the milk continuously as it heats to help prevent skin formation and sticking until it reaches a simmer.
- Add Sugar and Simmer: Stir in the granulated sugar thoroughly using a whisk, then reduce the heat to medium-low. Let the mixture cook gently for 60 to 75 minutes, stirring every 10-15 minutes, alternating between whisk and rubber spatula to ensure it does not stick or burn.
- Check for Thickness: The condensed milk is ready when it has reduced by about half and thickened. You can check by drawing a line in the mixture with your spatula; the line should hold its shape for a few seconds before the condensed milk flows back together. Remove from heat once this consistency is achieved.
- Add Vanilla Extract: Whisk in the ½ teaspoon of vanilla extract to add a subtle flavor boost, if using.
- Cool and Store: Transfer the thickened condensed milk into an airtight jar. Let it cool for 15-20 minutes at room temperature before refrigerating for at least 2 hours. It will thicken further as it chills. Use chilled in your favorite recipes.
Notes
- You can substitute the granulated sugar with coconut sugar or another sweetener of choice, but this may affect the final flavor and color.
- Stir regularly to prevent the coconut milk from burning or sticking to the pan.
- If the condensed milk is too thick after refrigeration, gently warm it to loosen the texture.
- Store the condensed milk refrigerated in an airtight container for up to 1 week.
- This recipe does not require any special equipment beyond a saucepan and whisk.
