Homemade Condensed Coconut Milk- This lower sugar recipe combines full-fat coconut milk with coconut sugar to create a delicious and healthier alternative to sugar-laden, canned condensed milk. Only TWO ingredients needed!
This recipe is great for those that want to use condensed milk, but want a lighter, healthier version of it.
At first, I didn't even know if this would work, as most recipes for condensed milk contain a considerable amount of sugar.
I personally wanted a lower sugar condensed milk to use in another recipe that will be coming soon.
My results were better than I imagined!
What's the difference between condensed milk and evaporated milk?
I'll be brief here, as there are other sites that go into greater detail than I can (want to).
Evaporated milk is made by heating and simmering milk to reduce it down to a thicker version. It is unsweetened and shelf stable.
Condensed milk is made in a similar fashion, but it contains a lot of sugar to make it sweet. It's also shelf stable.
As you can imagine, condensed milk is used in sweet recipes, namely seven layer bars, tres leches, and pudding.
Why you should make homemade condensed milk
Clean ingredients - If you take a gander at the ingredients of a store-bought condensed milk, you'll see soy and dairy, not to mention copious amounts of sugar. A literal canned allergy attack for someone like me. Making your own allows you to know exactly what you're putting into your body!
Allergy-friendly - Unless you have a coconut allergy, this is quite compatible with various diet types.
Easy - The bulk of time spent is to reduce (or condense) the milk. Other than that, you simply stir two ingredients together and wait!
Ingredients needed
Full-fat coconut milk - This is essential to the success of this recipe. I have used my Homemade Coconut Milk, but the results are inconsistent. I like to use either Trader Joe's full-fat coconut milk in a can or this Simple Coconut Milk from Native Forest.
Coconut sugar - I like using coconut sugar, as it is more natural and has a lower glycemic index. However, any granulated sugar should work.
How to make condensed coconut milk
Add the milk and sugar to a medium saucepan. Stir and bring to a boil.
Reduce the temperature to a low simmer and let it continue to cook, uncovered, for 45-60 minutes, or until reduced to about 1/3 of the original amount (about 1/2 cup).
Recipe notes
Using coconut sugar results in a light brown color. For a white color, you can choose to use white sugar, though that does detract a bit from this recipe's 'healthfulness'.
How to store
Store in an airtight container and keep in the refrigerator.
It should last 4-6 days.
Coconut milk solidifies a bit when cold, so to use the condensed milk, take it out of the fridge, set it in a warm place (next to the oven), and bring it to room temperature.
Avoid reheating this on the stove or in the microwave, as it 'breaks' the thickness, causing the oil to separate out.
Homemade Condensed Coconut Milk
Ingredients
- 1 ½ cups coconut milk see 'Ingredients Needed' above
- 1 ½ Tablespoons coconut sugar
Instructions
- In a medium saucepan, bring the milk and sugar to a low, brief boil.
- Stir the milk to help dissolve the sugar, then reduce the heat a low simmer.
- Let the milk and sugar mix reduce for about 45-60 minutes, until the resulting mixture looks thickened and is about 1/3 of the original amount.
- Remove from heat (it will continue to thicken up!).
- It is important to allow it to cool in the pan before transferring it to an airtight container.
- Use or store in the fridge. Please see 'How to Store' above regarding reheating.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday
Jan
Hi Lauren. I love the idea of being able to avoid canned condensed milk. Does the coconut milk result in the dish you are making having a coconut flavour?
Lauren
Hi Jan,
Yes, there is a coconut flavor, which I know turns some off. I'm not sure if you could use almond milk or another alternative...soy might work, since it's thicker. I also tried with regular cow's milk (full fat) and had success, though it does curdle a bit and needs straining because of that.
Vanda
I like your outlook on life, its very pragmatic as opposed to emotionally reactive. I feel much the same, I don't tend to let myself get drunk on my feelings or let them get out of perspective. Which DOESNT mean I don't get depressed, caught up or otherwise troubled in my life. I don't think pills 'fix' anything either. Hats off to you for handling life and self regulating with poise!
P.S. This was the recipe I looked high and low for. THANK YOU!
And out of chaos sometimes the best things are borne 😉
Lauren
Thank you, Vanda!...and I agree about chaos and trials. 🙂
Vanda
I like your outlook on life, irs very pragmatic as opposed to emorionally reactive. I feel much the same, I don't tend to let myself get drunk on my feelings or let them get out of perspective. Which DOESNT mean I don't get depressed, caught up or otherwise troubled in my life. I don't think pills 'fix' anything either. Hats off to you for handling life and self regulating with poise!
P.S. This was the recipe I looked high and low for. THANK YOU!
And out of chaos sometimes the best things are borne 😉
Mary @ Fit and Fed
Hi Lauren, I came here for the recipe-- and having a vegan, relatively healthy substitute for condensed milk is a great thing. For myself, I've just skipped making anything that had condensed milk in the recipe. I've thought about an alternative like this but never tried. I feel bad for you that you are going through such a hard time, especially at this time of year when there's also darkness and holiday stress. I hope things clarify soon and your creative pursuits in the kitchen continue to give you some relief.
Jennifer Willick
A company favourite in our house is key lime pie. But the recipe calls for 1 /34 cups of condensed milk. While I hate using canned condensed milk for the obvious reasons, I would have to 5x your recipe for that amount. That's a lot of coconut milk! But I do love the idea of being able to make it from scratch so I will give it a try. Thanks for sharing this way of avoiding the unhealthy alternative!
Lauren
Haha, that is A LOT of coconut milk! I know this recipe is a bit of work in that sense, but it could work in a pinch for something small. Thanks for your comment!
Sharon
We make fudge every year for Christmas that is condensed milk based. It's a family tradition that I break my usual 'no processed crap from a tin' rule. Maybe I'll give this a whirl this year! And, I can relate about tough weeks. Hope it all sorts itself out. I'm glad you've found solace in the kitchen!
Lauren
Thanks Sharon! I'm not really sure how this will hold up in anything (lol), but I knew it was going to be a component in another recipe I'll be posting, so here it is. Thanks for your comment, I hope all is well with you girl!
Lynne Stephens
Great idea in time for the holidays! Thank you!
Strength and Sunshine
This is so perfect! And so easy 😛
Dawn
this is fantastic! going to try this one 🙂 i hope things in your life start to even out <3
Lauren
Thanks girl!