It’s been kind of a blah week or two.
I have a tendency to experience various ups and downs in my mood, which includes feeling apathetic towards things in my life that should really affect me.
I’m not certain why I experience this. Opening up a bit, I don’t take any medications for these symptoms, though in the past, I did try. I found myself more ‘numb’ than anything, so, being the kind of purist that I am, I quickly ceased taking anything.
I tend to get this when life becomes chaotic and overwhelming.
Right now, our family is facing some huge changes, though I don’t want to say specifically until decisions have been made. The lot of it makes me literally want to go sit in a corner and stare at a blank wall for a few hours, just to lessen the surrounding stimuli.
I’ve found my primary solace in recipe creation.
I suppose this is because, aside from my obvious enjoyment of it, I get to be by myself in a sense, and lately, I’ve been struck with some pretty great inspiration!
One of the recipes I have in mind is a remake of one of my mom’s favorite desserts, and for that recipe, I need condensed milk.
Obviously, I am not going to buy the sugar-laden variety, and though I searched for a DIY recipe online, I couldn’t find one low in sugar, so I decided to create my own.
Many of you will probably conclude that this is too much work for you, but take a quick gander at one of the store-bought brands:
Eeek! Soy, dairy, and thensome…a canned allergy attack for someone like me.
Actually, this recipe is pretty hands off once you get it going. The toughest part is just waiting for it to reduce.
I have to tell you, I’ve created this for that particular dessert mentioned above and am unsure as to whether or not it will function in something like pumpkin pie, sorry!
If you don’t use this to make the recipe I have coming up, it might just make a nice sauce for a muffin or healthy cinnamon roll, in lieu of frosting or glaze.
However you use it, I hope you enjoy it!
- 1 1/2 c. coconut milk I use my homemade coconut milk, which is free of any gums or sketchy stuff; see link in the notes
- 1 T. sweetener of your choice
- In a medium saucepan, bring the milk and sweetener to a low, brief boil.
- Stir the milk, and quickly reduce the heat to low, creating a low simmer.
- Let the milk and sugar mix reduce for about 1-2 hours, until the resulting mixture looks thickened and is about 1/4 of the original amount (see the popsicle stick pictures below).
- Remove from heat (it will continue to thicken up!).
- Use or store in the fridge.
Nutrition facts are based on using my homemade coconut milk, which has 3/4 cup of coconut in 1 1/2 cups of milk and coconut sugar. WW points (new system): 7
I’ve only made this with my Homemade Coconut Milk, but I assume it would work with the canned variety.
Though I like this recipe best with coconut sugar, for these pictures, I used a natural white sugar. If you use coconut sugar, the resulting mix will be light brown.
To check the amount the original recipe has reduced by, I find it helpful to use a popsicle stick, as depicted in the following collage:
On the bright side, what would life be without all the lows, right?
If we were in a constant state of elation, the happy times wouldn’t be quite as sweet and gratifying. 🙂
Do you use condensed milk? How do you use it?