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!
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).
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
- 1 ½ cups coconut milk see 'Ingredients Needed' above
- 1 ½ Tablespoons coconut sugar
- 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.
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