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    Home » Recipes » Sauces & Dressings

    Homemade Condensed Coconut Milk

    Published: Nov 3, 2022 by Lauren · This post may contain affiliate links · 14 Comments

    Jump to Recipe  ↓
    Homemade condensed milk pin image

    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!

    Light brown condensed milk running off of a spoon into a glass.

    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.

    Thick light brown liquid on a pink spoon.

    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).

    • Milk boiling in a steel saucepan.
    • Thick coconut milk in a saucepan.

    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'.

    Thick brown liquid on a pink spoon in a clear glass.

    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.

    Light brown condensed milk running off of a spoon into a glass.
    Print Recipe
    5 from 2 votes

    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.
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Course: Condiment
    Cuisine: American
    Keyword: Dairy-free, Low sugar, oil-free
    Servings: 2 servings
    Calories: 448kcal
    Author: Lauren Goslin

    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

    WW points: 25

    Nutrition

    Sugar: 15g | Fiber: 4g | Calories: 448kcal | Fat: 42.9g | Protein: 4.1g | Carbohydrates: 19g

    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

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    Filed Under: Sauces & Dressings

    Reader Interactions

    Comments

    1. Jan

      November 04, 2022 at 12:45 pm

      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?

      Reply
      • Lauren

        November 04, 2022 at 1:46 pm

        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.

        Reply
    2. Vanda

      December 05, 2020 at 9:36 am

      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 😉

      Reply
      • Lauren

        December 06, 2020 at 3:03 pm

        Thank you, Vanda!...and I agree about chaos and trials. 🙂

        Reply
    3. Vanda

      December 05, 2020 at 9:36 am

      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 😉

      Reply
    4. Mary @ Fit and Fed

      November 17, 2015 at 8:33 am

      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.

      Reply
    5. Jennifer Willick

      November 08, 2015 at 1:38 pm

      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!

      Reply
      • Lauren

        November 08, 2015 at 4:18 pm

        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!

        Reply
    6. Sharon

      November 07, 2015 at 10:25 am

      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!

      Reply
      • Lauren

        November 08, 2015 at 4:19 pm

        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!

        Reply
    7. Lynne Stephens

      November 06, 2015 at 9:01 am

      Great idea in time for the holidays! Thank you!

      Reply
    8. Strength and Sunshine

      November 06, 2015 at 8:18 am

      This is so perfect! And so easy 😛

      Reply
    9. Dawn

      November 06, 2015 at 5:54 am

      this is fantastic! going to try this one 🙂 i hope things in your life start to even out <3

      Reply
      • Lauren

        November 06, 2015 at 9:23 am

        Thanks girl!

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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