Description
A rich and creamy vegan condensed milk made from full-fat coconut milk and granulated sugar, simmered slowly to achieve the perfect thick, sweet consistency. Ideal for vegan baking or as a dairy-free substitute in desserts.
Ingredients
Scale
Ingredients
- 800 ml full-fat canned coconut milk
- 120 g granulated sugar
- ½ teaspoon vanilla extract (optional)
Instructions
- Heat Coconut Milk: Add the coconut milk to a saucepan and place over medium heat. Whisk continuously and heat until it reaches a gentle simmer.
- Add Sugar: Stir in the granulated sugar and whisk thoroughly to combine. Reduce the heat to medium-low.
- Simmer and Stir: Cook the mixture for 60 to 75 minutes, stirring every 10-15 minutes. Alternate between using a whisk and a rubber spatula to prevent the mixture from sticking to the bottom of the pan.
- Check Thickness: The condensed milk should reduce by about half and become thick enough that when you draw a line with your spatula, the mixture pulls away cleanly and the line holds for a few seconds. Remove from heat.
- Add Vanilla: Whisk in the vanilla extract while the mixture is still warm.
- Cool Down: Transfer the condensed milk to an airtight jar and let it cool for 15-20 minutes at room temperature.
- Chill: Place the jar in the refrigerator for at least 2 hours to thicken further before using.
- Store Properly: Keep the condensed milk in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 2 hours and whisk before use.
Notes
- Use full-fat canned coconut milk for best results and creaminess.
- Granulated sugar can be substituted with coconut sugar or maple syrup, but this may affect the final taste and texture.
- Stir frequently to avoid burning or sticking to the pan.
- The condensed milk will thicken more once chilled, so allow ample refrigeration time.
