TV Tuesday # 32: Sweetened Condensed Coconut Milk – Dairy Free & Homemade

Around the holiday season, there are several desserts and treats that seem to require sweetened condensed milk as an ingredient. For me there’s only one we make. It’s this one that we featured here last year. I’m pretty excited to try it out with this whole food ingredient instead of the sweetened condensed milk.

I’m not a dairy free girl, by any means, but we don’t buy milk, since we don’t drink it often enough or use it in cereal or anything. So when the opportunity came up to make sweetened condensed milk I opted to make this dairy free version, simply because we always have some coconut milk on hand. Now, if you have your heart set on a dairy version, Kitchen Stewardship has a great one that doesn’t require powdered milk like so many of them do.

I got the inspiration for this one from And Love It Too. I used honey instead of agave, since I’m still on the fence about it being a fairly processed sweetener, so I chose to use honey. If you are following a vegan diet then you can sub in your sweetener of choice. I also added a final ingredient, but it’s completely optional.

Sweetened Condensed Milk – Dairy Free

  • 1 1/2 cups coconut milk or 1 can of coconut milk
  • 1/2 cup honey or (vegan can use agave) or sweetener of choice
  • 1 tsp vanilla (optional)

This short 5 minute video has the “how to”!

In the comments section tell me what recipe are you going to convert into a whole food

 

recipe using this sweetened condensed coconut milk?

 

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, and Fat Tuesday.

31 Responses to TV Tuesday # 32: Sweetened Condensed Coconut Milk – Dairy Free & Homemade

  1. treasa_stewart November 20, 2012 at 4:46 pm #

    This is awesome! I can’t wait to try it! I have a delicious recipe for Key Lime Pie that uses sweetened condensed milk and I just thought I’d never be able to eat it again. So glad I was wrong!

  2. Koko November 20, 2012 at 6:28 pm #

    I needed this recipe. I don’t know why….but I needed it. Thank you France! It looks to die for.

  3. Joanne (eats well with others) November 21, 2012 at 4:29 pm #

    Yes yes yes!! I’m not dairy-free by any means but I do tend to like dairy-free milk better than regular milk. Totally trying this!!

  4. Stacey November 21, 2012 at 5:02 pm #

    Thanks for this recipe. I was worried that we wouldn’t be able to have any of the squares that we love for Christmas! Now I can make them with whole grain flour and homemade sweetened condensed milk!

  5. The Café Sucré Farine November 21, 2012 at 9:14 pm #

    You are so smart France! I never in a zillion years would have thought of making this stuff myself! Love it!

  6. Maria November 28, 2012 at 7:23 pm #

    This looks amazing! My grandmother used to make dulce de leche from SCM… Could you cook this further to make that? I wonder? My grandmother used to make these amazing dulce de leche layer cookies at holiday time and I can’t seem to find a decent way to do it without dairy… It needs to be pretty thick and caramel-like. Maybe I’ll give it a try!

    • France Morissette November 29, 2012 at 7:29 pm #

      Hi Maria, I think you could. Thus stuff is pretty thick when cooled and if you have the patience, an extra hour just might get you dulce de leche. I might have to try that. One of my favorite treats is dulce de leche on toast with cambozola….heavenly.

  7. Jeanette Chen November 29, 2012 at 2:01 am #

    So glad you posted this France – I was wondering how to make a dairy-free version of condensed milk.

  8. Shelley Schou November 30, 2012 at 7:36 pm #

    Thanks, this is great. I am making cocoa rum balls for a cookie swap at work and I wanted a natural sweetner and dairy free alternative for the sweetened condensed milk. I appreciate the video, thanks.

  9. M. Garcia December 18, 2012 at 4:46 pm #

    I make my own coconut milk using organic unsweetened dried coconut and hot water in my Vitamix. I wasn’t sure if you were using canned or homemade. Will homemade coconut milk work for making the condensed version?

    • France Morissette December 19, 2012 at 6:36 pm #

      Hi M. Garcia. I am using canned coconut milk, I’m sure it would work with homemade coconut milk but it may just take a bit more time since the canned stuff we buy is quite thick. Just be prepared to let it go for an extra hour.

  10. su February 6, 2013 at 4:41 am #

    I am making yogurt and the recipe I was given calls for condensed milk, I am wanting to make the yogurt dairy-free. Thank you for this recipe.

  11. Jenette April 6, 2013 at 11:10 am #

    http://www.flourmewithlove.com/2011/08/almond-joy-brownie-bites.html I’m making these but using a homemade brownie batter http://www.crazyforcrust.com/2013/02/carrot-cake-brownies/ plus this version of coconut condensed milk & topping with walnut instead of almonds because that’s just what I have;) I’m so excited. So hope they turn out. This is my effort towards a spring inspired recipe

  12. Lori K McIntyre April 17, 2013 at 2:04 pm #

    Can you tell me how long this will keep if it’s not use completely or right away? Thanks!

  13. Jean June 29, 2013 at 3:01 am #

    Thank you! finally have a Lactose-free condensed milk product for special recipes!

  14. Pam Jones September 5, 2013 at 9:40 pm #

    What quantity does this equal when made up to replace standard cond.milk? so I know correct qty for coconut ice recipe?
    Tku

    • beyondthepeel September 5, 2013 at 9:54 pm #

      1 – 14 oz can is 1 1/4 cups. So if a recipe calls for 1 can- use 1 1/4 cups of the homemade dairy free sweetened condensed milk. I no longer recall how much this recipe makes but definitely makes enough to replace 1 can. Hope that helps.

      • Kim October 5, 2014 at 7:16 pm #

        How long will this keep, if you don’t use it all in the first recipe, and can it be frozen?

        • beyondthepeel October 6, 2014 at 2:01 pm #

          Hi Kim. Yes you can freeze it if you don’t plan to use it until for a long while. Honey is a preservative and is antibacterial and anti fungal which helps keep this recipe from going bad quickly. I’ve never tested the longevity of it but I’m certain it would last for quite some time refrigerated.

  15. Stelly September 14, 2013 at 3:11 am #

    I tried this today, thanks for the recipe. I used unsweetened coconut milk and local honey but despite simmering it gently for what felt like 3 days and probably cost me $30 in cooking gas, it reduced but never thickened. Eventually I just gave up and used it runny but the recipe did not turn out well. I hope other people have more luck.

    • beyondthepeel September 14, 2013 at 11:10 pm #

      Thank you for letting me know. I haven’t heard of any problems to date with the recipe. The final product should only be slightly runnier than the canned processed version. Very slight. It looks very runny when it’s in the pot. It does need to cool to thicken. Did you refrigerating it, before using it? The only reason I can think it might have given you poor results would have been maybe the type of coconut milk. Often there is a long list of additives. The type to use only has one ingredient. It should separate (liquid/water sinks to the bottom). Once the liquid evaporates it should be thick like the stuff that floats to the top of the can if it isn’t shaken to incorporate it. I hope that helps.

  16. jeepy2 September 14, 2013 at 2:43 pm #

    Going to make vegan coconut macaroons with this! Simmering now….

  17. dunn2perfection November 8, 2013 at 12:31 am #

    Hi! This is awesome. It looks like I’m late to the party here but I’ll be using this for a no-bake pumpkin pie. Maybe two or three since more of us can enjoy it with no diary.

  18. gone vegan December 8, 2013 at 9:56 pm #

    Just made this. It’s wonderful! Thanks so much! I’m using it to make homemade frostys.

  19. Melissa Brogle January 17, 2014 at 10:26 pm #

    This is great…thanks! I want to try it in homemade chocolate covered coconut candy (think mounds ).

  20. Sarah May 18, 2014 at 3:54 am #

    Used Thai coconut milk and brown sugar. Cooked it on 4 on our stove for about 35 min and then chilled in fridge. Turned out really good! Almost Carmel. I stirred it constantly. Can’t imagine waiting 2 hrs for that!

    • beyondthepeel May 19, 2014 at 2:47 am #

      Replacing sugar for honey will make a big difference. I’m glad to hear you gave it a try.

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