Dairy Free Sweetened Condensed Milk has been on my must make list for a very long time. Last year I made this Sweetened Condensed Coconut Milk using unsweetened coconut flakes. It was easy to make and was exactly what I needed for my Macaroons with Chocolate Drizzle. But it’s not exactly the right consistency for making cookie bars or ice cream.
Let’s face it, we are all in the same “hectic, over-scheduled” routine so recipes that do not take hours to prepare are always on my radar and when I find one that works I love to share it with everyone.
Now that I’ve made this dairy fee sweetened condensed milk at least 5 times and used it to make a couple of yummy ice cream recipes (which I’ll share soon) I’m happy to share this quick and easy recipe that does not use granulated sugar and full fat dairy (milk).
Sounds crazy, but true! I’ve taken on this mission because the full fat dairy with granulated sugar version recipe does not fit into our dietary requirements, hence the reason I’m always looking for dairy free recipes.
So here goes – using full-fat coconut milk takes less than 45 minutes to cook and it doesn’t need a constant stir. That’s a big plus in my kitchen. Since sugar is a necessary ingredient I used honey and it worked perfectly.
The first time I made this recipe I added in the entire can of coconut milk with the coconut water. It took about 45 minutes for the milk to thicken but it did turn out perfect. If you only use the coconut milk solids this recipe can be made in less than 30 minutes from start to finish. Save the coconut water for smoothies.
You must be saying to yourself ‘why on earth don’t you just use the canned variety’? Yes it’s very convenient when time is short but the canned variety does not fit in with the sugar ‘warning’ from the doctors and the fat content has now become a new ‘red flag’ warning also.
This ‘make it homemade’ recipe is one that you can fit somewhere into a time slot in your schedule. I make this in the morning while I’m having breakfast and doing laundry – multi-tasking can be a gift when I’m calm – LOL!!
- 1 can Coconut Milk - do NOT use low fat
- 2 tablespoons honey
- pinch of kosher salt
- Open the can of coconut milk and only use the solid coconut cream (pour the coconut water into a glass and you can use it for smoothies). Don't worry if some of the water spills in to the pan.
- Stir in the honey and cook on medium heat, stirring occasionally.
- After the milk starts to heat up and you see it 'bubbling' lower the heat and let it continue to simmer.
- Stir the milk every 3-5 minutes or so, and you will notice it starting to thicken.
- Cook approximately 15 minutes and pour into a mason jar.
- Let it cool, cover and refrigerate until ready to use.
- The milk will keep in the fridge approximately 2 weeks.
TIP: I use a wooden spoon to stir the milk. It’s easier to see the milk thickening on the back of the wooden spoon. When the milk is done it will not be not be as thick as the canned variety but it will thicken when it’s chilled in the fridge though it still will not be as goopy and thick.
Also, the color of the cooked sweetened condensed coconut milk is more white than the canned variety – though in my photo it looks darker (I had bad lighting that day).
This recipe yields about 8 or 10 ounces. My ice cream recipe calls for a 14 oz. can of sweetened condensed milk so I doubled the recipe. To answer your question in advance – Yes, if you double the recipe the cooking time will increase maybe another 10 minutes or so.