Condensed Coconut Milk (Printable)
Rich, sweet dairy-free condensed coconut milk—ideal for vegan desserts, coffee, and baking.
# What You Need:
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01 - 1 can (13.5 fl oz) full-fat coconut milk
02 - ½ cup granulated sugar
03 - 1 pinch of salt
04 - ½ tsp vanilla extract (optional)
# Steps:
01 - Pour the coconut milk and granulated sugar into a medium saucepan. Add a pinch of salt and stir to combine.
02 - Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently until the sugar has completely dissolved.
03 - Lower the heat to maintain a gentle simmer without boiling. Continue cooking for 35 to 40 minutes, stirring occasionally, until the mixture has reduced by approximately half and noticeably thickened.
04 - Remove the saucepan from heat. Stir in the vanilla extract if using. Allow the condensed coconut milk to cool completely; it will continue to thicken as it cools.
05 - Transfer to an airtight container and refrigerate for up to 1 week. Stir or gently warm if separation occurs after chilling.
# Expert Advice:
01 -
- Three ingredients and about forty minutes of mostly hands off simmering stands between you and the silkiest dairy free condensed milk you have ever tasted.
- It works beautifully in coffee drizzled over oatmeal or swapped one for one in any recipe calling for the canned stuff.
02 -
- Resist the urge to crank up the heat to speed things along because coconut milk scorches easily and once that happens the whole batch tastes burnt.
- The consistency will look deceptively thin while warm but firms up considerably in the fridge so trust the reduction time.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water are blended and your final result is consistently smooth.
- Use a silicone spatula to stir because it scrapes the bottom of the pan better than any spoon and nothing gets left behind to burn.