Condensed Coconut Milk (Print)
Creamy dairy-free condensed milk from coconut, perfect for vegan desserts and sweet treats.
# What You Need:
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01 - 1 can (13.5 fl oz) full-fat coconut milk
02 - 1/2 cup granulated sugar
03 - 1 pinch salt
04 - 1/2 tsp vanilla extract (optional)
# How To Make It:
01 - Pour the coconut milk and granulated sugar into a medium saucepan. Add a pinch of salt and stir to combine.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring frequently until the sugar dissolves completely.
03 - Lower the heat and maintain a gentle simmer without boiling. Stir occasionally for 35 to 40 minutes, allowing the mixture to reduce by roughly half and develop a thick, syrupy consistency.
04 - Remove from heat and stir in the vanilla extract if using. Let the condensed coconut milk cool to room temperature; it will continue to thicken as it cools.
05 - Transfer to an airtight container and refrigerate for up to 1 week.
# Expert Tips:
01 -
- It tastes genuinely luxurious spooned straight from the jar, no dairy required.
- You control the sweetness and can swap in coconut sugar for an even richer, caramel toned finish.
02 -
- Never let the mixture come to a full boil because the coconut milk can break and leave you with an oily, grainy texture that is impossible to fix.
- Refrigeration will cause some natural separation, but a quick stir or ten seconds of gentle warmth brings everything back together beautifully.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water are fully blended, which gives you a smoother reduction from start to finish.
- A silicone spatula is the best tool for stirring because it scrapes the corners of the saucepan cleanly and lets you capture every last drop.