by With the holidays just around the corner, I wanted to get my recipe for Sweetened Condensed Coconut Milk posted. There are quite a few dessert recipes that call for Sweetened Condensed Milk; however, since I went dairy free, I just stopped making any recipe that called it. Then I realized that I could make my own using full fat coconut milk, and also control the amount of sugar that I put in it. Win, Win! 🙂
It does take about 50 minutes to make it, but it is totally worth the time investment.
A 14 ounce can of coconut milk makes about 7 ounces of Sweetened Condensed Coconut milk, so you will need to make a double batch if you need a regular 14 ounce size can of Sweetened Condensed Milk for your recipe.
Since I always bake for 2 now, I typically cut most of my dessert recipes in half anyway, so the 7 ounce yield was perfect for me.
The first time I made this was to make Multiple Choice Cookie Bars. I had found the recipe in a “Murder She Baked” mystery book I was reading, and wanted to make a vegan version. The cookie bars were amazing… and addictive!
Sweetened Condensed Coconut Milk
Ingredients
- 14 ounce Can of Full Fat Coconut Milk
- ¼ cup Granulated Sugar
Instructions
- Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Whisk regularly to prevent burning.
- Reduce the heat, bringing the coconut milk to a simmer. Add the sugar, and whisk until completely dissolved.
- Allow to simmer for 30-45 minutes, until the liquid is reduced by half.
- Remove from the heat, and allow to cool completely before using in recipes.
- Pour into a container, cover, and store in refrigerator for up to 1 week.
Notes
- Yield is about 7 ounces
