Dairy-free condensed milk

For years I gave up on even the idea that a dairy-free condensed milk was possible. Boy, was I wrong!

Granted, I hadn’t even attempted a recipe. But after reading that coconut condensed milk was quite popular for baking, I decided to give it a try.

I’m all for experimenting with recipes and discovering substitutions that work with my gluten- and dairy-free diet. Plus, “normal” homemade condensed milk (that consisting of cow’s milk) is actually a thing. So I thought, why not try it with coconut milk?

I’ve yet to try using other milks such as cashew and almond (or any nut milk), but I wanted to play it safe and try a recipe that was more than likely to succeed.

After doing some research on how to make condensed milk using cow’s milk, I developed a pretty good idea of what to expect.

Two ingredients. That’s all it takes.

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And after this recipe, there’s no turning back. The baking world is my oyster, and I’m now invincible. And now, so are you.

Ingredients:

  • 1 can full-fat coconut milk
  • 4 tablespoons pure maple syrup

Directions:

  1. Bring coconut milk to a gentle boil.
  2. Gradually whisk in maple syrup, and simmer for 25-30 minutes . Stir constantly.
  3. The mixture will thicken slightly and darken slightly. I stored this in a mason jar and let it cool in the fridge for about an hour before I used it but can be stored in the fridge for about a week.

So far, I’ve been able to use this condensed milk in any recipe that calls for it. It has the same consistency of cow’s milk-based condensed milk — just make sure to use full-fat coconut milk!

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