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.
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.
- 1 can full-fat coconut milk
- 4 tablespoons pure maple syrup
- Bring coconut milk to a gentle boil.
- Gradually whisk in maple syrup, and simmer for 25-30 minutes . Stir constantly.
- 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!