Dairy Free Condensed Milk
Dairy Free Condensed Milk
I’ve been baking a lot and sometimes the baked goods from the original recipe calls for sweetened condensed milk. Before now, I skipped over those recipes. I refuse to feel deprived. I researched what sweetened condensed milk is and thought about how to make my own dairy free sweetened condensed milk.
Sweetened condensed milk is simply whole milk that is combined with sugar and heated until much of the liquid has evaporated.
It seemed quite easy to convert a recipe for regular sweetened condensed milk into a dairy free sweetened condensed milk recipe. I was already making a caramel sauce with coconut milk so it felt natural to morph it into dairy free condensed milk.
It’s very simple. Basically you start with a can of full fat coconut milk. A good brand, like Aroy-D, but I was also successful using Thai Kitchen Premium Coconut Milk. Add your sweetener, I used raw honey. Did you know raw honey is favoured for its easy digestion for people with gut problems? That’s all of the ingredients. Next you bring to a boil, lower heat to medium but still maintain a boil, stir continuously, wait for it to thicken and turn a light brown colour. It takes about 20 minutes. Don’t panic if a skin forms. Use immediately or store in the fridge. If you store the mixture in the fridge it will separate a little. Shake or stir before use.
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Dairy Free Condensed Milk Ingredients:
- full fat coconut milk
- raw honey
How to make Dairy Free Condensed Milk:
Place the ingredients in a medium pot. Turn the heat to boiling.
Once it starts boiling turn the heat down a little to medium but still maintaining a boil.
Stir continuously for about 15-20 minutes.
The mixture will thicken slightly and turn a light brown.
More Dairy Free Recipes:
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
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Dairy Free Condensed Milk Recipe
Dairy Free Sweetened Condensed Milk
Ingredients
- 1 can full fat coconut milk (14 oz)
- ¼ cup raw honey, (60 mL)
Instructions
- Place the ingredients in a medium pot. Turn the heat to boiling.
- Once it starts boiling turn the heat down a little to medium but still maintaining a boil.
- Stir continuously for about 15-20 minutes.
- The mixture will thicken slightly and turn a light brown.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
