Vegan Condensed Milk
This Vegan Condensed Milk is a dairy free and delicious replacement for the real thing. Use it as a sweet and creamy drizzle on fruit, in baked goods, or anywhere else condensed milk is called for!
Servings: 8 servings (2 tbs each)
In a small saucepan, combine the coconut cream, sugar, vanilla and salt over medium-high heat.
Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low heat for 40-45 minutes, whisking every 5-10 minutes. The liquid should be reduced by about half when it's done. It will still be fairly thin at first, but as it cools it will thicken up nicely.
Remove from heat and transfer to a glass container with a lid. Place in the refrigerator to chill for at least an hour before using.
Leftover vegan condensed milk can be stored in a covered container for up to 2 weeks. To freeze, store in a jar with a tight fitting lid. When ready to use, thaw in the refrigerator overnight then add to a bowl and whisk until smooth (or throw it in a blender until smooth).
Makes about 1 cup sweetened condensed milk.
May substitute coconut sugar if desired, but the milk will be more golden in color.
You can substitute maple syrup or agave for the sugar, but you will need to reduce the mixture for a longer amount of time, about 50-60 minutes.
May also use a different plant milk, such as soy, almond, cashew, etc. Use 1 1/2 cups of plant milk and 3/4 cup sugar. But the coconut version is the thickest.
Serving: 2tablespoons | Calories: 207kcal | Carbohydrates: 16g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg