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)
Calories: 207kcal
Ingredients
- 13.5 ounce can coconut cream
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- pinch of salt (~1/8th teaspoon)
Instructions
- 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).
Notes
-
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.
Nutrition
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