Vegan condensed milk recipe – Learn how to make this easy plant based condensed milk that’s made from coconut milk and coconut sugar.
After submitting my Jamaican cornmeal porridge recipe, ya didn’t think I’d leave you hanging? huh? No that’s not my style, I’m a teaser but one who is true to her word. As previously mentioned I would disclose my vegan condensed milk recipe and here is it – smooth, creamy and totally foolproof!!
There are a lot of recipes floating around the web that call for full fat coconut milk from a can. I don’t have a problem with using the canned stuff as opposed to my homemade version so long as it isn’t ladened with pesky additives and preservatives.
Coming from a Caribbean background, condensed milk plays a crucial role in our recipes. Anything from desserts, sweet treats to porridge in the mornings. As you can imagine finding a vegan substitute for condensed milk is a really big deal for me.
I scoured the internet looking for a homemade recipe, one that is foolproof and not too complex. My results were 2 types – condensed coconut milk or soy condensed milk. I don’t really use soy products where possible so that wasn’t a option, instead I chose the coconut milk one for my vegan condensed milk alternative.
You only need two ingredients to make this recipe……..
- Full fat coconut milk (100% sure, no extra ingredients)
- Coconut sugar
My choice of coconut sugar and milk is organic but if you cannot afford the organic range then simply use a non organic one instead.
How to make vegan condensed milk
Unfortunately, homemade coconut milk won’t suffice for this recipe simply because it isn’t has concentrated as canned full fat.
I tried in vain with my homemade coconut milk only to be defeated, believe me the results were humourous.
Boiling the coconut milk – Once you have opened the can of coconut milk you will need to add the coconut sugar and bring it to the boil.
Simmering – Once boiled simply reduce the flame to low and simmer for 45 minutes, during this time you will need to stir occasionally so the mixture doesn’t stick.
The volume of condensed milk – As the condensed milk is forming the amount of liquid in the pan will reduce my up to half and this is normal.
Darkening of condensed milk – as the coconut sugar breakdown the condensed milk will thicken and darken more then dairy based condensed milk
What can I use my condensed milk for
- Sweet treats i.e fudge, caramel
- Tea or any hot or cold beverage
Recipes to use vegan sweetened condensed milk in
Yellow plantain porridge
Roasted almond porridge
Tips and notes
- Use within a week of making the condensed milk
- Store in a glass container/mason jar, air tight
- Suitable for vegan, gluten free, keto and paleo lifestyle
- Use full fat coconut milk for this recipe not light
- Make sure to stir constantly to avoid sticking
- Can use, maple syrup, agave or another low GI sweetener instead.
Steps for making vegan condensed milk (using pictures)
Pour the coconut milk in a saucepan, bring to the boil along with the coconut sugar. Reduce the heat to low and simmer for 45 minutes until a thick, sticky condensed milk texture is achieved.
Vegan condensed milk
- 1 can of organic coconut milk optional or additive free full fat coconut milk
- 1/4 cup of organic coconut palm sugar
- Start off by pouring the coconut milk into a saucepan and bring to a boil. Be sure to keep a watchful eye so the milk doesn't burn or bubble over.
- Once boiled, reduce the heat to low and pour in the coconut palm sugar - whisk thoroughly.
- Leave saucepan to simmer for 45 minutes - through out this time, stir the mixture periodically.
- Around 20 minutes into the simmering the texture of the milk with begin to thicken slightly with a dark hue of brown (see picture above).
- Once desired texture is reached, set aside until cool before leaving it to completely chill in the refrigerator. The mixture will thicken more with time and ready to use however you can use immediately
- Lasts for roughly one week