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 40-45 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
As the condensed milk is forming the amount of liquid in the pan will reduce my up to half and this is normal.
You can use any type of sweetener to make this recipe - maple, agave, nectar etc...
If you are using liquid sweetener increase the amount to ⅓ cup.
Depending on what sweetener you use may have an impact of the colour. For example coconut sugar tends to result in a dark hue which is perfectly normal
DO NOT leave the pan at any time unattended because the milk may spill over especially during the first few steps.