How To Make Homemade Coconut Condensed Milk

5 from 43 votes
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This two-ingredient homemade condensed coconut milk recipe is super creamy and sweet and a delicious Vegan condensed milk alternative!

Recently, I posted my recipe for delicious 3 ingredient coconut bliss balls, made with sweetened condensed coconut milk and I got so many messages asking me for a specific DIY how to make homemade condensed coconut milk, so – you ask and I shall deliver! The process couldn’t be simpler and this Vegan condensed milk can then be used in any recipe calling for condensed milk. Plus it’s made with just two ingredients: coconut milk and organic cane sugar! (Alternatively, you can use maple syrup). 

A bottle of condensed coconut milk and a coconut

If you’ve followed my DIY journey with coconuts, then you’ll probably know that i’m absolutely coco-nuts about any new use for this delicious fruit. If you want to see more of the recipes, I’ve also got on this blog for a coconut then you can check the bottom of the post.

This time I’m actually trying something different by making a product that utilises more than just the coconut alone. Sweetened homemade condensed coconut milk is made up of just two ingredients – the milk and a sweetener. I’ve decided to go with organic cane sugar as I prefer the taste – but maple syrup is also an option.

a pile of coconuts       

Personally, I think this coconut condensed milk is the perfect ingredient to use to make edible gifts (for Christmas or birthdays) – Think vegan caramels and fudge! I always try to keep on top of my gifts shopping/giving. I’m thinking that starting from now, I will incorporate more edible gifts into the fold. I spend so much time in my kitchen as it is so, why not?

Let me know in the comments if there’s anything, in particular, you’d like to give me a try. More recipes of any dietary need, etc?

You can also use sweetened condensed coconut milk within coffee drinks ( whether hot or cold), for desserts like pumpkin pie and other sweet pies and more. You can even make some rather delicious homemade ice-cream recipes with it.

Condensed Coconut Milk in a bottle

What is Organic cane sugar?

Organic cane sugar comes from organic sugar cane. The cane juice (which has various vitamins, minerals and molasses) is evaporated and crystalized into a naturally gluten-free sugar. There seem to be debates about whether or not this can be considered an unrefined sugar or just that it is WAY less processed than generic white sugar.

Either way, it seems to be the best option of granulated sugar crystals for any recipe where I don’t want to rely on natural sweeteners such as maple syrup. It’s very important to always choose organic cane sugar though, as the pesticides used in most sugarcane growth are neither human nor environmentally friendly. 

Coconut Milk and sugar

How do you make homemade condensed coconut milk?

You know me – I like to keep my DIY’s simple and to the point. Believe me, this isn’t a struggle with this recipe because the process literally couldn’t be much simpler!

All you need is coconut milk and organic cane sugar (or a natural sweetener such as maple syrup). The whole process then takes only a few steps and not a lot of hands-on effort.

Making full-fat coconut milk is quite easy – you just need to blend the coconut flesh of a coconut with some fresh water. You can see the detailed steps in my blog post Homemade Coconut Milk

Coconut Milk and a coconut

Alternatively, you can buy a can of full fat coconut milk but make sure there are no extra additives – we just need the cleanest option possible. 

Combine the coconut milk and sugar in a pan over medium heat and bring it to boil. Once boiling, lower the health and simmer the mixture for around 30 minutes until the mixture has reduced about 1/2 and a lot of the water content has evaporated.

the steps for how to make sweetened condensed coconut milk

It will also get slightly darker in colour as it reduces. You’ll need to make sure to stir this mixture frequently while it’s simmering, so the sugar doesn’t stick to the bottom of the pan!

Note: depending on the sugar you use, the colour of the condensed milk will vary. So no worries if your condensed milk turns a little darker or a little whiter. 

Condensed coconut milk in a pot 

Once the condensed coconut milk is ready, allow it to cool completely and then store it in an airtight glass jar for around 5-7 days. The mixture will be thick and gloopy ( and taste like heaven). 

Pouring condensed coconut milk in a bottle

How to use condensed coconut milk:

I’ve already mentioned how this dairy free condensed milk can be used for delicious vegan caramels and fudge. And, of course, my 3 Ingredient coconut bliss balls recipe. What else can you use it for though, you ask?

Homemade Condensed milk can be used for custards, puddings, pies, as a creamer for hot (and iced) coffee and tea drinks and in homemade ice-cream recipes. And that’s just to name a few options. 

Let me know in the comments below what your favourite uses for this homemade condensed milk would be!

The Homemade Condensed Coconut Milk Recipe:

How To Make Homemade Coconut Condensed Milk

5 from 43 votes
By: Samira
This recipe (and blog post) shows you how to make a delicious, two-ingredient Vegan Homemade Condensed Coconut Milk, what is organic cane sugar, how to use your homemade condensed coconut milk and how to store it.
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 2 cups


  • 3.5 cups full-fat coconut milk
  • 1 cup organic cane sugar or 1/4 cup maple syrup


  • Combine the milk and sugar in a saucepan and bring to an almost-boil.
  • Reduce the heat and simmer, for about 35-45 minutes, stirring frequently.
  • This mixture is ready when it has reduced by around a 1/2 and has slightly darkened in colour.
  • Leave it to cool completely and then transfer to an airtight glass container. This can be kept for around 5-7 days.


  • If wanting to use maple syrup instead of organic cane sugar then use 1/4 cup Maple syrup per can on coconut milk.
  • Note: the colour of the condensed milk will vary depending on the sugar you use - it can be slightly darker or whiter.
Course: DIYs
Cuisine: Asian
Shelf life: 1 Week


Serving: 1tBsp, Calories: 73kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 5g, Sodium: 3mg, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Other Coconut DIY Recipes you may like:

I’ve basically made it my mission to try and do every single DIY you could possibly do with coconut and I’m quickly working my way through the list. From homemade virgin coconut oil, Creamy coconut butter, Coconut milk and even a combined post on how to make coconut bowls, chips and shreds (desiccated)!

And that’s not even the least of it- I also have a recipe for coconut yogurt and more. To see the full list just search coconut in my search bar, as I’m sure I’ve still got more additions to make to my coconut obsession.

how to make virgin coconut oil at home. Homemade coconut oil from scratch. how to make coconut butter. 1 ingredient organic coconut butter. 10 minutes. vegan, refined sugar-free, dairy-free. how-to DIY homemade coconut milk. dairy-free, 15 minute, two-ingredient coconut shredded chips diy bows

In fact, coconut uses and recipes have become a bit of a project for me over the last few years. If you’d like me to create similar series with different ingredients then I’d love to hear your suggestions in the comments below. 

If you have any questions, feel free to ask them in the comments. Also, remember that I love seeing your recipe recreations so feel free to tag me @Alphafoodie. I’d also really appreciate a recipe rating, if you give this one a go.

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Recipe Rating


  1. Bonnie says:

    5 stars
    This worked out perfectly for me — two cans of Organic full-fat Coconut milk and a scant one cup of Lakanto sugar substitute. Didn’t boil it, just did exactly as recipe recommended and it came out great. Immediately followed Eagle Brand’s fudge recipe with chocolate chips (Lily’s), both semi-sweet and dark chocolate (sweetened with stevia) and made fudge!! YES!!!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Bonnie. Glad you enjoyed the recipe!

  2. Peggy says:

    I have tried this twice now. I used 1 can of organic coconut milk (13.5 oz – no additives) and 2/3 cup of organic can sugar. I brought it to a rolling boil (that might be the problem) and immediately turned it to simmer for 30 minutes. I got coconut candy, not as hard as taffy, but pretty hard to even scope out with a spoon. I was hoping for something I could pour. Any tips?

    1. Support @ Alphafoodie says:

      Hi Peggy,
      It sounds like coconut milk overheated during the rolling boil. Then too much water has evaporated causing it to be too hard. It’s best to keep the temperature lower. I hope you give it a try again.

  3. Cat says:

    Where is the pink ceramic pot from?!

    1. Support @ Alphafoodie says:

      Hi Cat,
      This one, in particular, is from Le Creuset.

  4. Jael says:

    Can you tell my what is the shelf life of this products

    1. Support @ Alphafoodie says:

      Hi Jael,
      This can be kept for around 5-7 days.

    2. Peggy says:

      I believe she said 1 week.

      1. Support @ Alphafoodie says:

        🙂 Yes, up to 1 week. Thanks, Peggy!

      2. Jonny says:

        5 stars
        I made this, and put it in Coquito two years ago for a game night with my friends and it was a hit! I used coconut sugar in place of regular sugar last time. This time I’m using regular cane sugar, so we shall see how different it tastes.

      3. Support @ Alphafoodie says:

        Glad to hear everyone enjoyed this, Jonny! 🙂

  5. Suzy Wolff says:

    5 stars
    I used granulated monk fruit and a splash of maple syrup and it came out amazing!!! I had to cook it down closer to 1 hour to get the right consistency.

    I refrigerated it and it change the texture and consistency, so I’m wonder does this need to be refrigerated?

    1. Support @ Alphafoodie says:

      Hi Suzy,
      You don’t have to refrigerate the condensed milk, you can just store it in an airtight glass container for 5-7 days.