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).
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.
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.
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.
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.
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.
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.
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).
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
Ingredients
- 3.5 cups full-fat coconut milk
- 1 cup organic cane sugar or 1/4 cup maple syrup
Instructions
- 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.
Notes
- 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.
Nutrition
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.
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.
Awesome!
Have tried a pastry called gizzada its make with grated coconut, fresh ginger, and a sweeter.
Thanks for sharing, Diva. This gizzada pastry sounds delicious.
I’ve just made this and have extra. Can I freeze it?
Thanks!
Hi Amanda,
Yes, you can freeze it in an airtight container.
Hello
What are your thoughts on coconut sugar / coconut palm sugar?
Would it work to make this?
Cheers
Hi Adrienne,
I haven’t tried this yet but normally you should be able to use coconut sugar instead of cane sugar. It is a bit less sweet than cane sugar but you could still use the same amount. I hope this helps.
Tried this with organic coconut sugar and it came out really dark but deliciously dark and sweet. I added some pink salt to mine.
Thank you for your comment, Lara. Indeed, the coconut sugar will affect the color but it sure makes it so delicious 🙂
I made this recipe …
I used 250g desiccated coconut 250 g coconut chips neither of which were toasted. It was all store bought organic so I had to add a little coconut oil probably about a teaspoon and a half and I also added about 1/3 cup almond butter… this turned out great …I could have added a bit more almond butter and completely omitted the coconut oil… great texter & great taste!
MaraNatha makes an almond coconut butter that I feally like…and this is a pretty great homemade version. Really pleased with how this turned out.
Thank you so much for your comment. Glad you liked the recipe and adjusted it to your taste. 🙂
I’m wondering if coconut cream would work?
Hi Felicia, yes of course it will work, it might be even a little quicker too so keep an eye on it.
Hi Samira, would it be possible to use Erythritol instead of cane sugar? I can’t eat cane sugar or any other forms of sugar that cause an insulin spike. But I’m desperate to make the coconut chocolate balls that call for this condensed coconut milk! Please let me know what else you think could work and what quantities to use. Thank you so much.
Hi Debbie,
Yes, you can replace the cane sugar with maple syrup or Erythritol. To replace 1 cup of sugar for this recipe, use 1/4 cup maple syrup OR 1.3 cups erythritol. As I’ve never tried with these ingredients, I would still suggest to first add a part (most but not all) of the sweetener to the milk, stir well to combine, and then taste it before adding the rest, if needed. I hope this helps.
Can i use demerra sugar in place of the cane sugar?
Hi Shelli,
Yes, you can use demerara sugar. As I haven’t tried it myself, I would suggest adding about 1 cup to the coconut milk and once it’s dissolved, do a taste test and add a couple of Tbsp more if it’s not too sweet. I hope this helps.
Do you have a recipe for Key Lime Pie that uses coconut condensed milk?
Hi Virginia,
I don’t have the recipe yet, but a Key Lime Pie is on my list to do.:)