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This is one of those recipes that you might look at and think Hmmm…now what am I going to do with that?!
Surprisingly, it has so many uses beyond its obvious use as a substitute for regular (store-bought) sweetened, condensed milk.
It makes the best chewy granola bars, homemade chocolate candy, and velvety pudding. Or instead, things like Salted Coconut Caramel Sauce or fudgy chocolate sauce, or even vegan coffee creamer, flavored any way you like. I’ve made all those things with it, but before I get ahead of myself and start sharing those other recipes with you, I wanted to share this one first.
This two-ingredient recipe is vegan, full of heart-healthy fat from coconut oil, naturally-sweetened, and super easy to make!
Vegan Sweetened Condensed Coconut Milk
Cook time:
Total time:
Yield: Yields about 1 cup (250 ml)
Ingredients
- 1 (14 oz/400 g) can full-fat, unsweetened coconut milk
- ¼ cup (60 ml) pure maple syrup (or honey, if keeping it vegan isn’t a concern)
Instructions
- Combine the coconut milk and maple syrup in a medium saucepan over medium-high heat.
- Bring to a boil, then turn heat down so it doesn’t boil over, and boil until reduced to about 1 cup (250 ml), about 20 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a dry day, but I would expect the cooking process to take a bit longer on a humid day.)
- Cool completely and then use or store in an airtight container in the fridge for up to 3 weeks.
Notes
Recipe adapted slightly from The Detoxinista.
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
March 20, 2013 at 5:39 amWow, that is something I have never tasted. Surely incredibly delicious.
Cheers,
Rosa
Carol | a cup of mascarpone says
March 20, 2013 at 6:53 amHappy Spring, Faith! I must try this…would love to use in baking! You can even make milk look gorgeous in photos! Lovely!
Erica says
March 20, 2013 at 7:06 amI want to use this to make a vegan key lime pie!!! Great idea
Mandy says
March 20, 2013 at 9:41 amI might try this in the crockpot, I bet it would cook completely down on low for maybe 6-8 hours? great idea thanks!
Faith says
March 20, 2013 at 10:27 amMandy, I love the idea of making this in the crockpot! If you give it a try, let me know how long it takes – hope you enjoy it!
Alyssa (Everyday Maven) says
March 20, 2013 at 10:07 amLove this Faith! I have been wanting to make a version myself since I saw it last year on Viet World Kitchen. There are so many uses for it – I can’t wait to see your other recipes!!! YUM :)
Krista says
March 20, 2013 at 10:27 amHow easy is this?! I’ve made “regular” homemade condensed milk which was yummy, but I think I’ll have to try this! Would be great in macaroons!
Laura (Tutti Dolci) says
March 20, 2013 at 1:30 pmI love the honey, how delicious!
Heather | Heather Likes Food says
March 21, 2013 at 12:32 amLovely! I use regular sweetented condensed milk like it’s going out of style so this will be nice to shake things up!
Claire L says
March 21, 2013 at 7:44 amThis is such a great idea! I’ve been trying to think of a way to veganize fudge recipes that have sweetened condensed milk. This should work perfectly!
Nutmeg Nanny says
March 21, 2013 at 9:53 amYum! I love using sweetened condensed milk in bar cookies but I think this homemade version would put them over the top!
Angie@Angie's Recipes says
March 21, 2013 at 2:28 pmSweetened coconut milk…this is something I have never had…thanks, Faith, for sharing the recipe.
grace says
March 21, 2013 at 2:40 pmsometimes i think i might be able to survive as a vegan simply because coconut milk exists. then i have a piece of bacon to celebrate. :)
Evelyne@cheapethniceatz says
March 21, 2013 at 6:44 pmThis is simply too cool. I am not vegan or vegetarian but I could eat this all the time :-D I can’t wait for Game of Thrones either and I have to check out The Borgias!
zerrin says
March 22, 2013 at 3:27 amNever tasted it! Sounds so simple to make and it’s great to know that it has many uses. I’m intrigued although I’m not a vegan. Happy Spring Faith!
tania@mykitchenstories.com.au says
March 22, 2013 at 6:00 amWhat a fabulous idea.
Valynn @ Vanillyn says
March 25, 2013 at 11:24 amI frequently use condensed milk to sweeten my chai tea. This will be a great dairy-free option!
Marina says
October 9, 2013 at 5:47 pmI am so excited to try this! I’m going to use it in the coffee creamer recipe. I have a question though, can I use coconut milk from the carton? Or does it have to be canned?
Faith says
October 9, 2013 at 10:03 pmMarina, I excited you want to try this recipe and my coffee creamer recipe! For this recipe to work properly, you must use canned full-fat coconut milk. I hope you enjoy it! :)
JK says
December 3, 2015 at 1:19 pmGood afternoon! After deciding to cut my daily dairy, I made this recipe and absolutely love it in my coffee! Only thing is, I’ve been accustomed to plain whole organic milk without sweetener in my coffee and am hoping this could be made without the sweet tang. Thus, would you expect this to condense down nicely without the maple? Sorry to even ask to change the recipe and honestly, if it won’t work, I’m going to keep making it as is. Just thought it was worth a shot to ask. Thanks!
Faith says
December 18, 2015 at 10:38 amJK, I’m so glad you’re enjoying this in your coffee! I haven’t tried making this recipe without the maple syrup, but my best guess is that it might not condense down into that nice syrupy consistency without it. The thinner liquid may get cooked out of the coconut milk, leaving you with the white, waxy portion (like how a can of full fat coconut milk will separate into a thinner liquid and thicker white waxy portion if refrigerated). This is just a guess though, and I’m curious to try it! If you give it a try, please let me know the results!