When you taste this decadent SWEETENED CONDENSED COCONUT MILK, you won’t believe that it is vegan and has just wee bit of sweetener. Trust me on this one – toss the pre-made stuff and make this!
For all intensive purposes, summer is here. At our house, that means iced coffee season. I would consider myself an equal opportunity coffee drinker. Cold brew, Thai, Vietnamese – {heart} all of these iced coffees. I really missed drinking Thai iced coffee, as your standard canned sweetened condensed milk is off-limits for me (no dairy zone here). I’ve previously tried canned non-dairy alternatives, but have shied away as I didn’t know the sugar content in these products.
With two ingredients and less than an hour of your time, you can make this impossibly rich and indulgent homemade version.
I see a lot of Thai and Vietnamese iced coffees in my future…YASSSSSSS! #caffeineaddict
SWEETENED CONDENSED COCONUT MILK
No need to seek out canned versions of sweetened condensed coconut milk. Make this delicious version at home.
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 3/4 cup
Ingredients
1 13.5oz can coconut milk, full fat
3 tbsp coconut sugar
Instructions
In a small saucepan, add coconut milk and coconut sugar.
Bring to a boil over med-high heat, whisking constantly.
Reduce to low heat, and allow the mixture to reduce and thicken, which will take approx 45 minutes.
Remove from heat, and let cool in the saucepan for 15 minutes.
Transfer to a jar, and use immediately or refrigerate.
Mixture will thicken when refrigerated. Mixture should be spoonable straight from the fridge, and dissolve easily in cold or hot drinks.
Notes
Make sure to use full-fat coconut milk. You won’t get the luscious texture with reduced fat versions.
Maple syrup, honey or organic cane sugar are delicious substitutes for the coconut sugar. If using honey, add after coconut milk is fully reduced.
If you’d like to increase sweetness, please feel free to add another 1-2 tbsp of sweetener.
