Two Ways To Make Vegan Condensed Milk: Cooked Version
This way of making thick and creamy condensed milk is a little more time-consuming but it's mostly inactive time, so you can go away and do something else while the coconut milk is reducing.
Servings: 200 grams
Calories: 258kcal
Instructions
- Put the coconut milk and sugar into a heavy-based pan over a medium heat, and bring to the boil, whisking until the sugar has dissolved.
- As soon as the milk has reached boiling point, reduce the heat to its lowest setting.
- Simmer for an hour or so, stirring occasionally, until the milk has reduced by about half, and reached a thick consistency.
- Once it's reached your desired thickness, remove from the heat, and whisk once more.
- Pour into a sterilised glass jar, allow to cool a little, then put the lid on. Store in the 'fridge for up to a month.
Notes
If using coconut palm sugar, the milk will get darker as it reduces down.
Nutrition
Serving: 100g | Calories: 258kcal | Carbohydrates: 24g | Protein: 1g | Fat: 18g | Saturated Fat: 17g | Sodium: 162mg | Sugar: 21g