Homemade Coconut Condensed Milk: Your Essential Guide to a Delicious Dairy-Free Sweetener
Discover the simple secret to making your own luscious Coconut Condensed Milk with just two easy ingredients! This incredibly silky, creamy, and perfectly sweet dairy-free alternative offers all the rich decadence of traditional condensed milk, but without the dairy. Ideal for enhancing your morning coffee, crafting exquisite desserts, or as a delightful topping, this homemade recipe is a versatile and flavorful staple that will truly impress.
As someone who adores the rich, sweet indulgence of condensed milk, I used to enjoy it straight from the can. However, with growing dietary needs and health considerations for myself and several family members, dairy products are often not the best choice. Imagine my sheer delight when I stumbled upon the incredible world of sweetened condensed coconut milk!
This dairy-free marvel is every bit as silky, creamy, and exquisitely sweet as its traditional counterpart, making it an indispensable ingredient for a vast array of recipes. From creating a sumptuously moist Gluten-Free Dairy-Free Tres Leches Cake to a wonderfully vibrant Sweetened Condensed Milk Fruit Salad, it has quickly become a beloved staple in my kitchen. The best part? It’s remarkably simple and cost-effective to prepare right at home, and I’m thrilled to guide you through every step of the process!
Why You’ll Adore This Homemade Coconut Condensed Milk Recipe
- Perfectly Dairy-Free & Vegan-Friendly: This recipe offers a fantastic solution for anyone following a dairy-free, lactose-free, or vegan diet. Made exclusively with plant-based ingredients, it provides the same beloved texture and sweetness as conventional condensed milk, ensuring that you don’t have to compromise on flavor or quality in your favorite dishes.
- Incredibly Easy to Make: You’ll be amazed at how effortlessly you can create this pantry staple. With a straightforward process involving just two simple ingredients and minimal simmering, you can have a fresh batch of homemade coconut condensed milk ready in under an hour. This is especially advantageous as store-bought condensed coconut milk can often be difficult to find and limited in availability in many supermarkets.
- Significantly More Budget-Friendly: While specialty dairy-free condensed milk products can often fetch a price tag of nearly $4 or more per can, making your own at home is a considerably more economical option. Using readily available and affordable ingredients like full-fat coconut milk and your preferred sweetener, you’ll save money without sacrificing quality.
- A Healthier Alternative: Coconut milk is naturally rich in essential vitamins and nutrients, including manganese, copper, iron, and calcium. Furthermore, by making it yourself, you gain complete control over the type and amount of sweetener used. Opt for natural, unrefined sugars like maple syrup, agave syrup, or coconut sugar to create a treat that aligns better with your health goals.
- Exceptional Flavor and Silky Texture: Prepare for a truly delightful experience! This homemade version boasts a rich, creamy consistency and a subtly sweet coconut flavor that elevates any recipe. Its smooth, velvety texture mirrors that of traditional condensed milk, making it an ideal ingredient for a wide range of culinary applications.
If you enjoy crafting your own dairy-free kitchen essentials, be sure to explore my recipe for Healthy Homemade Almond Milk – it’s another fantastic and simple staple!
Essential Ingredients & Smart Substitutions
- Full-Fat Coconut Milk: This is the cornerstone of our recipe. The high fat content in full-fat coconut milk is absolutely crucial for achieving the desired thick, creamy, and luscious consistency that mimics traditional condensed milk. Avoid using light coconut milk, as its reduced fat content will result in a much thinner product that won’t thicken sufficiently. Ensure you use canned full-fat coconut milk, not the refrigerated carton type often used for beverages.
- Sweetener: The choice of sweetener can significantly impact both the flavor profile and color of your condensed milk.
- For a wonderfully natural and wholesome option, maple syrup is an excellent choice. It dissolves effortlessly and imparts a delicate, mild sweetness that won’t overpower the coconut flavor.
- Date syrup is another fantastic alternative, offering a unique, subtle caramel-like depth of flavor. Keep in mind that date syrup will naturally give your condensed milk a slightly darker, richer caramel hue.
- You can also opt for a granulated sweetener such as regular cane sugar or coconut sugar. If using granulated sugar, it’s vital to stir it thoroughly and frequently to ensure it dissolves completely into the milk, preventing any graininess. Coconut sugar will also contribute to a darker, more caramel-colored final product.
- For those looking to reduce sugar intake, some natural, calorie-free sweeteners like erythritol or monk fruit sweetener can be used, though you may need to experiment with quantities to achieve your desired sweetness level and ensure they dissolve well without recrystallizing.
Refer to the recipe card below for precise quantities and additional notes.
Crafting Your Own Homemade Condensed Coconut Milk: A Step-by-Step Guide
- Initiate with Coconut Milk: Begin by carefully pouring a full can of rich, full-fat coconut milk into a small, nonstick saucepan. Over medium heat, bring the coconut milk to a gentle simmer. It’s crucial to stir the milk frequently during this initial heating phase to prevent it from sticking to the bottom of the pan and potentially scorching. Be attentive and ensure it simmers gently, avoiding a vigorous boil, which can cause it to boil over.
- Incorporate the Sweetener: Once the coconut milk is simmering, gradually add your chosen sweetener. Using a durable whisk, continuously stir the mixture until the sweetener is completely dissolved and thoroughly incorporated into the milk. This step is particularly important if you are using a granulated sugar to ensure a smooth, uniform consistency without any undissolved crystals.
- Gentle Simmering to Perfection: Reduce the heat to low and allow the mixture to simmer gently for approximately 30 minutes. This is where the magic happens as the milk slowly reduces and thickens. During this simmering period, it is absolutely essential to stir every 5 minutes, or even more frequently, to prevent the milk from sticking to the bottom of the pan and caramelizing too quickly or burning. The constant stirring also ensures an even reduction and creamy texture.
- Achieving the Ideal Consistency: Your homemade condensed milk is ready when it has visibly reduced by roughly half its original volume. You’ll notice it takes on a beautiful light caramel color, and its texture will transform into a rich, thick, and creamy consistency, very similar to regular condensed milk. Remember, it will continue to thicken considerably as it cools, so don’t be alarmed if it seems slightly thinner while still warm. Allow it to cool completely to room temperature before transferring it to a storage container or incorporating it into your favorite recipes.
Expert Tip: Always taste as you go! Add your chosen sweetener gradually, a little at a time, and sample the mixture until you achieve your preferred level of sweetness. This allows you to customize the recipe perfectly to your palate, adding more or less than the suggested amount based on your individual preference.
Recommended Tools for Success
High-Quality Ceramic Nonstick Saucepan
For the best results and to prevent your precious coconut milk from sticking and burning, I highly recommend using a small, well-made nonstick pot or saucepan like this one. Its even heat distribution and nonstick surface will make the simmering process much smoother and minimize the need for constant scraping.
Creative Ways to Serve Your Homemade Coconut Condensed Milk
The versatility of homemade condensed coconut milk is truly remarkable! Use it as a direct substitute in any recipe that calls for regular condensed milk, or get creative with these delicious suggestions:
- Decadent Desserts: Elevate your sweet treats! It’s absolutely perfect for making a rich Gluten-Free Dairy-Free Tres Leches Cake, adding creamy sweetness to a vibrant Sweetened Condensed Milk Fruit Salad, creating luscious Strawberries and Cream, or crafting traditional Duraznos con Crema (Peaches and Cream). It’s also fantastic in dairy-free pies, cheesecakes, and fudge.
- Warming Hot Drinks: Transform your daily beverages into a luxurious experience. Stir it into your morning coffee or tea for a creamy, sweet boost, or use it to create homemade dairy-free lattes, such as a delightful Cinnamon Tres Leches Latte. It can also sweeten hot chocolate or chai tea beautifully.
- Refreshing Cold Drinks: Add a touch of tropical sweetness to your chilled beverages. It’s an ideal ingredient for a creamy Creamy Strawberry Agua Fresca, the festive Vegan Coquito, or a tropical Agua de Plátano (Banana Agua Fresca). Experiment with it in smoothies, milkshakes, or even homemade iced coffees for an extra special treat.
Storing and Freezing Your Homemade Coconut Condensed Milk
Proper storage is key to enjoying your homemade coconut condensed milk for longer. Once it has cooled completely to room temperature, transfer it to a clean, airtight jar with a lid or any other suitable airtight container. It will keep beautifully in the refrigerator for up to one week. You’ll notice that the mixture will become even thicker when chilled – this is completely normal and expected due to the fat content of the coconut milk.
If you wish to soften it for a recipe or for easier pouring, simply place the sealed jar in a warm water bath for 5-10 minutes, stirring occasionally, or gently warm it in the microwave for 20-30 seconds, stirring well until it reaches your desired consistency.
For longer-term storage, you can absolutely freeze condensed coconut milk. However, it’s worth noting that its texture might change slightly upon thawing, potentially becoming a bit more granular or separated. To freeze, pour the cooled condensed milk into a freezer-safe container, ensuring you leave a little bit of headspace at the top to allow for expansion as it freezes. It can be stored in the freezer for up to 3 months.
When you’re ready to use it, simply transfer the frozen container to the refrigerator and allow it to thaw overnight. If, after thawing, the consistency isn’t as smooth as you’d like, you can gently reheat the condensed milk on the stovetop over low heat, whisking continuously, to help restore its creamy, smooth consistency. This usually does the trick in bringing it back to its original glory.
Helpful Tips and Delicious Variations
- Customize Sweetness: Always remember to add your chosen sweetener gradually. Taste the mixture as you go, and continue adding small amounts until you achieve the perfect sweetness level for your palate. This allows for complete customization, so don’t hesitate to use more or less than what the recipe suggests.
- Embrace Color Diversity: Be aware that the final color of your homemade condensed coconut milk will naturally vary depending on the type of sweetener you choose. For instance, using date syrup or maple syrup will result in a lovely caramel-colored condensed milk, while cane sugar will produce a lighter, more classic tan hue. This is simply a cosmetic difference and won’t affect the taste or texture.
- Experiment with Other Plant-Based Milks: While full-fat coconut milk is highly recommended for its ideal fat content and creamy texture, you can certainly experiment with other dairy-free alternatives.
- Almond milk tends to result in a thinner consistency, so you might need to simmer it for a longer duration to achieve adequate thickness.
- Oat milk can yield a moderately creamy result, but like almond milk, may require extended simmering.
- Cashew milk often offers a wonderfully rich and creamy texture that is quite close to that of coconut milk, making it a strong contender for a thick condensed milk.
Remember that each plant-based milk will impart its own subtle flavor notes to the final product.
Frequently Asked Questions (FAQ)
No, it is strongly advised not to use light coconut milk for this recipe. Light coconut milk contains a significantly lower fat content compared to its full-fat counterpart. This crucial difference in fat is what allows the milk to reduce and thicken into the rich, creamy consistency characteristic of condensed milk. Using light coconut milk will result in a watery, thin product that simply won’t achieve the desired texture.
Yes, absolutely! Coconut cream is an excellent substitute for full-fat coconut milk, and in fact, it often leads to an even creamier and thicker condensed milk due to its higher fat content. If you use coconut cream, you might find the simmering time slightly reduced, as it starts with a denser consistency. This can result in an even more luxurious final product.
While honey can technically be used as a sweetener in this recipe, it’s important to be aware of a few considerations. Heating honey, especially for extended periods like simmering, can diminish some of its delicate flavor notes and may also reduce some of its perceived nutritional value. Additionally, honey has a distinct flavor that will be noticeable in the final product. For a more neutral sweetness that stands up better to heat, consider heat-stable alternatives like maple syrup or coconut sugar.
Agave syrup is actually a good choice for this recipe in terms of its functional properties: it dissolves very easily and has a mild, clean flavor that won’t compete with the coconut. However, it’s worth noting that agave syrup is quite high in fructose, which some people choose to limit in their diet for health reasons. If you are concerned about fructose content, alternatives like maple syrup or coconut sugar might be preferred for their different sugar compositions.
You’ll notice several key indicators. The volume in your saucepan will visibly decrease, ideally by about half. The color will transform from a stark white to a lovely light caramel hue. Most importantly, when you lift your whisk, the milk will coat the back of a spoon and hold its shape slightly, rather than running off immediately. Remember, it will continue to thicken significantly as it cools, so aim for a slightly thinner consistency than your desired final product while it’s still warm.
Don’t worry! This is a common issue and easily fixable. If your condensed milk remains too thin after it has completely cooled, simply return it to your saucepan and simmer it gently over low heat for an additional 10-15 minutes, stirring frequently. The goal is to reduce more of the liquid content. Keep an eye on it, and remove it from the heat once it reaches a consistency you’re happy with, remembering it will continue to thicken further upon cooling.
I truly hope you enjoy making and using this wonderful homemade coconut condensed milk! If you give this recipe a try, please take a moment to leave me a commentalong with a star rating below – your feedback is invaluable. Also, for more delicious recipes and kitchen inspiration, be sure to follow me on Instagram, Facebook, or Pinterest. And don’t miss out on my latest updates by subscribing to my newsletter!
More Dairy-Free Delights
Looking for other incredible dairy-free recipes to enhance your culinary repertoire? Explore these fantastic options:
- Agua De Sandia (Watermelon Agua Fresca)
- Dairy-Free Duraznos con Crema (Peaches and Cream)
- Creamy Blueberry Agua Fresca (Dairy-Free Option)
- Creamy Serrano Ranch (Dairy-Free)
Recipe Card
How to Make Coconut Condensed Milk
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Small, heavy-bottomed pot or nonstick saucepan
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Whisk
Ingredients
- 1 13.5 oz can full-fat coconut milk
- ¼ cup maple syrup or preferred sweetener (see notes for options like date syrup, cane sugar, or coconut sugar)
Instructions
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Pour the entire can of full-fat coconut milk into a small, heavy-bottomed saucepan. Heat over medium heat until it comes to a gentle simmer. Remember to stir frequently to prevent it from sticking or boiling over.
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Once simmering, add your chosen sweetener (maple syrup, date syrup, or granulated sugar). Use a whisk to thoroughly stir and ensure the sweetener completely dissolves into the coconut milk.
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Reduce the heat to low and maintain a gentle simmer for approximately 30 minutes. Consistent stirring every 5 minutes (or more often) is crucial to prevent the milk from scorching on the bottom of the pan and ensure an even reduction.
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The condensed milk is ready when its volume has reduced by half, the color has deepened to a light caramel, and it has achieved a thick, creamy consistency similar to regular condensed milk. Keep in mind it will thicken further as it cools.
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Remove from heat and allow the homemade condensed milk to cool completely to room temperature before storing it or using it in any recipes.
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Store your cooled condensed milk in an airtight container or jar in the refrigerator for up to 1 week. If it becomes too thick when chilled, you can soften it by placing the container in a warm water bath for 5-10 minutes, or microwave it for 20-30 seconds, stirring well.
Notes
- Sweetness Adjustment: For optimal flavor, add your chosen sweetener gradually and taste test as you go. You can easily adjust the amount to be more or less than the recipe calls for, catering to your personal preference.
- Sweetener Options: Date syrup is a wonderful alternative to maple syrup, providing a rich, subtle caramel-like taste, though it will result in a slightly darker final color. Granulated sweeteners such as cane sugar or coconut sugar can also be used; just ensure to stir very well until completely dissolved to prevent any grittiness.
- Consistency upon Cooling: The condensed milk will always be thinner when warm and will thicken considerably as it cools. Always allow it to cool completely before assessing its final consistency for use in recipes.
Nutrition
Originally published on June 19, 2021. This post was significantly updated with enhanced content, fresh photos, and improved clarity in May 2023 and January 2025 to provide the most comprehensive guide to homemade coconut condensed milk.