Sweet Condensed Coconut Milk (Printable)
Rich, sweet dairy-free condensed coconut milk—ideal for vegan desserts, coffee, and baked treats in under 45 minutes.
# What You'll Need:
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01 - 1 can (13.5 fl oz) full-fat coconut milk
02 - ½ cup granulated sugar
03 - 1 pinch of salt
04 - ½ tsp vanilla extract (optional)
# Directions:
01 - Pour the coconut milk and granulated sugar into a medium saucepan. Add a pinch of salt and stir to combine.
02 - Set the saucepan over medium heat and bring to a gentle simmer, stirring frequently until the sugar dissolves completely.
03 - Reduce the heat to low. Maintain a gentle simmer without boiling, stirring occasionally, for 35 to 40 minutes until the mixture reduces by roughly half and develops a thick, syrupy consistency.
04 - Remove the saucepan from heat. Stir in the vanilla extract if using. Allow the condensed coconut milk to cool completely at room temperature; it will continue to thicken as it cools.
05 - Transfer to an airtight container and refrigerate for up to 1 week.
# Expert Advice:
01 -
- It takes exactly three ingredients and zero specialty equipment to make something that tastes like you spent hours.
- The coconut richness adds a depth that regular dairy condensed milk cannot match, especially in desserts.
02 -
- If the mixture separates after refrigeration into a solid layer and a liquid layer, simply warm it gently and stir vigorously to bring it back together.
- The single biggest mistake is cranking the heat to speed things up, which causes scorching and curdling that nothing can fix.
03 -
- Shake your can of coconut milk vigorously before opening because a well mixed can means a smoother result without stray lumps.
- For the richest flavor, refrigerate the can of coconut milk overnight first, then scoop out only the thick cream that separates at the top, adding just a splash of the watery liquid.