Today, I’m thrilled to share with you another similar processed food alternative, a Vegan Condensed Milk Recipe.
Believe it or not, I’ve been trying to make vegan condensed milk for awhile now. What better thing to do with one’s time, right :-)?
Finally, I think I’ve got it. A condensed milk recipe that is super easy to make and should work in any recipe that calls for the canned stuff.
So happy to share this with you!
My search for a great Vegan Condensed Milk Recipe started when I first started working on homemade coffee creamers. I tried a number of different recipes and just never really got it right.
But it’s right now.
And super easy.
Why Make Vegan Condensed Milk?
This is a simple question to answer.
1. If you are dairy allergic and have a great recipe (like those oh-too-tempting 7-layer bars) that calls for condensed milk, here is your answer.
2. It’s almost impossible to buy the stuff. I did a search to find vegan condensed milk and not much turned up.
3. It’s super cheap. The condensed product I did find wasn’t available on Amazon, but I am pretty sure when it is it will be way more than what it will cost you to do it yourself.
4. The only vegan condensed milk I found online was a brand made from soy and I’m not keen on a lot of soy as it is almost always genetically modified. Ick.
There are several ways to make Vegan Sweetened Condensed Milk. The main version online is:
– take any vegan milk alternative (like my Easiest Coconut Milk, Easiest Almond Milk, Homemade Rice Milk, or other) and then heat the milk
– add sweetener
– heat the milk to boil in a pan and simmer until the volume is reduced by 60% (this can take about 2 hours over low heat :-(.)
I just thought that there had to be an easier way to do this so I didn’t have to keep my stove on for 2 hours.
Energy bills are getting higher by the day, so I am trying to do what I can, short of going off grid.
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Ways to use vegan condensed milk.
1. In recipes calling for condensed milk.
2. As a vegan coffee creamer.
3. As a super sweet drink. I know – sounds crazy, but my oldest was drinking this stuff straight as I tested the various versions :).
4. If you have any left, just thin it out with some water and use as a sweetened milk drink.
5. Add cocoa or carob to the thinned out version and you have Vegan chocolate or carob milk.
Of course, if you like the traditional way of doing things, you can just take my Coconut Milk, Almond Milk or Rice Milk and add the sweetener and heat it on the stove for 2 hours. But why, when you’ve got this super duper simple way to get the job done :-)?
So now I am off to work on Non-Dairy Coffee Creamer Recipes. And to other great life matters, of course.
What You Will Need:
Unsweetened, Shredded Coconut
Water (read this post on how to make it safe)
Sweetener (use as healthy as possible. Use xylitol or stevia (this is a great AIP option – read this post on how to use it) for a candida-friendly version)
Vanilla Extract (optional)
Salt (I recommend Real Salt)
Coconut Oil or other suitable fat (optional)
If using stevia extract as your sweetener, these spoons are invaluable. The 2nd smallest is the size of a typical stevia scoop).
- ¾ cup unsweetened, shredded coconut
- Water to make 1½ cups liquid, divided (read this post on how to make it safe)
- ⅔ cup sweetener (use as healthy as possible. Use xylitol or stevia (this is a great AIP option - read this post on how to use it, and see the notes for how much to use) for a candida-friendly version)
- ½ tsp vanilla extract (optional)
- Dash Salt (I recommend Real Salt)
- 3 Tbsp coconut oil or other suitable fat (optional). This will add to the fat content of your milk. Coconut is so full of fat I didn't find this necessary but it would be a nice addition.
- Grind coconut as fine as possible in a blender or spice grinder.
- Add about ¾ cup water and blend well for about 1 minute.
- Add the remaining amount of water, sweetener, vanilla and salt. Blend well.
- Store any excess in a closed container in your refrigerator.
1. I used my Vitamix to make this milk. You will obviously get a smoother result by using a high-powered blender like the Vitamix. Now, this is not as creamy as the store-bought stuff, but with no 2 hour cooking time and the amount of money you can save, this completely fits the bill for me.
2. If you wish to use only stevia, then use 7/8 cup shredded coconut, and use 10 1/2 scoops (each scoop is 1/32 of a tsp) of stevia extract as your sweetener. You can leave the vanilla and salt the same.
I didn’t work on an unsweetened version. For that, use the stevia option measurements without adding the vanilla and stevia, of course :-).