5 Minute Dairy-Free Condensed Milk (Sugar-free Option)
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This recipe for Dairy-free Condensed Milk is a super simple recipe that's a great wholesome alternative to store-bought condensed milk, and you can even make it sugar-free/low-carb/keto. You'll love this for your dairy-free baking and recipes that call for condensed milk, and there are so many other ways to use it as well.
What's even better, I'm sharing a special version that you can make in just 5 minutes!
Why You'll Love This Recipe
You'll love this recipe for Dairy-free Condensed Milk because it's:
- frugal: much less expensive than buying canned vegan condensed milk.
- versatile: you can use whatever dairy-free milk and sweetener you like based on what you have available and whatever your dietary needs are.
- common ingredients: no need to shop for special ingredients. You likely have everything you need in your fridge and/or pantry.
- super fast: the 5 minute recipe is about as fast as it gets.
Ingredients
- coconut milk powder or coconut milk
- water
- sweetener
- 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.
Recipe Notes and Substitutions
- Vitamix: I used my Vitamix to make this milk (here is a link to where to get it on Amazon). 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.
- Sweetener: You can use virtually any sweetener you want for this recipe depending on your dietary needs. Just keep in mind that some are not exactly a one for one substitute for sugar.
- Coconut Oil: You can add some coconut oil to either recipe to make it more creamy if you like. You can also use butter or a nut or seed butter. Of course butter has dairy in it so don't use it if you need this recipe to be vegan; however I prefer butter for this recipe. Lighter-colored nut butters like cashew will make a more appealing-looking final result.
Ways to Use This Recipe
- In desserts calling for condensed milk like dairy-free fudge.
- As a vegan coffee creamer or in tea-based drinks like this Caffeine-Free Chai Latte.
- As a super sweet drink. I know, it sounds crazy, but my oldest was drinking this stuff straight as I tested various versions.
- If you have any left, just thin it out with some water and use as a sweetened non-dairy milk drink.
- Add to lemonade or limeade to make Brazilian versions of these drinks.
- Add cocoa or carob to the thinned-out version and for Vegan chocolate or carob milk. Or add strawberry powder for a vegan strawberry milk!
More DIY Pantry Basics
– Powdered Sugar Substitute — so easy!
– Powdered Egg Replacer (like Ener-G) — works amazingly well in most everything!
– Homemade Sunflower Seed Butter — a great alternative to peanut butter!
– Homemade Vanilla Liquid Stevia — works great and is so inexpensive to make!
– Homemade Sugar-free Chocolate Chips — so much cheaper than buying them in the store. They're dairy-free too!
Dairy-Free Condensed Milk (including a 5 Minute Method)
Ingredients
5 Minute Blender Method
- 3 cups coconut milk powder
- 1 cup water
- 1/2 cup sweetener (or 1/8 teaspoon stevia extract. See post for options.)
- 2-4 tablespoons coconut oil (seed or nut butter can also be used)
- 1/16-1/8 teaspoon salt
- 1/8-1/4 teaspoon vanilla extract (optional, but recommended)
Stovetop Method
- 3/4 cup coconut milk
- 1/2 cup sweetener (or 1/8 teaspoon stevia extract. See post for options.)
- 1/2 teaspoon vanilla extract (optional, but recommended)
- dash salt
- 3 tablespoons coconut oil (or other suitable fat – optional)
Instructions
Blender Method
- Place water, dairy-free milk powder, sweetener, salt, vanilla and coconut oil (if using) in blender.
- Blend until well combined.
Stovetop Method
- Place dairy-free milk in pan. Heat over low heat until simmering.
- Add sweetener and stir well. Heat until simmering.
- Reduce heat and simmer until it's a thick consistency like condensed milk.
- Add salt and vanilla, if using, and stir to combine.
Notes
- High-Speed Blender: I used my Vitamix to make this milk (here is a link to where to get it on Amazon). You will obviously get a smoother result by using a high-powered blender than a regular one.
- Sweetener: You can use virtually any sweetener you want for this recipe depending on your dietary needs.
- Coconut Oil: You can add some coconut oil to either recipe to make it more creamy if you like. You can also use butter or a nut or seed butter. Of course butter has dairy in it so don't use it if you need this recipe to be vegan, however I prefer butter for this recipe. Lighter-colored nut butters like cashew will make a more appealing-looking final result.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Hi – I love this idea, but really cannot stand the taste of coconut. Is the 2 hour process you listed above the only way to make a non-coconut vegan condensed milk?
You could do it w/ any vegan milk you like :).
I’m going to try this mainly right now for coffee creamer, instead of making coconut milk, since it just seems to separate anyhow, seems like a lot less work, does this separate at all like homemade coconut milk. and this way I’m not having all the leftover coconut pulp, I can only use so much coconut flour, and when I bake something like macaroons, I like the coconut taste so I use dried coconut that hasn’t been strained. I have quite a bit of frozen coconut pulp now and am not sure when I’ll be able to use it, any ideas?
Yes, it will separate. Is the coconut pulp from making coconut milk? I have heard you can dehydrate it and make flour.
I just made this this afternoon and used raw cane sugar as I didn’t have anything healthier on hand. I didn’t add any extra fat to it as when I was grinding the coconut finely it turned to a sort of coconut paste, which seemed quite fatty. It is so delicious! It is very runny though, not at all thick like dairy condensed milk. I used it to make Russian fudge (the recipe called for half a cup of condensed milk) and it turned out perfect. Thanks for the easy recipe, will definitely use again 🙂
Sooo glad to hear it!! What is Russian Fudge?
Russian fudge is fudge made with lots of sugar, which you dissolve in milk (I used soy), then you add condensed milk, butter (I used vegan margarine), golden syrup and a little salt. Then you boil it to the soft ball stage, beat it and leave it to set. It’s a delicious sort of caramelly, light brown fudge. It’s quite common here in New Zealand, maybe it’s called something else in the northern hemisphere?
I’m not sure but it sounds lovely. Thanks for sharing!
I’d love to be able to read this recipe but there are 2 e-bay ads across the recipe that can’t be deleted.
I am so sorry, Sarah. I am trying to get problems like this straightened out. When I look at it I see the recipe just fine – are they covering up the words? And are you on mobile by chance? – I am working on getting my site more mobile optimized. The only other thing I can say is maybe reload but I can see what I can do on my end. I’ve had one other report about it but I for sure don’t want this to happen to my readers. I’m just trying to cover my blog costs which are skyrocketing. Please let me know. Thanks!
I love this! Great idea–I get frustrated too when we have to evaporate off so much liquid that needn’t have been added in the first place.
One more idea: by the time this is all blended, it will have warmed up some, too. So I want to try stirring in a probiotic right at the end and leaving it to culure, taking advantage of the fact that it’s already warmed up (making sure it’s not _too_ warm, of course!)
I’ll let you know what I find out!
Interesting! I have found since that this recipe doesn’t work that great when you need a bunch in a recipe, but otherwise it’s fine. I think I have to do a “redo” w/ just evaporating :). Or maybe strain some of the solids off. Take care Ela!
Thanks for the quick alternative recipe for the condensed milk. My query is regards the stevia measurement. There’s written 10 1/2 , does it mean 10.5 scoops or 10 scoops of 0.5 scoops?
It’s 10.5 scoops. Thanks!
Thanks for the prompt reply. I try it out to make the traditional Maltese Christmas log suitable for vegans.
Hope it works. I have found that if there is too much condensed milk called for this recipes doesn’t work as well. I need to do a redo for one that will work better. But please stop back to share.
Awesome! I am so glad to have found this recipe! Vegan Hello Dollies, here I come!
Nice of you to share the recipe.
Another reason to make vegan condensed milk :
That way you don’t use the horrendous sufferings of others for your own pleasure.
Just a suggestion, but after reading the ingredient list, you added that butter was optional. I think you might want to take the butter option out as that would make it not vegan friendly.
Hi there. Thanks. I changed the wording.
Does this give off a strong coconutty taste? I’m looking for a vegan condensed milk recipe to use in place of regular condensed milk that is called for in Arroz con Leche (it’s like rice pudding). I don’t want the coconut to overpower the arroz con leche.
Hmmm…it’s likely going to taste fairly coconutty. How about just simmering almond milk or rice milk until it’s about 60% gone? I have recipes for both on my site.