This sweetened condensed coconut milk recipe is a perfect substitute for making dairy-free treats! This recipe can be sugar-free as well.
Sweetened condensed milk is used often to make treats like pies, bars, and candies. There are few dairy-free alternatives on the market. Making it from scratch may sound daunting but it’s actually very easy to make.
When I was testing this recipe I wanted to use different sugars to create this sweetened condensed milk. I decided to use coconut sugar, honey, organic cane sugar, and erythritol. With each recipe, the consistency of the condensed milk was the same and they all worked in my bakes. Keep in mind that if you use a dark sugar, like coconut sugar, the condensed milk will be much darker and have a caramel flavored.
Sweetened Condensed Coconut Milk Ingredients
Just two ingredients in this recipe, which highlights how quick and easy it is – and also how important it is to make sure the ingredients you use are great!
- 2 – 14 ounce cans of full-fat coconut milk (link is to my favorite brand – here’s how I find the best coconut milk; you can also make your own coconut milk at home)
- 1/2 cup sugar, coconut sugar, honey or 2/3 cup swerve confectioners
Sweetened Condensed Coconut Milk Recipe
This recipe calls for full-fat coconut milk and sugar (or keto sweetener of choice) and works perfectly in any recipe that calls for sweetened condensed milk. I have even used it to make Thia Coffee. What a treat!
First, you’ll need to gather your ingredients. You’ll need 2 cans of full-fat coconut milk and sugar.
I tested this recipe with coconut sugar, organic cane sugar and erythritol. Each turned out great, though the coconut sugar condensed milk was very dark and caramel flavored.
Next, you’re going to heat the coconut milk in a saucepan over medium-high heat. Bring to a simmer and add the sugar.
Keep an eye on the mixture and make sure to stir it to prevent burning.
Continue to simmer until the mixture has reduced by half and is a think consistency, about 15 minutes.
Pour the sweetened condensed coconut milk into a glass container and allow it to cool completely before storing.
Store in the refrigerator until ready to use. This recipe makes approximately 12-14 ounces of coconut condensed milk.
FAQ
Yes, but you will need to dilute the coconut cream with water. To make one cup of coconut milk from coconut cream, mix 1/4 cup of cream with 3/4 cup of water in a bowl. Mix well and pour into the pot and follow the directions.
I’ve had success using agave nectar and maple syrup, though the maple syrup made a darker-colored condensed coconut milk.
To make this recipe low-carb, you will need to swap the sugar for a keto friendly alternative like erythritol. Follow the instructions as listed below.
Looking for more coconut milk recipes? Check out these links:
- Coconut Milk Eggnog (Dairy-Free)
- Homemade Coconut Milk Ice Cream
- Coconut Milk Yogurt (Only 4-ingredients)
- How To Use Coconut Milk Powder
How To Use: Replace in any recipes that call for sweetened condensed milk. I’ve used it to make Thai Iced Coffee, 3-Ingredient Fudge, and Paleo Magic Cookie Bars!
PrintSweetened Condensed Coconut Milk
This sweetened condensed coconut milk recipe is a perfect dairy-free alternative to use in baking! This recipe can be sugar-free as well.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Total Time: 30-40 minutes
- Yield: 12–14 ounces 1x
- Category: side dish
- Cuisine: american
- Diet: Vegan
Ingredients
- 2 – 14 ounce cans of full-fat coconut milk
- 1/2 cup sugar, coconut sugar, honey or 2/3 cup swerve confectioners
Instructions
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Pour the coconut milk into a medium saucepan.
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Bring to a boil over medium heat for 10 minutes, stirring regularly to prevent burning.
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Turn heat on low and add sugar or swerve and whisk until the sugar has dissolved.
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Simmer on low for 15-20 minutes, or until reduced and thickened. Stir occasionally to prevent burning.
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Once the coconut milk has thickened, pour it into a mason jar or a closed container, and let it cool.
Notes
Nutrition info is based on using swerve confectioners sweetener.
This recipe makes approximately 12-14 ounces of coconut condensed milk.
Nutrition Facts
- Serving Size: 1 recipe (14 oz.)
- Calories: 1503
- Sugar: 15.3g
- Fat: 137.8g
- Carbohydrates: 45.9g Net Carbs
- Fiber: 7.7g
- Protein: 15.3g
Rebecca
Can I make this using SoDairy Coconut instead of full fat?
Dana Bradley
I just want to say I used coconut cream and diluted as you said, added white sugar I brought to a boil, reduced heat to a medium heat with a good simmer for approximately 35-40 minutes. It reduced to about half and thickened as you said, it’s not white like your’s in the picture, it’s a watered down caramel ish color
I was really skeptical after reading that one review but thought wth and gave it a go.
Thank you for your recipe. I’m going to make bounty (mound) bars 🤗
Teri Nelson
Can you freeze the finished product for longer storage?
Erin Higa
You bet! Make sure to use an airtight, freezer-safe container.
Rob
Would this work if using Stevia (liquid or powdered)?
Erin Higa
Yes I think Stevia would work just fine. Make sure you check the conversion chart on the package to get the right amount to replace 1/2 cup of sugar.
Tiffany Marie
Hi Rob! Stevia may work, but I believe allulose or eritritol would work best to make this recipe sugar free.
Veronica
Hey, Can I use this for cold cereal or will coconut milk work better? Thank you so much
Gina
I didn’t have success with this recipe. I used pure coconut cream and followed the conversion provided. Unfortunately, using 1/4 cup of cream for every 3/4 cup of water made a VERY watery coconut milk. It’s been over 2 hours on the stove and the mixture still has not condensed due to the high water content.
Kit
Hi, have you tried using this to make dulce de leche?
Lori
Hello, I made this using powdered erythritol and it’s delicious but after a while on the counter the sugar crystallized and it became lumpy. I know I can heat it up to make it smooth again but I want to use it to make chocolate fudge. Will the sugar crystallize again in the fudge?
Gail
Yes, probably. Erythritol is known to recrystalize.
GL Page
I’m kind of a newbie. When you use coconut milk from a can, do you drain the clear portion first?
How about when you make this recipe?
Thank you!
Tiffany - The Coconut Mama
Nope! Pour the whole can, including the liquid into the pot.
Dianne
How long can this be stored in the fridge?
Tiffany - The Coconut Mama
2 weeks if stored in an air tight container.
mommafischy
Cant wait to see your Thai coffee recipe with the Sweetened condensed milk made from coconut milk. Anticipation!!