Condensed Coconut Milk (Printable Version)
Creamy dairy-free condensed coconut milk with just 4 ingredients, ready in 45 minutes for desserts and baking.
# What You Need:
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01 - 1 can (13.5 fl oz) full-fat coconut milk
02 - ½ cup (3.4 oz) granulated sugar
03 - 1 pinch of salt
04 - ½ tsp vanilla extract (optional)
# Method:
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 about half and thickens noticeably.
04 - Remove from heat. Stir in the vanilla extract if using. Allow the condensed coconut milk to cool completely; it will continue to thicken as it cools.
05 - Transfer to an airtight container and refrigerate for up to 1 week.
# Expert Tricks:
01 -
- It takes exactly three ingredients you probably already have, and the result tastes like you spent far more effort than you did.
- Once you make this, you will never go back to the canned store version because the freshness is unmatched.
02 -
- Walking away for too long without stirring is the fastest way to scorch the bottom, and that burnt flavor will ruin the entire batch.
- The mixture thickens dramatically as it cools, so do not panic if it looks a little thin when you take it off the stove.
03 -
- If you want a caramel forward flavor, swap the white sugar for coconut sugar and add an extra ten minutes of simmering.
- A silicone spatula is the best tool for stirring because it scrapes the bottom corners of the pan where scorching starts.