I wrote about vegan coconut condensed milk in my baking with coconut products article.
The truth is, this ingredient is such a classic that it really deserves its own recipe post.
Condensed coconut milk is used to make fudge, pudding, pies, tarts, ice-cream, dulce de leche, in hot or iced drinks and to marinate in savory dishes.
Most recipes use the original dairy condensed milk and since it’s something so specific, you can’t really replace it with a different product.
I was so happy to discover that you don’t need any dairy to recreate it.
This coconut version is as good as the original and I personally like it much better.
Since it’s 100% dairy free, it’s perfect for people with a vegan diet or those who are lactose-intolerant.
What I also always welcome is that this 2 ingredient vegan coconut condensed milk is super easy and fast to make.
You’ll need full fat coconut milk and coconut sugar, that’s all.
If you want to make your own coconut milk from fresh coconut, take a look at this recipe.
1 can of full fat coconut milk
1/2 cup coconut sugar
Whisk the coconut milk and the coconut sugar in a saucepan over medium heat. Stir regularly and bring the mixture to a low simmer.
Let it simmer for about 40 minutes, but keep stirring.
The coconut milk will become darker and thicker and will have reduced by about half.
When ready, remove from heat and pour the mixture into a glass jar to fully cool off.
If you’re not using everything at once, store the rest in a sealed container in the fridge. It will keep for at least a week.
I use this vegan coconut condensed milk to make delicious two flavor fudge; chocolate and peanut butter. Everyone loves it and it it’s always gone in no time!