How to Make Dairy Free Condensed Milk (Bold Baking Basics)
Save RecipeHi Bold Bakers!
The only difference between Dairy Free Condensed Milk and regular Condensed Milk is the milk used. Dairy Free Condensed milk is made using coconut milk rather than dairy milk. However the Condensed milk can be used in the exact same way as regular in your Vegan and Dairy Free baking. Use it in any recipe that calls for regular condensed milk.
You can also use Nut Milks and other sugars such as Stevia. See the Notes section in the recipe.
I use Condensed Milk a lot in my baking. It is one of the main ingredients in my 2 Ingredient No Machine Ice Cream. I make a delicious Dairy Free No Machine Ice Cream that is equally as delicious with a variety of flavors to make. If you like your frozen desserts a little lighter and fruity then try my Homemade Sorbet in 5 minutes (No Machine) If you cannot find condensed milk in your country you can easily make it yourself at home. And you can find my regular Homemade Condensed Milk recipe here.
Simmering milk and sugar on a low, controlled heat will yield you a thick, syrupy milk.
Once it cools it will thicken and be ready to use. It will last in the fridge for weeks if you don’t need it straight away.
- 1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)*
- ⅔ cups (5 ⅓ oz / 150g) white sugar
- Add the coconut milk and sugar into a heavy bottomed saucepan
- Heat it on a low heat until the sugar has dissolved
- Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
- Gently simmer for roughly 30- 40 minutes, or until the milk has darkened to an almost grey color,has reduced by half and thickened (After about 15 minutes, you'll notice that the milk will start to turn dark and thicken – that's ok and is exactly what's supposed to happen)
- When ready, remove from the heat and pour into a jar to cool. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
- Let the condensed milk cool completely before putting on the air tight lid.
- Store in a jar in the fridge and it will last for months. Don't forget to label it. 🙂
The condensed milk when ready will measure 1 cup/8oz.
You can replace the regular milk with any other dairy free milk
You can Replace the sugar with a natural sugar like maple syrup, agave, or coconut sugar.
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I’ve just made this condensed milk and I think it’s goikg to be great once it cools! One of the things I want to use it for is fudge. Can I use it before it’s completely cooled since it will be heated? Or do I need to wait until completely cooled?
Hi Amanda,
by now I think it is well cooled, or the fudge is made! I think it will have been good warm and I hope your fudge is a big success,
Gemma 🙂
I used full fat coconut cream in the can from Trader Joe’s and it barely reduced. Not sure why.
Hi there,
Because you did not allow it to go far enough. It takes time. Think about it like this: You are trying to evaporate the water content of the milk, you should see a slight shimmering on the milk and a little steam, then it is time. You are reducing by 50 – 60% depending on the milk you use. You can return it to the pan and keep going, it will get there,
Gemma 🙂
Hi. I’ve tried the condensed coconut milk recipe (with honey). I can’t get mine to thicken though. It turned a carmel color and tastes good but didn’t get thick. What did I do wrong? I brought it to a boil, reduced heat and simmered for over a hour.
Patty, did it thicken even once it was cold?
The honey should have caused the mix to thicken.
All the recipes for condensed milk without dairy DO NOT become thick in one hour. I’ve tried several such recipes and none condensed. Some thickening happens around hour 3, but by the time I’ve invested that much time in my kitchen running hydro, I might as well have gone to Walmart and bought the dairy-free container for around $3.
Hi! I’m thinking of trying this as many of us in my family are lactose intolerant. Can I substitue the sugar for a half Splenda / half corn syrup or honey mix? If so, would the measurements be the same?
Hi Lynda,
Unfortunately splenda doesn’t work because it doesn’t caramelize. You can use honey or maple syrup however. check out my chart.
Best,
Gemma.
Where is the chart?
Hi Lynda,
This is the sugar substitute chart: (https://www.biggerbolderbaking.com/how-to-substitute-sugar/).
I have a number of charts here on the website. These sugar subs are sure fire for baking, natural sugars, high in fructose, so not like some of the new age ones.
substituting sugar in baking depends on your need, stevia/monk fruit extract for people with diabetes for instance, it is complex. You can research these things easily enough online, get the best for your own need.
Thank you for being in touch,
Gemma 🙂
I tried the recipe twice and didnt come out as yours. I used homemade rice milk. It tastes good but its translucent and the consistency is more like pudding than condensed milk. Could it be the homemade rice milk?
Hi there,
It will be different as the ingredient is different. It tends to be a bit translucent, but it should work well for you in your recipes.
Let us know how you use it,
Gemma 🙂
Hello I also made it with coconut milk and it work but it was also difrent like Gemma said drifrent ingredient difrent results my also took longer to become condense in the fridge longer but it worked and I also used it for ice cream pie 😁 lovely combination hope this also helps
Hi there,
Thank you so much for jumping on this comment, that is a big help,
Gemma 🙂
Hi,
I tried this and reduced down and thickened up but wasn’t quite as thick as yours appears even when cooked and been in the fridge overnight. Any ideas what happened? I wasn’t sure if I was simmer too gentle?
I haven’t yet used it in any recipes yet and was worried that despite being thick it still would be too runny to use successfully
Many Thanks
Hi Lottie,
There is a way to measure this so that you get it reduced by about 40%.
I have a kitchen ruler. When I add the milk to the saucepan I stand the ruler in to measure the depth. (A clean sterile ruler).
This will help you as the water content evaporates. Yes, you can go too gently, and this will take a lot longer, the surface of the milk shoule be gently shimmering, you should almost see the steam gently rising. The larger the pot too the quicker it will happen.
If this is very liquid you can return it to the stove. If not then go ahead and try it. It is a learning curve, get it right one time and you will always get it right!
Gemma 🙂
Hi , can I substitute the sugar with xylitol ?
Hi Vicki,
Yes! I do believe that this will work well for you.
You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
Xylitol and erythritol are alcohol sugars, generally these are derived fron grains or fruits, and they are very useful for baking. I think you should run a small batch of condensed milk with the xylitol or powdered erythritol and see how it works, it will caramelize, and that is what thickens the milk. A shortcut is to use evaporated milk, that will make it quicker!
Gemma 🙂
Hi Gemma,
I enjoy your recipes, but let me correct one thing: Xylitol, or ANY sugar alcohols cannot caramelize because they don’t have a correct functional groups in their molecules. But yeah Xylitol is the best when it comes to sugar substitution due to less laxative effects, low GI and equal sweetness.
Hi Paul,
This is such a tricky subject! It seems as though the branded ones, which include either erythritol or xylitol behave like real sugar in a recipe. This has been our experience here. I think xylitol/erythritol on their own work well in general baking, but would not make a caramel sauce. It is scientific, and a little beyond my pay grade, the more I try to gen up on this the less I seem to know.
Thank you for your input, keep us informed, we appreciate it,
Gemma 🙂
Can I use fresh coconut milk?
Hi Serene,
Sure you can, and lucky you to have this available to you too,
Gemma 🙂
Have you ever had any luck with goats milk.
Hi there,
I have had a lot of luck with goat’s milk! I was allergic to cows milk as a baby and had a sever eczema, so I was raised on goat’s milk! that was lucky, it changed everything really quickly.
However, I have not used it for condensed milk, but of course it will work. The thing is any liquid, even water, will thicken when reduced with sugar. That is the idea here, a milk on the way to a caramel. Think about it like this and you will not go wrong. you need to reduce the ‘water’ content of the milk by about 40% in order for the condensed milk to form, after that it begins to turn into Dulce De Leche! A lucky thing too 😉
Thank you for this question, it will help others,
Gemma 🙂
Hello Gemma.. i submitted a photo.
2days ago i was making this recipe and the result is perfect but today when i tried this again this happened.. did i do something wrong, is this usable? should i make another one? please help..
Hi Nero,
I saw your photo, but I could not clearly see what happened.
If you followed the recipe and instructions then I think you can return this to the pot, reheat it while stirring, then stop stirring and allow it to simmer again for a few minutes, keeping an eye on it. I think it separated, but I cannot see it clearly, this should resolve it,
Gemma 🙂
hi gemma! i was wondering if i could replace the sugar with a sweetener? i’m on a ketogenic diet and i really wanted to make ice cream, and your 2 ingredient recipe looks gorgeous. only problem is that i’m not sure i can do it if i cant replacw the sugar with a sweetener.
Hi Sana,
the problem for this is that the sugar you use, or sweetener needs to be able to caramelize in order for the condensed milk will thicken.
That means the stevia/splenda/monk fruit are out.
Honey/maple syrup/agave will all caramelize but they are high in fructose.
The new age sweeteners, such as Lakanto/Swerve/Truvia are a combination of stevia/monk and an alcohol sugar will caramelize, and I believe they are keto friendly too. Xylitol and Erythritol are examples of alcohol sugars and there are more, and these will also caramelize, however they are not as sweet as sugar, and are not all equal either. These sugars are derived from grains and fruits, and are not alcoholic, but they may cause digestive upset. Do some research into these, find the right one for you, then you can enjoy lots of sweet treats. Erythritol combined with stevia seems to be a good choice. We use Lakanto here. (https://amzn.to/2vj4Uih) you can research this one too.
I hope this is of help to you,
Gemma 🙂
I submitted a photo of chilled condensed coconut milk. It has separated a bit. I simmered for 35 min and made sure it turned a darker color and didn’t stir it. My simmer was on low. I was afraid to boil. Does the separation create a problem? Thank you!
Hi June,
I saw this! I am not sure why this happened.
It is important that the sugar is fully dissolved before the simmer happens. I presume you used white sugar, and this is important too. Alternative sugars will not work in this recipe unless they are formulated to caramelize.
Let me know,
Gemma 🙂
My child can’t have dairy milk or any nut milk. Would rice milk work for this recipe?
Hi Lisa,
I think it would! the important ingredient is the sugar, this is what condenses the milk as the water content evaporates. Give it a try!
Gemma 🙂
Hi there,
I was wondering if I could use honey??🤔🤔
Hi Kamala,
Yes, honey will caramelize, so it is doable. Choose a mild flavored one as it will concentrate as it reduces.
Thank you for being in touch,
Gemma 🙂
Does the sugar have to be a natural sugar or can I replace it with erythritol or something similar for my keto diet?
Hi there,
It has to be a sugar which will caramelize, that is what thickens the milk. TRUVIA will do this for you, agave will do it too, but you seem to want one which is low on the glycemic index, and things like stevia should be in your cupboard, but not for this recipe.
When you find an alternative sweetener ask GOOGLE, ‘does this …..caramelize?’, if it says no then it will not work in condensed milk.
I hope this is of help,
Gemma 🙂
Hi gemma!
I’m gonna make your dairy-free condensed milk recipe today, and I wanted to know if I could use it (after it has cooled down and been in the fridge for 4hours) to make the coconut ice-cream the same day? I’ve seen another video where the person said you should let it sit in the fridge overnight before mixing it with the coconut milk in order to make the ice-cream.
Thank you for your help !
Zineb 🙂
Hi there,
Really when it is cold it is done!
I am not sure how keeping it overnight will change anything, go for it,
Gemma 🙂
Hi,
I’m making this recipe right now, I hope it will work out well. It made me so happy to see that you can make dairy free condensed milk, my friend is doing the GAPS dieat, so I replaced the sugar with honey and I’m hoping to make a Leche Flan for her with it. Would you have a recipe for evaporated milk as well? And also, how long does this condensed milk would stay good in the fridge?
Thanks for all your recipes, I love that you explain how things work and that there always are substitutions for the ingredients.
Love,
Panni
Hi Panni,
the condensed milk lasts for months in the fridge. Unfortunately I don’t have a recipe for evaporated milk but I know it is easy to make.
Really glad you like my recipes, thanks so much.
Gemma.
Hi, I just tried to make the dairy free condensed milk and inadvertently left it simmering a little longer than the 40 minutes you instructed. The mixture is a rich caramel colour , but seems to have an oily layer that has separated out at the top of the saucepan. The mixture is not the runny consistency you show in your video but still reasonably soft. It looks to me like it will harden into a toffee like texture when I refrigerate..have you perhaps seen this before?….I think I should start again with a new mixture. Many thanks
Hi Delia,
Yes, this is a gorgeous Dulce De Leche, a milk caramel if you will. Lots of ways to use this in your baking. (https://www.biggerbolderbaking.com/banoffee-pie/) like here for instance. You can mix the milk fat back through this too, all wil lbe well.
Now you have mastered Dulce De Leche, condensed milk will be a doddle!
Gemma 😉
I didn’t have success making a thick brew with either the dairy free version, which I made with low-fat canned coconut milk, or the dairy version, which I made with 1% milk. Other online recipes specify full-fat milk. I suspect this might be why it did not end up being as thick as commercially made canned sweetened condensed milk.
Hi Kat,
The fat content really just enriches the condensed milk. It should work well with any milk. If you think about it condensed milk is a step on the way to a caramel, and you can make a caramel with water, when it will thicken befoe it caramelizes. I think you did not take it far enough. you can return it to the pan and simmer it down further. What you did not say is what sugar you used, and how much, this is what thickens the milk. If you uses a substitute it needed to be able to caramelize, not all of them do.
I hope this will help you,
Gemma 🙂
Thank you for this recipe Gemma. I only recently found your YouTube channel and am loving it!
I saw on amazon that there’s maple granulated sugar. Could I use that for the sweetener? I know you already mentioned that maple syrup and honey work, but I was wondering about granulated maple sugar.
Thank you once again. Lots of love from Canada <3
Hi Julan,
Thank you so much! I’m delighted you like my recipes :).
So now that is a funny one because I am not sure that will work. I have never seen that before. Some sugars don’t caramelize and I don’t know if that is one of them :/
Hope this helps,
Gemma.
Hi! Can I use xilitol or some other artificial sweetener instead of sugar?
Hi Francina,
NO! not xylitol, it will not caramelize, and this is really what is happening in this recipe, it is what thickens the milk.
Agave crystals will work, maple syrup, honey too, but these are high in fructose. It depends on your need really!
Gemma 😉
I use Erythritol and it works fabulous!
Hi Roxana,
I am really delighted to hear this. Can I ask you about your measurement for this, explain the process for others, it is always a big question here, your input will be appreciated.
Gemma 🙂
FYI, from a thai chef on the curdling of coconut milk during cooking on a website.
“oughly, raw coconut milk consists of coconut oil, protein and water. In its natural state and at room temperature (think tropical island), the protein acts as an emulsifier, keeping the coconut milk looking homogenous. An emulsifier bonds oil with a protein in the milk. When coconut milk is heated up, the protein changes its shape and ability to react with water and oil, which is what scientists call ‘denaturing of the protein’. The protein releases oil and water and contracts into a tight chain. These contracted protein chains are visible as the white specks or curds. The curds can clump and get bigger if not stirred.
The act of stirring is emulsifying or keeping the oil, protein and water mixed together. When coconut milk heats up, the curds still form but they are smaller and harder to see.
Coconut milk curds change the look but not the taste and texture. Simply stirring the coconut milk will blend the curds back again. To prevent large curds from forming when you cook coconut milk, ‘stir often’ does the trick.”
Wow!
Nadia, thank you so much for this excellent article. Many of our followers will be delighted to try this. The science is so interesting too.
I really appreciate the trouble our followers take to add to our knowledge here on BBB, thank you for taking the time.
Will be trying this one!
Gemma 🙂
Thanks so much for this huge tip !! So excited to try this dairy free recipe . Wondering though if I could use Almond Milk ?
Yes you can use almond milk no problem 🙂
Gemma.
Hi Gemma,
Thank you for sharing this recipe. I wanted to know when you say simmer on medium low heat what should the temperature of the mixture be? I am using induction cooker and can set it accordingly. Thank you very much. Looking forward to your reply.
Hi Nadia,
Simmering means that the temperature of any liquid is maintained just below boiling, where the liquid is barely shimmering, and there is steam rising gently.
This will be at 82C/180F, using a thermometer. The process of making a condensed milk is really evaporation of the water content, it is a gentle thing,
Gemma 😉
Wow, only 2 ingredients!!! Will definitely try to make it this weekend.
Thanks so much, really glad you liked this recipe. 🙂
Gemma.
Can I use coconut cream with this recipe?
yes you can. it will work well 🙂
Was nervous about trying this, as it really looked like a magic trick to me, but I was very happy when it came out EAXCTLY like yours did!
P.s. in your printable recipe, it’s not listed to skim off the foam.
Hi Ezra,
Thank you, I am really happy that you worked this recipe well, good job!
I will add your note to the recipe, thank you,
Gemma 🙂
Can I use stevia instead of sugar?
Unfortunately stevia doesn’t caramelize so it can’t be used for this recipe.
Gemma.
Hi Gemma
I use coconut milk from the can, such as Pride, Dunns River or Grace a lot but only for making curries or rice and peas.
There is a big difference between the canned (typically used for cooking) and carton (typically used to substitute milk in coffee or cereal) varieties in the ingredients, nutritional value and viscousity that could possible impact on the success of this condensed milk.
Could you please confirm that you are using the more cream like canned coconut milk such as that suggested above or if you are using a different type of canned coconut milk?
Thank you
Hi Sue,
I think the cartons tend to homogenized to mix the cream through the ‘water’ content.
I use the cans all of the time really, they work really well. Do follow the steps, and take it slowly, to evaporate the water content, and caramelize the sugars, that is what you are doing,
Gemma 🙂
I tired this last night and it didn’t come out right. The mixture never really reduced after simmering for nearly and hour. I’ve let it cool overnight and there are three distinct levels of separation.
The directions weren’t clear on whether or not to use all of the liquid from the coconut. Is that what is supposed to be used or just the fat part? Or just the liquid part?
Mine is really dark–I think from the coconut sugar that I used.
It tastes good though. 😉
Hi Heather,
Ok so, we can fix this. first off you use the whole can, liquid and fat part.
Now, did you use regular sugar like I did or did you use a different sugar? this can make a difference.
I’m glad it tastes good anyway 🙂
Gemma.
Hi gemma
İs soya milk ,a dairy milk or not??
Can İ ude soya milk instead of whole in your recipes??
Thanks
Soy is dairy free, Marc. Yes you can use it in this recipe 🙂
Best,
Gemma.
Thank you for this recipe. I’ve got several holiday treats I want to make that use sweet condensed milk. I’m lactose intolerant so it’s great to have this alternative, and it doesn’t look too hard to make either.
Hi there,
Condensed milk is a really traditional thing in lots of places, it was a way to preserve milk in times of plenty, for times when the production was low, in the natural order of things.
The secret is to allow the ‘water’ content of the milk to reduce, without boiling it, a slow evaporation, it takes time.
Follow the instructions and all will be well.
Gemma 🙂
Hi Gemma,
The recipe says to use a can of coconut milk; is that the kind that separates in the tin? Or could I use fresh coconut milk from a carton?
Can’t wait to try this!
Hi Geri,
You can condense any milk really. What you are doing is evaporating the water content, and using sugar to thicken it, like when making a caramel/Dulce De Leche.
For dairy free ice cream you will need to be able to take the coconut cream from a can of coconut milk.
I hope will help you,
Gemma 🙂
Hello I made the cocunut condense milk for my ice cream pecan pie for and unt that has problems with some mills and it work perfect I just fallow the same procedure that Gemma did and same recipe and only change the milk ( I did took al night to set up in my fridge but it was perfecto for everything )
Hi Gemma!
Can I use this condensed milk to make your coconut macaroons too?
Hi Laima,
This is condensed milk, it is how it is made traditionally.
You can use this for any and all recipes requiring condensed milk.
Do follow the steps carefully, a low heat, you should see a little steam rising, this is the water content evaporating from the milk, and this is what you need.
I hope this helps,
Gemma 🙂
Can I replace the sugar with honey?
yes you can 🙂
Hi Gemma,
Thanks for all your wonderful videos and delicious recipes. I just wanted to point out that at the bottom of this recipe in the notes section you say that you can replace the sugar with Stevia. However in your reply to Natalie you emphatically say “ No! “ to this replacement.
Regards, Karen
Hi Karen,
Thank you for pointing this out, you are right, Stevia will not caramelize, and so it will not thicken.
I will adjust this right now,
Gemma 🙂
Hi Gemma! In light of upcoming seasonal baking, I wanted to make some condensed milk of my own, mainly because the sold one is way too sugar-packed. My question is, can I use Stevia to substitute sugar in this? Thanks in advance!
Hi Natalie,
NO! think about it like this. The function of the sugar in this is to thicken it. It does this in two ways, by reducing the water content, and taking the milk to what is the soft ball (almost) stage of caramelization. This is what thickens it. The sugar used therefore needs to be able to caramelize, stevia will not do this. Honey/maple syrup/agave crystals will caramelize. Splenda will not, xylitol will not! This is the science, ask google this question when replacing sugars in baking, it really affects the results,
Gemma 🙂
Gemma, thanks so much! This is really helpful!
Hello,
I would like to replace the sugar with honey or mole syrup but was curious is to the amount for this recipe. Does it stay the same as the recipe 2/3 cup? Thank you and happy holidays
Hi Lu,
Yes! condensed milk is a process of caramelization really, like the soft ball stage, but using milk as the liquid. Without sufficient sugar it will not thicken. I am not sure what Mole syrup is, is it maple syrup?
The sugar you use needs to be able to form a caramel, splend/xylitol/stevia will noty do this, so would not work in this recipe.
Honey/maple syrup/agave will form caramel, so can be used,
Gemma 🙂
Thanks for the reply,
That was suppose to be maple syrup. Lol. My question was when substituting maple for sugar are the measurements the same “ie, 2/3 cup?.” Thanks again
Haha! Phew! I though there was a new one out there 🙂
Replace one cup of sugar with 3/4 cup of maple syrup. Remember this is a liquid ingredient, so you may need to adjust the liquids in a recipe.
Really you use it measure for measure. It is just a liquid sugar really, proceed as per the recipe,
Gemma 🙂
Can this mixture – once cooled & “set” – be used successfully to bake with , as in bars that use a layer of condensed milk mixed with things like coconut & chopped dried fruits or chocolate chips etc on top of a cookie crust?
Hi Brenda,
I am not sure it will be stiff enough! It will be perfect for my ice cream recipe, and for others, but I think it would need to be caramelized to set solid. Honestly, I think you could try it, the more it is reduced the stiffer it will set up,
Gemma 🙂
My coconut sweet and condense milk has been in the friedge more than 30 minutes, I se it thick but not as thick as regular condense milk is and also a little more like transparent, not so white an yellow like the normal, I’m afraid to use it for the ice cream recipe and then the butter pecan ice cream cake
Hi Valerie,
Everything sounds fine to me. Let it go totally cold for a few hours and it thickens as it gets really cold.
Best,
Gemma.
Hi Gemma! I used canned unsweetened coconut milk and added the sugar, and condensed it for the recommend time. It turned dark but did not thicken to be dense like condensed milk. I let it cool and put it in the fridge. It separated when cold. I stirred it and used it to make raspberry sorbet which came out icey and hard. What was I doing wrong? What if I added some cream of coconut would that thicken it up if I simmered them together? I have to reduce my dairy intake and really want this to work! Is there any way I can salvage the icey sorbet? Carol
Hi Carol,
So this sounds like it separated and there is no saving that. I would say unfortunately you might have to start over.
Did you stir it a lot while it cook? this can cause it to separate. This recipe does work so I want you to have success with it.
Best,
Gemma.
The same thing happened to me. 🙁
Hi Heather,
I just re read Carols message. I’m really sorry to hear that happened. When something separates there is really no going back from there.
Tell me, did you use regular sugar??
Just having a tough time with this recipe but wanted to get some clarification. Do I stir it together in the end while still warm? After it cools? It is just looking like two different consistencies at this point after about 35 minutes on simmer. Thanks for your help!
HI Angela,
stir the mix together until the sugar has dissolved, then bring to a simmer, simmer until reduced and then take off the heat. Once cooled pop it into the fridge where it will thicken and be ready to go.
Hopes this helps,
Gemma.
Hi Gemma!
My best friend suffers from a series of diseases and he became really sensitive to a lot of food, like lactose.
I am really grateful for this recipe (and the chocolate fudges I will make with it).
At least now he too can enjoy the Holidays with all the deliciousness his supportive friend (me) will provide.
I always look forward to your new recipes and know you have fans even in Belgium 🙂
Warm greetings for the cold winter days,
Gilles 🙂
Ah Giles, well done you to care for your friend so well, I am happy to have you with us.
I am heading to Ireland for a few days soon, I expect I will feel the cold there, hardly ever feels cold here in LA!
Good to have you with us,
Gemma 🙂
I am lactose Intolerant this is perfect thanks can I substitute honey for the sugar in any of your recipes?
best regards,
Steph
Hi Steph,
Honey/agave too are sugars, and can be used in many of the recipes. Remember the liquid sugars may require you to cut back a tiny bit on liquids, but not much.
For cookies both honey and agave will be good as they caramelize.
Things like stevia/monk fruit will not caramelize, and though they are really useful, they are not suited to all recipes.
Thank you for being in touch,
Gemma 🙂
I am currently making this on the stove now. My daughter has a dairy allergy, so hoping this will work out. Is the coconut flavor strong once the final product is finished? That’s the only downside over here- we have some coconut haters in our home (I personally love it, but 3 out of the 5 of us do not 🙁 ) Thanks!
Hi AJ,
I think the flavor will depend on what you put with it. Oddly the flavor is not too strong, for me, because I love it. Sometimes people here tell me they find the taste of eggs in a cake too strong, I never tasted the eggs until they said it! it depends on what you like, or dislike, and then you focus on that, lol. We are a funny lot.
So, give it a good extra flavor, and I think all will be well.
You can use almond milk for this too, the family may prefer this,
Gemma 🙂
Hi Gemma!
I Love your recipes!! My husbands brother and his family all turned vegan abort a month ago. They love key lime pie, so I was wondering if I can use the condensed coconut milk in the over for the pie?
Hugs/ Marina
Hi Marina,
Yes you absolutely can use it, that will work well.
Gemma 🙂