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Hi 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. I’ll show you the easy way how to make dairy-free condensed milk.
How to Make Dairy-Free Condensed Milk
You can also use Nut Milks and other sugars such as agave, maple syrup, or honey. 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.
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Watch The Recipe Video!
How to Make Dairy Free Condensed Milk
Ingredients
- 1 can(14 oz/414 ml/1¾cups) coconut milk (full fat or low fat)*
- ⅔ cups (5 ⅓ oz / 150g) white sugar
Instructions
- 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. 🙂
Recipe Notes
Thank you for such a great post! I’ve had to give up dairy because my bf baby can’t have dairy. I tried following the instructions to a t. After pouring into a jar, and letting cool it separated into two layers. Is this normal? Did I let it simmer enough?
Note for those who prefer to limit the power useage (as well as making it less messy and time consuming) making the condensed milk is easily made in a slow cooker – crock pot in the USA ? You will also need a vessel that fits inside the slow cooker easily or bowl, I use a stainles steel steam pudding bowl, as it has a lid. If you don’t have a lid for the bowl use tin foil and to make it easier to remove from the slow cooker it is advisable to tie a length of string under the… Read more »
I used full fat coconut milk, agave syrup and threw in a package of fresh blueberries. Simmered for 30 minutes. Perfect! I’ll let that cool and then add it to boiled, mashed taro root and then into the ice cream maker with vanilla extract and a shot of Brazilian rum!
3rd try was the charm, 2 cups Almond milk low fat, 2/3 c raw sugar, my timer stopped working, when i remembered i was cooking this and hand’t heard the timer, i ran to the kitchen, saw it was boiling to the top, nearly cried, threw my hands up in defeat (for the night anyway) turned it off and went back to watchin tv. Remembered i had turned it off and i needed to clean up, WOW it didn’t burn, didn’t separate, it actually came out a little dark but its sweetened condensed milk lactose free woohoo..now to do it… Read more »
May I use soya milk for this recipe ?
Hi Gemma
I’m using coconut milk and it has been simmering over 40 minutes and hasn’t thickened. Should I keep simmering it?
I read the notes but didn’t see stevia mentioned. Is amount of stevia equal to the Amount of sugar ?
I used coconut milk without additives and honey. It took 4 hours to reduce by half, I put it in the fridge overnight and now it’s like a hard caramel. Looks like caramel too. I yielded the right amount, but I don’t know if I’ll be able to get it out of the cup or use it for the ice cream…
I just want to say thank you! This is the best recipe ever. I am making a pumpkin pie tonight and again I’m going to this try and true recipe!
Is cashew milk okay to use in the recipe?