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
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Add the coconut milk and sugar into a heavy bottomed saucepan
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Heat it on a low heat until the sugar has dissolved
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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
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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)
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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)
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Let the condensed milk cool completely before putting on the air tight lid.
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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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Hi Gemma –
I need to make dairy and sugar free condensed milk. Will stevia or Swerve work in this recipe?
Hi Carol,
this is the big question! Stevia will not work, Swerve/Lakanto/Truvia etc will work rather better. The issue is that sugars need to caramelize in order to thicken the milk, which is a bit like the soft ball stage of the caramel making process. The alcohol sugars/Truvia etc. will sort of caramelize, but I have not tried it, though it is on my list.
It depends on what you wish to use it for too. For my ice cream recipes it may not be thick enough, but we really do noeed to do some work on it. One bols baker thickened hers with a little cornstarch! she reported that this worked well for her.
Not much help I know, do let us know if you try it,
Gemma 🙂
Hi Gemma
Does coconut milk taste like coconut? I’ve never used it & really don’t like coconut. Wondering how it would taste in other recipes.
Thanks
Sandy
Hi, yes it does have a slight coconut flavor, but it is very neutral. I love it!
will this work with coconut cream? I have a bunch of cans of coconut cream hahaha just seeing what i can do with them.
Hi, yes that will work here too!
I made this recipe but with soy milk and it just would not thicken.
Yes, for this i suggest yous stick to coconut milk.
Can Stevia be used, quantity?
Hi, this does not reduce down the same with out the sugar.
since I can use coconut milk , will almond milk as well? I’ve tried to make pudding with almond milk with out success.. wondered if you have tried for condensed milk..
Hi Mona,
I have not tried with almond milk. That said, ant milk should condense. What you are doing is evaporating the water content, and thickening the milk residue with the sugars, almost to a caramel. I cannot see why it would not work. See this recipe too (https://www.biggerbolderbaking.com/vegan-chocolate-pudding/) you may like it!
Gemma 🙂
hi gemma,
can i use fresh coconut milk for this recipe.
Hi there,
Short answer YES! that wil lbe perfect,
Gemma 🙂