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. 🙂
You can replace the regular milk with any other dairy free milk
You can Replace the sugar with a natural sugar like Stevia or coconut sugar
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Hi Gemma,
I tried this recipe and it didn’t work for me. It never thickened. I’m assuming it’s because I’m above sea level. Do you have any suggestions as to how to make this work at a higher elevation.
Thanks,
Erica
FYI: It smelled and tasted really good.
So elevation shouldn’t effect this recipe. Did it thicken once cold? if not heat it up again and simmer for longer.
Hope it works out 🙂
It didn’t thicken, but it did congeal and the coconut oil settled to the top. I used the Thai Kitchen brand canned coconut milk. Did you use canned? and if so which brand? Thanks again, Erica
sorry for my late reply. yes I used canned and thai kitchen is good quality.
I used whole foods brand and 4 out of 6 cans worked. Unfortunately the coconut milk in every can can vary.
I used almond milk and cane sugar..followed all your instructions but even though my condensed milk has been cooled it seems to be brown..
Hi there,
Is the cane sugar brown sugar/golden? if so the condensed milk will look slightly caramelized.
If condensed milk is taken a little too far it will begin to turn to caramel, so it may also be this problem.
These are my best guesses, hope this is of help,
Gemma 🙂
Hi Gemma! I really want to try this recipe and I was wondering, how wide is the saucepan you use to make it? Just in case I need to adjust the time I simmer it for if I use a smaller one
Hi Stephen.
Great question!
Your instinct is spot on! the wider the pot the larger the surface area of the milk, and the quicker the evaporation. This is really what you are trying to do, to reduce the water content in the milk to about 1/2 of the volume, this will take a long time in a small pot!
So, use the largest pot you have to speed up the process, or reduce the volume of the milk. Once it is simmering away you can walk away and check on it every 20 mins or so. I hope this is of help to you,
Gemma 🙂
Hi Gemma, Thank you for generously sharing these great basic recipes. I can’t find coconut milk where I am but will canned coconut cream work? Perhaps thin out the cream into milk consistency? Would you have suggestions as to how much water to use? Thank you!
Hi Penelope,
I’m delighted you like my recipes. Thanks for trying them.
So I haven’t tried coconut cream but I thin it will work. I agree ywith you thinking it out with some coconut water or even just regular water.
Good luck with it 🙂
Hi Gemma,
Thank you for your reply! I’ll try it one day and see if diluting coconut cream works. I’m thinking of dilution to hopefully get a cream/liquid ratio as close as possible to coconut milk. Then maybe chill it to get the cream and water separated and just use the cream. I’m not keen to use the entire can of coconut cream in case the ice cream ends up overly creamy 😀 experiments ahead!! Have a lovely week!!
Hi Penelope,
The cream in a can of coconut milk which has not been homogenized will have separated in the can. You will be able to tell in the store by shaking the can, you will hear an homogenized milk sloshing around, the one with the cream will be solid feeling. If oyu turn it upside down in your fridge you will get the water to the top before you open it. Then the cream will be waiting for you. You can add some of the water back to this if you wish. Be cautious though as water freezes like ice, so if you add too much the ice cream will be icy! Let me know how you get on,
Gemma 🙂
Hello Gemma 👋
Thank you for extra pointers about the coconut milk. Will check the labels for non homogenized milk. Can’t wait to try it out!! 😀
Hi Gemma, thank you for the recipe! I was only able to purchase coconut milk with some gum in it already so the contents were solids after keeping it in the fridge. The resulting condensed milk is a bit rubbery but I’m still gonna try and use it in the dairy-free ice cream. I’ll let you know how it works out!
Hi Dana,
yeah please let me know how you get on 🙂
Hi Gemma,
I kept the condensed milk in the fridge and it hardened thanks to the gum, so I had to reheat it in the microwave to make it a bit more liquid, or else there would be chunks of condensed milk in the ice cream because they’re difficult to mix. The ice cream turned out beautifully regardless, I made chocolate, lime and vanilla ones. Will definitely be making it again and trying out new flavours. I might look for another coconut milk though! 🙂
Hi Dana,
I’m delighted to hear it worked out. Great improvising.
Happy Baking!
Gemma.
thank you so much gemma my mum is dairy free so i didnt think ni cold make her ice cream you literally changed her life thank you so much!!!!
Hi there,
i am really happy to hear this, thank you for being with us,
Gemma 🙂
Jemma,I simply want to say I love all your recipes have come across so far,u bring out the passion in me,thank you so much Jemma,kissess…
Jemma, I want to also start making ice cream to sell in my local environment, what are the basic equipment I must have, including a shop and all. Thank you so much.
Dolapo,
Thank you for your kind words.
I cannot advise on this! in our country the food business is highly regulated, and you would need to get a license to sell any food to the public. you would also need a permit, and a proper catering kitchen and premises. check with the food authority where you live, or with a local catering college,
Gemma 🙂
Hi Gemma! Today i made this recipe but it turned out too thicker (like a caramel ball) with a soft golden colour and it had liquid on the top and the paste on the bottom, i think i let it simmer for too long (40min) i turned the heat off when it was like a paste because i thought it was too liquid before. It still tastes really good though! do you think i can save it and use it for some recipe? (i actually made it to use it in the dairy free ice cream recipe)
Hi Sara,
You can try adding back milk and dissolving the caramel ball in this, gently though. I think you did indeed take this too far. It would make a great chocolate covered bar, or candy too!
Gemma 🙂
Thank you so much! My second attempt was succesful and the condensed milk looks and taste amazing! And thanks to your suggestion i’ve made bitesize chocolate bars, it is SO GOOD!! You’re amazing Gemma! 😀
Sara, I am blushing! Not amazing really, just here to try to help.
Thank you so much for persevering, good job you!
Gemma 🙂
Hi Gemma! I really want to make this condensed milk and then continue with the diary free ice cream, so if I can’t find canned coconut milk can I use the one in little carboard box instead? And I notice that the coconut water and the milk will seperate after you put it in the fridge, will that also happen with the coconut milk in cardboard box?
You’re awesome!
Hi Vaby,
Actually I do not know the answer to this. We usually buy the coconut milk in cans here. Creamed coconut comes in a carton, but this is creamed coconut, the flesh of the coconut creamed up, not what we are looking for here.
I look for organic coconut milk. when I find it in my store i shake the can, if the cream has separated it does not make a sound, this is how i test it before I buy it. Many coconut milks are homogenized now, and this is great for curries etc, but not for our purpose here. I hope you find what you are looking for!
Gemma 🙂
Hi.. I am in love with all your recipes..
I ‘ll be trying the Dairy Free Icecream.. Can I use the Ready Canned Condensed Milk instead of preparing with Coconut Milk???
Hi Alia,
If you can find a dairy free can of condensed milk, go for it!
I am a little confused!. Condensed milk as I know it is made from dairy milk,
Gemma 🙂
Hi! Love your recipes! Can I double or triple this if I want to make a large batch? How would I adjust the cooking time? Thanks so much!
Hi Esther,
Good question!
Yes, when this was done in the home regularly as a way of preserving the Summer milk it would have been done in large batches for canning.
The larger the pot (wider)you use the shorter the time. Think about it like this, you are really evaporating the water off the milk, and thickening the milk solids with the natural and added sugars. You will be reducing the milk by about 60% – by gently simmering, you must see the steam rising. The larger the surface of the milk the quicker it will be. It is difficult then to give you a time, it is practice really.
Gemma 🙂
do you mean the canned the homemade condensed milk? How would I go about canning this coconut condensed milk? is it water bath or pressure canned?
Hi there,
I am not an expert in canning! It will probably require pressure canning, in a good proprietary canning jar. you will need to research this, it is important to get it right!
Gemma 🙂
Hi Gemma! This looks great! Just wondering if I can use coconut cream? I am a newbie to diy baking ingredients, so this will be fun to learn! Thanks! Evelyn
Hi evelyn,
NO! this is a different thing! You need to use coconut milk to achieve this,
Gemma 🙂
Could i also use honey instead of sugar??
Well!!!! It will concentrate too, and the falvor will be stronger. There are other alternatives, stevia powder for a natural one among others. Check out your store, or whole food store for the best alternative. flavorless will be best. Gemma 🙂
Thx a lot?
I absolutely loved this. Watched your youtube video it was so helpful. It took me a few times but i got it. Tomorrow ill buy a bunch of coconut milk and try with different sugar like coconut sugar. Then im going to try chocolage ice cream. Im excited because I have a ice creM maker but couldnt grt the flavor right until I found your video. Going dairy free got a little easier!
I am so happy to hear that, I do hope you will enjoy the ice cream,
Gemma 🙂
Hi Gemma! I am on a ketogenic diet and would love to try your ice cream recipes! But the problem that i have is that the condensed milk i did is incredibly sweet and has a chemical like aftertaste because i used stevia to replace the sugar. (btw my condensed milk was not made on your recipe). So I’m worried that my ice cream will have a chemical like aftertaste that the stevia obtains because of how much i put in the condensed milk. The recipe i found was 2 1/2 cups of heavy cream with a 1/4 of unsalted butter and 1/2 cup of stevia. do you think that the condensed milk will effect the flavor of the ice cream and do you think that there is anyway to make the sweetness of the condensed milk milder? Please help!
This is indeed a different recipe to mine, using full fat heavy cream to condense seems a bit extreme. I use milk, and reduce it to a bit less that 1/2 of the volume, by evaporating the water content, slowly. This is really a different thing. there are other sweeteners. A new one i heard about today from a bold baker is ‘swerve’ which sounds like it might suit your need here. it is available on Amazon, it is a natural product, look it up!
The milk will not condense if it is not sweetened, and the proportion needs to be right. Take a look at my recipe here on the website.
Gemma 🙂
Hello may other types of sugar like date or coconut be used in making the condensed milk?
Hi Maria, yes, this will work for you 🙂
remember that sugar is sugar! Gemma
Thanks so much
You are welcome Marty, Gemma 🙂
Hi Gemma! Been doing your Bold Baking basics and they all turn out so well. At the moment, I am making your home made recipe of how to make home made condensed milk. Still waiting for it to be done before I can take the picture. Will post it here for sure. I also did your recipe of Sour Cream Banana Bread, and it’s all good!!! Thanks for sharing your recipes!
Thank you Aida, it is great to have your kind support, Gemma 🙂
Hi I am new to ur channel and I love ur recipes how do u make ur icecream base I love ur videos and ur rainbow cake and all of ur icecreams I am excited to try ur icecreams?
Thank you Brianna, I am happy that you are with us 🙂
Hi Gemma,
I’ve just tried your recipe and even though it seemed fine, in the end the oil in the coconut milk separated from the condensed milk. Do you have any idea why ? I think the condensed milk can be saved as it’s sitting in the bottom of the pan right now while it’s cooling but I’m not sure and since I hope to be using this recipe often, I’d appreciate any input from you :-/
Hi Sarah,
Sorry for my late reply to your message. So this is something I haven’t personally seen before. Once something separates It is very hard to bring it back. I am sure you decided what to do already but net time I am guessing be careful not to stir too much during the simmering as that can cause it to separate.
Sorry again for my late reply and I hope you try it again,
Gemma.
Hello Gemma, thank you for your wonderful recipes. Your ice cream recipes are a bomb. Ever since I made and took some to my office, I am getting orders. Their satisfaction is my joy.
Can homemade coconut milk be used to produce non diary condensed milk? Can tigernut milk be used as well to make condensed milk?
Hi Karyn,
I think homemade coconut milk could be really successful for you, but I do not know what Tigernut milk is! You could try it with a small amount as an experiment,
Gemma 🙂
Hi Gemma
Wondering if I could use honey instead of sugar? I know to use 1/2 the amount of honey for substitutions in baking etc. so wondering if that would be the case here as well?
Thank you
Tina
Hi Tina,
I never tried this, but I do believe it will work. Just remember that when you condense the milk you will also concentrate the flavor of the honey, so choose a mild one,
Gemma 🙂
Hello from Germany,
Can I use soy milk instead of nut milk?
Thank you for this great recipe.
Hi Laura,
Soy milk should reduce in the same way. The flavor will be stronger though, I am not sure if it will be to your taste!
The idea is to evaporate the water content from the mild, this concentrates the solids and the sugars thicken it. it is worth a try!
Gemma 🙂
Thank you for the answer, so I will test if it works with soymilk:)
Laura 🙂
Hi Gemma,
I love dis recipe, I’m gonna try it one of dIz days and send you photos. You’re doing a great job!
Thank you, I appreciate your support,
Gemma 🙂
I just managed to see this recipe and am going to try this. Trying this with Coconut milk powder. Shall mix in water and follow recipe. We get the Maggi version used here for cooking. Lets see…
Hi Irene,
I do not think this will work for you. This product is already dehydrated. Try it, but not sure about this!
Gemma 🙂
Thank you for replying. The condensed milk was okay. Made bread rolls using it. Was fine. I think shall retry with squeezing the grated coconut (like we do for curries in India)…:)
Hi Irene,
That is good, I suppose there are varieties of these ingredients which i do not even know about!
Gemma 🙂
..?.. There are a lot of old aunty’s recipes around. Am encouraged with this recipe to check on. Coconut is a favourite here.
Thank you so much. Your site has really jump-started me into trying dishes.
Hi Irene,
That is great, I am really happy to hear that,
Gemma 🙂
Hi Gemma I am writing this to you from India.
Ever since I started watching your channel I have become a sort of kitchen hero to my children. The problem is my wife has become so jealous and behaving like Killery Clinton !! How do I handle her? any recipe for that?
Thanks
Shivaram
Hi Shivram,
trump her, that is what i would say!
Lol 🙂
Gemma
Could I do it in a microwave instead of a stove top? I always get coconut milk and almond milk for my baking and mug meals when I need milk.
hi Sharon,
This will not be easy in a microwave! It will take too long. the idea is to evaporate the ‘water’ from the milk, to thicken the solids and sugars.
I do not think this will work,
Gemma 🙂
Hi again Gemma, Fiona here from Dublin!
Would you happen to know what quantitie of Stevia powder I could use in place of the sugar? I find Stevia is not as sweet as sugar spoon for spoon.
Also can you use an artificial sweetener? I’m wondering how this would turn out if I used both Almond milk & Stevia/sweetners?
Thanks a mil! ?
Hi Fiona,
I do not think I am an expert in this area, however I understand the Stevia powder to be actually sweeter than sugar. do check this site out (http://www.stevia.net/conversion.html). you may also like to do a comparison with other Stevia, or sugar alternative sites. I do intend to do a simple sugar substitute chart in the future,
Gemma 🙂
Thanks for that Gemma, that makes so much more sense to me now! ??
Hi Fiona,
That is great,
Gemma 🙂
Can honey be used as a substitute to the sugar in this recipe?
Hi Ruth,
yes it can, but you may taste it, you need to use equal amounts, it will affect the color too. Check out agave or stevia, it may work better,
Gemma 🙂
I found out that the Philippine version of ice cream called sorbetes uses coconut milk. I’ll definitely try this recipe out!
Hi Jenny,
That is true! This is a great ingredient, and healthy too! I hope you enjoy making this! Check out my other coconut recipes here on my website,
Gemma 🙂
hey can you pls make “how to make whipped cream* pls
Hi Alisa,
If only I could! the cream which i whip is already cream! It is from fresh cows milk, and is a natural product, 49.4% fat content, which spoils in a day or two if not kept refrigerated. I do know that this is not available in every country. I grew up in Ireland where we have a really great dairy industry, and the cream was always available. this is what works for the icr cream, nothing else will do,
Gemma 🙂
Are you looking for information on how to make dairy-free whipped cream (something suitable for vegans)? Or do you want to know how to make whipped cream from dairy cream? If you want vegan whipped cream, you can use canned coconut milk. The full fat kind works best. There are specific measurements and tutorials all over the internet, but here is a basic template:
Put the can (or cans) upside down in the fridge overnight. Then turn them right side up to open. You’ll find that the thick coconut cream has separated from the liquid and is now at the top of the can. You want the cream for whipping, so carefully scoop it off the top and into the bowl. Whip it into peaks and add sugar and vanilla.
There are methods which are more involved but turn out whipped cream that is fluffier or better for certain uses (see Isa Chandra Moskowitz’s Rad Whip recipe on her blog).
If you are wanting instructions on how to make whipped cream from dairy, it has been over a decade since I did that. The only advice I have is stop whipping before you make butter.
I hope this helps!
Hi Em,
Well that was great, thank you so much for your help with this. This is a difficult one, as dairy cream is such a distinct thing. Coconut cream is a fabulous ingredient, and is certainly a great addition to our store cupboard. it is so difficult for people with dairy allergy or restrictions to follow our recipes, so well done you, a lot of research for me to follow, it certainly helped me!
Gemma 🙂
Hi Gemma,
Can i use fresh squeezed coconut milk instead of canned coconut milk in this recipe? Will it work? Thanks.
I haven’t tried that. Good luck and let me know how it goes 🙂
Hi gemma,
I’m really new to this baking world. So happy to find your blog and really want to try your recipe. I’m still learning to make gluten free dairy free and less of sugar in my baking goods. And really excited to try this homemade condensed milk. I just wondering can I reduce the sugar on this recipe. Cause you say 2/3 cups of sugar for 2 cups of milk. I want to reduce for about 1/2 or 1 cup of sugar for this recipe. Is it posibble? Thank you anyway..
Hi Fifi,
The sugar is vital to this recipe, but you can use an alternative like stevia, if you can find it. You can try to reduce the sugar, but it wil lnot be quite the same,
Gemma 🙂
Thank you Gemma, for your feedback. I will try this recipe soon.
Hi, something i noticed here with for example german “lactose free milk” is that that milk is sweeter then regular milk. Now someone told me they add lactase to the milk and sell it as lactose free. I dont know if thats true but i stayed away from it since then. If you use that sweet tasting lactose free milk, you should be fine. I am going to try this with soy milk.. thanks again Gemma!!!
Hi Hans,
Thank you for this information. I do not know so much about lactose free milks, but perhaps they do sweeten them, as lactose is the sugar of the milk.
I hope you get this recipe to work for you with the soy milk, almond milk, and coconut milk will work well too,
Gemma 🙂
Oh wow you are such a lifesaver thank you so much for the dairy free condensed milk. Do you think it would work with low fat lactose free milk? Or is full fat better?
Hi Jasmine,
I do not know how it will work with lactose free milk as I did not try it. It does not matter if it is full fat or low fat milk, though I tend to use full fat, I like the richness,
Gemma 🙂
Hi Gemma could i use lactose free milk for this recipe
Hi Gemma, can I use brown sugar instead of using white sugar?
Hi Cordelia,
Yes you can, but it will darken the milk,
Gemma 🙂
I tried this with almond milk, but it just won’t thicken. I made it yesterday, let it cool completely and it was a bit thicker, but not syrupy at all. It’s been in a jar in the fridge since then. Did I not boil it enough? Is there any way to save it?
Hi Elsie,
I think you did not let it go far enough. you can return it to the pot, and allow it to reduce further. If you think about what you are doing it is about allowing the water content to evaporate, using the sugars (Natural and added) to thicken the milk. I think this will be ok,
Gemma 🙂
I have tried your mint ice cream and my family is in love with it. I would love to try banana ice cream if you have a recipe.
Hi Kris,
You can add banana to the ice cream base. Use a ripe, but not over-ripe banana. Mash it well with a fork, or blitz it in a blender, then fold it through the base mix. Do not add any further sugar.
thank you for being in touch,
Gemma 🙂
Can I use coconut sugar
Yep, absolutely that will work for this recipe 🙂
Oh Gemma, thank you so much for this recipe!! I can’t have dairy and have been missing being able to make the recipes that call for sweetened condensed milk, but now I can make them again! I’ve used this and absolutely love it…it tastes exactly like regular sweetened condensed milk 😀
Hi Emily,
Great, that is lovely for me to hear, thank you,
Gemma 🙂
Emily what substitute did you use?
Since I already am a diabetic, I would like to know if artificial sweeteners can be used in your recipes instead of regular white sugars. i.e. especially in the sweetener condensed milk recipe above.
Hi Ruth,
Well! substitute sweeteners, like stevia, and Lakanto which I am told is a wonderful substitute, made from Monk fruit, and available in your health food store, should work for you. I will need to try this myself too,
Gemma 🙂
I just watched your sorbet video, and plan on trying these in my Vitamix. Thanks for the great recipes!
That’s great. Good luck with it 🙂
Thank you for this recipe. My 16 year old daughter was just diagnosed with a milk allergy and is so sad that pizza and ice cream are forbidden now. I can’t wait to experiment with this to try to bring a smile to her face again!
Aw I’m delighted that you like this recipe. Check out the dairy free ice cream that is make with this condensed milk. It is really delicious. 🙂
oh frabjous day!. can’t wait to try it out! the sorbets look so good. Just today froze some bananas was going to pair with chocolate somehow. Found this just in time. What kind of sticker paper do you use to print the labels?
Hi Gail,
I get the sticky back paper in my local office supply shop, this is the one suitable for a printer. So glad you like this recipe, banana makes a great sorbet, and even ice cream!
Gemma 🙂
Hello Gemma! I’m new to your channel and saw your sorbet recipes. I came to find the dairy free condensed milk and was so happy that it’s also nut free! Thank you so much! I had one question though. I can’t use refined sugars. Would it be ok to replace with honey for the same quantity? Please let me know. Thank you again for your great recipes!!!
Hi Marjorye,
Thank you for your kind comments and for being in touch.
Honey is sweeter than sugar, so adjust it downwards, otherwise you can use it,
Gemma 🙂
Can you use coconut sugar for the white sugar?
And what about almond or rice milk ?
Hi Micaela,
You can reduce almond milk in the same way, but it is a different product, it does not have natural sugars like lactose, so you will get a different result.
Coconut sugar is a lovely product, and you can generally use it as a substitute, it is not so sweet though!
Gemma 🙂
Due to our big chance of getting diabetes. I’m trying to lower the glycemic index of our sweets that we eat. So we use raw unfiltered local honey. Coconut sugar orm maple syrup. *note agave it’s very high on the glycemic index and is super processed. Its the plant that tequila is made from.
So we try to stay away from processed foods too. So thank you very much !! Gonna try this out with coconut sugar n coconut milk. I’ll let everyone know what my 14 year old picky son says ( he’s our biggest worry for diabetes. He just lost 65 pounds thru better eating and movement. He was on the diabetic start. Now he’s reversed that. Thanks to my older son and his wife.watching his eating and drinking like a hawk) he’s not a fan of “good for you food) lol
Hi Micaela,
Yes, it is so important to use any sweet treats as just that, occasional treats. Diabetes is a terrible illness and you and your family were great to head it off. I believe in a little of what I fancy does me some good, and this includes exercise. We are a big walking family, and waffles, our dog appreciates that too, happy dog, happy family, lol.
Keep doing what you are doing, it sounds like you have it right,
Gemma 🙂
Hi Gemma,
What’s the best nut milk to use for this reciepe, because I couldn’t find coconut milk in my area. Thank you for your amazing reciepes.
Thanks for your question. Any dairy-free milk will work. Some viewers have mentioned that almond is good to use. Hope this helps 🙂
Hi Leen!-
Coconut milk can be found on the baking aisle or international aisle in a can. I have also located it occasion in the dollar store. Just be sure to check the expiration dates. Coconut milk is also sold on Amazon.com and as it is in a can it will last a while. Good Luck -MT
Good job MT! Gemma 🙂
I love being my coconut milk in the cans from my local Asian market! Not only are usually better, but you tend to have more variety! I strongly prefer the taste and texture of CHAOKOH.
Happy baking!
Hi, Gemma I was wondering if I could replace the white sugar with coconut sugar, as I cannot eat white sugar.
hi Nur,
I think you should try this! I did not so cannot be sure, but I think it will be great,
Gemma 🙂
There is a relatively New product on the market called Swerve. It is a sugar by-product, so acts and tastes like sugar but without impacting your insulin levels. It is extremely low on the glycemic index. I’ve cooked and baked with it, and my food comes out wonderful. I’m not sure about availability, though. It could be requested.
Hi Amy,
Thanks for that information. I will do a check on this. Diabetes is such a mean old illness, it creeps up on people, it is good to have this information,
Gemma 🙂
Hello, just wanted to know will this recipe work with dark brown sugar? Thanks!
Hi Regine,
yes, but the milk will be dark in color,
Gemma 🙂
I was wondering if you could make peach cobbler. I searched and nothing came up so please , and thank you. Oh by the way your videos are amazing. I loved your giant cookie cake, made it for my mom and she loved it too. Thanks
That is great, i am happy that your Mom enjoyed your cake. I have peach cobbler on my list 🙂