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How to Make Dairy Free Condensed Milk: Easily make Dairy Free condensed milk at homemade to using in your Vegan and Dairy Free baking. Use it in any recipe that calls for regular condensed milk.

How to Make Dairy Free Condensed Milk (Bold Baking Basics)

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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.

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.

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Simmering milk and sugar on a low, controlled heat will yield you a thick, syrupy milk.

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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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4.9 from 7 reviews
How to Make Dairy Free Condensed Milk (Bold Baking Basics)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)*
  • ⅔ cups (5 ⅓ oz / 150g) white sugar
Instructions
  1. Add the coconut milk and sugar into a heavy bottomed saucepan
  2. Heat it on a low heat until the sugar has dissolved
  3. 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
  4. 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)
  5. 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)
  6. Let the condensed milk cool completely before putting on the air tight lid.
  7. Store in a jar in the fridge and it will last for months. Don't forget to label it. 🙂
Notes
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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Katherine Cowgill by Teren Oddo Oct. 2015

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165 Comments

  1. Geri on December 12, 2017 at 11:44 am

    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!

    • Gemma Stafford on December 13, 2017 at 3:24 am

      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 🙂

    • Valerie on December 13, 2017 at 5:02 am

      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 )

  2. Laima on December 7, 2017 at 1:13 am

    Hi Gemma!
    Can I use this condensed milk to make your coconut macaroons too?

    • Gemma Stafford on December 7, 2017 at 1:57 am

      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 🙂

  3. Esty Wercberger on December 4, 2017 at 2:56 pm

    Can I replace the sugar with honey?

    • Gemma Stafford on December 4, 2017 at 9:17 pm

      yes you can 🙂

  4. Karen Kenny on December 2, 2017 at 8:28 am

    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

    • Gemma Stafford on December 2, 2017 at 12:24 pm

      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 🙂

  5. Natalie on November 27, 2017 at 7:00 am

    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!

    • Gemma Stafford on November 28, 2017 at 2:11 am

      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 🙂

      • Natalie on November 28, 2017 at 7:05 am

        Gemma, thanks so much! This is really helpful!

  6. Brenda on November 26, 2017 at 8:42 am

    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?

    • Gemma Stafford on November 26, 2017 at 2:36 pm

      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 🙂

  7. Valerie on November 23, 2017 at 4:42 pm

    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

    • Gemma Stafford on November 23, 2017 at 9:14 pm

      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.

  8. Carol McKibben on November 22, 2017 at 9:34 am

    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

    • Gemma Stafford on November 23, 2017 at 9:28 pm

      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.

  9. Angela on November 17, 2017 at 11:04 am

    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!

    • Gemma Stafford on November 18, 2017 at 9:47 am

      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.

  10. GillesBelgium on November 8, 2017 at 11:46 am

    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 🙂

    • Gemma Stafford on November 8, 2017 at 1:00 pm

      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 🙂

  11. Stephanie Salemi on October 29, 2017 at 6:46 am

    I am lactose Intolerant this is perfect thanks can I substitute honey for the sugar in any of your recipes?

    best regards,
    Steph

    • Gemma Stafford on October 30, 2017 at 6:08 am

      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 🙂

  12. AJ on October 24, 2017 at 11:24 am

    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!

    • Gemma Stafford on October 25, 2017 at 1:58 am

      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 🙂

  13. Marina on October 18, 2017 at 9:22 am

    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

    • Gemma Stafford on October 18, 2017 at 9:40 pm

      Hi Marina,

      Yes you absolutely can use it, that will work well.

      Gemma 🙂

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