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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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4.29 from 45 votes
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)
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 1 cup
Author: Gemma Stafford
  • 1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)*
  • cups (5 ⅓ oz / 150g) white sugar
  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. 🙂
Recipe 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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  1. Jennifer A on August 17, 2017 at 10:47 am

    Hey Gemma, sorry if this has been asked already, but quick question for you.. I am a low carb eater, so if I was to make this would granulated Stevia work in place of regular sugar and if so, would the amount be the same as in the recipe or would it be less?
    Thanks so much for your time!!!

    • Gemma Stafford on August 18, 2017 at 1:47 am

      Hi Jennifer,
      The problem with stevia is that it will not caramelize. Condensed milk is a caramelized milk, which is stopped just before it transforms into Dulce De Leche, caramel. It is the ‘soft ball’ stage of caramel making, if you are making it with water! This is just so you understand how this works. Agave powder will caramelize, xylitol will not. Maple syrup and honey will caramelize, but these are high in sucrose, as is agave. It is a dilemma! I hope this helps, but I am not sure that it will!
      Gemma 🙂

  2. St. Jo on August 2, 2017 at 10:51 am

    can i use date sirup instead of sugar?

    • Gemma Stafford on August 2, 2017 at 12:55 pm

      like honey? you need the granulated sugar in this recipe because it forms kind of a caramel with the milk. So unfortunately no.

  3. Erica on June 26, 2017 at 6:13 pm

    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.


    FYI: It smelled and tasted really good.

    • Gemma Stafford on June 27, 2017 at 9:51 am

      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 🙂

      • Erica on June 27, 2017 at 10:37 pm

        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

        • Gemma Stafford on July 5, 2017 at 10:10 am

          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.

  4. Jiyun on June 18, 2017 at 6:44 pm

    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..

    • Gemma Stafford on June 19, 2017 at 2:06 am

      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 🙂

  5. Stephen on June 17, 2017 at 3:30 am

    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

    • Gemma Stafford on June 19, 2017 at 11:51 am

      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 🙂

  6. Penelope on June 5, 2017 at 6:58 am

    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!

    • Gemma Stafford on June 5, 2017 at 9:38 pm

      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 🙂

      • Penelope on June 6, 2017 at 9:52 pm

        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!!

        • Gemma Stafford on June 7, 2017 at 1:03 am

          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 🙂

          • Penelope on June 7, 2017 at 11:19 pm

            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!! ?

  7. Dana on May 18, 2017 at 8:00 am

    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!

    • Gemma Stafford on May 20, 2017 at 7:11 am

      Hi Dana,

      yeah please let me know how you get on 🙂

      • Dana on May 21, 2017 at 7:20 am

        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! 🙂

        • Gemma Stafford on May 23, 2017 at 7:28 pm

          Hi Dana,

          I’m delighted to hear it worked out. Great improvising.

          Happy Baking!

  8. hellofromtheotherside on May 9, 2017 at 1:29 am

    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!!!!

    • Gemma Stafford on May 9, 2017 at 1:30 am

      Hi there,
      i am really happy to hear this, thank you for being with us,
      Gemma 🙂

  9. Dolapo on April 19, 2017 at 7:57 am

    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.

    • Gemma Stafford on April 20, 2017 at 11:56 am

      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 🙂

  10. Sara on April 1, 2017 at 8:42 am

    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)

    • Gemma Stafford on April 2, 2017 at 2:52 am

      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 🙂

      • Sara on April 6, 2017 at 12:21 pm

        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! 😀

        • Gemma Stafford on April 7, 2017 at 11:48 am

          Sara, I am blushing! Not amazing really, just here to try to help.
          Thank you so much for persevering, good job you!
          Gemma 🙂

  11. Vaby on March 11, 2017 at 1:21 am

    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!

    • Gemma Stafford on March 11, 2017 at 3:20 am

      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 🙂

  12. Alia on March 8, 2017 at 2:05 am

    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???

    • Gemma Stafford on March 8, 2017 at 11:07 am

      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 🙂

  13. Esther Gittel Edelson on January 29, 2017 at 6:58 pm

    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!

    • Gemma Stafford on January 30, 2017 at 1:26 am

      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 🙂

      • eden heaven on July 21, 2017 at 2:33 am

        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?

        • Gemma Stafford on July 22, 2017 at 11:19 am

          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 🙂

  14. Evelyn on December 29, 2016 at 9:10 am

    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

    • Gemma Stafford on December 30, 2016 at 3:11 am

      Hi evelyn,
      NO! this is a different thing! You need to use coconut milk to achieve this,
      Gemma 🙂

  15. flyingNaima on December 4, 2016 at 8:21 am

    Could i also use honey instead of sugar??

    • Gemma Stafford on December 5, 2016 at 1:43 am

      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 🙂

      • flyingNaima on December 5, 2016 at 7:31 am

        Thx a lot?

  16. on November 25, 2016 at 8:46 pm

    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!

    • Gemma Stafford on November 26, 2016 at 6:59 am

      I am so happy to hear that, I do hope you will enjoy the ice cream,
      Gemma 🙂

  17. musicnpastry on November 19, 2016 at 5:21 pm

    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!

    • Gemma Stafford on November 20, 2016 at 9:22 am

      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 🙂

  18. Maria on November 13, 2016 at 8:50 am

    Hello may other types of sugar like date or coconut be used in making the condensed milk?

    • Gemma Stafford on November 14, 2016 at 3:04 am

      Hi Maria, yes, this will work for you 🙂
      remember that sugar is sugar! Gemma

      • Claire Sokoloski on August 17, 2017 at 10:43 am

        How much stevie should I use

        • Gemma Stafford on August 18, 2017 at 1:56 am

          Hi Claire,
          i have lost the thread of this! Stevia is not good for condensed milk, it will not caramelize. Condensed milk is a step on the way to caramelize the milk, go another step and you have Dulce De Leche, but it needs sugar. Sweeteners which are high in sucrose will do this, so agave/maple syrup/honey will do it. Honey will concentrate its’ flavor though!
          I hope this is of help,
          Gemma 🙂

  19. martyjayy1914 on October 21, 2016 at 9:40 am

    Thanks so much

    • Gemma Stafford on October 22, 2016 at 1:13 am

      You are welcome Marty, Gemma 🙂

  20. Aida on October 19, 2016 at 1:55 am

    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!

    • Gemma Stafford on October 20, 2016 at 2:26 am

      Thank you Aida, it is great to have your kind support, Gemma 🙂

  21. Brianna on September 8, 2016 at 8:46 am

    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?

    • Gemma Stafford on September 8, 2016 at 1:40 pm

      Thank you Brianna, I am happy that you are with us 🙂

  22. Sarah on September 3, 2016 at 10:05 am

    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 :-/

    • Gemma Stafford on September 27, 2016 at 10:51 pm

      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,


  23. Karyn on August 18, 2016 at 1:24 pm

    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?

    • Gemma Stafford on August 19, 2016 at 1:56 am

      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 🙂

  24. Tina kalvelage on August 15, 2016 at 8:27 pm

    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

    • Gemma Stafford on August 16, 2016 at 12:55 am

      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 🙂

  25. Laura on August 14, 2016 at 9:36 am

    Hello from Germany,
    Can I use soy milk instead of nut milk?
    Thank you for this great recipe.

    • Gemma Stafford on August 15, 2016 at 2:20 am

      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 🙂

      • Laura on August 15, 2016 at 2:29 am

        Thank you for the answer, so I will test if it works with soymilk:)
        Laura 🙂

  26. wemmymoore on August 10, 2016 at 3:24 am

    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!

    • Gemma Stafford on August 10, 2016 at 1:05 pm

      Thank you, I appreciate your support,
      Gemma 🙂

  27. Irene on August 9, 2016 at 9:45 pm

    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…

    • Gemma Stafford on August 10, 2016 at 1:09 pm

      Hi Irene,
      I do not think this will work for you. This product is already dehydrated. Try it, but not sure about this!
      Gemma 🙂

      • Irene on August 11, 2016 at 6:44 am

        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)…:)

        • Gemma Stafford on August 11, 2016 at 10:18 am

          Hi Irene,
          That is good, I suppose there are varieties of these ingredients which i do not even know about!
          Gemma 🙂

          • Irene on August 11, 2016 at 11:06 am

            ..?.. 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.

            • Gemma Stafford on August 12, 2016 at 3:25 am

              Hi Irene,
              That is great, I am really happy to hear that,
              Gemma 🙂

  28. Shivaram on August 8, 2016 at 11:13 am

    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?

    • Gemma Stafford on August 8, 2016 at 12:53 pm

      Hi Shivram,
      trump her, that is what i would say!
      Lol 🙂

  29. Sharon Nanny on August 8, 2016 at 9:51 am

    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.

    • Gemma Stafford on August 8, 2016 at 10:53 am

      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 🙂

  30. Fiona on August 8, 2016 at 9:08 am

    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! ?

    • Gemma Stafford on August 8, 2016 at 11:02 am

      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 ( 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 🙂

      • Fiona on August 10, 2016 at 4:05 am

        Thanks for that Gemma, that makes so much more sense to me now! ??

        • Gemma Stafford on August 10, 2016 at 1:02 pm

          Hi Fiona,
          That is great,
          Gemma 🙂

  31. Ruth on July 27, 2016 at 6:57 pm

    Can honey be used as a substitute to the sugar in this recipe?

    • Gemma Stafford on July 28, 2016 at 3:08 am

      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 🙂

  32. Jennycuenca on July 11, 2016 at 6:18 am

    I found out that the Philippine version of ice cream called sorbetes uses coconut milk. I’ll definitely try this recipe out!

    • Gemma Stafford on July 11, 2016 at 1:59 pm

      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 🙂

  33. alisa on July 1, 2016 at 8:25 am

    hey can you pls make “how to make whipped cream* pls

    • Gemma Stafford on July 1, 2016 at 2:41 pm

      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 🙂

    • Em on July 8, 2016 at 7:42 am

      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!

      • Gemma Stafford on July 9, 2016 at 12:56 pm

        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 🙂

  34. Jeffrey on June 21, 2016 at 9:04 pm

    Hi Gemma,
    Can i use fresh squeezed coconut milk instead of canned coconut milk in this recipe? Will it work? Thanks.

    • Gemma Stafford on June 23, 2016 at 7:53 pm

      I haven’t tried that. Good luck and let me know how it goes 🙂

  35. Fifi on June 11, 2016 at 6:05 pm

    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..

    • Gemma Stafford on June 12, 2016 at 1:46 am

      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 🙂

      • Fifi on June 12, 2016 at 2:45 am

        Thank you Gemma, for your feedback. I will try this recipe soon.

  36. Hans on June 6, 2016 at 3:39 am

    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!!!

    • Gemma Stafford on June 6, 2016 at 4:03 am

      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 🙂

  37. Jasmin on May 28, 2016 at 6:43 pm

    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?

    • Gemma Stafford on May 29, 2016 at 1:46 pm

      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 🙂

  38. Tara on May 28, 2016 at 5:18 pm

    Hi Gemma could i use lactose free milk for this recipe

  39. Cordelia on May 23, 2016 at 2:24 am

    Hi Gemma, can I use brown sugar instead of using white sugar?

    • Gemma Stafford on May 23, 2016 at 12:12 pm

      Hi Cordelia,
      Yes you can, but it will darken the milk,
      Gemma 🙂

  40. Elise on May 21, 2016 at 1:26 pm

    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?

    • Gemma Stafford on May 22, 2016 at 12:29 pm

      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 🙂

  41. Kris on May 20, 2016 at 5:47 pm

    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.

    • Gemma Stafford on May 21, 2016 at 2:44 am

      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 🙂

  42. Tultul on May 18, 2016 at 12:07 am

    Can I use coconut sugar

    • Gemma Stafford on May 18, 2016 at 1:28 pm

      Yep, absolutely that will work for this recipe 🙂

  43. Emily Jelassi on May 16, 2016 at 2:36 pm

    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 😀

    • Gemma Stafford on May 17, 2016 at 10:02 am

      Hi Emily,
      Great, that is lovely for me to hear, thank you,
      Gemma 🙂

    • Shannon Garrett on January 29, 2017 at 5:00 pm

      Emily what substitute did you use?

  44. Ruth on April 21, 2016 at 4:59 pm

    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.

    • Gemma Stafford on April 22, 2016 at 11:59 am

      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 🙂

  45. Karen on April 20, 2016 at 7:40 am

    I just watched your sorbet video, and plan on trying these in my Vitamix. Thanks for the great recipes!

    • Gemma Stafford on April 20, 2016 at 10:27 pm

      That’s great. Good luck with it 🙂

  46. Rebecca O'Mara on April 20, 2016 at 5:08 am

    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!

    • Gemma Stafford on April 20, 2016 at 10:23 pm

      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. 🙂

  47. Gail Collins on April 19, 2016 at 11:18 pm

    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?

    • Gemma Stafford on April 20, 2016 at 1:53 am

      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 🙂

  48. Marjorye on April 15, 2016 at 6:23 pm

    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!!!

    • Gemma Stafford on April 16, 2016 at 11:56 am

      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 🙂

  49. Micaela Swimmer on April 15, 2016 at 6:16 pm

    Can you use coconut sugar for the white sugar?
    And what about almond or rice milk ?

    • Gemma Stafford on April 16, 2016 at 11:59 am

      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 🙂

      • Micaela Swimmer on April 19, 2016 at 12:24 pm

        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

        • Gemma Stafford on April 20, 2016 at 2:08 am

          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 🙂

      • leen on May 18, 2016 at 5:35 am

        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.

        • Gemma Stafford on May 18, 2016 at 1:33 pm

          Thanks for your question. Any dairy-free milk will work. Some viewers have mentioned that almond is good to use. Hope this helps 🙂

        • MT on June 11, 2016 at 12:39 pm

          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 and as it is in a can it will last a while. Good Luck -MT

          • Gemma Stafford on June 11, 2016 at 3:18 pm

            Good job MT! Gemma 🙂

          • Shannon Garrett on January 29, 2017 at 4:58 pm

            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!

  50. Nur on April 14, 2016 at 2:08 pm

    Hi, Gemma I was wondering if I could replace the white sugar with coconut sugar, as I cannot eat white sugar.

    • Gemma Stafford on April 16, 2016 at 1:43 pm

      hi Nur,
      I think you should try this! I did not so cannot be sure, but I think it will be great,
      Gemma 🙂

      • Amy on November 20, 2016 at 6:13 am

        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.

        • Gemma Stafford on November 20, 2016 at 7:28 am

          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 🙂

    • Regine Sun on May 23, 2016 at 2:02 am

      Hello, just wanted to know will this recipe work with dark brown sugar? Thanks!

      • Gemma Stafford on May 23, 2016 at 12:17 pm

        Hi Regine,
        yes, but the milk will be dark in color,
        Gemma 🙂

    • Softkitty321 on August 19, 2016 at 9:14 pm

      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

      • Gemma Stafford on August 20, 2016 at 5:07 am

        That is great, i am happy that your Mom enjoyed your cake. I have peach cobbler on my list 🙂

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