Have you ever tried Vietnamese coffee? Well if you haven’t, it’s essentially brewed coffee with sweetened condensed milk. It’s very simple yet incredibly delicious. Definitely not a very forgiving drink (especially if you’re watching the old waistline). But never the less, it is delicious. So I thought maybe I should give this drink a healthier vibe. What if I made sweetened condensed milk from coconut milk? And that’s exactly what I did.
Sweetened Condensed milk is such a staple for holiday baking (or baking in general). Whether you’re making a custard, a cake or a pie. Condensed milk gives your recipes such a rich and indulgent flavor. This spiced sweetened coconut condensed milk is exactly what you need for vegan or paleo baking during the holiday seasons.
Now, the most important thing about this recipe is the coconut milk. So you want to make sure you are using full-fat, great quality coconut milk (I like the Native Forest coconut milk). Do not use that “low fat”, “fat-free” crap. You just won’t be able to get the same consistency or taste without full-fat coconut milk. And honestly, what is the point of making condensed milk if you are going to use “fat-free” milk?
Spiced Sweetened Condensed Milk
Of course this being sweetened condensed milk, we need a sweetener. When testing this recipe, I used two different sweetener options. Honey, and maple syrup. Personally, I prefer the maple syrup because of its rich molasses-like vibe. It gives the condensed milk a really decadent flavor and it also pairs very well with the coconut milk. But, it is all up to you. If you prefer honey, go for it. However, if you want a richer flavor, I would definitely recommend sticking with the maple syrup.
So, even if you are not a baker, having sweetened condensed milk on hand can be a game changer. From coffee drinks to even salad dressing, this spiced sweetened coconut condensed milk is the way to go. Lets jump into the recipe shall we?Print
Coconut milk and maple syrup simmered until thickened for a rich decadent alternative to sweetened condensed milk.
- 1 13.5 oz can of full-fat coconut milk
- 1/4 cup grade A maple syrup
- 1/4 tsp. ground nutmeg
- To begin, shake up the can of coconut milk and pour it into a deep saucepan. Bring the milk to a boil (stir frequently so it doesn’t boil over), then add the maple syrup and nutmeg. Stir to combine. Lower the heat to medium and let the mixture simmer (using a whisk to frequently stir the mixture) until it is thickened and has reduced to about half (about 35-40 minutes). Let the mixture cool completely before using it in recipes, or drinks. Enjoy!
Your sweetened coconut condensed will last in the fridge for one week.