My recipes are grain free, refined sugar free and many like this recipe is dairy free. I have autoimmune illnesses that I am trying desperately to heal and get back on the road to good health. Prior to switching my diet I was exhausted all the time. I don’t mean tired I mean exhausted. There were occasions where I was not comfortable driving because I was so exhausted. I doubt many of my friends were aware of this or even that I could not even walk around the block.
I have mentioned in several recipes that I make homemade sweetened condensed milk and have used it in several of my recipes on my blog. I think it’s about time to make sure this recipe get some space. I have used it in my Coconut Pecan Frosting, Marzicroon Cookies, Cinnamon Apple Cheesecake, my crustless Double Cream Pumpkin Cheesecake.
I can’t have any of the of the sweetened condensed milk or coconut milk on the market as they have refined sugar. So I took to the internet to find out how to make your own. I made Detoxinista’s recipe for sweetened condensed coconut milk. My recipe is below. I did end up cooking mine 4-5 hours and used maple syrup (because I am not allowed honey on my diet) on a low temperature. I make my sweetened coconut milk the day before and then refrigerate in a canning jar. I found that it tends to get thicker once cooled. Make sure you let it cool before you place it in a glass jar.
Homemade Sweetened Coconut Milk
1 (14 oz) can Full Fat Thai Coconut Milk
1/4 cup maple syrup
Bring coconut milk to a simmer. Cook on low for 4 – 5 hours until thickened. Set a timer for every hour and stir every hour. After 4 or 5 hours remove from heat and allow to cool. Do not boil because I found when boiled that the milk released a lot of oil. Once cool place in a sterilized glass jar with a lid and store in the fridge. Will store for up to 2 weeks.