Homemade Evaporated Coconut Milk

My recipes are grain free, refined sugar free, and many are dairy free. Those of us with autoimmune illnesses and allergies have had to change the way we eat and think about food. I am on a mission to create the tastiest food within my dietary parameters.

Some days I am really busy. For example, I homeschool my son who is in high school. I currently teach high school biology to 6 students. I really enjoy interacting with teenagers. I love their enthusiasm and questioning minds and the various perspectives that they share. I don’t understand why people say “teenagers today”. As if teenagers are bad. Most people including teenagers are good and wonderful. I wasn’t that teenager when I was a kid. The teens I know today are not that kind of teenager, in fact, they too are wonderful and are going to change the world for the better.

I am in the final years of my homeschooling journey and it is a bittersweet time. Next year will be a Chemistry and perhaps a different teacher. Life is an ever-changing journey. I am preparing myself now for when I am an empty nester.

I hope that the one thing I have taught my children is to think outside of the box. That there is no one way to do anything and that life is full of choices. You can always make a different choice if a choice you made is not working for you. I hope I have taught them that you don’t have to like everyone but you do need to treat everyone you meet with kindness and respect even if they don’t treat you that way.

I am always wanting to create recipes that I made before changing my diet. One of the ingredients that I used to use is evaporated milk. I used to on occasion make it from scratch when I didn’t have it on hand. How do you make evaporated milk? You just cook it down until it is reduced by half. Nutritional facts will be posted on the can of coconut you use.

I use this in my Harvest Pumpkin Pie

Evaporated Milk 

2 cans coconut milk


Open two cans of coconut milk and pour into a pan. Place on the stove and bring to a boil. Reduce heat and cook 3 – 5 hours. Stirring every 15 minutes or so. Once milk reduces by half remove from stove top. Allow to cool. If not using right away pour into a sterilized glass jar with a lid. Can be stored for up to 2 weeks. Makes 2 cups evaporated milk.

2 Comments Add yours

  1. Rine Bake says:

    Does the coconut milk need to be full fat?

    Liked by 1 person

    1. No. Just be sure to reduce by half. Thanks so much for asking.


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