Homemade Evaporated Coconut Milk is so quick and easy to make at home. Use as you would store-bought dairy Evaporated Milk. In fact, this substitute has only one ingredient. It is simply a matter of reducing the water content. Many of you have recipes that include evaporated milk. Hence, now you can make a vegan dairy-free substitute. Yay!!
Homemade Evaporated Coconut Milk:
Needless to say, many people use Evaporated Milk in many dessert recipes. Prior to going grain-free and gluten-free, I made pumpkin pie with evaporated milk. Now, I can still make my pie with this alternate ingredient. In conclusion, don’t boil coconut milk as it creates an oily substance.
Nevertheless, unsweetened coconut milk can be bought at Amazon. Of course, in a pinch, it can be used as cream in tea or coffee.
Personal Notes:
Therefore, 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 on a mission to create the tastiest food within my dietary parameters.
Indeed, it is my hope to be able to leave my audience with a little positivity to add to their day. Life is short and none of us are guaranteed a tomorrow. It is my hope that your weekend is filled with joy, contentment, and time with family.
I use this in my Crustless Pumpkin Pie
Homemade Evaporated Coconut Milk
Ingredients:
2 cans of coconut milk
Directions:
First, open the cans of coconut milk and pour it into a pan. Second, place on the stove and bring to a simmer. 
Next, reduce heat and cook 45 minutes to 1 hour. Stirring every 1o minutes or so. Once the milk reduces by about half remove from the stovetop. Lastly, allow to cool. If not using right away pour into a sterilized glass jar with a lid. Store for up to 2 weeks. Makes approximately 2 1/2 cups of evaporated milk.
Using in Pumpkin Pie
Using in Pumpkin Pie
Homemade Evaporated Coconut Milk
Equipment
Ingredients
- 2 cans of coconut milk
Instructions
- First, open the cans of coconut milk and pour it into a pan.
- Second, place on the stove and bring to a simmer.
- Reduce heat and cook 45 minutes to 1 hour.
- Stirring every 10 minutes or so.
- Once the milk reduces by about half remove from the stovetop.
- Lastly, allow to cool.
- If not using right away pour into a sterilized glass jar with a lid.
- Store for up to 2 weeks.
- Makes approximately 2 1/2 cups of evaporated milk.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 229 | |
| % Daily Value * | |
| Total Fat 23 g | 35 % |
| Saturated Fat 19 g | 94 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 31 mg | 1 % |
| Potassium 80 mg | 2 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 2 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Does the coconut milk need to be full fat?
No. Just be sure to reduce by half. Thanks so much for asking.