Homemade Sweetened-Condensed Coconut Milk

Homemade Sweetened-Condensed Coconut Milk is thick and decadent used in dessert recipes.  Homemade is always better than store-bought. Use in all your recipes that call for Sweetened Condensed Milk as a dairy-free and refined sugar-free substitute.

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.

Homemade Sweetened-Condensed Coconut Milk:

All in all, I make homemade sweetened condensed milk and have used it in several of my recipes on my blog. In fact, it’s about time to make sure this recipe its own blog post. I have used it in my Coconut Pecan Frosting and Marzicroon Cookies. Not to mention, that I can’t have any of the sweetened condensed milk or coconut milk on the market as they have refined sugar. Therefore, I took to the internet to find out how to make your own. Needless to say, I make it the day before.  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.

Full Fat Canned Coconut Milk can be found at Amazon.

Homemade Sweetened-Condensed Coconut Milk

Ingredients:

• 1 (14 oz) can Full Fat Thai Coconut Milk
• 1/4 cup maple syrup

Directions:

Will store for up to 2 weeks. Makes approximately 1 cup

Save Save Recipe!

Print Pin

4.67 from 3 votes

Homemade Sweetened-Condensed Coconut Milk

Homemade Sweetened-Condensed Coconut Milk Recipe is refined sugar-free using maple syrup. Used as a substitute for store-bought Sweetened Condensed Milk.

Course Condiment

Cuisine American

Keyword Canned Coconut Milk, Coconut Milk, Dairy-Free Coconut Milk Buttermilk, DIY, Homemade from Scratch, Refined Sugar Free, Sweetend Condensed Coconut Milk, Sweetened Condensed Milk

Prep Time 3 minutes

Cook Time 4 hours

Total Time 4 hours 3 minutes

Servings 24 servings

Calories 35kcal

Ingredients

• 1 14 oz can Full Fat Coconut Milk
• 1/4 cup maple syrup

Instructions

• First, whisk together a can of coconut milk. (combining the seperated water and milk)
• Second, bring coconut milk and maple syrup to a simmer.
• Next 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. Makes approximately 1 cup
• Once cool place in a sterilized glass jar with a lid and store in the fridge. Will store for up to 2 weeks. Makes approximately 1 cup

Notes

Nutrition Facts Serving is per tsp
Servings 24.0
Amount Per Serving
Calories 35
% Daily Value *
Total Fat 3 g	4 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 4 mg	0 %
Potassium 7 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 2 g
Protein 0 g	0 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	1 %
* 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

Calories: 35kcal