Two Ways To Make Vegan Condensed Milk: No-Cook Version

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 150 g Coconut milk, powder

• Baking & Spices

  • 150 g Palm sugar
  • 1 Dash Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 120 ml Water

Found on yumsome.com

Description

Ingredients

• 150g (c.5¼ oz) coconut milk powder
• 150g (c.5¼ oz) palm sugar
• 120ml (½ cup) warm water
• 2 tbsp coconut oil, melted
• Dash sea salt, to taste
• 1 can (400ml / 1.7 cups) coconut milk
• 75g (2.6 oz) sugar
• Dash sea salt
• 1 tsp coconut oil

Directions

• Add all the ingredients to a blender jar, and blitz on high speed for 2-3 minutes, until you have thick, sweet, goopy, condensed milk.
• Use as you would dairy condensed milk.
• This will keep in the fridge for up to two weeks if stored in an airtight jar.
• Put the coconut milk, sugar, and salt into a heavy-based pan over a medium heat, and bring to the boil, whisking until the sugar has dissolved.
• As soon as the milk has reached boiling point, reduce the heat to its lowest setting.
• Simmer for an hour or so, stirring occasionally, until the milk has reduced by about half, and reached a thick consistency.
• Once its reached your desired thickness, remove from the heat, and whisk in the coconut oil (this will keep it fluid).
• Pour into a sterilised glass jar, allow to cool a little, then put the lid on. Store in the fridge for up to a month.

Nutrition