Coconut Sweetened Condensed Milk [The Sticky Sweet Remix]

Rich, velvety dairy-free condensed milk made with coconut milk and natural sweeteners. This luxurious pantry staple transforms desserts while keeping things clean and plant-based – perfect for coffee, baking, or eating straight from the spoon.

Makes

1-1/2 cups (360ml)

Total Time

35 min (5 min prep)

Ingredients

Base Ingredients:
2 cans (13.5oz/400ml each) full-fat coconut milk
1/2 cup (120ml) pure maple syrup
1/4 cup (60ml) coconut nectar or agave
1 tsp (5ml) vanilla extract
1/4 tsp (1.5g) sea salt

Optional Thickeners:
2 tbsp (16g) arrowroot powder
OR 1 tbsp (15g) coconut flour
OR 2 tbsp (30ml) cashew cream

Make it Good For The Gut (Optional)

Coconut Milk: Contains medium-chain triglycerides (MCTs) that are easily digestible and may support gut barrier function. Pure Maple Syrup: Contains beneficial minerals and antioxidants while being less processed than refined sugars. Vanilla Extract: Natural vanilla contains vanillin compounds that may have anti-inflammatory properties. Sea Salt: Provides essential minerals and electrolytes that support proper digestion and nutrient absorption. Coconut Nectar: Lower glycemic impact than regular sugar and contains some beneficial enzymes and amino acids. Prebiotic Boost: Consider adding 1 tsp inulin powder or acacia fiber to support beneficial gut bacteria growth.

Remix Options

Sweetener Swaps: Use all maple syrup for deeper flavor, monk fruit syrup for lower sugar, or date syrup for caramel notes. Flavor Variations: Add 1 tsp almond extract, 1 tbsp cocoa powder for chocolate version, or 1 tsp cinnamon for spiced option. Texture Adjustments: For thicker consistency add arrowroot slurry, for lighter texture thin with coconut milk, or blend in soaked cashews for creaminess. Quick Method: Use coconut cream instead of full-fat milk for faster reduction time and richer flavor. Infused Options: Steep with cardamom pods, orange zest, or lavender during cooking for gourmet variations.

Good To Know

Coconut Milk Quality: Use full-fat canned coconut milk with no additives like guar gum for best results and smoothest texture. Reduction Technique: Simmer gently to prevent scorching – the mixture should bubble lazily, not boil vigorously. Consistency Check: The mixture will thicken significantly as it cools, so don’t over-reduce while hot. Storage Secrets: Keeps 2 weeks refrigerated in airtight container or freeze in ice cube trays for portion control. Stirring Strategy: Stir frequently during cooking to prevent bottom from sticking and ensure even caramelization. Sweetness Balance: Taste and adjust sweeteners while warm as flavors will mellow when cooled. Uses Galore: Perfect for coffee, drizzling over desserts, making tres leches cake, or as ice cream base. • Use this in: Coconut Tres Leches • Explore more recipes in our catalog.

steps

Combine:

In heavy-bottomed saucepan, whisk together coconut milk, maple syrup, coconut nectar, and sea salt until smooth and well combined.

Heat:

Bring mixture to gentle boil over medium heat, stirring occasionally. Once bubbling, reduce heat to medium-low to maintain gentle simmer.

Reduce:

Simmer 25-30 minutes, stirring frequently, until mixture reduces by half and coats the back of a spoon. Don’t let it boil rapidly or scorch.

Thicken:

If using arrowroot powder, whisk with 2 tbsp cold water. Stir slurry into simmering mixture and cook 2 minutes until thickened.

Flavor:

Remove from heat and stir in vanilla extract. Taste and adjust sweetness if needed while mixture is still warm.

Cool:

Let cool completely to room temperature, stirring occasionally. Mixture will continue to thicken as it cools to proper condensed milk consistency.

Store:

Transfer to clean glass jar or airtight container. Refrigerate up to 2 weeks or freeze in ice cube trays for easy portioning and longer storage.