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Dairy-free Sweetened Condensed Milk

4.8 from 4 reviews




  1. Combine milk and sweetener in a medium saucepan. Whisk to dissolve sweetener over medium heat.
  2. When the milk begins to steam, lower the temperature to as low as possible.
  3. Dip a straw into the milk and use a permanent marker to draw a line on the straw, just above where the milk hit.
  4. Allow milk to reduce to half in size from what it first was, periodically checking with the straw and stirring. This took approximately 2 hours and 20 minutes for me.
  5. When milk is reduced by half, remove from heat and whisk in vanilla extract.
  6. Pour into a clean glass jar and allow to cool. Store in the refrigerator.


The milk sweetened with coconut sugar got much thicker than the one made with evaporated cane juice.
I did not strain either milk, but you might want to do this if you’re looking for a super-creamy consistency. The remaining pieces of coconut and/or sugar were not large and would likely not be noticeable in pumpkin pie, but probably would in a pudding.