Dairy-free Sweetened Condensed Milk
Ingredients
- 1 1/2 cups non-dairy milk (I used homemade coconut milk)
- 1/2 cup sweetener (I used this coconut sugar and this evaporated cane juice)
- 1 tsp vanilla extract
Instructions
- Combine milk and sweetener in a medium saucepan. Whisk to dissolve sweetener over medium heat.
- When the milk begins to steam, lower the temperature to as low as possible.
- Dip a straw into the milk and use a permanent marker to draw a line on the straw, just above where the milk hit.
- 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.
- When milk is reduced by half, remove from heat and whisk in vanilla extract.
- Pour into a clean glass jar and allow to cool. Store in the refrigerator.
Notes
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.
