Vegan Coconut Condensed Milk
Rich, creamy, and made from just four pantry staples, this coconut condensed milk is the kind of kitchen staple that quietly transforms your baking and dessert game. Traditional condensed milk relies on dairy, which makes it off-limits for plant-based cooking — but full-fat coconut milk reduces down into something equally luscious and thick with nothing more than sugar, a pinch of salt, and a splash of vanilla. The process is simple: whisk everything together, let it gently bubble away for about 35 to 40 minutes, and watch it slowly transform into a glossy, spoonable syrup. The key is patience in those final minutes, stirring regularly so the bottom doesn't scorch, and trusting that it will thicken up beautifully once it cools in the fridge. One batch makes enough to use across multiple recipes — drizzle it over desserts, swirl it into coffee, or use it anywhere a recipe calls for sweetened condensed milk. It keeps well refrigerated and is genuinely hard to tell apart from the dairy version once it's fully set.
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup organic cane sugar
- ¼ tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Combine the coconut milk, sugar, and salt in a medium saucepan over medium heat, whisking until the sugar is fully dissolved, about 2 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and cook, stirring every few minutes, until the mixture has reduced by roughly half and coats the back of a spoon thickly — a finger drawn through the coating leaves a clean line, about 35–40 minutes. Watch closely in the final 10 minutes, as the mixture can scorch on the bottom.
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