Sweetened Condensed Coconut Milk
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
This sweetened condensed coconut milk is so easy to make at home and only has 2 ingredients! This recipe is vegan, dairy free, paleo, gluten free, and can easily be made low carb! Use in all of your baking projects this holiday season!
What is Sweetened Condensed Coconut Milk?
To make traditional sweetened condensed milk, you gently heat up cow’s milk and sugar until you’ve evaporated about half of the water, making it thick and creamy. That’s it!
To make a dairy free version with coconut milk, you simply do the same thing but with full-fat coconut milk instead of dairy milk.
You can sometimes find cans of coconut milk sweetened and condensed in the speciality section of the grocery store, but it’s so easy to make at home you might as well do it yourself.
Another benefit to homemade sweetened condensed coconut milk is you can add a natural sweetener like coconut sugar or maple sugar like I do I this recipe!
Sweetened Condensed Coconut Milk is perfect for all of your baking and even in your coffee!
Sweetened condensed milk is essential for many traditional baking recipes, so having a healthier swap is great for the holidays!
Condensed coconut milk is richer, creamier, sweetened, and has a longer shelf than regular coconut milk, as long as you store it in an airtight container.
It’s great for baking in many of your favorite dessert recipes, but also perfect for your morning coffee or iced coffee. You can even use it to make ice cream!
Some fun baking ideas include dulce de leche cake, magic cookie bars, and my personal favorite, peppermint mocha fudge. I love this fudge! It’s the perfect treat for the holiday season!
My Inspiration for this Sweetened Condensed Coconut Milk
There have been so many times over the past few years where I’ve wanted to make a recipe that calls for regular sweetened condensed milk like fudge or key lime pie, but haven’t had a good dairy free and refined sugar free substitute.
Regular coconut cream or even organic coconut milk just doesn’t work the same way and I couldn’t think of any other options. I knew I needed to just make my own, especially since sweetened condensed milk is perfect for making fudge during the Christmas season!
Ingredients to make this recipe
- 28 oz (830mL) full fat coconut milk
- 1/2 cup light colored coconut sugar or maple sugar*, see recipe notes for low carb/keto option**
How to make sweetened condensed coconut milk
Printable recipe card below!
- In a medium-sized saucepan, bring coconut milk to a simmer.
- Add coconut sugar.
- Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
- Pour into a glass jar.
- Allow to cool completely.
- Store under refrigeration for up to 5 days.
What does this sweetened condensed coconut milk taste like?
It is SO good!! It has a nice and creamy base with a thick, smooth texture. The taste is rich and sweet, but not overly sweet. I used light colored coconut sugar but you could also substitute maple sugar or a keto option (see alternatives below!).
Maple sugar is a great option if you can’t find light colored coconut sugar and will be using it in light colored desserts. You can find my favorite brand here!
This dairy free sweetened condensed milk recipe is so simple!
This recipe does take quite a bit of time to make, but really it’s just letting the liquid simmer and reduce for about an hour and a half. Pretty simple and requires only a little patience. You just need to stir it every few minutes to prevent burning. I like to do other things around the kitchen while I’m making it.
You can easily make it low carb and keto!
If you would like a low carb and ketogenic version of this for your daily diet, you’re in luck! You can also make this recipe with monk fruit sweetener!
I like the monk fruit sugar substitute by Lakanto. You can try it with their regular sweetener or the golden sweetener for a richer taste. They are a good option for those looking to reduce their carb intake.
Some alternative ingredients to try
Since this is such a simple recipe, you can try experimenting with other sweeteners as well. I haven’t tested all of these, so I’m not guaranteeing they will work, but please let us all know in the comments section if you try one!
Some ideas include:
- Organic cane sugar or cane juice
- Maple syrup if you want to add a warm, maple-y taste!
- Agave nectar which has a lower glycemic index
- Honey which lends a nice, smooth flavor
- Stevia for another low carb/keto option
- Swerve for another low carb/keto option
- If you want or need your sweetened condensed milk to be thicker, guar gum is an additive that doesn’t add any carbs or sugars!
Love baking? Check out these healthier dessert recipes!
- No-Bake Christmas Cheesecake Bars
- How to Make Paleo Powdered Sugar
- Healthy Apple Crumble
- The BEST Gluten Free Pie Crust
- Dairy Free Chocolate Cake (from Texanerin Baking)
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Sweetened Condensed Coconut Milk
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 28 oz (830mL) full fat coconut milk
- 1/2 cup light colored coconut sugar or maple sugar*, see recipe notes for low carb/keto option**
Instructions
- In a medium-sized saucepan, bring coconut milk to a simmer.
- Add coconut sugar.
- Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
- Pour into a glass jar.
- Allow to cool completely.
- Store under refrigeration for up to 5 days.
Did you love the recipe? I would love it if you left me a 5-star review below! 
Notes
Did you make this recipe?
Tag @itskitskitchen on Instagram and hashtag it #kitskitchen
Nutritional information
57 grams of fat content per 1 cup serving
240 grams of sugar per 1 cup serving (varies depending on type of sugar)
Frequently Asked Questions
Sweetened condensed coconut milk is coconut milk that has been boiled down to about half its normal water content and sweetened for a richer, more decadent taste and longer shelf life.
In a medium saucepan, bring coconut milk to simmer and add sugar of choice. Simmer for 1.5 hours or until liquid is reduced by half. Stir occasionally. Pour into glass jar. Store in refrigerator for up to 5 days.
You can often find a can of full fat coconut milk that’s been sweetened and condensed at your speciality health food store. Try Whole Foods, Sprouts, Trader Joe’s, or Earth Fare, depending on what’s available in your region!
Use it as a coffee creamer, make Thai iced tea, or substitute it in all your favorite recipes that call for regular condensed milk!
What is your favorite way to use sweetened condensed milk? Let me know in the comments section below! And if you loved this recipe, don’t forget to leave a star rating!
xx Kit
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Paula Deans recipe for rice pudding. 1 cup white rice with 3 cups boiling water into rice cooker fot 30 minutes. When timer goes off place all (even any remaining water) into large saucepan along with can of sweetened condensed milk and 2 tbles butter on stovetop. Stir while cooking med heat until rice pudding consistancy. Stir in vanilla extract 2 tsp I think. Vegans can sub with vegan butter. I am vegetarian…leaning toward vegan. One day I may get there. This is a yummy recipe.
😍 YUM! That sounds so good! I love Paula Dean’s recipes. Thanks for sharing! So glad you enjoyed my recipe too! 🙂
Now that you’ve mentioned it… Craving! Please post your recipe for Thai iced-tea and Thai iced-coffee using this dairy-free sweetened condensed coconut milk! Ever since I tried the Thai iced tea at my local Thai restaurant I’ve been wondering how they make that distinct and complex almost burnt caramel taste! It’s so rich I’m afraid to order it too often because if I could make it at home I’d reduce the sweetener and cream to 1/4 the amount they add. While divine, it’s likely two meals worth of calories. Too calorie dense to become a habit. Thank you!!
Hi, Carolyn! I don’t really have a recipe written down, but maybe I should make one and post it! For a homemade Thai tea, just pick up an organic Thai -tea mix like this one https://www.arborteas.com/organic-thai-iced-tea.html. Brew the tea, mix in some turmeric for the yellow/orange color, and then chill. Once chilled, pour in glasses with ice and top with sweetened condensed milk 🙂
This looks very interesting. I wonder if one could cook the can of coconut milk rather than simmering the contents. We make dulce de leech by boiling an unopened can of sweetened condensed milk for several hours (replenishing the water to cover the can as needed). Some people put the can, covered with water, in a slow cooker when they don’t want to have to fuss with watching the water level. As it cooks in the can, it thickens and caramelizes. Do you think this would work for the coconut milk in a can?
I have no idea, but you could give it a try! I would make sure to get a can that has a BPA free lining though for sure 🙂 If it does work, then you’d still want to dissolve the sugar into it in a pan at the end.
How do I store for saving it and how long does it last?
Hi, Jennifer! For storage, I like to use a glass jar with a tight fitting lid. To be safe I’d say consume within 5 days, but I suspect that it would be good for longer… maybe a week or so. If there is any left after a week that is 😀
Is the ratio for the monkfruit sweetener the same as the coconut sugar?
Yes! Just make sure to use the “golden” monk fruit sweetener 🙂
I use it to make my own caramel macchiato creamer. No more store bought, chemical filled stuff.
Yum! That sounds delicious!
Could you use stevia instead of coconut sugar?
Hi, Amy! You could try it! But I’m not sure the ratio of ingredients would be the same. Also, the taste might not be as good. Maybe you could try half stevia and half coconut sugar? If you are looking for a zero carb option I highly recommend the Lakanto golden monkfruit sweetener which I have linked above! It is well worth the money for the superior taste in this recipe.
What is your fudge recipe?
Here is a link to my Peppermint Mocha Fudge recipe! If you don’t like peppermint, try replacing the peppermint extract with vanilla extract for a vanilla mocha fudge! 🙂
I always used canned and Boil for two hours to make caramel and use for dipping apples. If you boil for 4 hours and let it get cold you can slice it but it’s soft. The Amish slice and put on a Graham cracker and add a slice of pineapple and a Marishino cherry. This is a treat for them.
I bet it would be great with pineapple! Thanks for sharing!
My question is can I use oat milk if I don’t have coconut milk?
You could try, but I don’t think it would turn out. Coconut milk has a much higher fat content than oat milk.
Can I use Truvia as a sweetener in recipe? Does this get really thick, as in the bought version?
Hi, Pam! You could try it, but I don’t know if you would use the same measurements for the ingredients.
Yes, it does get as thick as store-bought sweetened condensed milk. 🙂
In place of the full fat coconut milk, can one use Pea Milk?
Hi, Victoria! Thanks for your question! I don’t think that pea milk would work for this recipe.
What about all of the oil that separates on the top when it’s simmering? Are you supposed to leave it with the whole mixture or separate it when it cools?
There shouldn’t be any oil that separates during the cooking process. What kind of coconut milk did you use?
It happened to me as well
I used Thia Kitchen coconut milk full fat
Hi Angie! Thanks for the feedback! Did the recipe turn out in the end? I usually use Thai Kitchen as well, so I’m not sure what the issue is. Hmmm let’s see… what temperature did you simmer at? Should be over low heat.
Could this be done in a crockpot?
I’m not sure, but I think that it would work. Maybe try it on high for a few hours and then check it? Or maybe low would be better to prevent any potential burning on the bottom. Let me know if you end up trying it! I’d love to hear what you did and how it turned out.
Seven layer cookies
Ooo yummy! Can you share the recipe?? 😀
Kit, Have you considered using a slow cooker on high without the lid? It would most likely accomplish the same goal without such a risk of burning. Just saying 🙂
Hi, Sharon! Great idea! I bet that would work great. I will have to try it!
What is the nutrition info for this? Thanks, Kat
Hi, Kat! Thanks for your question! I’m not sure, but you can easily find out my importing the recipe into the MyFitnessPal app using the recipe import function and the url and it will give you the nutritional breakdown 🙂
Iced coffee (Cambodian style)
Ooo yum! Do you have a recipe for that? I have never tried it!
Oh thank you! I have always been wondering about this. I love making coconut macaroons and the recipes usually call for sweetened condensed milk! This gives me another option to try to make them a little healthier. pinned this. Love your website:)
You are very welcome! 😀 Aww thanks! I hope you enjoy the recipe and your healthier coconut macaroons!
Oh my god I need to try this out!!!! You are a lifesaver for vegans/lactose intolerants!
😘
1 “can” of sweetened condensed milk” & mix with crushed Ritz crackers or glutino regular crackers. Spread all over the bottom of the 9×9 pan & in the fridge for the night
OMG yum!!!
What type of coconut milk? The ones in the cans or carton in the dairy section?
Hello! As long as it is full fat coconut milk, which is in the non-refrigerated section in both cans and little cartons. I think you mean the cartons in the refrigerated section? If so, then no, those aren’t pure coconut milk. They are watered down and usually have other ingredients added. Hope this helps to clarify!
Have you tried using a Slow Vook8to make this sweetened condensed milk?
Hi, Gina! I think you meant slow cooker? If so, then no I haven’t. BUT I think that could be a great option! It was suggested by another reader actually!
Can this be frozen?
Hi, Pam! I’ve never tried it, so I’m not sure. But I would guess that it can be. Maybe freeze in an ice cube tray and then store the blocks in a freezer safe plastic bag for easier thawing ☺️
Lemon pie
Yum!!
Under my frig? Lol it is dark and dirt but cool!
Can you use this to make carmel?
Thanks for sharing!!
Hi, Lori! Yes, you can! I make a salted caramel sauce using similar ingredients. You can find the recipe here ☺️
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I’ll have to try this! Does it taste terribly coconutty?
Hello! In my option, it doesn’t. But I think it can depend on the brand of coconut milk you use.
Does this have a strong coconut flavor?
Hi, Etta! I don’t think it does, but I also think it depends on the brand of coconut milk you use. Plus, I use coconut a lot, so maybe I just don’t taste the coconut flavor as much, haha.
Can a person use heavy whipping cream instead of milk?
Hi, Tanya! I’m not 100% sure but I think it would work! That would be a great option if you still want something naturally sweetened but you don’t care about it being dairy free. Just make sure to keep the heat really low. If you try it I’d love to hear how it turns out!
I think it would take less time to thicken as well, so maybe cut the time in half and see how it looks!
I’m looking forward to trying out this recipe. Will I be able to use this as a substitute for sweetened condensed milk in baking? My grandson is allergic to nuts, dairy, & eggs. Everything that makes baking treats easy.
Thanks
Hi, Liz! So glad you found the recipe and I hope you enjoy it! Yes, it’s made to be a replacement for traditional sweetened condensed milk, so you can use it in all of your recipes! 🙂
Isn’t the flavour of coconut sugar too strong to dominate?
I don’t think the final product has much of a coconut flavor at all, but it all depends on the brands of coconut milk and coconut sugar that you use. Some are stronger in coconut flavor than others. You can also use maple sugar in this recipe! That will give it a maple flavor though. Just depends on what kind of recipe you’re wanting to use the condensed milk in.