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Homemade condensed Coconut milk

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Ingredients

Adjust Servings:
500 ml Coconut milk If you can make fresh coconut milk take the first extract which is thicker and richest
150 g Sugar Use either brown or refined white sugar
a of pinch Nutmeg
3 pcs Cardamom

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Homemade condensed Coconut milk

Features:
  • Vegan

Easily make condensed coconut milk in less than 30 minutes, refrigerate and keep it for a long time

  • 25 minutes
  • Serves 250
  • Easy

Ingredients

Directions

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Condensed milk is something that commonly used all over the world to satisfy the sweet tooth of many people.   In Sri Lanka, this ingredient was synonymous with making different type of puddings. Condensed milk is a simple amalgamation between sugar and cows milk, and although most of the type you will find this anywhere condensed milk need not be made only with cow’s milk. If you want to know a little bit more about different milk types check out our post about milk.

Coconut milk has been gaining popularity recently as a healthier and vegan alternative to cow’s milk. Benefits of coconut milk are coming to light only recently, benefits ranging from boosting the immune system and heart health to the low-calorie amount present in it(source). In Sri Lanka, coconut milk is used daily, especially when curries are made. We wanted to make different sweets with sweetened coconut condensed milk and since we couldn’t find any locally we decided to make it on our own.

We wanted to give our condensed milk different taste and to make it healthier, so we opted to use brown sugar (and also that’s what we had at home 🙂 with spices such as nutmeg and cardamom. If you don’t like you can leave it out and it would still taste good. Since we used brown sugar it gave the end product syrupy brown colour.

This our story of making condensed Coconut milk at home. Try it and let us know how you like yours

Steps

1
Done

Step 1

Add all the ingredients into a saucepan

2
Done
20 minutes

Cook

Turn the gas on to medium-low heat and stir. Let the sugar dissolve and continue gradually stirring for about 20 minutes or until the volume is reduced by half. If you leave it unattended milk will boil and spill off.
Once done let it gradually cool under room temperature. Take our any cardamom bits left inside and you can bottle it and keep this for up to 3-4 weeks or use it immediately.

It is that easy to make :)

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