This is a simple, delicious recipe for sweetened coconut condensed milk. Made with just two ingredients—full‑fat coconut milk and cane (or coconut) sugar—this homemade version is dairy‑free, vegan, and versatile for many desserts and drinks.
Making your own sweeteners and pantry staples at home is easy and often more economical than buying prepackaged products. This coconut condensed milk is a great example: rich, creamy, and made from just coconut milk and sugar. Use it in baking, to sweeten drinks, or anywhere regular condensed milk is called for.
Recipe highlights:
- Rich and creamy: thick, indulgent texture with a gentle coconut note.
- Only 2 main ingredients: quick to make and pantry‑friendly.
- Cost effective: a cheaper alternative to store‑bought condensed milk.
- Very versatile: use it in brownies, cakes, caramel, fudge, puddings, or stirred into coffee and tea.
- Diet friendly: dairy‑free, vegan, plant‑based, and gluten‑free.
Ingredient notes:
Refer to the recipe card below for exact measurements.
- Full‑fat coconut milk: use full‑fat coconut milk or coconut cream for a thick, creamy result. Light coconut milk contains more water and won’t reduce to the same consistency.
- Cane sugar or coconut sugar: either works. Cane sugar yields a lighter color; coconut sugar gives a deeper, caramelized hue and is a paleo option.
How to make coconut condensed milk:
- Step 1: Combine the coconut milk and sugar in a medium saucepan. Heat over medium‑high, stirring until it reaches a gentle boil.
- Step 2: Reduce heat to low and simmer. Stir frequently so the sugar dissolves and nothing sticks or clumps.
- Step 3: Simmer until reduced by about half and slightly darkened, about 55–60 minutes. It thickens as water evaporates—patience yields the best texture.
- Step 4: Remove from heat and let cool completely before using or storing.
Top tips:
- Always use full‑fat coconut milk or coconut cream. Light versions are too thin to reduce properly.
- Cool faster: transfer the hot pot to the refrigerator (place on a trivet or hot pad) to speed cooling.
- Storage: keep leftovers in an airtight jar in the fridge for up to 7 days. Do not store at room temperature.
How to use sweetened coconut condensed milk:
Use this sweetened coconut condensed milk in baking (cookies, cakes, brownies), for no‑bake treats like bliss balls, or to make fudges and caramels. Add a spoonful to coffee, iced drinks, tea, or hot chocolate. It also works well in tropical mocktails like pina coladas.
Condensed coconut milk FAQs:
No. Traditional condensed milk is made from dairy; coconut condensed milk uses coconut milk instead.
Yes. This non‑dairy condensed milk can substitute for regular condensed milk in most recipes.
It has a mild coconut flavor alongside a rich, creamy sweetness.
If you use coconut sugar instead of cane sugar, the recipe can fit a paleo approach.
Yes. Freeze in an airtight container for up to six months; thaw in the fridge before use.
Other sweet treats you will love:
-
Healthy Baked Apple Slices with Caramel
-
No Bake Peanut Butter Bliss Balls (gluten-free)
-
No Bake Peanut Butter Pretzel Bars (only 5 ingredients!)
-
Chocolate Raspberry Cups
If you enjoyed this recipe, consider following the author on social media for more recipes and tips, and leave a review if you make it.
Recipe
Coconut Condensed Milk
Equipment
-
Medium pot or saucepan
Ingredients
- 3 cups full‑fat coconut milk
- 1 cup cane sugar (or coconut sugar)
Optional additions
- pinch sea salt
- 1 teaspoon vanilla extract
Instructions
- Add the coconut milk and sugar to a saucepan and bring to a boil over medium heat. If using sea salt or vanilla, add them now.
- Once boiling, reduce heat to low and simmer for about 55–60 minutes, stirring frequently to prevent sticking and ensure the sugar dissolves.
- The mixture is done when it has reduced by about half and darkened slightly in color.
- Allow to cool completely, then store in an airtight container in the refrigerator or use as desired.
Notes
- This recipe yields roughly 2 cups of condensed milk.
- Nutritional values are estimates and may vary with ingredient brands.
- Color depends on the sugar you choose; cane sugar yields a lighter color, coconut sugar a darker one.
- Store in an airtight jar in the fridge for up to 7 days; freezing is possible for up to 6 months.