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This recipe should come in handy this holiday season. Or, really anytime you want to make something totally decadent.

full-fat coconut milk poured into a bowlHomemade sweetened condensed coconut milk!

Traditional sweetened condensed milk is made by heating milk until most of the water is removed, then adding sugar, leaving you with a thick and sticky substance that tastes downright decadent in desserts and coffee drinks.

This homemade version is naturally dairy-free, and can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result. Since you’re making it yourself, you get to control the sweetness! I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine.

Homemade Sweetened Condensed Coconut Milk
makes about 12 ounces

inspired by this recipe

Ingredients:

1 14 oz. can full-fat coconut milk*
1/4 cup honey, or equivalent sweetener of choice

Directions:

Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes.

boiling coconut milk on the stove

Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.

Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.

pouring honey into the coconut milk

Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.

*Note: I don’t recommend using low-fat or light coconut milk, since those versions are usually just coconut milk that’s diluted with water to lower the fat content. You’ll have to boil the coconut milk longer, and will have less condensed milk as a result– wasting your time and money. Use the full-fat stuff for best results!

Remove from the heat, and allow to cool completely before using in recipes.

sweetened condensed coconut milk in a glass

This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Sweetened coconut condensed milk

How to Make Sweetened Condensed Coconut Milk

4.91 from 20 votes
Naturally dairy-free, this homemade sweetened condensed coconut milk can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result.
prep5 mins cook35 mins total40 mins
Servings:12 ounces

Ingredients
 
 

  • 1 14 oz . can full-fat coconut milk
  • 1/4 cup honey , or equivalent sweetener of choice

Instructions

  • Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.
  • Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.
  • Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.
  • Remove from the heat, and allow to cool completely before using in recipes. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Notes

I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine. Feel free to adjust sweetness to taste!

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Fat: 7g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 81mg | Sugar: 5g | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1.2mg
Course: Side Dish
Cuisine: American
Keyword: coconut milk, how to, nut free, paleo, vegan
Calories per ounce: 91, Fat: 7g, Carbohydrates: 6g

I hope you’ll enjoy this non-dairy alternative as much I do! It’s a decadent addition to your weekend coffee, and makes a mean macaroon–> a recipe which I’ll be sharing later this week!

Reader Feedback: Do you ever use sweetened condensed milk? If so, what are your favorite recipes that call for it? I remember using it to make a classic fudge recipe years ago, and I tried it once in my coffee, which made it taste more like a dessert! It’s a little too labor-intensive for me to want to use it all that often, but it’s definitely a fun treat!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Has anyone tried this with Key Lime Pie? I was just wondering if it thickens without heating like regular condensed milk or if it needs to be cooked into a custard first?

  2. Hi. I used amber agave nectar and Thai Kitchen unsweetened coconut milk. It turned out great. It was not overly sweet. Can increase the amount of sweetener. Mine came out amber in color but still delicious.

  3. It’s pretty phenomenal on toast .. I just make it with a tad less sweetener because the coconut milk is already naturally sweet

  4. Very confusing recipe until I figured out that 114 oz. can of coconut milk is actually 1 – 14oz. can.

    1. I don’t think oat milk would work quite the same way. It becomes very gummy in texture when heated. But feel free to experiment with it! I’d love to hear what you try.

  5. If a recipe calls for 14 ounce can of sweetened condensed milk and this recipe reducing the contents by half, is that okay to use in a recipe calling for 14 ounce can of sweetened condensed milk, or do I need to put more coconut milk in the recipe?