I’ve been on a ‘No Sugar Challenge’ for about two weeks. While it’s been a challenge, I’ve loved it. Eating healthy doesn’t have to be boring; hence, the new recipe that I sought out and am about to share.
How to Make Sweetened Condensed Coconut Milk
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.
ALTERNATELY, you choose to double/triple the recipe you can use a slow cooker to condense the non-dairy milk. Just set it to high, leave the top off and cook for about 7 hours. Don’t worry if you reduce the mixture a little too far. Just place it in a food processor with enough water to bring it back up to 1 cup and process it to combine. Store in a covered container in the refrigerator for up to 2 weeks. This recipe makes about 1 cup (237 mL) of Vegan Condensed Soy, Rice, Nut or Coconut Non-Dairy Milk.
I prefer using agave nectar as my natural sweetener, but honey, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine. Feel free to adjust sweetness to taste!
adapted from detoxinista.com and veganbaking.net