Recipes, Sweet, Vegan Basics
112K Shares
Jump to Recipe
My vegan condensed milk is a snap to make; use it to make burfi or other mithai, coconut macaroons, or in any recipe where you’d usually use dairy condensed milk to give a sweet, creamy, richness.
This post contains affiliate links. For more information, please see my privacy policy.
When I was a child, my gran used to make me condensed milk sandwiches - all I can remember of them is that they were gooey and sweet, and that they always used to collapse, and I'd end up in a horrible, sticky mess! I really don't remember being overly fond of them. But I loved spooning condensed milk straight out of the tin.
Guess what I love doing now?
Yep - coconut condensed milk is a thing of wonder... the wonder being that I can actually stop myself before the entire batch is gone!
Fortunately, it's really easy to make, so if accidental nomming culinary research happens, it's no trouble to rustle up some more.
If you like these vegan condensed milk recipes, you'll love these other sweet treats!
Vegan Condensed Milk
Is...
- dairy-free
- soy-free
- nut-free
- gluten-free
- easy to make
- rich and sweet
Whichever way you make this condensed milk, I'm pretty sure that you'll love it. Enjoy!
📖 Recipe
Two Ways To Make Vegan Condensed Milk: Cooked Version
This way of making thick and creamy condensed milk is a little more time-consuming but it's mostly inactive time, so you can go away and do something else while the coconut milk is reducing.
Print Pin Rate
Course: Sweet
Cuisine: British
Cook Time: 1 hour hour
Total Time: 1 hour hour
Makes (slide to adjust): 200 grams
Calories: 258kcal
Author: Nico
Instructions
Put the coconut milk and sugar into a heavy-based pan over a medium heat, and bring to the boil, whisking until the sugar has dissolved.
As soon as the milk has reached boiling point, reduce the heat to its lowest setting.
Simmer for an hour or so, stirring occasionally, until the milk has reduced by about half, and reached a thick consistency.
Once it's reached your desired thickness, remove from the heat, and whisk once more.
Pour into a sterilised glass jar, allow to cool a little, then put the lid on. Store in the 'fridge for up to a month.
Notes
If using coconut palm sugar, the milk will get darker as it reduces down.
Nutrition Facts
Two Ways To Make Vegan Condensed Milk: Cooked Version
Amount Per Serving (100 g)
Calories 258Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 17g85%
Sodium 162mg7%
Carbohydrates 24g8%
Sugar 21g23%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!
DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:
Further information may be found here
📖 Recipe
Two Ways To Make Vegan Condensed Milk: No-Cook Version
Thick, gooey, and oh, so sweet, this vegan condensed milk is ready in just a couple of minutes, and adds a deliciously decadent layer to all kinds of sweet dishes.
Print Pin Rate
Course: Sauces etc.
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Nut-Free: Yes
Soy-Free: Yes
Gluten-Free: Yes
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Makes (slide to adjust): 450 g
Calories: 387kcal
Author: Nico
Ingredients
- 150 g coconut milk powder
- 150 g palm sugar
- 120 ml warm water
- 2 tablespoon coconut oil melted
- Dash sea salt to taste
Metric - US Customary
Instructions
Add all the ingredients to a blender jar, and blitz on high speed for 2-3 minutes, until you have thick, sweet, goopy, condensed milk.
Use as you would dairy condensed milk.
This will keep in the 'fridge for up to two weeks if stored in an airtight jar.
Notes
Do check the ingredients label on the coconut milk powder because some brands contain lactose. Some vegan ones are listed below.
Nutrition Facts
Two Ways To Make Vegan Condensed Milk: No-Cook Version
Amount Per Serving (100 g)
Calories 387Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 24g120%
Sodium 112mg5%
Carbohydrates 42g14%
Sugar 33g37%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!
DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:
Further information may be found here
112K Shares
More Recipes
- How to Make Mozartkugeln - an Easy Austrian Recipe
- Easy and Comforting Ribollita (Tuscan Bread Soup)
- Classic Panzanella Salad
- Festive Bread Pudding (vegan with vegetarian option)
SUBSCRIBE to the yumsome newsletter!
Reader Interactions
Comments
Nina
Hello! Does oatmilk work in this recipe? Im not a huge fan of the taste of coconut and i know oatmilk is really creamy
Reply
Nico
Hi Nina,
I'm not sure, TBH. I haven't tried making it with oat milk but it might. As you say, it's very creamy. The cooked condensed milk doesn't taste of coconut though, if that helps! Do let me know how you get on with the oat milk. I may well try it myself, too! xx
Reply
peggy seager
i'm excited to try this! do you use fullfat cocnu*t mulk rom the can? fat & all? if I use carton coconut milk, would thayt work?Reply
Nico
Hi Peggy,
Yep, canned full fat coconut milk (sometimes called coconut cream) - everything that's in the can! If by cartons of coconut milk you mean like these ones from Aroy-D, then yes, absolutely. If you mean the stuff that's labelled 'coconut milk drink', such as the So Delicious one, and comes in 1 litre (32 oz) cartons, then noooo.. don't use that! Ha ha! Enjoy! xxReply
stephanie lucas sharim
Excellent! Can't wait to try it:
A question before: Did the milk has a high taste of coconut ?Reply
Nico
The cooked one, not at all, Stephanie - it just tastes deliciously sweet! The other one has a slight coconut flavour. xx
Reply
Marina
Could I use rapadura sugar instead of coconut sugar? Obviously, this will change the colour to a more caramel hue - would I be right in thinkin it may also give it a caramel taste? This would cut down on the possible uses of the condensed milk ... but might work with your nutella liqueur!!
Reply
Nico
Hi Marina,
Yep, rapadura/jaggery will be fine, and yes, you're right, it will impart a bit of a caramel flavour but not much. More like added richness, really. Great idea to try it with the nutella liqueur, thank you! xx
Reply
Bella
Hi. Can cane sugar be used instead?
Reply
Nico
It can indeed, Bella! xx
Reply
Carol
Is there a difference between coconut sugar and coconut palm sugar?
Reply
Nico
Nope, same stuff! But... palm sugar and coconut sugar are different; palm sugar is made from the sap of the date palm, while coconut sugar is made from sap harvested from the base of the coconut inflorescence.
This sap can also be left for a few hours to ferment, which results in toddy, a mildly alcoholic beverage (hence the coconut palm is called a toddy palm in southern India!). If left to ferment for longer it can be used in cooking, and even longer to make toddy vinegar.
I've amended my recipes to make this clearer - thanks for flagging it up! xx
Reply
Lizzie
Can't wait to try, I'm going to make my nanas banoffee pie I've missed this so much since being vegan.
Reply
Nico
True confession - I've never, ever made banoffee pie. Another true confession... I've only ever had it once! I really hope your version of your gran's one has turned out well! xx
Reply
Suzanne
THis is so clever! Does it freeze ok?
Reply
Nico
Hi Suzanne! I have never tried to freeze it (it's never around long enough!) but if you do, please come back and let me know! xx
Reply
Shari Denker
Today I’m going to try to create a Pumpkin Spice Creamer.....optimistic about this one! Thanks for sharing
Reply
Nico
Ooh, that sounds fab - hope it all goes well, Shari! xx
Reply
Karla
Pleeease tell me: does the No-Cook Version looks exactly like the photo besides the recipe? If it does, I'm gonna have to do it!!! Hahaha
Reply
Nico
It does indeed - why would it not?! LOL! xx
Reply
Karla
Because I've never seen a vegan condensed milk that looked like the not vegan ones hahah :O Loved it, thank you for the recipe and for the reply!
Reply
Nico
LOLOL... that's because you've been looking in the wrong places! :-p Hope you love it! xx
Reply
Alice Gordezky
I would make Vietnamese coffee hot and cold!!!Reply
Nico
Yum! xx
Reply
Diane
Can you estimate a volume measurement for the weights (e.g.1/4 Cup of sugar)? Thanks, I don’t have. A scale
Reply
Nico
Check out Gourmet Sleuth - they have conversion tools you can use! xx
Reply
Susanne
In all honesty: I won't make anything from it. I will sneak into the kitchen and eat it right out of the container. Isn't that the thing you do with condensed milk? 😉
Nico
...Is the correct answer! 😉 xx
Reply
Ariana
Sounds good, I'll have to try it. I will probably make my favorite cake called "tres leches," which is a spongecake soaked in "three milks." I do mine with a touch of coffee liquor and extract.
Reply
Nico
I've never had tres leches cake but I have to admit that yours sounds absolutely wonderful, Ariana - do let me know how you get on, won't you? xx
Reply
Ashley
What a good idea! When I went dairy free, tres leches cake was (still is) one of the things I thought longingly of. Now I can make it again, woohoo! It sounds simply fabulous with that coffee flavor you mentioned.
Reply
Nico
Tres leches cake is something I've always thought looks and sounds delicious but have never ever tried; I hope the condensed milk works for you... please have a slice of cake for me! xx
Reply
Rosemary Sandiford
Hello
Coconut sugar is quite expensive, would sugar be ok to substitute? What does coconut sugar taste like?
Thank you
RoseReply
Nico
Sure, you could use ordinary granulated sugar instead! I prefer coconut sugar though, because it's not had its nutrients stripped out, and it has a lovely, almost caramel taste to it. But in all honesty, if you use granulated sugar instead, the condensed milk will still be epicly delicious! Enjoy! xx
Reply
Stacie
I can now make my grandmother's fudge recipe again! I am dairy intolerant but I wasn't when I was growing up so I haven't had it in years!!Reply
Nico
Oh, that's great news, Stacie... umm, about the fudge, not your dairy intolerance! Let me know how you get on with it, won't you? xx
Reply
Gina Dwyer
I think I'll have to try this! The only time I use condensed milk is when I make a dessert from my childhood. My mom used to make us these yummy, cookie balls, just condensed milk, graham cracker crumbs, and chocolate chips. I rarely make them because they are so decadent and I try to make healthier choices 😉 , but I might have to make an exception to try out your recipe:)
Reply
Nico
Ooh, they sound lovely, Gina - do they have a name? 😉 xx
Reply
Ang
OMG - I am so glad I chanced upon this recipe! I wanted to make coconut laddoos for a dinner party but was hesitant because my friend is vegan. Now I can try it with your vegan condensed milk. Thank you so much!
Reply
Nico
What a good friend you are, Ang - I know I always really appreciate it when my friends and family make vegan food for me, and I bet your friend is too. Do let me know how the laddoos turn out, won't you? xx
Reply
Cynthia
How strong is the coconut flavor, or could I sub another non dairy milk? I'm not a big fan of coconut. :/
Reply
Nico
You can't really taste it, Cynthia. Cashew milk works well too, as does soy milk - in both cases, I've used sweetened varieties. I don't recommend rice milk though, as it's quite 'thin'-tasting. xx
Reply
Martha Michel
OMG This makes me excited for making Vegan Arroz con Leche!! thanks for the inspiration.Reply
Nico
I love rice pudding (especially kheer) but amato mio doesn't, so I never make it; however, now we've moved back to England, and will be near our granddaughter, I have a feeling I'll be making it a lot more now! xx
Reply
Remi
I'll take a Vietnamese coffee please.
Reply
Nico
Ooh, make that two, please, Remi! xx
Reply
Kellyrose
I have a recipe I found on Pinterest for dairy free ice cream. It requires coconut sweetened condensed milk. This would be perfect if I wanted to make it homemade.Reply
Nico
Absolutely, Kelly - it makes great ice cream! xx
Reply
Roxanne Burke
I haven't tried recipe yet. I want to use it for vegan Bailey's Irish Cream. There is a store bought version, but it separates in coffee and looks terrible. If this condensed milk works, all I have to do is get the right egg replacer and I'll be good to go!
Reply
Nico
I had no idea that the store-bought version separates - how yucky! I make Thai tea (cha yen) a lot, and iced matcha tea, and I've never had separation. Why do you need to find an egg replacer for Bailey's? I've never used one! Check out my vegan Nutella liqueur - you might enjoy that one too! xx
Reply
Ashlynd
Can you substitute stevia for the sugar?
Reply
Nico
I have never in my life used Stevia but I don't think it would work. Of course, you could experiment... after all, that's how I came up with these recipes in the first place! xx
Reply
Jerry
Will definitely be using this for our no churn vegan ice cream base. Yum!
Reply
Nico
It does make a great base for ice cream! xx
Reply
Alice
OMG!! I’m so excited to try this. I’m lactose intolerant and allergic to gluten so I make homemade coffee creamer substituting coconut milk for the milk and had been wishing that there was a substitute for the condensed milk. Thank you thank you. Can’t wait to try.
Reply
Nico
Oh, you are so welcome, Alice - I really hope you love it... although, do beware that it's rather more-ish if you decided to try 'just one little spoon'! Ha ha! xx
Reply
Jill
I love pumpkin pie, and this would make it one more step healthier! I usually make it "crustless".
Reply
Nico
What a great idea, Jill! xx
Reply
Natasha
Wow! Instant vegan condensed milk. What a brilliant idea. I have to try it. Have you tried boiling it to make caramel like regular condensed milk? In my country you can buy cans of condensed milk already made into caramel and I used to love just eating it with a spoon.
Reply
Nico
I haven't, Natasha... but I do make a mean miso caramel sauce and a fantastic salted caramel!
I just looked at your website - so gorgeous. I love those illustrations! xx
Reply
Jessica C.
Did I miss something? You say "two ways," but I see only one! I'll have to try this for non-dairy baking.
Reply
Nico
No Jessica, you did not - I'm an idiot! I was doing some tidying up, and must have deleted it by accident. Now I need to go back and check other posts which have multiple recipes! Thanks for letting me know! xx
Reply
Heather
Hi there. Is it possible to substitute maple syrup for the coconut palm sugar or will it not work?
Reply
Nico
Hi Heather! To be honest, I have absolutely no idea! In theory, it should work, flavour-wise but I'm not sure whether it would reach the desired consistency. If you give it a go, please come back and let me know. xx
Reply
Corina
It looks just like the traditional condensed milk! I don't often use condensed milk but I did recently make some fantastic Bailey's ice cream with it thanks to a recipe on The Gluten Free Alchemist. Such a shame for you that Bailey's isn't vegan as I'd highly recommend it! Thank you so much for sharing with #CookOnceEatTwice.
Reply
Nico
I make my own vegan Bailey's Corina, so I'll check out TGFA's recipe - thanks for the heads-up! xx
Reply
Midge @Peachicks' Bakery
Wow! This looks amazing definitely pinning for later! Thanks for sharing xReply
Nico
Thanks Midge - hope you like it! xx
Reply
Kirsty Hijacked By Twins
Oooh yum, this sounds so indulgent! x
Reply
Nico
It is, Kirsty... so very yum too! xx
Reply
Yeukai
I have never tried or used condensed milk but it sounds delicious. Could this be used as icing on cakes?
Reply
Nico
I haven't tried, Yeukai but if you were to condense it down even further, it might work - maybe so it's halfway between condensed milk and burfi. If you try it, please let me know! xx
Reply
Elinor Kugler
haha, I'm pretty sure that's going to happen to me too! Wondering if I have enough self control, or not! (the answer is no) 🙂
This looks smashing! It's SO smooth, and the photo's are so welcoming Nico!
Hmmm, how should I eat this? I'm thinking to dunk a double chocolate cookie in it. That should totally satisfy my sweet tooth! Or use it as a fondue!! Ooh... 🙂Reply
Nico
Ha ha ha, funny you should say about the fondue, Elinor - I used some of it to make mango and sticky rice yesterday, and 'research' happened! xx
Reply
Amber | Quite Good Food
Why had it never occurred to me that vegan condensed milk could even be a thing?! Hello russian fudge. This looks so delicious, thank you!
Reply
Nico
Probably for the same reason that making fudge with it has never occurred to me, Amber... until now. Muahahahaaaaa! xx
Reply
Tanya
Hi! Can I sub coconut milk powder with coconut milk/cream?
Reply
Nico
Absolutely, Tanya, but you'll have to cook it down in order to condense and thicken it. I've just updated the post with a second recipe for you. Do let me know how it turns out! x
Reply
silvia
I love your website. I love your recipes. Thanks for sharing them. 😉
Reply
Nico
Thanks so much, Silvia - I'm so glad you like what I do. I really do appreciate you taking the time to let me know! xx
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
