logo
Food Advertising by

Blogging Marathon# 67: Week 3/ Day 1

Theme: Go Nuts

Dish: Vegan Coconut Condensed Milk

After a brief hiatus, I’m back to blogging with my buddies for this month’s marathon. It has been quite a busy summer both for the blog and for me. If you haven’t noticed yet, I moved over to a new blogging platform, Cucumbertown. Past couple of months were spent in reformatting the old recipes and getting ready for the new look. Kid’s summer vacation, family visit and a vacation were also reasons for my no-show.

So here I am with a new BM theme, ‘Go Nuts’. I thought it to be appropriate for what I was going through in the past couple of months 🙂 Valli gave us a Wikipedia link for reference and honestly I didn’t know that there were so many classifications for nuts.
Coconut Condensed Milk

First up is ‘Coconut’, which is technically a drupe which is a fleshy fruit surrounding a stone, or pit, containing a seed. In a coconut, the fleshy part of the seed is edible. I made a vegan condensed milk using coconut creamer, but full fat coconut milk or coconut cream can also be used instead.

Coconut Condensed Milk
Coconut Condensed Milk

It takes good 40~45 minutes of stirring to thicken coconut cream/ milk and sugar to condensed milk consistency. This can be stored in an airtight container for up to 2 weeks and can be used just as you would regular condensed milk — to make milkshakes, desserts, cakes, ice creams etc.

Print Recipe
Vegan Condensed Milk Yum
Recipe to make Vegan condensed milk at home using coconut cream or milk. With about 45 minutes of work, you have your very own vegan condensed milk to be used in any of your favorite vegan treats.
Vegan Condensed Milk
Course dessert
Cuisine american
Prep Time 5 minutes
Servings
cup
Ingredients
  • 2 cups Coconut Creamer (I used Trader Joes brand. But full fat coconut milk or any other non-dairy milks or creamers would also work)
  • 3/4 ~ 1 cup Sugar (I used organic sugar)
  • cardamom As needed Ground or vanlla (optional)
Course dessert
Cuisine american
Prep Time 5 minutes
Servings
cup
Ingredients
  • 2 cups Coconut Creamer (I used Trader Joes brand. But full fat coconut milk or any other non-dairy milks or creamers would also work)
  • 3/4 ~ 1 cup Sugar (I used organic sugar)
  • cardamom As needed Ground or vanlla (optional)
Vegan Condensed Milk
Instructions
  1. In a thick bottomed saucepan (preferably non-stick for easy clean up), combine creamer and sugar. Cook on a medium low flame, stirring occasionally.
  2. Sugar will dissolve and the mixture will start to bubble and thicken. Keep stirring to avoid sticking to the bottom.
  3. When it is ready, it will coat the back of the spoon and you will be able to draw a line with your finger. Stir in flavoring of choice at this point.
  4. Take off the heat and let cool. It will thicken even further as it cools. Store in an airtight container in the fridge for up to 2 weeks. Use as you would regular condensed milk.
Recipe Notes

Note: The condensed milk might start to crystallize as it cools, but it will work just fine in recipes.
Coconut Condensed Milk

Lets check out what my fellow marathoners have cooked today for BM# 67.

Share this Recipe

4 thoughts on “Vegan Condensed Milk”

  1. wow ! just wow…. loved ur new home (in cucumbertown)… I attended a vegan seminar recently, and learnt about diff ways to sub milk, incl condensed milk ! and here’s a recipe 🙂 thanks for posting this ! will try soon 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *