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.
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.
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.
Vegan Condensed Milk
- 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)
- ¾ ~ 1 cup Sugar (I used organic sugar)
- cardamom As needed Ground or vanlla (optional)
- In a thick bottomed saucepan (preferably non-stick for easy clean up), combine creamer and sugar. Cook on a medium low flame, stirring occasionally.
- Sugar will dissolve and the mixture will start to bubble and thicken. Keep stirring to avoid sticking to the bottom.
- 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.
- 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.