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Around the holiday season, there are several desserts and treats that seem to require sweetened condensed milk as an ingredient. For me there’s only one we make. It’s this one that we featured here last year. I’m pretty excited to try it out with this whole food ingredient instead of the sweetened condensed milk.

I’m not a dairy free girl, by any means, but we don’t buy milk, since we don’t drink it often enough or use it in cereal or anything. So when the opportunity came up to make sweetened condensed milk I opted to make this dairy free version, simply because we always have some coconut milk on hand. Now, if you have your heart set on a dairy version, Kitchen Stewardship has a great one that doesn’t require powdered milk like so many of them do.

I got the inspiration for this one from And Love It Too. I used honey instead of agave, since I’m still on the fence about it being a fairly processed sweetener, so I chose to use honey. If you are following a vegan diet then you can sub in your sweetener of choice. I also added a final ingredient, but it’s completely optional.

Sweetened Condensed Milk – Dairy Free

  • 1 1/2 cups coconut milk or 1 can of coconut milk
  • 1/2 cup honey or (vegan can use agave) or sweetener of choice
  • 1 tsp vanilla (optional)

This short 5 minute video has the “how to”!

In the comments section tell me what recipe are you going to convert into a whole food

 

recipe using this sweetened condensed coconut milk?

 

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, and Fat Tuesday.



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