Need condensed milk for your Vietnamese coffee? Buttered toast? Ovaltine? Horlicks? Or, coconut ice cream?
Ideally, a wide pan. I only had a pot lying around – it still works but it’ll just take a bit longer.
Mix everything before turning the stove on.
- 400 g coconut milk (make sure the only ingredient is coconut milk – not fillers)
- 25 g Swerve confectioner sugar
- 2 tsp vanilla extract
Simmer it, simmer it and simmer it some more
On low heat, let it simmer. Once it starts bubbling on the sides, crank the heat up ever so slightly to a gentle boil. Keep stirring every 5 minutes. I was relentless with the stirring because my first attempt was an epic fail whereby I just left it alone resulting in a coagulated, goopy mess. Don’t do that.
If you’re using a wide pan, it should take about 30 minutes. Since I was using a pot, it took about 50 minutes.
Once it gets to the consistency of condensed milk, turn the heat off and add 2 tsp of vanilla and mix.
Use immediately or refrigerate for future use – I’m planning on making some coconut milk ice cream with it!
Making of Coconut Condensed Milk