A week ago I posted a recipe for a walnut pie with sweetened condensed coconut milk here. As it is not always easy to find in the shop, I decided to also post the recipe for the homemade version as well.
It is really easy to make sweetened condensed coconut milk and also insane good. I have enjoyed it myself with fresh fruit, as decoration on a cake, on ice cream and even on my morning porridge… I’m just saying!
Through the proportions of the sweetener and the time you cook the milk, you decide the texture and taste. If you add an extra spoon of maple syrup and also cook it for a longer time, you will get a more golden and caramelized texture and taste.
However, there is a small thing. The milk can suddenly at the end of the cooking split into fat and the rest of the goodies. But no cause for panic! Pour everything into a high mixing bowl and let it cool completely. I know, it looks like a total failure (yes, of course it has happened to me as well …). Once cold, get your rod mixer and mix it for a couple of minutes. Soon you’ll have the most fantastic condensed coconut milk you can imagine.
Here we go!
Homemade sweetened condensed coconut milk
600 grams of coconut milk, preferably no light product!
3 tablespoons / 60 gr maple syrup (if you want it sweeter and more caramel-like, add an extra tablespoon)
How do I do it?
1. Take a deep and preferably big pan, it will bubble and scatter some.
2. Pour in the coconut milk and maple syrup. Stir and let everything come to a boil. Lower the heat slightly so that the coconut milk can boil with small bubbles constantly. Stir occasionally with a wooden spoon. Cook it for about 1 hour.
3. Now the coconut milk should be reduced by about two-thirds. Keep on boiling but stir more frequently in the pan the last 15 minutes. This way you have control on the texture better, when ready there should be about 1/3 left from the original amount.
4. Pour the condensed coconut milk into a can with lid when you are satisfied with the consistency and thickness.
Keep it in the fridge, where it will further thicken. If you want it more fluid you can keep it room temperature an hour for serving or heat it up very carefully.
This recipe is free from gluten and lactose.