Vegan Condensed Milk Recipe

I still remember the first time I tried making my own condensed milk at home. I was craving buttery-rich dessert sauces and creamy coffee additions.

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Step 1

Start with precision. Measure 1 (13.5 oz / 400 ml) full‑fat coconut milk, shake well to mix cream and liquid for smooth results. Add ⅔ cup (135 g) granulated sugar; choose organic or cane sugar for pure sweetness.

Step 2

Pour 1 (13.5 oz / 400 ml) full‑fat coconut milk into a medium saucepan. Add ⅔ cup (135 g) granulated sugar and a pinch of fine salt. Stir gently until the sugar dissolves completely.

Step 3

Place the saucepan over medium heat. Gently warm 1 (13.5 oz / 400 ml) full‑fat coconut milk mixed with ⅔ cup (135 g) granulated sugar and a pinch of salt. Stir occasionally to prevent scorching.

Step 4

Lower the heat to medium‑low. Let 1 (13.5 oz / 400 ml) full‑fat coconut milk with ⅔ cup (135 g) granulated sugar gently simmer. Stir every 5–10 minutes to prevent sticking and scorching.

Step 5

Once the 1 (13.5 oz / 400 ml) full‑fat coconut milk and ⅔ cup (135 g) sugar mixture has thickened, remove from heat. Stir in ½ teaspoon vanilla extract for warm, aromatic depth.

Step 6

Let your vegan condensed milk cool completely after adding ½ teaspoon vanilla extract. Transfer to a clean airtight jar for maximum freshness.

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