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The Sweetest Alchemy: Crafting Vegan Sweetened Condensed Milk

I remember the first time I attempted to make a traditional condensed milk caramel. The anticipation was almost unbearable! My grandmother’s recipe, handwritten on a faded index card, promised a silky, golden delight. But, alas, dairy and I haven’t always been the best of friends. So imagine my delight when I discovered a way to recreate that nostalgic flavor, completely plant-based! This vegan sweetened condensed milk is a revelation – offering the same rich sweetness and creamy texture I craved, without any animal products. It’s the secret ingredient that unlocks a world of vegan baking possibilities.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Yields: 1 batch
Dietary Type: Vegan, Gluten-Free

Ingredients

1 (13 1/2 ounce) can full-fat coconut milk
2 1/4 cups non-dairy milk (I recommend unsweetened vanilla almond milk, but other non-dairy milks work as well)
1 1/2 cups vegan powdered sugar (or maple syrup to taste, noting that maple syrup will result in a darker color)
1/4 teaspoon ground vanilla bean (or pure vanilla extract to taste; I love the tiny flecks that ground beans provide)
1 1/2 tablespoons arrowroot
1 tablespoon coconut flour
4 tablespoons water

Equipment Needed

Tall-rimmed saucepan (to prevent boiling over)
Whisk
Measuring cups and spoons
Small bowl or cup
Glass jar for storage

Instructions

Begin by combining the coconut milk, non-dairy milk, vegan powdered sugar, and vanilla bean (or vanilla extract) in a tall-rimmed saucepan. The tall sides are crucial to prevent any messy boil-overs during the cooking process.
Place the saucepan over medium heat and bring the mixture to a light boil, whisking frequently. Whisking is essential at this stage to ensure the sugar dissolves completely and all the ingredients are well blended.
Once the mixture reaches a gentle boil, reduce the heat to low. Allow the mixture to cook, uncovered, for one hour. This slow simmering is what allows the liquids to reduce, concentrating the sweetness and creating that characteristic condensed milk texture. Stir occasionally to keep the ingredients combined and to prevent sticking, but keep a close eye on the mixture to ensure it doesn’t boil over.
After an hour of simmering, it’s time to thicken the mixture. In a separate cup or small bowl, mix the arrowroot with 2 tablespoons of water to create a slurry. Ensure there are no lumps in the slurry.
Pour the arrowroot slurry into the saucepan and whisk vigorously until the mixture is uniform. Remove the saucepan from the heat and allow it to sit for 5 minutes. During this time, the mixture will thicken considerably and take on a slightly gelatinous (glossy and thick) appearance.
In another small bowl or cup, create a second slurry by mixing the coconut flour with the remaining 2 tablespoons of water. Again, ensure there are no lumps.
Pour the coconut flour slurry into the saucepan and whisk once more until the mixture is fully combined. The mixture should be thickening and becoming more viscous.

Note: If you are short on time or prefer a simpler process, you can likely skip the arrowroot and coconut flour slurries altogether. Instead, simply allow the mixture to continue cooking on low heat for an additional 1-2 hours, until it reaches the desired consistency. Just be sure to stir frequently to prevent scorching.
Pour the vegan sweetened condensed milk into a clean glass jar. Allow it to cool to room temperature before sealing and storing in the refrigerator.
The mixture will continue to thicken as it cools in the refrigerator.

Expert Tips & Tricks

Coconut Milk Matters: Using full-fat coconut milk is non-negotiable for achieving the right richness and creaminess. Light coconut milk will not produce the same results.
Preventing Boil-Overs: Keep a watchful eye on the saucepan, especially during the initial boiling phase. Adjust the heat as needed to prevent the mixture from boiling over. A wooden spoon laid across the top of the pot can also help prevent boil-overs.
Vanilla Bean Enhancement: If you’re using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan for an extra boost of flavor. Remove the pod before pouring the condensed milk into the jar.
Sugar Adjustments: If using maple syrup instead of vegan powdered sugar, start with a smaller amount (around 1 cup) and taste as you go, adding more to reach your desired sweetness. Remember that maple syrup will impart a distinct flavor and a darker color.
Troubleshooting Thinness: If your condensed milk is not thick enough after cooling, you can return it to the saucepan and simmer it for a bit longer, stirring constantly. You can also whisk in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to help it thicken.

Serving & Storage Suggestions

This vegan sweetened condensed milk is incredibly versatile. Use it in your favorite vegan desserts, such as pies, cheesecakes, caramels, fudge, and ice cream. It can also be used as a coffee sweetener or drizzled over pancakes and waffles.

Store the cooled vegan sweetened condensed milk in an airtight glass jar in the refrigerator. It will keep for up to 1 week. I do not recommend freezing this product, as it may alter the texture.

Nutritional Information

Note: The following values are estimates and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	18%
Saturated Fat	10g	50%
Cholesterol	0mg	0%
Sodium	25mg	1%
Total Carbohydrate	25g	9%
Dietary Fiber	1g	4%
Sugars	20g	N/A
Protein	1g	2%

Variations & Substitutions

Different Non-Dairy Milks: While almond milk is my preferred choice, you can experiment with other non-dairy milks such as soy milk, oat milk, or cashew milk. The flavor will vary slightly depending on the type of milk used.
Maple Syrup Variation: As mentioned, maple syrup can be used in place of powdered sugar, but be aware that it will affect the color and flavor.
Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the saucepan along with the vanilla for a spiced version of sweetened condensed milk.
Citrus Zest: A little lemon or orange zest can add a bright, zesty flavor to the finished product.

FAQs (Frequently Asked Questions)

Q: Can I use light coconut milk instead of full-fat coconut milk?
A: No, full-fat coconut milk is essential for achieving the desired richness and creamy texture. Light coconut milk will not provide the same results.

Q: Why is my condensed milk not thickening?
A: Several factors could contribute to this. Make sure you are using full-fat coconut milk. Also, ensure you are simmering the mixture for the full hour, allowing the liquids to reduce adequately.

Q: Can I use regular sugar instead of vegan powdered sugar?
A: While you could, powdered sugar dissolves much more easily and smoothly in the mixture, giving a better overall result. Regular granulated sugar may leave a slightly grainy texture.

Q: How long does vegan sweetened condensed milk last in the fridge?
A: It will keep in an airtight container in the refrigerator for up to 1 week.

Q: Can I freeze this vegan sweetened condensed milk?
A: I do not recommend freezing it, as it may alter the texture and consistency upon thawing.

Final Thoughts

This vegan sweetened condensed milk is truly a game-changer for plant-based baking! It unlocks so many possibilities and allows you to recreate classic desserts without compromising your vegan lifestyle. Don’t be intimidated by the cook time – the process is largely hands-off, and the end result is well worth the effort. I encourage you to try this recipe and share your creations with friends and family. Perhaps pair it with a homemade vegan chocolate sauce for the ultimate indulgent treat! Happy baking!

Vegan Sweetened Condensed Milk Recipe