*** Vegan coconut condensed milk ***
1 can of full fat coconut milk (400g)
100g/½ cup sugar
50g/¼ cup dairy free butter
- Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
- Take the coconut cream from the canned milk and put in saucepan. You do not need to be exact. It doesn’t matter if some of the water from the can is added as it will evaporate.
- Place all ingredients in saucepan and put on cooker at a medium/low and leave lid off. Do not allow boil, simmer.
- Cook for half an hour, mix every 10 minutes. It should have reduced in volume. If it hasn’t reduced in volume and thicken, leave for another 10 minutes.
- Mix well at the end of the time and pour into jar to cool and thicken. Ready to use once cool. Stored in fridge and will keep for over a week.
- Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
- Works well with soya cream or oat milk cream.
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