Description
This vegan condensed milk recipe offers a rich, creamy, and naturally sweetened alternative to traditional condensed milk. Made with coconut milk, maple syrup, and cornstarch, it thickens beautifully on the stovetop and is flavored with vanilla extract. Perfect for vegan baking, desserts, and coffee sweetening, it combines simplicity and deliciousness in just 20 minutes.
Ingredients
Scale
Ingredients
- 1 cup coconut milk
- 1/3 cup maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2-3 tablespoons water (for cornstarch slurry)
Instructions
- Combine coconut milk and maple syrup: In a medium saucepan, pour 1 cup of coconut milk and 1/3 cup of maple syrup. Place the pan over medium heat and stir gently to combine the liquids.
- Prepare cornstarch slurry: In a small bowl, mix 2 tablespoons of cornstarch with about 2 to 3 tablespoons of water until a smooth slurry forms, ensuring there are no lumps.
- Add slurry to saucepan: Slowly pour the cornstarch slurry into the saucepan with the coconut milk mixture, stirring continuously to prevent clumping.
- Cook until thickened: Continue to cook the mixture over medium heat, stirring constantly, for about 5 to 10 minutes or until the liquid thickens to a consistency similar to traditional condensed milk.
- Add vanilla extract: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract to infuse the mixture with warm, sweet flavor.
- Cool before use: Allow the vegan condensed milk to cool down to room temperature. The cooling process will help it thicken further, making it perfect for use in recipes or as a sweetener.
Notes
- Use full-fat coconut milk for the creamiest texture and best flavor.
- You can substitute maple syrup with agave nectar or brown rice syrup for different sweetness profiles.
- Ensure constant stirring while cooking to prevent the mixture from burning or sticking to the pan.
- If the mixture is too thick after cooling, gently whisk in a little water to reach desired consistency.
- Store any leftover vegan condensed milk in an airtight container in the refrigerator for up to one week.
