First of all, I have to tell you something.
I knew the minute I figured out how to make sweetened condensed coconut milk that my life would never be the same.
But I don’t think I understood how much it would change.
Because I like to use sweetened condensed milk.
In ice cream (and we make a lot of ice cream in our house).
In coffee.
In tea (especially a rich aromatic chai tea).
And now that we’re moving deeper into Spring I’m looking forward to the days when I can indulge in iced coffee (as made by Ree Drummond from The Pioneer Woman) … a treat I have enjoyed since she first posted this dang recipe about two years ago!
It’s just so easy.
But I know it’s not good for us.
First of all, it comes in a can. And if it comes in a can, there are likely hormone-blocking BPAs lining that can. Not that they are leaching into the milk. It’s not as though the milk is acidic (like tomatoes).
And then I look at the ingredients. Sugar and Milk.
I’m pretty sure it’s refined sugar.
And that unless the sugar is organic cane sugar, it’s likely from GMO sugar beets or some other GE crop.
I know that unless the milk is organic, there are likely growth hormones and antibiotics lurking in the milk.
But to buy organic sweetened condensed milk … well … here in Bozeman a small 14 oz can costs $3.53. (A conventional can of sweetened condensed milk runs a little under $2.00). So it’s expensive.
So now what?
I can make my own sweetened condense milk.
And I do.
On occasion.
But what about when we’re having dairy-free friends over for dinner on Saturday night? Or paleo-pals over for brunch on Sunday? What if we just don’t have any organic sweetened condensed milk in the house? And we run out of milk?
What about then?
Here’s my answer:
Sweetened Condensed Coconut Milk.
So good.
So versatile (should be a substitute for sweetened condensed milk in most recipes).
And absolutely worth the effort (and by effort I really mean time).
INGREDIENTS:
- 14 oz can organic full fat coconut milk
- 1/4-1/3 cup raw honey (or pure grade B maple syrup)
DIRECTIONS:
Bring coconut milk to a boil in a non-reactive stainless steel sauce pan (3-5 minutes). Lower the heat and whisk in the honey or maple syrup until totally dissolved. Let simmer for about 35 minutes, until it reaches the thickness you desire.
Store in a glass jar in the refrigerator until you are ready to use. It makes about 12 ounces of condensed coconut milk and should last about a week refrigerated.
One thing … there’s definitely a “nutty” flavor in this milk that differs from regular sweetened condensed milk. So it’s not an “exact” substitute. But if you like coconut, and enjoy the rich sweetness of sweetened condensed milk, but looking for a healthier option in which you can control the sweet and the ingredients, this might just be your ticket!
Now that I’ve made it … I don’t know that I’ll ever go back. I’m trying it in the iced coffee this weekend!
Happy Friday,
Jeanne
