I was thinking today why I started this recipe blog. One of the reasons for me was very personal. I wanted to keep my favorite recipes online and be able to find them. I haven't done a very good job of recording them but I am working on it. Here's one I think you might be able to use. It is very basic to a lot of recipes.
If you are like me, you have a number of recipes that would not be the same without sweetened condensed milk. I just love the stuff. To make it dairy free and healthier than try making it from scratch.
I must warn you that it might have a slightly brown sugar taste from the coconut sugar. If you don't care about the calorie count or don't worry about the glycemic index then just use regular sugar.
Give it a try and if you don't like it, leave me a comment and I will work on it. If I don't have any canned coconut cream/milk on hand then I always have my unsweetened Almond/Coconut milk in the refrigerator as a substitute. The regular Almond Coconut milk is a little more difficult to deal with as it may take a little longer to cook. I store the condensed milk in the refrigerator until I am ready to use.
1 can (about 14 fluid ounces) canned (not low-fat) coconut milk or cream
1 cup coconut sugar
1/8 teaspoon kosher salt
Place ingredients in a medium-size heavy
Whisk to combine well and bring the mixture to a
simmer over medium heat.
Stirring the mixture, continue to simmer until it is reduced by about
1/2 and has begun to thicken (approximately 12 minutes).
Pour mixture into a heat-safe
container until cooled completely.
Cover tightly and store in the
Try to use within 2 to 4 weeks.