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This recipe should come in handy this holiday season. Or, really anytime you want to make something totally decadent.

Homemade sweetened condensed coconut milk!

Traditional sweetened condensed milk is made by heating milk until most of the water is removed, then adding sugar, leaving you with a thick and sticky substance that tastes downright decadent in desserts and coffee drinks.

This homemade version is naturally dairy-free, and can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result. Since you’re making it yourself, you get to control the sweetness! I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine.

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Homemade Sweetened Condensed Coconut Milk

makes about 12 ounces

inspired by this recipe

Ingredients:

1 14 oz. can full-fat coconut milk*

1/4 cup honey, or equivalent sweetener of choice

Directions:

Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes.

Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.

Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.

Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.

*Note: I don’t recommend using low-fat or light coconut milk, since those versions are usually just coconut milk that’s diluted with water to lower the fat content. You’ll have to boil the coconut milk longer, and will have less condensed milk as a result– wasting your time and money. Use the full-fat stuff for best results!

Remove from the heat, and allow to cool completely before using in recipes.

This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Print Pin 4.89 from 18 votes How to Make Sweetened Condensed Coconut Milk Naturally dairy-free, this homemade sweetened condensed coconut milk can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result. Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Servings 12 ounces Calories 91 kcal Author Megan Gilmore Ingredients 1 14 oz . can full-fat coconut milk

1/4 cup honey , or equivalent sweetener of choice Instructions Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.

Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.

Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.

Remove from the heat, and allow to cool completely before using in recipes. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge. Notes I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine. Feel free to adjust sweetness to taste! Nutrition Calories: 91 kcal | Carbohydrates: 6 g | Fat: 7 g | Saturated Fat: 6 g | Sodium: 4 mg | Potassium: 81 mg | Sugar: 5 g | Vitamin C: 0.3 mg | Calcium: 6 mg | Iron: 1.2 mg

Calories per ounce: 91, Fat: 7g, Carbohydrates: 6g

I hope you’ll enjoy this non-dairy alternative as much I do! It’s a decadent addition to your weekend coffee, and makes a mean macaroon–> a recipe which I’ll be sharing later this week!

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Reader Feedback: Do you ever use sweetened condensed milk? If so, what are your favorite recipes that call for it? I remember using it to make a classic fudge recipe years ago, and I tried it once in my coffee, which made it taste more like a dessert! It’s a little too labor-intensive for me to want to use it all that often, but it’s definitely a fun treat!