Prep Time: 5 minutes

Cook Time: 1 hour

In Asia, coffee is often served with condensed milk instead of cream. The main reason being that many homes are not equipped with a refrigerator and condensed milk will keep at room temperature without spoiling. However, the milk is quite sweet and makes the coffee taste like candy, which is okay for some people, but can be a turn off to those who may not have a sweet tooth.

I happen to be a fan of sweet coffee and have discovered a way to recreate a vegan version of condensed milk. Coconut milk works wonderfully for this recipe adds an incredible flavor to whatever you add this condensed milk too. Make sure to use pure coconut milk without binding ingredients, as those can become jelly-like when reduced.

I've also tried this recipe with soy milk and although it works, I much prefer coconut for the flavor.

For one cup of sweetened condensed coconut milk.

2 cups coconut milk

1 cup coconut sugar

1 teaspoon vanilla extract

Coffee or espresso

Method

Over medium heat, and in a medium sized saucepan, combine coconut milk and sugar. Stir until the sugar has dissolved. When the mixture begins to vaporize, reduce the heat to low. You do not want this over boil because you may risk the coconut milk separating (like milk would). Keep on stirring and allow the milk to reduce by half. This should take between 45 minutes to one hour. Once the milk has reached a consistency of your liking, stir in the vanilla. Allow to cool to room temperature before storing in glass containers. *It is important that it is cool or else the glass may break from the difference in temperature. Brew some strong coffee or espresso. In a small glass add a teaspoon (or more if you like your coffee extra sweet) to the bottom of the container and pour hot coffee over top. The coffee will gradually dissolve the condensed milk and give it a beautiful coconut flavor.

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