Homemade Sweetened Condensed Coconut Milk. (For Iced Coffee!!)
Ooooooh I am so in love.
GUYS.
It’s totally iced coffee season. Nothing makes me happier. Well, except for the fact that I wish I could drink it all the live long day without feeling like garbage.
I savor nothing like I do iced coffee. And I’m kind of an afternoon iced coffee person. Not a morning coffee person. I need the jitters!
I can never get enough of Vietnamese iced coffee, which I think may be made with special beans but more so, is mixed with sweetened condensed milk over iced. GAH. !!!!!
Is it SO freaking good. Really. It’s ridiculously delicious.
Since I’m a coconut freak – and just as much a coconut milk freak – I figured that there had to be a way to do this with coconut milk. Right? And it is SO easy. You can make a double batch and keep it in the fridge all week this summer.
It’s making my life.
Even better: the sweetened condensed coconut milk doesn’t separate like regular coconut milk does in the coffee. Do you know what I mean? There still may be some slight separation after it sits for awhile, but nothing like the separation that I find happens immediately with straight coconut (or almond) milk.
Oh, and in what I like to call the biggest fail of 2015, Starbucks gets everyone worked up about serving coconut milk and it ends up being all gross and full of chemicals and stuff. Why can’t it just be canned? We’re solving that problem!
The cold brew recipe that I use: This one. The grinder that I use for beans? This one. The coconut milk that I think works the best for this? This one. That’s also what I use for coconut whipped cream. I usually buy out every single can in the grocery store because I’m a jerk.
Seriously. Why can’t they just make coconut milk in like 20 gallon drums for me?
Homemade Sweetened Condensed Coconut Milk
Ingredients
- 1 (15-ounce) can full-fat coconut milk
- 2 tablespoons sugar
Instructions
- Add the coconut milk and sugar to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and bring the mixture to a boil. Once boiling, reduce it to a light simmer and cook for 1 hour and 15 minutes until it thickens. Stir every 10 to 15 minutes so a film does not develop on top. You want the mixture to reduce by about half and be slightly thick – it will thicken a lot more once it’s in the fridge.
- I find that this homemade version is as thick as store-bought condensed milk, however it doesn’t stay quite as “runny” – maybe due to the lack of preservatives? You can stir in a drop of milk to make it a bit more pourable for coffee.
Notes
Did you make this recipe?
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I appreciate you so much!
Ah that’s dreamy.
89 Comments on “Homemade Sweetened Condensed Coconut Milk. (For Iced Coffee!!)”
So do I have to put it in my coffee or can I just eat it with a spoon? That looks amazing!!!!!
Oh one more thing! How freaking fantastic would this be in thai iced tea?!?
I literally found this recipe because I just bought Thai Tea mix.
I love how the coffee and the condensed milk blend together. So pretty. And then so delicious!
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This looks amazing, Jessica! I only wish it worked with almond milk too! Also, totally agree on the coconut milk at Starbucks. BLAH
Thank you for posting this! I’m off of dairy right now and was looking for an alternative in my iced coffee-I will give this a try :)
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Um, yes please!!
And you’re so right about the Starbucks thing. i ordered one, and immediately was like “fail”. Totally sucks.
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Jessica,
This is amazing. As soon as I read your recipe I made it and I’ve been drinking iced coffee with it all week. Only bummer- mine ice separating in my coffee to the fat and everything else. Did I do something wrong? Did I not condense enough? I used Thai organic brand coconut milk- the same one that you recommended. Any thoughts? I’ll try again with a new batch soon and I’d love you hear your thoughts. Thanks!!!
hmmm mine separated SLIGHTLY after sitting for awhile but nothing like regular coconut milk – i’m wondering if you tried putting the coffee and condensed milk in a shaker bottle and shake it well for 30 seconds – then pour over ice?
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To anyone trying this… make sure you keep an eye on your pot. Mine looked like the pictures after about 45 minutes (and I had it on a really low heat setting… but I think my strong stove + my thin pots made it cook faster). Once I got to the 1 hour mark my milk separated into oil and almost looked curdled! I put it into the blender and brought it all back together, but it was SO thick by this point that it won’t even “melt” in my coffee. So. Fail!! Lesson learned? Take it off the heat once it looks ready. So simple.
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First of all, this recipe saved me. I am on a paleo plan, but my favorite thing is Vietnamese iced coffee; my summer wouldn’t have been the same without it! I have made this several times; first I used an organic canned coconut milk (not Thailand) but it separated really bad. Then I made it with my fav brand Aroy-D from a green box (which as is has no separation and is like half and half) and upped the sugar to 1c. It is sooo good and reminds me of white chocolate. I’m a Starbucks partner and I used my free 1lb coffee this week to make 22 cups of cold brew and made this; I’m set for life!! Thanks so much for the recipe!!
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Use this coffee for the best cold brew Vietnamese coffee concentrate http://www.amazon.com/Trung-Nguyen-Vietnamese-coffee-can/dp/B000F17AKC
But you have to make sure to get the Premium Blend.
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Looks and sounds yummy! How long will it keep in the fridge? I plan on adding a little to my coffee and I’d like to have some on hand in case of emergency ;-)
Do you use just the milk or milk and the fat?
I always get confused on this. When I use the fat for whipped cream, it never fluffs like it is supposed to.
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So I realize i am late to the party here but stumbled on this recipe, made it today and OMG its amazing! I love cold brew coffee and have made probably hundreds of different creamer recipes and havent really liked any of them. This is amazing! I actually used coconut sugar in mine vs regular. Love it! Will definitely be doubling the recipe next time.
Thank you!
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Hi!
Thanks for the recipe.
Could I use coconut sugar instead of normal sugar?
Would swerve sugar work for making this condensed milk?
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This recipe is awesome! I use it to make my Vegan tahini and chocolate refrigerator pie! Thank you!!
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