Homemade Sweetened Condensed Coconut Milk. (For Iced Coffee!!)
Ooooooh I am so in love.
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
1 (15-ounce) can full-fat coconut milk
2 tablespoons sugar
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.
[adapted from food52]All images and text © .
Did you make this recipe?
I appreciate you so much!
Ah that’s dreamy.