Summer dessert season is coming, beginning with Memorial Day, and that means chilled desserts. Unfortunately, many of those desserts have a double-whammy in them- they have dairy AND they call for a processed product when using Sweetened, Condensed Milk. Today, I’m going to show you how to make a dairy-free version that doesn’t require all of the nasty ingredients. Later this week, I’ll show you how to use it in one of my favorite desserts.
Dairy-Free Sweetened Condensed Milk
1 can full-fat coconut milk
2 Tbs rapadura, or to taste
Dash sea salt
Dash Concentrace, optional
1 tsp vanilla extract
In a 2 qt or larger saucepan, combine the coconut milk, rapadura, salt and the optional Concentrace. Bring to a simmer then reduce heat to low until you have a gentle simmer. Allow to cook while whisking occasionally until the volume has reduced to around one to one-and-a-quarter cups, for a cooking time of one to one-and-a-half hours. Cool and whisk in the vanilla extract.
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Do you know if this would work with Coconut Palm Sugar??
Edie, I believe it would work just fine.
yum! Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
oh, and I just posted looking for some help with my blog… maybe you can offer some advice?
Have you ever tried making this with stevia? Or xylitol?
Becca C recently posted..A Brand New Old Schoolhouse Resource!
Becca, I believe it would work fine, although the caramelizing of the sugars is part of the flavor, so you can expect a difference in the final flavor and color.
I have never heard, of let alone used, rapadura. What is it and can something else be substituted?
Calli, you can use white sugar, brown sugar, demera, turbinado, or even honey.