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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Sweetened Condensed Milk I

Posted on by in Milk Subs with 15 Comments

Equivalent: 1 cup

Ingredients:

  • 3 cups Soy or Rice Milk
  • ½ cup White Sugar (try evaporated cane sugar for more nutrients)
  • Vanilla Extract
  • Salt

Directions: Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt.  Cool before using.  May be stored in the refrigerator.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

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15 Comments

  1. MichelleNovember 15, 2012 at 6:08 pmReply

    I don’t know if I already asked you these questions… lol my memory yikes! if I already have please disregard. I can’t have soy and I don’t like rice milk. So, I’ve seen canned coconut milk and refrigerated coconut milk. 3 cups of canned would be a lot!!!
    Anyway, which one is it?
    I noticed that you didn’t use this in your pumpkin pie recipe, is there a reason for that?
    I’m so frazzled with my 1st Thanksgiving having SO many restrictions… awwwww please help :)

    • Alisa FlemingNovember 17, 2012 at 7:56 amReplyAuthor

      Hi Michelle,

      I’m a bit puzzled as to your question. As for the pumpkin pie recipe, I just use canned coconut milk – there’s no reason to take extra time to make a sweetened condensed milk. If you want to make coconut sweetened condensed milk for recipes, see the recipe in Go Dairy Free the book. It’s quite an easy one!

  2. MichelleNovember 28, 2012 at 11:14 pmReply

    Hi Alisa,

    Sorry for the confussion… I’ve had brain surgery so I may get my questions out wrong, sorry for that.

    Yes, I saw the recipe on the Go Dairy Free site. That’s where I found the recipe for evaporated milk and It’s the question that I was asking you on how to make it.
    Because it calls for 3 cups of either soy or rice milk.
    I was basically asking if I could sub out some SoDelicous coconut milk from the fridge instead of using canned coconut milk?
    I bought a can of Coconut Cream from Trader Joe’s and I don’t know what do with it? any suggestions?

    As for the pumpkin pie, I did make it using the canned coconut milk and I put in some extra spices, used coconut sugar (ground up) and put it in a pecan-coconut crust… it was sooooooo yummy!!! My friend who is not a crust fan or coconut fan, said it was the best pumpkin pie she’s ever had. Thank you for all the recipes :) I did a collaboration with some tweaking.

    • Alisa FlemingDecember 1, 2012 at 1:04 pmReplyAuthor

      Michelle,

      You can use coconut milk beverage in place of soy or rice milk in most recipes. I wouldn’t use canned coconut milk when a recipe calls for soy or rice milk, as it will likely be too rich.

      So glad you enjoyed the pumpkin pie! You can make a whipped topping for it with the coconut cream.

  3. DinaDecember 29, 2012 at 11:20 amReply

    I am down to about 1 cup at this point and the mixture is not thickening. Any idea what’s going on? The consistency is not even close to that of condensed milk.. :(

    • Alisa FlemingJanuary 1, 2013 at 10:51 amReplyAuthor

      Dina, I’m so sorry this didn’t work out for you. I typically use the version in my book, which uses full-fat coconut milk and it comes out just like sweetened condensed milk. You may want to try that one. As for salvaging this recipe, adding a little flour and cooking will help to thicken gradually. I’ll test this recipe out myself again and see what I can come up with.

  4. CrystalJanuary 27, 2013 at 1:42 amReply

    I made this recipe yesterday and it turned out wonderful! Thank you for sharing. Used it to make dairy free caramels! :)

  5. jennyMarch 4, 2013 at 1:50 pmReply

    hi Alisa,
    I’m thinking about making this dairy free sweetened condensed milk (yikes that a mouthful) because I’m dairy free but I plan on using it for a fudge recipe do you think it will work out? thanks,
    Jenny

    • Alisa FlemingMarch 4, 2013 at 3:27 pmReplyAuthor

      Yes, but I would use full fat canned coconut milk rather than the carton milk alternative, which might leave it too thin.

  6. jennyMarch 4, 2013 at 6:59 pmReply

    thanks for the advice I’m probably going to use the canned coconut milk it’s just that I had second thoughts sense you said it might be a bit richer than the other the carton milk.

  7. jennyMarch 5, 2013 at 12:38 pmReply

    Thanks I’m making it today!

  8. jennyMarch 5, 2013 at 12:48 pmReply

    I’m also kinda new at this…

  9. jennyMarch 7, 2013 at 12:51 pmReply

    Hi Alisa,
    I just wanted you to know that I made this and it worked wonderfully (the fudge was pretty Awesome to) and that I’m so glad this website is here and I owe it all to you thanks!
    –Jenny

    • Alisa FlemingMarch 11, 2013 at 8:02 amReplyAuthor

      That’s great Jenny! Glad it worked out :)

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