A couple of years ago I had the opportunity to sample a sweetened condensed soymilk that had not yet been approved for import into North America. After some recipe trials, I was sure this product would be a hit, but alas, it seemed to fall off the map.
However, Pangea, otherwise known as The Vegan Store, began importing cans of this rare holiday ingredient gem all the way from Brazil. In addition to the Vegan Sweetened Condensed Soy Milk, they also sold cans of Dulce De Soya available from the same manufacturer.
To further sweeten the deal, Pangea sent two of their favorite recipes using this clever product, Coconut Chocolate Chip Macaroons and Vegan Magic Cookie Bars (aka 7-Layer Bars). Can’t do soy? Try the soy-free Sweetened Condensed Coconut Milk and Dulce de Coco recipes in Go Dairy Free: The Guide and Cookbook. The sweetened condensed coconut milk also works wonderfully in the following recipes.
Note: This product seems to go off and on the market. If you can’t find it, make your own! Use the Sweetened Condensed Coconut Milk and Dulce de Coco recipes in Go Dairy Free: The Guide and Cookbook and see our Sweetened Condensed Milk Substitute page for more ideas.
Coconut Chocolate Chip Macaroons
1 Bag Flaked Coconut
12oz Vegan Sweetened Condensed Milk
2 Teaspoons Ener-G Egg Replacer Powder (don’t mix with water first, just add it dry)
3/4 Bag Enjoy Life Chocolate Chips, or any dairy-free chocolate chips
Put all the ingredients into a large mixing bowl and mix together well. Form into tight balls (you can just roll the mixture between your palms to accomplish this, but you’ll need to keep rinsing your hands in between because it gets so sticky!) and place on well-greased cookie sheet. Bake for about 20 minutes at 325 degrees F, or until golden around the edges.
Vegan Magic Cookie Bars
1/2 Cup Earth Balance or other vegan margarine
1-1/2 Cup Amaranth Graham Cracker Crumbs or any vegan graham cracker crumbs
1 Can Vegan Sweetened Condensed Milk
2 Cups Sunspire Dark Chocolate Chips, Enjoy Life Chocolate Chips, or any dairy-free chocolate chips
1-3/4 Cups Flaked Coconut
1 Cup Chopped Walnuts
1 Cup Dandies Marshmallows, chopped
Preheat oven to 350 degrees (or 325 if using a glass baking dish).
Melt 1/2 C. margarine and pour over bottom of a 13” x 9” baking pan. Crush graham crackers into fine crumbs and sprinkle/spread the crumbs evenly over the margarine. Pour the Sweetened Condensed Soymilk evenly over the crumbs. Layer the chocolate chips, flaked coconut, chopped walnuts, and marshmallows on top of crumbs and sweetened condensed milk. Press down firmly with your hands.
Bake for 1 hour or until lightly golden on top. Let cool thoroughly before cutting.
Recipes submitted by Pangea / The Vegan Store
