By ingredients, this recipe is dairy-free, egg-free, gluten-free and generally food allergy-friendly. You can use this condensed milk especially on ice cream and this recipe for dairy-free sweetened condensed milk really does work best with regular or organic white sugar. For a more caramel-like flavour, coconut sugar can be substituted. To make your condensed milk you want to start in a heavy bottom saucepan, add in coconut milk or any dairy-free milk then add in sugar and give it a little bit of a stir.

You want to turn the heat to medium-low heat and let the mixture sit and let the sugar dissolve. You don’t want it to simmer or bubble up just yet, just make sure the sugar dissolves first. After a few minutes, you will be able to tell that the surge is dissolved, take off the spatula and you are not going to put it back again. Turn up the heat to get to a medium simmer, you want to have a slow controlled simmer and let the mixture simmer away for 30 to 40 minutes.

It will start to change colour once it starts to thicken up. Once it starts to simmer you can not mix it with a spoon or spatula because this action will cause the condensed milk to crack and crystalize and you won’t be able to use it so resist the urge of doing that. Your condensed milk will start to change colour after around 20 minutes to a little translucent colour as it becomes thicker.

Gently remove the foam that starts to form at the mixture thicken up, remove as much as you can to get clear condensed milk at the end. To know that your condensed milk is ready, you will notice that the liquid has literally halved in size, it has reduced way down. Your liquid will have turned a darker colour and gotten much thicker.

Turn off the heat and let it cool down and then you will put it into a sterilized jar. Once colled the condensed milk will be really thick and viscous. This can be used in so many recipes not only vegan or dairy-free, you can use it as a replacement of any condensed milk and it works really well with a really great flavour.


  • 1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)
  • ⅔ cups (5 ⅓ oz / 150g) white sugar


  1. Add the coconut milk and sugar into a heavy-bottomed saucepan
  2. Heat it on a low heat until the sugar has dissolved
  3. Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
  4. Gently simmer for roughly 30- 40 minutes, or until the milk has darkened to an almost grey colour, has reduced by half and thickened (After about 15 minutes, you’ll notice that the milk will start to turn dark and thicken – that’s ok and is exactly what’s supposed to happen)
  5. When ready, remove from the heat and pour into a jar to cool. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
  6. Let the condensed milk cool completely before putting on the airtight lid.
  7. Store in a jar in the fridge and it will last for months.