From the kitchen
Condensed Coconut Milk
Canned coconut milk reduced by half with sugar to create a shelf-stable, dairy-free baking staple.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cans (13.5 oz each) Coconut Milk
- 3/4 cup Sugar
- Pinch of Salt
Method
- Combine the coconut milk and sugar in a wide, heavy saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a gentle simmer, then reduce heat to low.
- Simmer uncovered for 45 to 60 minutes, stirring occasionally, until reduced by about half and thickened to a syrupy consistency.
- Stir in the salt.
- Cool completely — it thickens further as it cools — then bottle and refrigerate.
Kitchen note
This reduces more quickly than a dairy condensed milk would, since coconut milk starts out with a higher fat percentage — start checking the consistency at the 40-minute mark rather than waiting the full hour.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.