Coconut Condensed Milk (KFP)
Game Changer ⭐️ Kosher for Passover
How many times have you seen delicious recipes that use condensed milk and you’re just not making them because… Dairy?! (Kosher problems 🤣)
Well last year I learned how to make PAREVE coconut condensed milk and it has been a game changer. Legit works like the dairy version and it’s freaking delicious.
This year, I accidentally discovered that if you add more sugar to the mixture and leave longer on the stove top .. you also get the most amazing Pareve CARAMEL – next level.
Ingredients
For the Coconut Condensed Milk:
2 cans FULL FAT coconut milk (can also use 1 can milk and 1 can coconut cream)
3/4 cup granulated sugar
Instructions
In a sauce pan combine your coconut milk with the sugar and whisk well on medium heat.
Bring to a boil, and then lower your flame to low.
Set a timer for 45 minutes, and let your coconut milk mixture simmer on the stove top.
Make sure to whisk it every once in a while.
After 45 minutes remove from the heat, your mixture should be a goldenish still creamy color, set aside to cool slightly.
Once it’s slightly cool, you can strain or just pour the mixture directly in a jar and place in fridge for 3 hours or over night.
The cooled mixture is your condensed milk!! Use for baking and all your condensed milk needs!
Notes
For the Caramel:
2 cans Full Fat Coconut Milk
1 cup Granulated sugar
Follow the above directions but set your timer to 55-60 minutes. You want your mixture to turn a golden brown color and to really thicken.
Then remove and let cool – and viola Caramel!