Scale

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

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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!

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!