Coconut And sweetened condensed milk Recipes
It’s officially baking season. The weather is getting cooler, and the leaves are falling off of the trees. It’s time to get baking. Cookie, muffins, pies, custards… you name it, I love it. I adore the smell of sweet, warm spicy treats pouring out of the oven. And I love to see the happy faces of the ones I love enjoying the goodies that I make. I’ve been on a custard and flan kick lately. Many recipes call for condensed milk, but I would rather not use the canned stuff that is loaded with questionable ingredients. Today I am sharing with you a simple dairy-free alternative to commercial sweetened condensed milk: Sweetened Condensed Coconut Milk.
1 can of FULL fat coconut milk (where to buy BPA and additive free coconut milk)
1/4 cup RAW honey (like this) OR REAL maple syrup (like this)
- In a small sauce pan, bring coconut milk to a gentle boil. Whisk in honey (or sweetener of choice.)
- Allow to actively simmer on medium heat for 25-30 minutes, stirring OFTEN. Mixture will thicken slightly, reduce by about a 1/3, and darken just a titch.
- Allow to cool completely then store in glass container for up to 5-7 days.
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Author: Katja from Savory Lotus
Serves: about 10 ounces
- 1 can of FULL fat coconut milk
- ¼ cup RAW honey OR REAL maple syrup
- Allow to actively simmer on medium heat for 25-30 minutes, stirring OFTEN. Mixture will thicken slightly, reduce by about a ⅓, and darken just a titch.
What is the recipe for maple sugar pie?
You will need pie dough, 1 cup walnuts, toasted and coarsely chopped, 3 large eggs, 1 cup maple syrup, 1/4 cup unsalted butter, melted, 1/2 teaspoon vanilla extract, 2/3 cup packed light brown sugar and 1/8 teaspoon salt. Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425 degrees F. On lightly floured surface using lightly floured