Would you like to know how many recipes I look at and think “OMG I WANT TO LICK THE SCREEN I NEED TO MAKE THAT!!!” then see that they call for sweetened condensed milk, decide they must be the most unhealthy thing in the world, and there is no way to modify it, so I click my little x and move on.
Too many. So, I made my own. Duh.
I have to say, I’m a little obsessed with the coconut in general right now. I love the sweet flakes for baking, the oil for practically anything, and the milk is proving to be everything I could ever want to use it for, and more!
It takes a little bit of time and attention on the stove top, but this thick, sweet, and almost syrupy (without being too sweet, if that makes sense?) sweetened condensed milk is nothing short of a cooking miracle! And ya know, it’s Chanukah (I will always and forever spell it the CH way, so that I can pronounce it as such), which is all about miracles, so I thought I’d share with you mine. It’s not quite as cool as a light that lasts for 8 days, but I mean, I really love food, so I found it pretty darn exciting.
Obviously, this is only the beginning for this coconut milk. You couldn’t possibly think I made just the coconut milk without special things to use it for, right??
Let’s just say, there’s lots of fun treats in store.
Brown Sugar Sweetened Condensed Milk
adapted from Side of Sneakers
- 2 cans full fat coconut milk
- 1/3 cup brown sugar
- Heat coconut milk and brown sugar together in a medium sized pot over medium heat whisking constantly until mixture thickens and reduces to about 1/2-2/3 of original. This takes about 30 minutes. When milk is finished, it will coat the back of a spoon as seen in the above pictures. Let cool, then store in an airtight container in the refrigerator.