I still remember the first time I tried making my own condensed milk at home. I was craving buttery-rich dessert sauces and creamy coffee additions.
Every product on the shelf seemed packed with dairy or hidden ingredients that just didn’t work for my plant‑based lifestyle.
After a few kitchen experiments (and a little trial and error), I landed on a simple, reliable vegan condensed milk recipe that tastes even better than store‑bought alternatives.
This vegan condensed milk recipe has become my go‑to for baking, coffee, sauces, and sweet treats, and I’m excited to share it with you today.
Whether you’re vegan, dairy‑free, or simply love homemade pantry staples, this recipe will change the way you think about plant‑based sweetness.
It’s creamy, rich, and versatile enough to use in everything from tres leches cake to coffees, ice creams, and more.
What Is Vegan Condensed Milk?
At its core, vegan condensed milk is a dairy‑free version of traditional sweetened condensed milk that thick, sugary milk you often see canned and ready for desserts.
Classic condensed milk is made by simmering cow’s milk with sugar until much of the water evaporates, leaving behind a sweet, creamy syrup.
Vegan versions use plant‑based milks instead, reduced and sweetened to achieve that same luxuriously rich texture.
The beauty of homemade vegan condensed milk is that you control the ingredients, from the type of plant milk to the kind of sweetener, making it perfectly tailored to your dietary needs and flavor preferences.
Unlike store‑bought versions (and some products that have even been discontinued), homemade gives you the flexibility and freshness you just can’t beat.
Why You’ll Love This Recipe
Here’s why this recipe deserves a spot in your kitchen repertoire:
- Rich, creamy texture: just like traditional condensed milk, without any dairy.
- Two‑ingredient base: simple to make with pantry staples.
- Dairy‑free, plant‑based, and vegan: perfect for a variety of dietary needs.
- Versatile in baking and drinks: great for desserts, coffee, ice cream, and more.
- Customizable sweetness: control how sweet or mild you want it.
Ingredients Overview
Here’s what you’ll need to make this homemade vegan condensed milk (yield: about 1 ¼ cups):
- 1 (13.5 oz / 400 ml) can full‑fat coconut milk: This delivers the creamy base and richness. Full‑fat is essential for that silky mouthfeel; light milks won’t reduce the same.
- ⅔ cup (135 g) granulated sugar: Sweetens and helps thicken the milk as it reduces. You can use white cane sugar or organic sugar (ensure vegan certified).
- ½ teaspoon vanilla extract (optional but recommended): For warm, aromatic flavor.
- Pinch of fine salt: Balances the sweetness and enhances the overall flavor.
Substitutions & Notes
- Plant milk alternatives: Almond, oat, or soy milk can be reduced and sweetened if coconut flavor is not preferred (though texture will vary slightly).
- Sweeteners: Maple syrup or coconut sugar can be used,d but may alter color and flavor.
- Refined sugar alternative: Use organic or evaporated cane sugar for a richer note.
Step‑by‑Step Instructions
Prepare Your Ingredients
Start with precision. Measure 1 (13.5 oz / 400 ml) full‑fat coconut milk, shake well to mix cream and liquid for smooth results. Add ⅔ cup (135 g) granulated sugar; choose organic or cane sugar for pure sweetness.
Include ½ teaspoon vanilla extract for warm, aromatic depth. Don’t forget a pinch of fine salt to enhance flavors. Use a medium saucepan, clean and dry, for even heating. Keep all ingredients at room temperature to avoid separation.
Stir gently before heating. Pre‑measuring ensures seamless cooking and perfect consistency. This simple, strategic prep sets the foundation for silky, rich, and irresistible vegan condensed milk. Every step matters for maximum flavor impact.
Combine ia saucepanan
Pour 1 (13.5 oz / 400 ml) full‑fat coconut milk into a medium saucepan. Add ⅔ cup (135 g) granulated sugar and a pinch of fine salt. Stir gently until the sugar dissolves completely.
Keep the heat low‑medium to avoid scorching. This step ensures uniform sweetness and smooth texture. Incorporate ½ teaspoon vanilla extract at the end of the reduction for a rich aroma.
Use a non‑stick or heavy-bottomed pan for even heat distribution. Avoid vigorous stirring; slow, steady mixing prevents lumps and burning.
Combining ingredients carefully sets the stage for perfectly thickened, creamy vegan condensed milk. Proper technique here guarantees luxurious texture and optimal flavor.
Heat to Simmer
Place the saucepan over medium heat. Gently warm 1 (13.5 oz / 400 ml) full‑fat coconut milk mixed with ⅔ cup (135 g) granulated sugar and a pinch of salt. Stir occasionally to prevent scorching.
Watch carefully as the mixture reaches a light simmer; small bubbles should form at the edges. Do not boil rapidly; high heat can curdle or burn the milk. Maintain steady, even heat for 40–45 minutes to reduce properly.
This controlled simmer develops a deep, creamy flavor and thickens the milk naturally. Slow, patient heating ensures smooth texture, rich aroma, and that perfect golden hue, setting the foundation for irresistibly luxurious vegan condensed milk.
Reduce the Milk
Lower the heat to medium‑low. Let 1 (13.5 oz / 400 ml) full‑fat coconut milk with ⅔ cup (135 g) granulated sugar gently simmer. Stir every 5–10 minutes to prevent sticking and scorching.
Slow reduction is key. As water evaporates, the mixture thickens and turns slightly golden. Keep simmering until it halves in volume, about 40–45 minutes. Texture should coat the back of a spoon, silky and glossy.
Avoid rushing with high heat; patience enhances rich flavor and creamy consistency. This step transforms liquid ingredients into luscious, velvety vegan condensed milk, ready for desserts, coffee, and sauces. Proper reduction guarantees decadent, irresistible results every time.
Finish with Vanilla
Once the 1 (13.5 oz / 400 ml) full‑fat coconut milk and ⅔ cup (135 g) sugar mixture has thickened, remove from heat. Stir in ½ teaspoon vanilla extract for warm, aromatic depth.
Mix gently to blend flavor evenly. The vanilla enhances natural sweetness and creates a luxurious, rich aroma. Allow the condensed milk to cool slightly, thickening further as it rests.
Transfer to a clean airtight jar for storage. Proper finishing ensures silky texture, balanced sweetness, and irresistible fragrance.
This simple, strategic step elevates your vegan condensed milk from good to extraordinary, making it perfect for coffee, desserts, or baking. Careful timing and gentle stirring maximize flavor and consistency.
Store & Enjoy
Let your vegan condensed milk cool completely after adding ½ teaspoon vanilla extract. Transfer to a clean airtight jar for maximum freshness.
Refrigerate for up to 3 weeks. The milk will thicken further as it chills, developing a creamy, luscious texture. Use a clean spoon to avoid contamination.
For longer storage, freeze in small portions for up to 3 months. Thaw overnight in the fridge before use.
Enjoy over desserts, in coffee, or for baking. Proper storage preserves rich flavor, smooth consistency, and decadent aroma.
Making and storing it carefully ensures every scoop is indulgent, luxurious, and ready to elevate your favorite vegan treats.
Expert Tips for Best Results
Always use 1 (13.5 oz / 400 ml) full‑fat coconut milk; low-fat alternatives reduce creaminess. Measure ⅔ cup (135 g) sugar precisely for perfect sweetness balance.
Stir gently throughout simmering to avoid burning. Maintain medium‑low heat; too high scorches and curdles the milk. Add ½ teaspoon vanilla extract at the end for maximum aroma.
Patience is key: slow reduction creates silky, luxurious texture. Use a heavy-bottomed or non-stick pan for even cooking.
Taste and adjust the pinch of salt to enhance flavor. Proper preparation and attention ensure your vegan condensed milk is creamy, rich, and irresistibly smooth every time.
To make your vegan condensed milk as smooth and flavorful as possible:
- Use full‑fat milk: Low‑fat or diluted plant milks won’t reduce down to the same creamy texture.
- Stir gently: Too vigorous stirring can incorporate air or cause the milk to scorch.
- Watch the heat: Keep it at a gentle simmer. Too high and it’ll burn or stick.
- Reduce slowly: Patience pays off. Slow reduction yields deeper flavor and creamier results.
- Taste before storing: Adjust the pinch of salt and vanilla to suit your palate.
Variations & Substitutions
Swap 1 (13.5 oz / 400 ml) coconut milk with almond, oat, or soy milk for a subtler, nutty flavor. Adjust ⅔ cup (135 g) sugar or replace with maple syrup or coconut sugar for warmer sweetness.
For sugar-free versions, use golden monk fruit syrup and thicken with a splash of cornstarch. Cashew cream blended with almond milk creates a rich, nutty condensed milk alternative.
Add ½ teaspoon vanilla extract or cinnamon for extra aroma. These substitutions maintain silky texture, luscious flavor, and versatile use.
Experiment safely; small adjustments yield perfectly customized vegan condensed milk for desserts, coffee, or baking, without compromising quality or creaminess.
Make this recipe your own with these delicious twists:
- Oat Milk Version: Use creamy oat milk to create a subtler, slightly grainy condensed milk, excellent for coffee.
- Maple Sweetened: Swap half the sugar for maple syrup for a warmer, nuanced flavor.
- Sugar‑Free Version: Replace sugar with a sugar substitute like golden monk fruit syrup and thicken with a splash of cornstarch.
- Nut‑Based Cream: Blend soaked cashews with almond milk and reduce with sweetener for a rich, nutty option.
Storage & Make‑Ahead Instructions
- Room Temperature: Cool completely before sealing, then keep at room temp for up to 24 hours.
- Refrigerator: Store in an airtight container for up to 3 weeks.
- Freezing: Freeze in silicone molds for smaller portions up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions (FAQ)
What is vegan sweetened condensed milk used for?
Use it in baked goods, coffee, ice creams, puddings, and as a drizzle over pancakes or fruit, just like traditional condensed milk.
Can I make vegan condensed milk without coconut milk?
Yes, plant milks like oat, almond, or soy can be reduced with a sweetener and thickened, though the texture varies slightly.
How do I thicken vegan condensed milk faster?
Adding a small amount of cornstarch slurry near the end of cooking speeds up thickening,g but adjust slowly to avoid lumps.
Why did my condensed milk not thicken?
Likely due to low heat or not reducing long enough. Ensura e gentle simmer and cooking until the volume is halved.
Can I use brown sugar instead?
Yes, brown sugar adds deep caramel notes, but it will darken the final product.
How long will vegan condensed milk last?
Refrigerated, it’s best within 2–3 weeks. Freeze for longer storage.
Is this recipe gluten‑free?
Yes, when using gluten‑free certified ingredients.
Final Thoughts & Serving Suggestions
There’s something deeply satisfying about making pantry staples from scratch, especially when they outperform what you find on store shelves.
This vegan condensed milk recipe is dreamy in texture, beautifully sweet, and endlessly useful,l from elevating your morning coffee to becoming a key ingredient in baked desserts.
Try it drizzled over fresh berries, swirled into coconut ice cream, or as the secret ingredient in a rich vegan caramel sauce. Once you’ve mastered this vegan condensed milk, you’ll wonder why you ever bought the canned stuff.
