Dairy Free Sweetened Condensed Milk Food

VEGAN SWEETENED CONDENSED MILK

Vegan Sweetened Condensed Milk image

This uses coconut milk and almond milk(or other non dairy milk) and is actually super easy to make! I'm happy. From Gluten Free Vegan Love.

Provided by Sharon123

Categories Sauces

Time 1h25m

Yield 1 batch

Number Of Ingredients 7

Ingredients

1 (13 1/2 ounce) can full fat coconut milk
2 1/4 cups non-dairy milk (I used unsweetened vanilla almond milk)
1 1/2 cups vegan powdered sugar (or maple syrup to taste, though itâ ll come out darker)
1/4 teaspoon ground vanilla bean (or pure vanilla extract to taste, I just love the tiny flecks, which is why I used ground beans)
1 1/2 tablespoons arrowroot
1 tablespoon coconut flour
4 tablespoons water

Steps:

Place coconut milk, non-dairy milk, sugar and vanilla into a tall-rimmed sauce pan (use a bigger sauce pan to avoid boiling over). Heat on medium heat to bring to a light boil, whisking frequently to dissolve and blend all ingredients together. Once at a gentle boil, reduce heat to low and leave to cook for an hour to allow the liquids to reduce (hence for the mixture to become condensed). Stir occasionally to keep ingredients combined, and keep an eye on the mixture to make sure it doesn't boil over by accident.
Once an hour has passed, it's time to thicken the mixture. In a separate cup or small bowl mix arrowroot with 2 tbsp water to create a slurry. Pour this mixture into the saucepan and using a whisk blend the mixture until it's uniform. Take it off the stove and allow it to sit for 5 minutes to thicken. At this point the mixture will look a little gelatinous (glossy and thick). Make another slurry by mixing coconut flour in 2 tbsp water. Pour this into the sauce pan and once again using a whisk combine the mixture until it's blended through.
NOTE: you can probably skip this step by simply allowing the mixture to cook on the stove for another 1-2 hours. I'm just not that patient
Pour into a glass jar and allow it to cool to room temperature. Store in the fridge or use immediately in a recipe.

Nutrition Facts : Calories 2521, Fat 85.3, SaturatedFat 74.3, Cholesterol 76.9, Sodium 418.4, Carbohydrate 428.3, Fiber 1.2, Sugar 381.9, Protein 22.7

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Place coconut milk, non-dairy milk, sugar and vanilla into a tall-rimmed sauce pan (use a bigger sauce pan to avoid boiling over). Heat on medium heat to bring to a light boil, whisking frequently to dissolve and blend all ingredients together. Once at a gentle boil, reduce heat to low and leave to cook for an hour to allow the liquids to reduce (hence for the mixture to become condensed). Stir occasionally to keep ingredients combined, and keep an eye on the mixture to make sure it doesn’t boil over by accident.
Once an hour has passed, it’s time to thicken the mixture. In a separate cup or small bowl mix arrowroot with 2 tbsp water to create a slurry. Pour this mixture into the saucepan and using a whisk blend the mixture until it’s uniform. Take it off the stove and allow it to sit for 5 minutes to thicken. At this point the mixture will look a little gelatinous (glossy and thick). Make another slurry by mixing coconut flour in 2 tbsp water. Pour this into the sauce pan and once again using a whisk combine the mixture until it’s blended through. (Note: you can probably skip this step by simply allowing the mixture to cook on the stove for another 1-2 hours. I’m just not that patient ;) )
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