As a kid, I always said that the first thing I’d do when I moved out of home would be to buy a can of condensed milk, sit on my couch and eat the delicious goo by the spoonful. And I think it’s safe to say I wasn’t the only Aussie kid who had wild dreams about condensed milk. This sweet, milky substance in a can has always been a favourite in pantries across the country and has become the hero in so many of our most viral recipes. Think this passionfruit and lemon condensed milk slice, our recipe for caramel with a Baileys twist, and the easiest dessert ever, where choc ripple biscuits and condensed milk take centre stage together.
However, with the rise of plant-based diets comes more mainstream products that make the lives of those living without dairy a little sweeter. Coconut condensed milk has long been an option out there, but only became a supermarket staple more recently. And the trend shows. Last month, searches for coconut condensed milk were up 29% on taste.com.au, and our new coconut condensed milk passionfruit slice got almost 6k reactions and over 500 shares on our Facebook page. So, we figured it’s time to take you through the ins and outs of coconut condensed milk.
What is coconut condensed milk?
Coconut condensed is made from, you guessed it, coconut! Specifically, this condensed milk is made of coconut milk, plus sugar, salt and guar gum, which is used for thickening and stabilising in food products – it comes from the guar bean. Our food director Amira says: “Coconut sweetened condensed milk is the vegan alternative to sweetened condensed milk as it contains no dairy.” It has a similar viscosity and texture to dairy condensed milk but with a delicious but subtle coconut flavour.
How is coconut condensed milk made?
Regular dairy condensed milk is made by removing a large portion of water from the milk – that’s where you get evaporated milk. Then, sugar is added to create a thicker, stickier sweetened condensed milk. While we don’t know much about the process of making coconut condensed milk we can assume it’s a similar process but with guar gum added to assist with thickening and stabilising.
You may not know that, like regular condensed milk, you can also make homemade coconut condensed milk! Two cans of coconut milk and sugar are all you need to whip up this dairy-free condensed milk. You do have to simmer it low and slow for 40 minutes but the results are truly worth it – in our opinion, way better than the canned stuff. Check out the recipe HERE.
What can I make with coconut condensed milk?
Nearly anything! Coconut condensed milk is a fantastic substitute for dairy condensed milk. For any recipe that uses condensed milk where the condensed milk is not heated up or required to set, it is definitely fine to use it as a substitute. For example, our lemon curd and coconut milk cake uses condensed milk to soak the sponge so replacing it with the coconut milk version would work well. Amira loves using coconut condensed milk in her tea to give it a nice sweet hit.
However, there are instances where you need to be careful when replacing dairy condensed milk with coconut condensed milk. Here’s what food scientist Michael Southan had to say: “In some cases, you can use coconut sweetened condensed milk instead of regular. However, the coconut condensed milk has guar gum in it (not found in regular condensed milk). When mixed and heated with [ingredients such as] passionfruit, it loses its thickening properties making it difficult to set slices.”
However luckily for you, we have a couple of recipes that we’ve triple-tested using coconut condensed milk, so you don’t have to worry about any kitchen disasters!
Condensed coconut milk passionfruit slice
It’s a wonderful summery slice perfect for bake sales, picnics and all kinds of celebrations. The coconut condensed milk pairs effortlessly well with the tanginess of passionfruit to create the perfect sweet treat. This recipe has gelatine added to ensure the passionfruit doesn’t cause any setting issues for the coconut condensed milk.
4-ingredient no-mix pineapple pudding
For days when it’s a little cooler outside, this dessert will warm you right up. It only has four ingredients and only takes 40 minutes in the oven so it’s super easy to make. The coconut condensed milk also pairs well with the pineapple to give the feeling of being on a tropical island even when it’s dismal outside.
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