Ingredients:
- 1 can (14 ounces) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Combine Ingredients:
- In a medium-sized saucepan, combine the coconut milk, maple syrup (or agave syrup), vanilla extract, and a pinch of salt.
- Heat and Simmer:
- Place the saucepan over medium heat. Stir the mixture constantly until it starts to simmer.
- Reduce Heat:
- Once it begins to simmer, reduce the heat to low. Allow the mixture to simmer gently for about 45 minutes, stirring occasionally. Make sure it doesn’t boil.
- Thicken the Mixture:
- Continue simmering until the mixture reduces by about half and reaches a thick, creamy consistency. This process can take anywhere from 45 minutes to an hour. Stir more frequently towards the end to prevent burning.
- Cool Down:
- Once thickened, remove the saucepan from heat and let the condensed milk cool completely.
- Store:
- Pour the vegan condensed milk into a clean, airtight container. It will thicken further as it cools. Store it in the refrigerator for up to 2 weeks.
Tips:
- Shake the can of coconut milk well before opening, as the cream and water can separate.
- For a sweeter condensed milk, you can add a bit more maple syrup or agave syrup to taste.
- If you prefer a smoother texture, you can blend the mixture with an immersion blender after it has cooled slightly.
