Ever since finding out my son’s intolerance to dairy, my path to dairy-free baking began. I’ve got to admit, it is hard, along my journey I found out substituting doesn’t always work and most of the time so doesn’t the taste! But sometimes I end up finding a great substitute (mostly online) and walaa here is one of them
and then putting it on the lowest heat possible, mixing it occasionally to prevent it from burning or sticking to the bottom of the pot, you will get a perfect sub for any recipe that calls for condensed milk.
- 400ml coconut milk (can or fresh)
- 1/4 cup honey
- Combine the coconut milk and honey in a pot. On the lowest setting possible, heat it on the stove. Allow it to reach a simmering point, do not let it boil. Occasionally stir it to prevent it from sticking to the bottom and burning.
- Once the milk has slightly thickened, turned an amber/caramel looking colour and has reduced by 1/2 its amount your condensed milk is done. Allow it to cool completely, transfer to a glass container for up to 5-7 days.