Oh baby this is good! Before the dramatic switch to clean foods I used to love the sweetened condensed milk out of a can. You know the one that is syrupy sweet and filled with GMO’s? Since, I have vowed to stay away from GMO’s, refined sugar and dairy I haven’t touched the canned stuff. Actually I do hope to be able to reintroduce raw, organic dairy someday – I do miss it. Abstaining from the canned stuff meant I had to do away with some of my favorite dessert recipes but now I have created a new, dairy free, and refined sugar free version so I can reinstate some of my favorite desserts! However, before we go there, I thought I would share with you the simple “how-to” in making your own condensed milk. It just requires a bit of stove hovering time and stirring.
I can’t take full credit for this recipe since I have adapted it from here to fit my liking. Always give kudos to the originator! Is that even a word?
My version has a deep caramel color as opposed to traditional white or light cream colored of sweetened condensed milk. Also, it is not quite as syrupy as the canned version but it can be if you take longer to reduce the liquid down.
I like to use gum free, filler free coconut milk that comes in BPA free cans. I order it by the case since we use so much of it.
I also purchase raw honey by the gallon every two months at an apiary near our house. I use that in this recipe. Cooking the honey does kill all the healing constituents in the raw honey but I use it because it is non-gmo and unrefined.
I use this brand of coconut sugar in this recipe since it has a deep, rich molasses like flavor which lends to the velvety caramel taste.
This recipe is AIP Friendly and GAPS Friendly (after 6 months on GAPS and tolerating coconut milk).
This is a treat – not meant to be consumed on a regular basis. With autoimmunity (like Hashimotos) it is imperative to regulate blood sugar and so this is literally to be used as an ingredient in your desserts only occasionally since the sugar content is high.
- 1 Can Full Fat Coconut Milk with no gums or fillers (BPA Free Can.)
- ¼ C. Coconut Sugar
- 3 tsp. Raw Local Honey
- Whisk all ingredients in a saucepan and place on the stove.
- Bring to a rolling simmer while continuing to whisk.
- Simmer, while whisking for 20-40 minutes depending on how thick you want it. Be careful not to let it burn on the bottom. The more water you evaporate from the ingredients the thicker the end result will be.
- It's that simple! Enjoy.
The thicker it gets the more it will start "spitting." When the hot liquid bubbles pop they can shoot all over the place burning you and causing a mess. If it starts doing this turn the heat down a little and continue to stir to prevent the bubbles.
If you refrigerate it before you use it it may separate a bit. It's ok. Bring it to room temperature and with an immersion blender re-blend the mixture to combine back into a creamy consistency.
Stay tuned for one of my most favorite ways to use this ingredient in the winter time! It is so much fun and my kids look forward to it every year.