This Vegan Condensed Milk is a dairy free and delicious replacement for the real thing. Use it as a sweet and creamy drizzle on fruit, in baked goods, or anywhere else condensed milk is called for!
Cans of condensed milk were always a baking staple while I was growing up. So sweet and syrupy, this sweetened milk always took pudding, fudge, ice cream and other baked goods up a notch.
We can easily recreate those delicious and sweet memories with this hassle-free Vegan Condensed Milk recipe! It’s so easy to make using 4 simple ingredients:
- Coconut cream
- Sugar
- Vanilla
- Salt
Simply whisk them all together in a pot on the stove, let it simmer, and voila! A sweet, creamy, and syrupy dairy free sweetened condensed milk.
You can use it as a sweet glaze on desserts and breakfast pastries or add it to plenty of vegan baked goods. It’s especially perfect when you’re making Vegan Caramel Sauce, Chocolate Pudding, Vegan Ice Cream, or looking for a sweetener for coffee and tea. The options are practically endless!
What is condensed milk?
Condensed milk is made from cow’s milk that’s had more than half of the water content removed. The thick and creamy mixture is sweetened with sugar before being canned and sold. Sweetened condensed milk is a common ingredient when making non-vegan pudding and pies, and can also be used as a sweetener in coffee.
The vegan substitute for condensed milk is easy to make out of coconut cream, sugar, vanilla, and salt. It’s just as thick, creamy, and sweet as the original!
How to make vegan sweetened condensed milk
Find the complete recipe with measurements below.
Dairy free condensed milk is easy to make in one pot on the stove. Keep the finished batch in your fridge or freezer for weeks on end!
- Mix the coconut cream, sugar, vanilla, and salt together in a saucepan over medium-high heat.
- Bring it up to a boil, then immediately reduce the heat to low and let it simmer for up to 45 minutes.
- You’ll know the condensed milk is done when the liquid has been reduced by half. It’ll seem thin but will thicken as it cools.
- Transfer the vegan condensed milk to a glass container and store it in the fridge for at least 1 hour before using.
Tips and substitutions
- Coconut cream – This is just like coconut milk but higher in fat, making it the perfect dairy substitute for this vegan sweetened condensed milk recipe. If you can’t find it, you can use a can of full fat coconut milk instead. And no, the condensed milk does NOT end up tasting like coconut.
- Sugar – You can use coconut sugar instead of white granulated sugar but it will leave the milk with a golden color. Maple syrup and agave also work as sugar replacements but you’ll need to let the mixture simmer for longer (about 50 to 60 minutes total).
- Plant milk – Coconut cream or milk will give you the best results but soy, almond, or cashew milk will also work. Just use 1 ½ cups of plant milk and ¾ cup of sugar.
How can you use it?
Get excited because the uses for vegan condensed milk are practically endless! Make your day extra special by using it in these delicious sweets:
- Vegan Seven Layer Magic Bars
- Coffee, but especially iced coffee. Yum!
- Pour some over your morning oatmeal for added sweetness.
- Use it to make homemade Vegan Ice Cream, or Tres Leches Cake.
- In Vegan Caramel Sauce.
- As a sweet drizzle on a fruit salad.
- In Vegan Fudge.
- Drizzled on Peach Scones.
- Use it to make Coconut Macaroons.
How to store vegan condensed milk
Leftover vegan condensed milk can be stored in a covered container in the fridge for up to 2 weeks.
To freeze, store the condensed milk in a sealed jar. Let it thaw in the refrigerator overnight then add to a bowl and whisk until smooth (or throw it in a blender until smooth).
Looking for more vegan basics?
Vegan Condensed Milk
Ingredients
- 13.5 ounce can coconut cream
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- pinch of salt (~1/8th teaspoon)
Instructions
- In a small saucepan, combine the coconut cream, sugar, vanilla and salt over medium-high heat.
- Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low heat for 40-45 minutes, whisking every 5-10 minutes. The liquid should be reduced by about half when it's done. It will still be fairly thin at first, but as it cools it will thicken up nicely.
- Remove from heat and transfer to a glass container with a lid. Place in the refrigerator to chill for at least an hour before using.
- Leftover vegan condensed milk can be stored in a covered container for up to 2 weeks. To freeze, store in a jar with a tight fitting lid. When ready to use, thaw in the refrigerator overnight then add to a bowl and whisk until smooth (or throw it in a blender until smooth).
Notes
-
Makes about 1 cup sweetened condensed milk.
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May substitute coconut sugar if desired, but the milk will be more golden in color.
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You can substitute maple syrup or agave for the sugar, but you will need to reduce the mixture for a longer amount of time, about 50-60 minutes.
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May also use a different plant milk, such as soy, almond, cashew, etc. Use 1 1/2 cups of plant milk and 3/4 cup sugar. But the coconut version is the thickest.
I made this with coconut sugar and loved it. Making it again for the second time.
Hi Kae. I’m glad you loved the milk! Thank you for your positive feedback!
I’ll start by saying the flavor of this is excellent! My only regret is that it didn’t thicken, even after an hour of simmering. I stirred every 10 minutes, but nothing really changed. I’m thinking that for tres leches it won’t matter that it’s thin.
So it will reduce in the pan, but not get thick until you chill it. 🙂
Any nutrition information available?
I have a Chefwave Milkmade. Looking to make my own ice cream. I am diabetic. Need to get some sort of handle on carbs and calories for key ingredients and finished ice cream.
Thanks!
Hi there, yes the nutrition information is in the bottom of the recipe card, under “Nutrition”.
Is it possible to use it for the caramel on the Millionaires shortbread, when the condensed milk is still hot?
Yes, I’ve used it for those.
Hi! Thanks for the recipe. Mine has gone completely solid after chilling, have not even put it in the fridge. Is there a way to fix this? I imagine perhaps I let it on the fire for too long. Tastes great though
Hi! You can warm it up a little and it should thin out. Because it’s coconut based, it will firm up quite a bit in the refrigerator. You can microwave it for 30 seconds at a time, stir, then heat again until it’s thinner. Hope that helps!
Hi 👋
Would I need to use the whole can of coconut cream as is or would I need to use the ‘solid’ parts once the can had been refrigerated? Thank you.
Yes, you’ll use the entire can of coconut cream as-is.
Does it set? I have a fudge recipe that uses condensed milk and chocolate chips and am wondering if I can make it with vegan ingredients. Thank you.
Hi Penny. This condensed milk can definitely be used to make fudge. I do not know what other ingredients your recipe calls for, however, this does take the place of condensed milk in recipes. I also have a vegan fudge recipe you may want to check out. I hope this helps!
I used coconut cream and the color was more like murky water (not yellow more brown/grey). I let it cool in the fridge and noticed the top half hardened and the bottom half was liquid but still the same color. Not sure what happened. Was trying to make your salted caramel brownies and I’m afraid to use this as it seems “off?!” Thoughts?
Was it simmered long enough? You could try whisking it to see if it becomes more cohesive. Otherwise, I’m not sure what could have gone wrong here.
Thank you, I will try to whisk it more tonight and see. I did simmer it for 45 minutes with whisking about every 5-10 minutes as instructed.
You are welcome!
Hi! Is it ok to double, triple this recipe?
Yes, it is fine.
If I use oat milk instead of the coconut milk/cream, you say it won’t be as thick but could you thicken it with corn starch or something like that to make it the same consistency?
I suppose you could, but it isn’t necessary. It will still thicken up quite a lot. I’m afraid it will get too thick if you add cornstarch, and perhaps create a strange texture.
This tastes great! The color is very off- like a brownish gray. I used the solid coconut cream from a can of coconut milk & poured the liquid off. I also ended up simmering for 75 minutes to reduce by half. Is there anything one could do to make it lighter and whiter in color, during or after cooking?
I’m not sure why yours turned out that color, mine is more of a cream color. After chilling it thickens and gets a bit more white though.
Is it normal for all the fat to form at the top once cooled ? Or did I mess up something?
No, it should be cohesive, and thick and creamy after cooling for 1-2 hours in the fridge.
I am referring to BANOFFEE PIE NOT HANOVER PIE, it altered itself!!!!!!
Hi Veronica. Another commenter tried this in a banoffee pie and said it worked quite well!
You says coconut CREAM. But then you indicate other MILKS would work. Do you mean coconut cream or full fat coconut milk? Or are there almond, soy or cashew creams available somewhere?
Thank you.
Coconut cream or full fat coconut milk work best here, but regular soy milk, cashew milk, almond milk will also work, it just won’t be as rich or creamy. Hope that helps clarify!
I used coconut cream and came out perfect!! Now waiting for an hour so I can use in my coquito with lots of rum!! 😉 thanks for recipe 👍
This sounds amazing. Will this condensed milk caramelize? I have been waiting for such a recipe so that I can surprise my husband with a vegan banofee pie!
That sounds like a wonderful surprise, Veronica! I haven’t tried to caramelize it before, but it’s worth a try! My caramel sauce could always be used in the pie instead.
I can’t believe how good this is and actually tastes like the real deal. With the first try it was like my childhood memories flushing! Like wow! And it’s so much better then store bought condensed coconut milk
Thank you ??
You are welcome, Kristina! Thank you for your great feedback! I’m so gad you loved the condensed milk!
This is ridiculously good!
Thank you!
Thank you Nora for this awesome recipe… you have made my day! I’ve tried several vegan condensed milk recipes; yours is by far the best.
Omg. This is amazing. Thank you.
You missed possibly the most exciting use for this stuff: donair sauce for dipping vegan garlic fingers. (If this particular regional delicacy is unfamiliar, google “Nova Scotia garlic fingers” and you’ll understand why this is so darned exciting! They’re so bad for you and so awesome all at once.)
(Ps: they are not usually vegan so you’d have to use whatever mozzarella sub you prefer, obvs. Still terrible for you but delicious. We make them all the time!)
Hi Nora, This recipe is a dream come true. I really missed condensed milk, but this is much better- not as sickenly sweet. All your recipes are amazing. I’m an ardent follower!
Hello Tamar! Thank you so much for using my recipes! I appreciate you taking your time to share your comments about my new condensed milk recipe! Enjoy all the fun things you’ll be making with the condensed milk, and happy cooking!
I made this sauce last weekend to put in the Banoffee pie I made as the dessert for, Thanksgiving, it was really good. Next time I’ll make it with condensed oat milk for a more authentic flavor.
This is awesome. Love that you clarified no coconut taste and gave some alternative milk instructions. The canned stuff was so expensive! I can make my family’s old fudge recipe now.
Thanks Elizabeth! I can’t explain just how much I love this stuff, it’s pretty amazing! It’s perfect in fudge, yum. Enjoy!