Did you know, that you can actually create your own “Condensada” that is sugar-free AND dairy free? (surprise emoji)
Today, we’re sharing with your our Condensed Milk recipe. This recipe comes from our Volume 2 e-book as well. Click link in bio to download for FREE!
INGREDIENTS:
2 cans Jolly Coconut Milk
1/2 cup Sweet Best Allulose Blend
Optional: vanilla powder, sugar-free vanilla extract, or cinnamon, to taste
INSTRUCTIONS:
1. Pour the coconut milk into a pot. Bring to a boil over medium-high heat.
2. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes.
3. Once reduced, take off the heat and add Erythritol. Although you can add the sweetener in the first step, it’s better to add it after you reduce it in case you prefer a different level of sweetness. Reducing the coconut milk by itself will make it sweeter and you can add as much sweetener as you like.
4. Let it cool to room temperature. There may be some skin and clumps so it’s best to smooth the texture by blitzing with an immersion blender. Optionally, you can blend in some vanilla or cinnamon.
5. Pour in jars and let them cool down.
Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months.
6. The milk will be runny at first but will thicken as it chills. To make it runny, simply heat it up.
