For those embracing a ketogenic diet or simply aiming to reduce their sugar intake, traditional sweetened condensed milk is off-limits due to its high sugar content. But don't despair! You can still enjoy the creamy, sweet goodness of condensed milk in your favorite desserts and beverages with a homemade keto-friendly version using coconut milk. This article provides a comprehensive guide to making keto coconut condensed milk, exploring its uses, storage, and variations.
What is Keto Coconut Condensed Milk?
Keto coconut condensed milk is a sugar-free, low-carb alternative to traditional sweetened condensed milk. It's made by simmering coconut milk with a low-carb sweetener until it thickens and reduces in volume. This results in a creamy, sweet liquid that can be used in various keto-friendly recipes.
Why Make Keto Coconut Condensed Milk at Home?
- Control over Ingredients: Making it at home allows you to control the ingredients and avoid unwanted additives or hidden sugars found in some store-bought versions.
- Customization: You can adjust the sweetness and thickness to your liking.
- Keto-Friendly: It allows you to enjoy the flavor of condensed milk without derailing your low-carb diet.
- Dairy-Free Option: For those who are dairy-free, this is a great alternative to traditional condensed milk.
Ingredients You'll Need
- Full-Fat Coconut Milk: Canned coconut milk is recommended for its high fat content and creamy texture. Avoid using coconut milk from a carton, as it is usually too thin. Look for coconut milk with very few additional ingredients.
- Low-Carb Sweetener: Allulose is the preferred sweetener for its smooth consistency and ability to mimic sugar's behavior without recrystallizing. Other options include powdered erythritol or monk fruit sweetener. If using erythritol, adding a little xanthan gum can help reduce recrystallization.
- Optional Ingredients:
- Vanilla extract adds a lovely mellow flavor.
- A pinch of salt enhances the sweetness.
- Vegan butter can add richness.
- Xanthan gum can help with thickening, especially when using erythritol.
- Cinnamon or other spices can be added for flavor variations.
Step-by-Step Instructions
- Combine Ingredients: In a medium-sized saucepan, combine the coconut milk, sweetener (such as xylitol or allulose), vegan butter (if using), and xanthan gum (if using).
- Whisk: Whisk everything together until well combined. Don't worry if the xanthan gum doesn't dissolve immediately; it will dissolve as the mixture heats up.
- Bring to a Boil: Bring the mixture to a boil over medium heat, stirring regularly to prevent burning.
- Simmer: Once boiling, reduce the heat to low and simmer for 30-45 minutes, stirring frequently. The mixture should thicken and reduce by about half, coating the back of a spoon. The larger the pot, the quicker the milk will cook.
- Cool: Remove from heat and let the condensed milk cool to room temperature. It will thicken further as it cools. Don't put the hot condensed milk straight in the fridge, as the cream will solidify into little gloops of fat. Give it time to cool slowly.
- Store: Transfer the cooled condensed milk to a glass jar or airtight container and store it in the refrigerator for up to 4 weeks.
Tips for Success
- Use Full-Fat Coconut Milk: This is crucial for achieving the right thickness and creaminess.
- Stir Regularly: Stirring prevents the mixture from scorching and ensures even thickening.
- Don't Overcook: Overcooking can result in a caramel-like sauce instead of condensed milk. If you cook the sweet milk for too long (and turn the heat too high), it will turn golden and turn into sugar free caramel sauce.
- Adjust Sweetness: Taste the mixture during simmering and adjust the amount of sweetener to your preference. You can even omit the sweetener entirely if you prefer a less sweet condensed milk.
- Cool Completely: The condensed milk will thicken significantly as it cools, so be patient and allow it to cool completely before using or storing.
- Use Allulose: Allulose is the best sweetener for this recipe, because it does not re-crystallise.
How to Use Keto Coconut Condensed Milk
The possibilities are endless! Here are some ideas:
- Coffee and Tea: Use it as a dairy-free, sugar-free coffee creamer. You can certainly use this deliciously creamy, but sugar free sweetened condensed milk in your daily cup of coffee or tea instead of your regular sugar substitute!
- Desserts: Add it to keto-friendly desserts like pies, cheesecakes, fudge, ice cream, and puddings. With my homemade keto version, the dessert floodgates burst wide open! Fudge? Check. Creamy pies? Check. Dreamy homemade ice cream? Check, check, and check!
- Beverages: Blend it into smoothies, milkshakes, or cocktails for added sweetness and creaminess.
- Topping: Drizzle it over pancakes, waffles, or berries.
- Baking: Incorporate it into keto-friendly baked goods like cakes, cookies, and bars. I already have a tres leches cake recipe in my Keto Desserts Cookbook.
- Vietnamese Coffee: Use it to make traditional Vietnamese coffee. My daughter and I share a deep love for Vietnamese coffee. And you can't have that without a generous swirl of sweetened condensed milk.
- Tres Leches Cake: Make a Keto Tres Leches cake.
Storage Instructions
- Refrigerator: Store in an airtight container or mason jar in the refrigerator for up to 4 weeks. If it becomes too firm to use, simply let it come to room temperature or re-heat gently. Don't microwave as it can separate.
- Freezer: Alternatively, freeze for up to 3 months. Store your leftover condensed milk in the freezer for up to 3 months. However, I suggest placing them into small, individual freezer-friendly containers. I typically put them in 2-tablespoon containers, which is the serving size. Make sure to bring frozen sweet condensed milk to room temperature before using it.
Variations
- Caramel Sauce: For a sugar-free caramel sauce, simmer the condensed milk for a longer period (about 45 minutes to 1 hour) until it thickens and turns a golden brown color. Turn this sugar free condensed milk into caramel sauce here. Simply simmer the mixture on medium low heat for about an 45 minutes to one hour until it’s thick and reduced down by half.
- Flavored Condensed Milk: Add a few drops of your favorite extract, such as almond, maple, or coconut, during the last few minutes of simmering. Once you get the hang of making this recipe, you could even impart other flavors to it, like cinnamon.
- Thickened Condensed Milk: If you want a thicker consistency, add a pinch of xanthan gum or glucomannan powder during the last few minutes of simmering.
Troubleshooting
- Too Thin: If the condensed milk is not thickening, continue to simmer it for a longer period, stirring frequently.
- Too Thick: If the condensed milk becomes too thick, add a tablespoon or two of coconut milk to thin it out.
- Grainy Texture: This can happen if using erythritol. Try using allulose or adding a pinch of xanthan gum to prevent recrystallization.
- Burning: If the mixture starts to burn, immediately remove the saucepan from the heat and transfer the condensed milk to a clean saucepan.
Nutritional Information
The nutritional information will vary depending on the ingredients used. However, this keto coconut condensed milk is significantly lower in carbs and sugar than traditional sweetened condensed milk. Our keto condensed milk recipe has just 2 gram carbs in 2 tablespoons and 81 calories. Total carbs in just 2 tablespoons of regular sweetened condensed milk, using my favorite app Cronometer, has 20.8 grams of carbs and 123 calories!
Vegan Option
This recipe is naturally vegan, making it a great option for those following a plant-based diet. That’s easy with my homemade vegan, sugar-free sweet condensed milk recipe. This healthy, vegan sugar-free coconut condensed milk can be swapped into any recipe that calls for sweetened condensed milk.
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