This easy homemade vegan condensed milk is made with just 2 main ingredients. Smooth, thick, creamy, and perfect for ice cream, baking, or serving in tea or coffee!
Add the coconut milk to a saucepan and place over medium heat. Whisk and continue to heat until it reaches a simmer.
Add in the sugar and whisk again to combine. Reduce the heat to medium-low and continue to cook for between 60 and 75 minutes. Stir the mixture every 10-15 minutes, and alternate between using a whisk and rubber spatula to make sure the mixture does not stick to the pan.
Once it's ready, the mixture will be thick and will have reduced by half its volume. You'll be able to draw a line with your spatula and the condensed milk will pull away from it (shown in the image in the blog post). The line will hold its form for a few seconds. Remove it from the heat and whisk in the vanilla extract.
Transfer the condensed milk to an airtight jar and allow it to cool for 15-20 minutes before placing it in the fridge to chill for 2 hours before using. It will thicken once chilled.
Storage
Store in an airtight container in the fridge for up to 7 days. You can also freeze it for up to 3 months in an airtight container. Defrost in the fridge overnight or at room temperature for 2 hours and whisk well before use.
Notes
Some white sugar in the US is not vegan, if in doubt use organic sugar.
Use a good quality full-fat canned coconut milk such as Nature's Charm, Biona, or Aroy-D. In my experience, both of these brands yield a high coconut content as many others contain a lot of water.
You can use oat milk to make condensed milk, however it results in a much runnier consistency and darker color.