Monday, April 7, 2014

Sweetened Condensed Coconut Milk (Sugar Free & Low Carb) -- It's a Dessert Fiesta!

This evening I was busy working on recipe projects so I just made a batch of quick chicken salad out of leftover cooked chicken for dinner. I decided to make today "throwback Monday" and re-post one of my favorite recipes for Sweetened Condensed Coconut Milk -- it's one that opens the door to so many others because the regular sugar laden version is used as an ingredient in so many different dessert recipes. This is a perfect no sugar added version that will help you recreate some of your old favorite dessert recipes.

I first created this recipe for Sweetened Condensed Coconut Milk back in March of 2013 when I was working on creating my recipe for Absolutely Magical Cookie Bars. Here are a few of the other recipes I've made using the sweetened condensed milk. I've placed the links to the recipes underneath each of the photos (click on them to take you to the recipe). If you are lucky, you can pick up Swerve locally at your supermarket (they are carrying it in more locations now; my Whole Foods and Sprouts carry it) or you can order it from Amazon here: Swerve.


Rich and thick Sweetened Condensed Coconut Milk (makes 2-1/2 to 3 cups)
Key Lime Pie w/ Almond Coconut Crust

Seedy Power Bars

Grainless-ola Bars 
Lemon Coconut Chiffon Fluff w/ Toasted Coconut Chips (no bake)
Chocolate Hazelnut Cookie Bars

Magical Cookie Bars

Chocolate Pecan Pie

I hope you find this recipe for sugar free Sweetened Condensed Coconut Milk helpful to you in assisting your recreation of some of your favorite recipes that use the regular (sugar and carb laden) sweetened condensed milk. The recipe makes 2-1/2 to 3 cups (depending on how long you reduce it). You can easily cut it in half for most recipes (using only 1 can of coconut milk and halving the other ingredients), but you may find that you like making the larger batch to make other recipes with, too. It takes a little while to make (about 45 minutes) but is so worth it. If a slightly thicker condensed milk is desired, you can add a pinch of xanthum gum (literally, just a pinch using your thumb and forefinger) and whisk that in during the last 5 minutes of cooking. With this recipe, the possibilities of low carb, wheat free, sugar free desserts you can recreate will be endless. It uses very few ingredients and is very easy to make. The recipe for the Sweetened Condensed Coconut Milk and a couple photos are below. Enjoy!

Rich and thick Sweetened Condensed Coconut Milk (makes 2-1/2 to 3 cups)



Sweetened Condensed Coconut Milk - Sugar Free & Low Carb
Makes approximately 2-1/2 cups

Ingredients:

2 (14-ounce) cans unsweetened coconut milk (I like Native Forest organic)
2 tablespoons butter
1 teaspoon vanilla extract
Stevia drops, optional (if additional sweetness is desired)

Directions:

Add coconut milk to a small heavy saucepan and stir in Swerve (or sweetener of choice), butter and vanilla.  Bring to a boil over medium-high heat.  After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced by almost half. Taste for sweetness.  If additional sweetness is desired, add liquid stevia drops, additional Swerve, (or other sweetener of choice) until desired sweetness is achieved. Makes approximately 2-1/2 cups of sweetened condensed coconut milk.  Cool before using in recipes. Refrigerate any unused portion.

*Note: For a dairy free version, substitute coconut oil in place of butter. If additional thickening is desired, whisk in a pinch or two of xanthum gum; cook on low for an additional 5 minutes, whisking frequently. 

        

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7 comments:

Glenda said...

Hi I was inspired by your version of Sweetened Condensed Coconut Milk so I created a Paleo version. I posted it today and linked up to your post as my inspiration so feel free to check it out. Thanks for a great recipe.
www.eatingpaleo4health.com

Anonymous said...

If I'm dairy free also, can I use olive oil in this instead of butter? This looks so yummy!

Gourmet Girl Cooks said...

Hi there "dairy free",

Yes, you could use olive oil but could use coconut oil as well. Some dairy free people use ghee since milk solids are removed, but all should work fine. :-)

Alice said...

Hi GGC,

Do you use the entire contents of the cans of coconut milk (the solid and watery portions)? I'm thinking so, but wanted to check to be sure!

Beautiful compilation of your creations!!!

Many thanks,
Alice B.

Gourmet Girl Cooks said...

Hi Alice,

Yes, I use the entire can of coconut milk. Thank you! :-)

Gadget Gran said...

But butter is a fat, not a dairy. So I would rather leave the butter in the ingredients. Or have I missed something? ;)

Gourmet Girl Cooks said...

LOL Gadget Gran! :-)