Creamy Homemade Vegan Condensed Milk (Only 4 Ingredients!)

Remember those cans of sweet, syrupy condensed milk that made every dessert feel like a special occasion? From puddings to fudge, it was a staple of decadent baking.

Now, you can recreate those delicious memories with this incredibly simple, hassle-free Vegan Condensed Milk recipe. Forget hunting for overpriced specialty products—with just four common pantry items and one pot, you can create a dairy-free version that’s just as rich, creamy, and versatile as the original.

Whether you’re drizzling it over fruit, stirring it into coffee, or making the ultimate vegan seven-layer bars, this recipe is about to become a cornerstone of your plant-based kitchen.

Why You’ll Love This Homemade Version

This recipe is a game-changer for anyone on a dairy-free journey. Here’s why it deserves a permanent spot in your culinary toolkit:

• Allergen-Friendly: It’s naturally dairy-free, lactose-free, and gluten-free, making it perfect for sensitive diets.
• You Control the Ingredients: Say goodbye to hidden preservatives or additives. You know exactly what’s going into your food, and you can even customize the type of sugar you use.
• Incredibly Versatile: Just like its dairy-based counterpart, this vegan version works beautifully in a huge range of recipes, from pies and fudge to coffee and cocktails.
• Cost-Effective: Specialty vegan products can be expensive. Making it at home is often much more budget-friendly and tastes even better.

The 4 Simple Ingredients and Why They Work

The magic of this recipe lies in its simplicity. Each of the four ingredients plays a critical role in creating that signature sweet, thick, and creamy texture.

Full-Fat Coconut Cream: This is the non-negotiable star of the show. The high fat content is essential for creating a rich, luscious texture that mimics traditional condensed milk. According to research on coconut milk’s properties, as the water content simmers away, the fat concentrates, resulting in a thick, stable emulsion. Using coconut milk or other plant milks will result in a much thinner final product.

Granulated Sugar: Sugar does more than just sweeten the milk. As it dissolves and cooks, it acts as a thickening agent and a preservative. According to food science principles, sugar molecules attract and bind with water, which helps prevent spoilage and contributes to the final syrupy consistency.

Pure Vanilla Extract: A splash of vanilla adds aromatic depth and a warm, round flavor that balances the sweetness and richness of the coconut cream.

A Pinch of Salt: This might seem counterintuitive in a sweet recipe, but a tiny pinch of salt is a crucial flavor enhancer. It sharpens the other flavors and prevents the final product from tasting flat or overly sweet.

How to Make Vegan Condensed Milk Step-by-Step

This one-pot recipe couldn’t be simpler. Follow these steps for a perfect result every time. For full measurements, see the recipe card below.

1. Combine Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the coconut cream, granulated sugar, vanilla extract, and salt. Whisk everything together until the sugar is mostly dissolved. A heavy-bottomed pot is recommended to prevent scorching.
2. Bring to a Simmer: Place the saucepan over medium-high heat. Continue to whisk gently as the mixture heats up. Bring it to a gentle boil, then immediately reduce the heat to low to maintain a consistent, gentle simmer.
3. Simmer and Reduce: Let the mixture simmer uncovered for 40-45 minutes. You should see small, gentle bubbles, but it should not be at a rolling boil. Whisk every 5-10 minutes to prevent the bottom from sticking and ensure even cooking. The goal is to reduce the liquid by about half.
4. Cool and Thicken: After 40-45 minutes, the milk will have reduced and slightly darkened. It will still appear quite thin, but don’t worry—this is normal. The magic happens as it cools. Remove the pot from the heat.
5. Chill Completely: Pour the hot condensed milk into a heat-safe glass jar or container. Let it cool slightly on the counter before covering it and placing it in the refrigerator to chill for at least 2-3 hours, or preferably overnight. As it chills, it will thicken into a perfectly dense and syrupy consistency.

Tips for Perfect Consistency Every Time

Achieving that perfect, thick, drizzly texture is all about technique. Keep these pro tips in mind:

• Maintain a Gentle Simmer, Never a Boil: This is the most important rule. A hard, rolling boil can cause the sugar to crystallize, resulting in a grainy texture. It can also cause the milk to scorch or burn. Keep the heat low and steady.
• Use a Wide Saucepan: A wider pan increases the surface area, which helps the liquid evaporate and reduce more efficiently, potentially speeding up your cooking time slightly.
• The Spoon Test: Not sure if it’s reduced enough? Dip a spoon into the mixture and see if it coats the back. It should leave a noticeable film, but it will still be liquidy. The real thickening occurs during the cooling process.
• Don’t Scrape the Bottom (Too Much): While you need to stir to prevent sticking, avoid aggressively scraping the bottom and sides of the pot, especially if you notice any crystallized sugar forming. This can reintroduce crystals into the smooth mixture.

Creative Ways to Use Your Dairy-Free Condensed Milk

Now for the fun part! This liquid gold can elevate countless treats. Here are a few of our favorite ways to use it:

• The Ultimate Coffee Sweetener: Create a decadent Vietnamese Iced Coffee (Cà Phê Sữa Đá) by pouring a shot of strong espresso over a layer of this condensed milk and ice.
• Foundation for Vegan Desserts: It’s the secret ingredient for no-bake pies, creamy fudge, and unforgettable Vegan Seven Layer Magic Bars.
• Homemade Ice Cream: Use it as a base to create incredibly rich and creamy no-churn vegan ice cream. Swirl in some fruit puree or melted chocolate for a custom flavor.
• A Decadent Drizzle: Pour it over breakfast pastries, fresh fruit salads, pancakes, or warm brownies for an instant upgrade.
• Baking Brilliance: Use it in recipes that call for traditional condensed milk, like Tres Leches Cake or our Ultimate Vegan German Chocolate Cake, for an incredible depth of flavor and moisture.

Smart Substitutions and Variations

This recipe is forgiving and works well with a few modifications, but it’s important to understand how they will affect the final result.

• For a Refined Sugar-Free Version: You can substitute the white sugar with coconut sugar or maple syrup.
  • Coconut Sugar: Use a 1:1 ratio. This will give the condensed milk a beautiful golden-brown, caramel-like color and a deeper, more complex flavor.
  • Maple Syrup: Use slightly less maple syrup than granulated sugar (about 1/3 cup). You will need to simmer the mixture for longer, likely 50-60 minutes, as maple syrup adds more liquid.
• Using Other Plant-Based Milks: While coconut cream provides the richest result, you can make this with other plant milks like soy, almond, or cashew milk. Because they have significantly less fat, you’ll need to adjust the ratios. A good starting point is 1 ½ cups of plant milk and ¾ cup of sugar. The result will be thinner than the coconut version but still delicious as a coffee sweetener.

Troubleshooting Common Issues (FAQ)

Why isn’t my condensed milk thickening?

This is the most common concern. First, remember that most of the thickening happens in the fridge. If it’s still hot, it will be thin. However, if it’s still watery after chilling, it’s likely because it wasn’t simmered for long enough to reduce by half, or you used a low-fat milk substitute instead of full-fat coconut cream.

My condensed milk is grainy or crystallized. What did I do wrong?

Crystallization happens when the sugar doesn’t behave properly. This is usually caused by two things: 1) The mixture was boiled too rapidly instead of gently simmered, or 2) The sugar wasn’t fully dissolved at the beginning. To prevent this, make sure to whisk well at the start and keep the heat on a low simmer.

Can I make this with less sugar?

You can reduce the sugar slightly, but it will impact the final product. Sugar is not just for sweetness; it’s a key part of the thickening process and acts as a preservative. Reducing the sugar will result in a thinner condensed milk that won’t last as long in the refrigerator.

My condensed milk tastes too much like coconut. How can I fix that?

Using a high-quality, refined coconut cream will minimize the coconut flavor. Additionally, make sure you are using pure vanilla extract and a pinch of salt, as they both help to balance and round out the flavors, making the coconut less prominent.

How to Properly Store Your Condensed Milk

Proper storage is key to keeping your homemade condensed milk fresh and ready to use.

• Refrigerator: Store the completely cooled condensed milk in an airtight container or sealed jar (a mason jar works perfectly). It will keep in the fridge for up to 2 weeks. The milk will be very thick straight from the fridge; you can let it sit at room temperature for a few minutes to make it easier to pour.
• Freezer: For longer storage, you can freeze it. Pour it into a freezer-safe jar, leaving some space at the top for expansion. It can be frozen for up to 3 months. To use, let it thaw overnight in the refrigerator. The texture may be slightly separated after thawing; simply whisk it vigorously or give it a quick pulse in a blender to restore its smooth, creamy consistency.

Conclusion

Making your own vegan condensed milk is a game-changer for any dairy-free kitchen. With just four simple ingredients and a little patience, you can unlock a world of creamy, delicious possibilities for your favorite desserts, drinks, and baked goods.

It’s simple, satisfying, and puts you in complete control of the sweetness and quality. Happy cooking!