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1
Pour the coconut milk into a small saucepan and heat over a medium-high heat until boiling, about 5 minutes.
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2
Watch the pan closely as once the coconut milk starts to boil it can bubble over quickly.
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3
Keep whisking to prevent burning
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4
Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved
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5
Let simmer for 30 - 45 minutes or until the liquid is reduced by half.
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6
It may take an hour so bear this in mind before starting.
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7
Remove from the heat and let cool completely before using
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8
This sweetened condensed coconut milk should last for at least a week when stored in a sealed glass jar in the fridge
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9
I prefer using maple syrup as the sweetener but agave nectar, honey, coconut sugar, xylitol, granulated sugar etc are all fine to use.
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10
Adjust accordingly
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11
Just so you can see the difference, the coconut dulce de leche I posted is on the left, the coconut condensed is on the right.
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12
It's paler in colour but nowhere near as smooth as the caramel is
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13
If you need the condensed milk paler all you need to do is lower the heat and cook for longer, probably 2 hours
