Try this HEALTHY CONDENSED MILK recipe, or contribute your own.
- Carbohydrate 0.26565 g
- Cholesterol 0 mg
- Fat 0.00126 g
- Fiber 0 g
- Protein 0.00126 g
- Saturated Fat 0.00021 g
- Serving Size 1 1 cup (239g)
- Sodium 9.66900000801392 mg
- Sugar 0.26565 g
- Trans Fat 0.000756 g
- Calories 6 calories
Step-by-step
- Sift coconut milk, put in a Thermomix and add water, salt and vanilla and mix at medium low speed.
- Cook at 80 C until thick.
- Put in a sterilized Mason Jar.
- Alternatively you can make this in a stainless steel pot and mix at medium heat.
- But making it in your Thermomix is so much easier, faster and you can almost forget about it while you do something else.
Heating coconut milk powder and water requires constant temperature monitoring to prevent scorching the natural plant sugars at the base of the pan. Because coconut solids burn easily compared to dairy proteins, maintaining a moderate heat threshold of 80 degrees Celsius ensures the mixture thickens safely without acquiring an acrid taste. Whisking continuously breaks apart initial clumps before they bind permanently into the emulsion.
Dry coconut powder offers a major economic advantage over canned coconut cream by letting you control the exact water-to-solids ratio. Reconstituting powder on demand eliminates the waste associated with opening full cans when only small quantities are needed. Storing the dry base in the pantry also extends shelf life significantly past the expiration date of fresh dairy alternatives.
Processing the ingredients demands careful sequencing because the powder must dissolve completely in lukewarm water before applying direct thermal energy. Dumping dry solids directly into boiling liquid creates stubborn lumps that defy standard whisking techniques. Adding the vanilla extract and flaky sea salt near the end preserves volatile aromatic compounds that would otherwise degrade during extended heating.
Transferring the finished reduction immediately into a sterilized Mason jar prevents ambient microbial contamination during cooling. Hot glass handles thermal shock better when pre-warmed with warm tap water prior to filling. Sealing the container tightly once room temperature is reached protects the fats from oxidation during refrigerator storage.
