Adventures in Dairy Free Caramel Experiments: Part 1, Making Your Own Condensed Coconut Milk

Good Day My Allergy Prone Foodies! (Or not so prone if you’re inclined that way.)

Spring has sprung, and is finally upon us. What does this mean? It is time to start making caramel and chocolate combinations in preparation for all of those sweet treats you’ll be bombarded with at the grocery store.

One little problem: caramel is not dairy free.
Sadly, neither is chocolate (most of the time).

Don’t fret my lovelies, I’ve come up with a solution! And that solution will be delicious. After this three part blog series, we will end up with Dark Chocolate Sunflower Butter and Caramel Cups.

Think of Reese’s Peanut Butter cups mating with Cadbury eggs. Yum.

Now, caramel sauce recipes, and caramel in general will call for condensed milk in order to actually make the caramel. It’s important that you used condensed milk, rather than just normal milk, because the process of condensing milk actually changes it into an entirely different product.

So the question here is, how do you make dairy free condensed milk?

Well, question asked question answered. You make condensed coconut milk.

How do you make condensed coconut milk, though, you ask?

Simply! Let me show you how:

Ingredients:
-Thai Kitchen Organic Unsweetened Coconut Milk
-1 teaspoon pure vanilla
-1/3 – 1/2 cup refined cane sugar (or maple syrup or honey to make this recipe paleo friendly)
-1 tablespoon brown sugar (not required, but adds a nice pinch of sweetness)

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Prep Time: 5 minutes
Cook Time: Roughly 1 hour and 15 minutes

What To Do:

At this point in time, you’ll want to open your can of unsweetened coconut milk, and put it in a medium sauce pan.

Just a warning, it’s going to be a whee bit thick. Actually, it looks a bit like Crisco, so prepare yourself young padawan.

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Pour in your refined cane sugar (or sugar of choice), your brown sugar, and vanilla into the sauce pan. Heat on medium high heat until coconut milk and sugar has completely melted together. Once you have some bubbles around the edges of your delicious concoction, turn your temperature down to the lowest setting you have.

Now, your coconut milk will sit on the stove for about an hour (remember on the lowest setting), stirring every 5-10 minutes to help the evaporation process for your milk.

You’ll know that your coconut milk is deliciously condensed when it has thickened up and has a sweet smooth soft color to it. It will look a bit silky and have a slightly soft caramel color to it (even though it isn’t caramel yet).

Once it’s ready to go, you’ll pour it into a mason jar.

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Now that you have condensed coconut milk, it will store in the refrigerator for roughly a week. You want to be sure to use it before it goes bad, or else you’ll have wasted all your time and effort to make homemade condensed coconut milk.

You’ll be able to use this in:
-pumpkin pie
-sweet potato pie
-coffee
-mix with a bit of dairy free/soy free cocoa mix
-AND IN CARAMEL SAUCE!!

Stay tuned for the next installment in Adventures In Dairy Free Caramel: Part 2, Caramel Sauce!

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This recipe is: gluten free, dairy free, egg free, soy free, legume free, and paleo friendly.

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