Our recipe is much lower in carbs with the low carb sweetener with 2g net carbs per tablespoon serving. Sweet coconut condensed milk has 26g per 8 tablespoons and is mainly due to the sugar content. This is because it's make of sugar and milk. There are a shocking 166g carbohydrates in a cup (306g) of traditional condensed milk. Please read my disclosure policy for more information. This does have a slight coconut flavor which adds to the sweet taste. This is made with coconut milk making it a great option for anyone who is lactose intolerant. This is just as creamy as regular condensed milk and just as sweet. This is a vegan, dairy-free and gluten-free condensed milk recipe that can be used in other recipes. Only two ingredients are used to make this keto vegan condensed milk recipe. This may be useful for making deserts but was too thick to be used as regular condensed milk.Gluten Free Diary Free Nut Free Egg Free Low Carb Vegan Keto Here is a batch that I made with some thickener (glucomannan powder). The milk will be runny at first but will thicken as it chills.Alternatively, pour in an ice-cube tray and freeze for up to 3 months. Seal and refrigerate for up to a week.Optionally, you can blend in some vanilla or cinnamon. There may be some skin and clumps so it's best to smooth the texture by blitzing with an immersion blender. If you want to achieve a more caramel-like taste, use Sukrin Gold instead of Erythritol. Reducing the coconut milk by itself will make it sweeter and you can add as much sweetener as you like. Although you can add the sweetener in the first step, it's better to add it after you reduce it in case you prefer different level of sweetness. Once reduced, take off the heat and add Erythritol.Reduce the coconut milk to about half of the volume. Once it starts simmering, turn the heat down to low.Optional: vanilla powder, sugar-free vanilla extract or cinnamon, to taste.1/ 2 cup powdered Erythritol, Swerve, Allulose or brown sugar substitute such as Sukrin Gold (80 g/ 2.8 oz) - can be omitted.2 cans coconut milk (800 ml/ 27 fl oz) - I used part canned coconut milk and part Aroy-D coconut milk.Total carbs 0.8 grams Fiber 0 grams Sugars 0.1 grams Saturated fat 4.7 grams Sodium 3 mg ( 0 % RDA) Magnesium 12 mg ( 3 % RDA) Potassium 55 mg ( 3 % EMR) Ingredients (makes about 1 3/ 4 - 2 cups) If you want to make a nut-free condensed milk with cream, use seed milk such as poppy seed milk instead of almond milk, or try tigernut milk (tigernuts are a vegetable, a type of tuber).You may want to add the sweetener after the cooking only because the mixture will be sweeter as it gets reduced. We tried both and it didn't make a difference. Sweetener can either be added and cooked together with the cream or coconut milk, or it can be added after the milk is reduced.Start at medium high and once boiling, reduce to low. When boiling your coconut milk or cream, find the temperature that allows it to simmer without overflowing. The more you reduce it, the creamier it will become. The exact volume will depend on how much you reduce the liquid. This recipe will yield 1 3/ 4 to 2 cups. Store for 1 week in the fridge in a sealed jar.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |