How to make Vegan Evaporated Milk - Substitute

Vegan evaporated milk is made by gently simmering full-fat coconut milk until it reduces by about half, then stirring in sugar until dissolved. Use 2 cups (475 ml) coconut milk to ½ cup (100 g) sugar, simmering 30 minutes to an hour until it reduces to around 1 cup. Cool, strain, and store in the fridge for up to a week.

Whether you’re vegan, lactose intolerant, or just exploring dairy alternatives, this simple swap works in savoury dishes and desserts alike.

Tips & Tricks

1. Choose the right base: When making vegan evaporated milk, the base milk you choose is crucial. While almond and soy milk can work, coconut milk tends to yield the best results due to its natural richness and creaminess.
2. Keep an eye on the heat: While simmering your milk, make sure to maintain a gentle  simmer. A rapid boil can lead to curdling or even burning the milk.
3. Stir frequently: To prevent the milk from scorching or sticking to the bottom of the pan,   remember to stir frequently.
4. Patience is key: The process of evaporating the milk takes time, usually 1/2 to 1 hour. Patience is essential here. Rushing this process can affect the texture and taste of your evaporated milk.
5. Adjust the sweetness: This recipe’s sugar can be adjusted to your preference. If you prefer a less sweet version, feel free to reduce the sugar.
6. Storing the evaporated milk: Store your vegan evaporated milk in a clean, airtight container in the refrigerator. It can last up to a week. Shake well before using, as it may separate upon standing.
7. Use it in various dishes: Vegan evaporated milk can be used in numerous recipes, from savoury dishes to desserts. It’s a versatile ingredient, so feel free to experiment with it!
8. Remember, practice makes perfect. Don’t be disheartened if your first batch isn’t flawless. Remember these tips, and soon you’ll be a pro at making your own Vegan Evaporated Milk!

What Can You Use Vegan Evaporated Milk For?

• Easy Vegan Thai Coconut Soup (Tom Kha)
• Vegan Coconut Macaroons
• Vegan Raffaello Coconut Balls

Vegan Evaporated Milk Recipe

Video Recipe

https://www.youtube.com/watch?v=Qt2zM6SYxAQ

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Ingredients

• 16 oz / 2 cups (475 ml) coconut milk (full-fat, unsweetened)
• 4 oz / ½ cup (100 g) sugar

Instructions

1. Pour the coconut milk into a large, heavy-bottomed saucepan.
2. Place the saucepan over medium heat and bring the coconut milk to a gentle simmer. Make sure it doesn’t boil, as boiling may cause it to curdle or scorch.
3. Continue to simmer the coconut milk until it has reduced by approximately half, occasionally stirring to prevent it from sticking to the bottom of the pan or forming a film on the surface. This process may take anywhere from 30 minutes to 1 hour, depending on the heat and the size of your saucepan.
4. Turn off the heat once the coconut milk has been reduced to around 8 oz (1 cup).
5. Add the sugar to the saucepan and stir until it’s fully dissolved.
6. Strain the mixture through a fine mesh strainer into a heatproof bowl to remove any solids.
7. Allow the vegan coconut evaporated milk to cool completely at room temperature. It will thicken slightly as it cools.
8. Once thoroughly cooled, transfer the mixture to an airtight container and store it in the refrigerator until you plan to use it. Cover the container once the mixture has cooled completely.

FAQ

Can I use almond or soy milk instead of coconut milk?

Almond and soy milk can work, but coconut milk gives the best results because of its natural richness and creaminess, which is what gives evaporated milk its body.

How long does vegan evaporated milk keep?

Stored in a clean, airtight container in the fridge, it keeps for up to a week. It may separate on standing, so shake it well before using.

Why did my evaporated milk curdle or scorch?

A rapid boil is usually the cause. Keep the coconut milk at a gentle simmer rather than a boil, and stir it frequently so it doesn’t stick or scorch on the bottom of the pan.

Conclusion

This Vegan Evaporated Milk recipe is a handy dairy-free swap for the kitchen. Whether you’re a seasoned vegan cook, a baking enthusiast, or just looking for a dairy alternative, this recipe has you covered.

It’s simple to make, versatile, and brings a creamy richness to your favourite dishes.

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