A sweet and creamy Sweetened Condensed milk that is both dairy and sugar free! And . . . it’s only two ingredients!
Ok, it is confession time! Some of you may have tried my 3 Ingredient Sweetened Condensed Milk, and while it does taste pretty amazing, I’m now realizing how much of a calorie bomb it is! As part of my New Years Resolutions, I have been trying to cut back a bit on heavy S intake, eat more leafy greens and okra, and journal my food choices with more regularity.
Several people have asked for a dairy free option to replace the sweetened condensed milk, and this 2 Ingredient recipe fits the bill. But I digress . . . we were discussing the calorie count of the original sweetened condensed milk. I used 2 cups of heavy cream in the original – which is a whopping 1,920 calories in itself. Add 2 Tablespoons of butter, and you are over 2,000 calories! Yikes!
Now, to make the milk you have to “condense” it, or let it boil until it reduces. Sadly, those calories do NOT evaporate, but they condense right along with the heavy cream. In the end, you have roughly 1-1 1/4 cups of condensed “milk.” Assuming you end up with 1 1/4 cups, this delightful delicacy has over 100 calories per Tablespoon. No wonder I wasn’t losing any weight around Christmas! I was treating this “treat” as a staple.
Now, please don’t get me wrong – that Sweetened Condensed Milk is totally on plan! But, I was sometimes having it multiple times per day, instead of treating it as the treat it is! (Also, just to clarify, I do not count calories on THM, but I try not to abuse them either.)
This got me thinking along the Dairy Free line . . . and my solution was a can of full-fat coconut milk. Full fat canned coconut milk is fairly thick to begin with – add some Gentle Sweet to sweeten it, boil it to condense, and you have Dairy Free Sweetened Condensed Milk! So easy and delicious. And the caloric load is much more friendly! This recipe only has about 35 calories per Tablespoon.
My milk only took about 20-25 minutes to condense, but yours may or may not take longer. I have found (by experience) that the larger the surface of the pan (think frying pan), the faster the milk will condense. It should be slightly thick and gooey when it is finished. It will also continue to thicken as it cools.
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