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By Katja Heino 93 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Sweetened Condensed Coconut Milk (a dairy free alternative)

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glass jar of creamy milk on turquoise plate

It’s officially baking season.  The weather is getting cooler, and the leaves are falling off of the trees.  It’s time to get baking.  Cookie, muffins, pies, custards… you name it, I love it. I adore the smell of sweet, warm spicy treats pouring out of the oven.  And I love to see the happy faces of the ones I love enjoying the goodies that I make.  I’ve been on a custard and flan kick lately.  Many recipes call for condensed milk, but I would rather not use the canned stuff that is loaded with questionable ingredients.  Today I am sharing with you a simple dairy-free alternative to commercial sweetened condensed milk: Sweetened Condensed Coconut Milk.

coconut milk creamer in glass mason jar

Don’t get me wrong.  I don’t have anything against dairy, as long as it’s from an organic, grass fed source.  And as long as it’s RAW.  The gallon of RAW milk that I get every week is too precious to cook down into dessert ingredient.  Fresh, RAW milk is like gold.  Full of vital nutrients and enzymes, it feeds and nourishes us to the core, especially my Little One.  I find that using a can of full fat coconut milk is a much better alternative when I want to have a creamy base for my pies, puddings, or custards.  And once you taste this creamy, delicious nectar, I think that you will have to agree.

Before I share this simple recipe, let’s take a look at what is really in the commercial condensed milks out on the market.  This is what I saw on the label of one of the popular brands out there:

Ingredients:

Sugar, Skimmed Milk, Milk Fat, Modified Starch (Ingredient Not in Regular Sweetened Condensed Milk), Corn Starch (Ingredient Not in Regular Sweetened Condensed Milk), Sodium Phosphate (Ingredient Not in Regular Sweetened Condensed Milk), Soy Lecithin (Ingredient Not in Regular Sweetened Condensed Milk), Natural and Artificial Flavors, Carrageenan (Ingredient Not in Regular Sweetened Condensed Milk), Agar (Ingredient Not in Regular Sweetened Condensed Milk), Salt (Ingredient Not in Regular Sweetened Condensed Milk).

Yeah, pretty incredible.  Right?  But don’t worry.  You can easily make your own sweetened condensed coconut milk with only a can of good quality, full fat coconut milk and some RAW honey.  I have also made this with maple syrup.  Both are delicious.  I wish I knew who to give credit to for this recipe.  I learned to make this at a yoga retreat I went to years ago, and it just became part of my baking repertoire.

This wonderfully simple mixture can be used for pies, pudding, custards, as a decadent coffee or tea creamer, on porridges, and for anything else that requires a creamy base.   Basically, it makes everything creamier, richer,  and deliciously sweet. Enjoy! And happy baking.

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Sweetened Condensed Coconut Milk (a dairy free alternative)

★★★★★ 4.5 from 8 reviews
  • Author: Katja from Savory Lotus
  • Yield: about 10 ounces 1x
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Ingredients

Scale
  • 1 can of FULL fat coconut milk (where to buy BPA and additive free coconut milk)
  • 1/4 cup RAW honey (like this) OR REAL maple syrup (like this)

Instructions

  1. In a small sauce pan, bring coconut milk to a gentle boil. Whisk in honey (or sweetener of choice.)
  2. Allow to actively simmer (never boil) on medium heat for 25-30 minutes, stirring OFTEN. Mixture will thicken slightly, reduce by about a 1/3, and darken just a titch.
  3. Allow to cool completely then store in glass container for up to 5-7 days.

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Comments

  1. suzi says

    November 11, 2013 at 10:04 pm

    sounds great!! do you use this in rich dessert recipes, like fudges and pies and it works just the same as traditional/dairy ingredient?

    Reply
    • Katja says

      November 11, 2013 at 11:08 pm

      yes, just like sweetened condensed milk. I like the flavor MUCH better. And It’s good for you. I have made flan, pie, and custards with it. 🙂

      Reply
      • RobinM says

        December 31, 2014 at 12:27 pm

        Katja, have you ever made sweetened condensed milk with a different milk (rather than coconut)? For many desserts I use either this recipe or Coco Lopez cream of coconut (the stuff that goes into your pina colada!), but I want to make vanilla caramels that don’t taste like coconut…any ideas? I tried with almond milk but it just didn’t work and had a funny taste. Thanks!

        Reply
        • Katja says

          December 31, 2014 at 2:23 pm

          Hi, Robin! I have not tried any other milk besides coconut. Sorry! Coconut works because it has such a high fat content. No other dairy free milk will work the same way. You could try adding maple syrup to the coconut milk when condensing it to make more of a maple flavored milk to use in your caramels. 🙂 Thanks for coming by!

          Reply
  2. Carolanne says

    November 15, 2013 at 5:01 am

    Great recipe. I would probably lean more toward the maple syrup, though, as I’ve read cooking honey makes it toxic (according to Ayurveda).

    Look forward to giving this recipe a whirl. Thanks!

    Reply
    • Katja says

      November 15, 2013 at 1:26 pm

      Thanks for the feedback. Yes, I have heard people say that honey is toxic when cooked. There is actually no eveidence to support that. You do lose some of the nutrient value of RAW honey when you cook it, as with lots of foods. But this recipe does taste AMAZING with maple syrup as well. I just love the combination of maple syrup with fall time desserts! 🙂

      Reply
  3. Agata says

    November 26, 2013 at 5:28 pm

    I just tried this out this evening. It took over 50 minutes before it stopped looking watery but it’s still not really thick. Any ideas what I might of done wrong. My coconut milk was full fat.

    Reply
    • Katja says

      November 26, 2013 at 8:07 pm

      Not sure what is happening. I wonder if you have it on too low? After 50 minutes on a moderate simmer, full fat coconut milk should reduce by about a 1/3. It doesn’t get super thick, just thicker like condensed milk. You know, a bit syrupy. 🙂

      Reply
      • Naomi says

        July 3, 2016 at 5:10 pm

        I just tried this recipe…Yay!!! FYI-If you live in an area with higher altitude, you will need to simmer this for longer – I have found this to be pretty good rule of thumb for all gluten- and dairy-free cooking/baking. I followed the recipe, let the mixture cool for a little while and then re-simmered it for 15 minutes…thickened up nicely! Happy baking! :o)

        ★★★★★

        Reply
  4. Liz says

    December 28, 2013 at 8:18 am

    This is the coconut milk I use. BPA free and all natural, but the boxes are only 8 oz, which usually works well for me since I rarely need a whole can. http://www.amazon.com/100%25-Coconut-Milk-packages-6-pack/dp/B002I6DZ92/ref=sr_1_5?ie=UTF8&qid=1388243611&sr=8-5&keywords=coconut+milk

    Reply
    • kim says

      September 7, 2014 at 5:29 am

      Would coconut cream work?

      Reply
      • Katja says

        September 7, 2014 at 6:45 am

        Coconut cream is the thick “cream” from the top of the milk. You wouldn’t be able to apply this process as is is too thick and wouldn’t reduce down the same way. It would be a totally different consistency.

        Reply
  5. Nancy Freeman says

    January 26, 2014 at 3:40 pm

    This looks great! Do you have a canning recipe for this as I would like to put several jars up?

    Reply
    • Katja says

      January 26, 2014 at 9:42 pm

      I haven’t tried canning them. You would need a pressure canner. Not sure what the timing would be. Freezing this would work as well.

      Reply
      • Deb Matthews says

        July 29, 2017 at 5:12 pm

        I’m really excited to see you say freezing this would work … I don’t know if I could use it all up in 5-7 days. I think I might try putting it in ice cube trays and then adding it to my coffee to either make iced coffee or just to lighten/sweeten my coffee. “Thai iced coffee” is made by adding sweetened condensed milk to a very strong French roast coffee … so this is a perfect Paleo alternative!!! One question: What about using coconut sugar. Do you think that would work? Or do you need the liquid element of the honey or maple syrup?

        Reply
        • Katja Heino says

          July 31, 2017 at 8:26 am

          I think freezing it in ice cubes is a great idea. I haven’t tried coconut sugar. I bet it would be delish!

          Reply
  6. monika says

    January 31, 2014 at 12:30 am

    Sound really good! I can’t wait to try it, but I think I will add the honey after reducing and cooling the coconut milk. I think that cooking would destroy the “goodness” in it 🙂 Cheers, Monika.

    Reply
    • Katja says

      January 31, 2014 at 9:16 pm

      Yes, that’s a great way to do it too. Raw honey is the best!

      Reply
  7. Dorsey says

    February 4, 2014 at 12:18 pm

    Thanks for the yummy recipe. If you are in a hurry, you can also try this:

    1 cup dry coconut milk powder
    2/3 cup coconut palm sugar
    1/3 cup boiling water
    3 tablespoons melted butter
    Directions:

    1
    Put ingredients in blender and whip until smooth.

    I have also put this in a mason jar and simmered like they do the cans of sweetened condensed milk and it makes a great caramel sauce topping.

    Reply
    • Katja says

      February 6, 2014 at 3:30 pm

      I have never heard of dried coconut milk powder. Will have to check it out!

      Reply
      • Dorsey says

        February 7, 2014 at 1:57 pm

        I get mine from Wilderness Family Naturals. 🙂

        Reply
        • Sha says

          February 26, 2015 at 1:07 am

          HI,

          If anyone’s interested, I just tried this recipe by Dorsey here (slightly modified), and am happy with the outcome.

          I used 1C coconut milk powder, 1/3 C boiling water, and stevia to taste. I did not add butter. I also didn’t blend the mixture in a blender as I was too *cough* lazy *cough* to do the clean up ;D, so I just whisked it in a bowl till a bit frothy.
          It does not taste like dairy SCM, but it tastes really awesome in its own way, trust me. 🙂

          ★★★★★

          Reply
          • Chrissi says

            September 28, 2016 at 8:12 am

            Hi what type of stevia extract did you use? The powder of liquid

        • Leona Boswell Pardo says

          January 6, 2022 at 6:47 am

          what are the ingredients thought, i got an organic coconut cream powder, after i got it, found it had maltodextrin in it, which is not a good ingredient, has some bad side effects. So must be careful, if one is trying to watch what they are putting in their systems. Just a thought. Many Blessings

          Reply
    • Shell says

      December 3, 2016 at 10:23 am

      Added butter is not dairy free

      Reply
      • Katja Heino says

        December 4, 2016 at 8:33 am

        I do not add butter to me condensed coconut milk. Just coconut milk and sweetener. 🙂

        Reply
  8. Candace says

    February 15, 2014 at 3:02 am

    Is there any sort of separation in the milk after it’s been reduced? As mine was cooling on the counter it looked as if coconut oil was on the bottom and milk on top. Is this normal?

    Thanks for your help!

    Reply
    • Katja says

      February 15, 2014 at 8:22 am

      Candace, I haven’t notice that mine separated. After it cools, just mix it really well. It should just be a creamy mixture. Let me know how it turned out. 🙂

      Reply
      • Paula says

        September 29, 2016 at 6:44 pm

        That’s what happened to mine. After being on a high simmer for 40min I poured it into a mason jar and as it cooled it separated into a watery layer on the bottom, a creamy layer in the middle and a greasy solid oil layer on the top. I’m kind of bummed because I sure don’t want it in my coffee now.

        Reply
        • Katja Heino says

          September 30, 2016 at 11:49 am

          So sorry to hear about this. My guess is that the mixture was cooking at too high of a heat. Try a gentle simmer next time.

          Reply
  9. TracyKM says

    March 8, 2014 at 7:23 am

    How do we know if our coconut milk is full fat? Some will say lite, or low fat, but others don’t say. A can here is 398mL, is that the same where you are?
    Out of curiousity, I looked at the ingredients on he can of evap. Milk I have. It says: concentrated milk, sugar, lactose. Hat’ sit. It’s not the big name “bird” brand, and it’s sure not grass fed milk, but I do feel a little better about it now,

    Reply
    • Katja says

      March 9, 2014 at 3:39 pm

      It has been my experience that if it just says “coconut milk” then it is full fat. The cans of coconut milk that I use have about 72 grams of fat in them and are 400ml. And it sounds like the evap. milk that you have is better than most. I love this dairy free version though. It tastes sooooo much better. Thanks so much for stopping by!

      Reply
  10. Karina says

    June 4, 2014 at 9:32 am

    Sounds great!
    Just wondering if I was to add protein powder to it would it ruin the creamy texture? Would I be able to add more milk/water to it to keep it the same?

    Reply
    • Katja says

      June 4, 2014 at 9:43 pm

      You could definitely add a titch more water…or just cook it a little less so it is a bit thinner. 🙂

      Reply
  11. Leslie Drury says

    June 8, 2014 at 2:28 pm

    Can’t wait to try this in my dads banana pudding for Father’s Day! I’m wondering though, will homemade coconut milk work the same. I always make my coconut milk by puréeing unsweetened coconut flakes & water then straining through cheese cloth. I never buy canned or box coconut milk, as this method is more economical for me because I also get coconut flour out of the process. Double win 🙂 Each batch I make does produce a very thick layer of fat at the top that I just shake to mix when I need to use it so I’m hoping it will have enough fat & be thick enough like the cans.

    Reply
    • Katja says

      June 8, 2014 at 10:07 pm

      Leslie-
      I haven’t tried it with the homemade. I make that too but always use full fat canned for this recipe because it’s not really possible to get the same consistency with homemade. But you could definitely try. I would LOVE to hear how it goes. I love homemade coconut milk. And the flour that you get from making it. 🙂

      Reply
  12. Rachel says

    June 13, 2014 at 2:50 pm

    Could you use almond milk? Or would that not work very well?

    Reply
    • Katja says

      June 15, 2014 at 6:48 am

      You will not get the same creamy, amazing result. Full fat coconut milk is high in creamy fat. Almond milk is quite watery and very low in fat. You could definitely make condensed milks from nut milks but will not have same consistency or creaminess. 🙂

      Reply
  13. Kelly says

    June 13, 2014 at 4:06 pm

    Does one can of coconut milk equal one can of sweetened condensed? One can of coconut milk doesn’t equal one can of regular and after boiling, it’s even less. Just curious. Can’t wait to try it in my recipe tomorrow!

    Reply
    • Katja says

      June 15, 2014 at 6:46 am

      I wasn’t totally sure what you are asking. One can of coconut milk is usually about 15 ounces. Once reduced to make sweetened condensed coconut milk, it is about 10 ounces. I am not sure what sizes regular sweetened condensed milk comes in. If you can clarify your question, I would be happy to give you a better answer. 😉

      Reply
      • Laura says

        May 8, 2015 at 4:43 pm

        I wonder if she’s asking if this recipe is equal to what a can of condensed milk would be in a recipe? I am wondering that also. I’d like to try it when we make homemade ice cream. We usually use 2 cans of Eagle Brand. So would I just double this recipe?

        Reply
        • Katja says

          May 11, 2015 at 10:45 am

          Hi, Laura! You can definitely use this just like you would condensed milk. This recipe makes about 10 ounces. I am not sure how much is in each can of Eagle. 🙂

          Reply
  14. Pam says

    June 24, 2014 at 8:53 am

    I’m so happy to have this recipe, as I am severely lactose intolerant, yet love my Vietnamese coffee. It’s very ease to make. This really makes a delicious Vietnamese coffee!

    ★★★★★

    Reply
    • Katja says

      June 25, 2014 at 8:05 am

      Yay! I’m so glad that you liked it. I miss dairy sometimes but have been finding ways to still have my favorite foods too. 🙂 Thanks for the feedback!

      Reply
  15. Coconut Milk says

    July 2, 2014 at 5:55 am

    Good heavens, thank you very much for posting this! It is going to aid me when I get Coconut Milk at the grocery store! Astonishing!

    Reply
  16. Brenda Taylor says

    July 28, 2014 at 7:52 am

    I know this recipe is paleo but can it also be made sugar free with erythritol or stevia or some other sweetener? I would love to have this but less sugar.

    Reply
    • Katja says

      July 28, 2014 at 8:03 pm

      You could definitely experiment. I have not used those sweeteners before so I cannot tell you for sure how it will turn out. You could do it without any sweetener and then sweeten it in the end with whatever you wanted. 🙂

      Reply
  17. deb says

    December 8, 2014 at 7:21 am

    I tried this but it curdles in my coffee. What did I do wrong?

    Reply
    • Katja says

      December 15, 2014 at 9:04 am

      hi, Deb-
      Do you mean that it separated? I have heard that sometimes the acidity of coffee or tea can make creamers separate. It has something to do wit the pH. I have not noticed this myself but I usually drink herbal teas. I have used this is my coffee and have not noticed a separation. I have seen oily separation with coconut milk before though. It’s not a sign that it is bad though.

      Reply
  18. Lana says

    December 23, 2014 at 12:00 pm

    I shop Trader Joe’s so i have Coconut cream and Light Coconut milk. Think I could mix them?

    Reply
    • Katja says

      December 23, 2014 at 9:13 pm

      I have never done this so I cannot say if it will work. Let me know if you try it. 🙂

      Reply
  19. Neda says

    February 21, 2015 at 8:23 pm

    Hi what yoga retreat did you go to? Do they teach you how to make things like this?

    Reply
    • Katja says

      February 25, 2015 at 10:14 am

      It was a yoga retreat many years ago in Northern California. We didn’t learn recipes but they used this as the creamer in the kitchen. I asked them how they made it.

      Reply
  20. ellen says

    June 16, 2015 at 7:56 am

    Thanks for this simple recipe. I’m a big pudding fan and, being paleo, puddings have taken the place of pies and cakes. I’d like to ask if you’ve tried freezing this as it does take time and I’d like to have it on hand. Thanks, Ellen

    ★★★★★

    Reply
    • Katja says

      June 17, 2015 at 10:30 am

      Hi, Ellen! I have not tried freezing it. I bet it woold be easy to do in ice cube trays. Let me know if you try it.

      Reply
  21. Linda says

    July 6, 2015 at 6:19 am

    I just made this this morning and used it in my mac ‘n cheese. Unbelievably creamy! I put it in the slow cooker for just over an hour, but would be great bakes also, which is probably how I’ll warm it up.

    ★★★★★

    Reply
  22. Sabrina says

    October 9, 2015 at 7:11 pm

    How do you store it when it’s done? In the fridge?

    Reply
    • Katja says

      October 13, 2015 at 12:15 pm

      I store in fridge. It usually lasts 3-5 days.

      Reply
  23. Kerrie McGovan says

    November 28, 2015 at 6:11 pm

    I’m wondering if this could be A, made in a slow cooker, and B, made from coconut milk powder?

    Reply
    • Katja says

      December 4, 2015 at 10:40 am

      A slow cooker would not reduce this recipe enough to be thick. I do not think it will work with coconut milk powder. 🙂

      Reply
  24. Carrie says

    March 8, 2016 at 6:38 am

    Have you tried this recipe using the maple syrup as the sweetener in a key lime pie or lemon meringue pie? Just curious if the maple taste was too evident. Thank you!

    Reply
    • Katja Heino says

      March 11, 2016 at 7:34 am

      Hi, Carrie! I use honey and maple syrup to sweeten almost all of my desserts. Sometimes coconut sugar. I have found that they work in everything that I do. Maybe it’s a personal preference , but I have never thought the flavor was too strong. I do got lighter on my sweeteners than traditional recipes though. 🙂

      Reply
  25. julia says

    April 8, 2016 at 4:00 am

    Could I add orange juice during the boiling process to flavour the condensed milk? Or would I have to wait until it’s cooled and add it then.

    Reply
    • Katja Heino says

      April 11, 2016 at 10:21 am

      Hi, Julia! I have never tried to flavor this, so I can’t promise that it will turn out. I am wondering if extracts would not work better for flavor. Added after it’s cooked.

      Reply
  26. Richard Willson says

    June 29, 2016 at 1:54 pm

    I am having the same problem as candace with separation. I have now gone through two batches and looks nothing like how it should. my first batch i used ‘natural value’ full fat coconut milk (without guar gum) and after cooking it separated, with a thick play-doh like substance and what appears to be coconut oil. My second batch was with ‘native forest’ organic original coconut milk (with guar gum) and it looked a lot better until i removed from heat and once again it separated. What am i doing wrong here?

    Reply
    • Katja Heino says

      June 29, 2016 at 8:41 pm

      Hi, there! Oh, no! I wish I could tell you what is happening. I have made this several times without any separation – with both of the coconut milks that you described. The only thing that I can think is that you are cooking it at too high of a temperature. I let my coconut milk simmer , NEVER BOIL. I know that a a regular cream sauce will separate if boiled. I would recommend using a thick bottom pan and using a gentle simmer. I hope that helps. 🙂

      Reply
  27. Diana says

    July 15, 2016 at 8:25 am

    I use coconut nectar to sweeten my foods, I’m going to try it. So do I follow the instructions and whisk it in (step 2)?

    ★★★★★

    Reply
    • Katja Heino says

      July 19, 2016 at 9:30 am

      Use it just like you would the honey on the recipe. 🙂

      Reply
  28. Kenia Faria says

    February 10, 2017 at 6:23 pm

    Thanks for the recipe and how to make it! Could I substitute it in my lime recipe? I use 1 can of regular condensed milk, plus lime zest and lime juice then I bake it, for firmness… I would like to know if I can substitute it for the coconut condensed milk and still bake it…!

    Thank you so much!

    ★★★★★

    Reply
    • Katja Heino says

      February 10, 2017 at 8:53 pm

      As long as it’s the same amount of liquid, I think it should work just fine. 🙂 Sounds delish!

      Reply
  29. Ashley says

    May 19, 2017 at 2:18 pm

    Does regular honey work?

    Reply
    • Katja Heino says

      May 24, 2017 at 10:31 am

      Hi, Ashley! The reason I recommend raw honey is that some brands that just say honey are actually adulterated with other cheap sweeteners. Yuck, I know. But people are dishonest and will add HFCS to make the honey cheaper to produce. So I always look for RAW on the label.

      Reply
  30. Debs says

    July 18, 2017 at 6:19 pm

    Can I use coconut sugar? Thanks

    Reply
    • Katja Heino says

      July 24, 2017 at 11:45 am

      I haven’t tried that, but I bet it would be great. Let me know how it goes if you try it.

      Reply
  31. Niamh says

    November 20, 2017 at 12:29 pm

    Would you be able to make Dulce Delece by leaving this cool for a longer time?

    Reply
    • Katja Heino says

      November 20, 2017 at 7:17 pm

      I have never made dulce de leche before. But if you try it with this recipe, I would love to know. 🙂

      Reply
  32. Felicia says

    December 23, 2017 at 3:02 am

    My coconut milk wouldn’t boil or simmer, why?? Tha fat was only 18 %, is that why? I continued anyways and it thickened after 35 minutes. The kind of milk you’re talking about, that comes in a can, right? Not coconut milk that you drink in a glass?

    Reply
    • Katja Heino says

      December 27, 2017 at 10:56 pm

      Yes, I use a full fat coconut milk from a can. It’s hard to say what happened with yours without being there. But this recipe definitely works with full fat coconut milk.

      Reply
  33. John says

    January 17, 2018 at 12:55 pm

    Hi Katja! I have a question regarding coconut milk in general.
    I would like to know if full fat coconut milk is sweet on its own, as I am looking for a non sugar alternative for things like hot cocoa, without anything “questionable”

    Reply
    • Katja Heino says

      January 17, 2018 at 2:50 pm

      Yes, full fat coconut milk does have a slight sweetness to it. But not sure if it’s sweet enough to sweeten coffee or tea. Depends on your taste buds.

      Reply
  34. Paul says

    June 3, 2018 at 2:47 pm

    Curious, can Agave be substituted or truvia sugar substitute be used?

    ★

    Reply
    • Katja Heino says

      June 7, 2018 at 7:27 am

      I haven’t tried that. I’ve only made it with maple syrup and honey. But please let me know if you do.

      Reply
  35. Paige Manners says

    August 10, 2018 at 6:11 am

    Do you have measurements for cups of coconut milk to tbsp of honey/syrup vs “cans” of milk? I buy the half gallons of coconut milk. Also, have you used your condensed recipe to make a key lime pie? I attempted to make a key lime pie yesterday using coconut milk and coconut sugar in replace of sweetened condensed milk and was a huge fail. It never set and stayed completely liquid…?

    Reply
    • Katja Heino says

      August 13, 2018 at 2:52 pm

      One can of coconut milk has 15 oz of coconut milk in it. That’s almost 2 cups. I have not made a key lime pie with this. I usually use it for pumpkin pie. If you try it, be sure to cook it long enough so the condensed coconut milk is nice and thick. 🙂

      Reply
  36. Christine Slape says

    January 18, 2020 at 8:50 pm

    Hi Katja,
    I’m from Australia and condence costco coconut cream down to 1/3 of its original amount. I then melt approx 100 gms of lindt drk chocolate and lots of pecan, macadamia and cashew nuts along with cinnamon a little maple syrup to taste and any seeds and dried craisins etc that tempt me (the more the merrier.) I then refrigerate on baking paper, when set I cut up and keep in the freezer (lasts for months)

    Reply
    • Katja Heino says

      January 27, 2020 at 3:38 pm

      OMG! That sounds delish. I want some! 🙂

      Reply
  37. Suzanne says

    March 12, 2020 at 1:02 pm

    This looks so good! What a perfect alternative when making coconut macaroons!

    Reply
  38. Vanessa says

    March 12, 2020 at 1:02 pm

    Thanks for sharing! Can you freeze it?

    Reply
    • Katja Heino says

      September 14, 2020 at 4:00 pm

      Yes!

      Reply

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👉 78% of american adults are over-weight, 60% h 👉 78% of american adults are over-weight, 60% have a chronic health condition, 12% of the population has diabetes, 1 in 4 deaths is from heart disease, autoimmune conditions  are on the rise • whatever we are doing as a nation is NOT working 

👉 i’ve said it many times, and i’m going to say it again • no one is coming • no one is going to do it for you • if you want to be healthy (and not be one of the 40-50% who are going to get cancer) you have to take charge of your own health • our medical system is broken • i see clients every week in my office who are looking for a better way to heal their bodies bc all conventional medicine has to offer is 💊💊

👉 there is no magic 🦄💊🦄 • there’s no short cut to wellness • you’re gonna have to eat the good food (and reduce the foods that may be causing your inflammation, joint pain, brain fog, skin issues, etc), drink the clean water, move your body, manage stress, + reduce your overall toxic body burden (get your drainage flowing + clean up your home environment) • it takes a lot to get + stay healthy • prioritize your wellness every day 💗

👉 on my plate:

• wild salmon
• roasted sweet potatoes 
• steamed broccoli 
• shredded carrot, beet, sprout salad 
• tons of olive oil 🫒
💗 the perfect day • on the water • doing wh 💗 the perfect day • on the water • doing what i love • with the people i love • and puppy’s first kayak adventure 💗

💗 much love + appreciation to all the mamas in the world • especially my own @alexandraantiques , raising 3 children through 3 different countries with countless ups + downs of life • love you 💗
🥦🥬 our meals aren’t always glamorous + blo 🥦🥬 our meals aren’t always glamorous + blog-worthy • but they are delicious + nutritious • i’ve been thinking a lot about how our society eats • all the junk food i see EVERYWHERE we go • how little real nutrition there is in the processed foods most people live on • over 1/3 of americans eat fast food daily 😳 • it’s no wonder 6 out of 10 adults have a chronic illness • 4 out of 10 have two or more chronic illnesses • yet our healthcare system still focuses on a pharmaceutical approach instead of lifestyle changes • our government still subsidizes the foods that are making us sick: GMO corn, wheat, soy • not a word is mentioned about preventative care • it’s a damn shame ☹️

🥦🥬🌱 on my plate:

• steamed bok choy
• steamed broccoli 
• braised cabbage 
• instant pot mung bean dal
🫐🫐 NEW POST: gluten free + vegan blueberry c 🫐🫐 NEW POST: gluten free + vegan blueberry crumble bars • jammy blueberry goodness • super easy to make • with the BEST buttery crumble base and topping • tastes like a little slice of summer heaven • so freaking tasty • my family dusted the whole tray  in one day • enjoy! 

🫐🫐 full recipe link in my BIO:

https://savorylotus.com/gluten-free-vegan-blueberry-crumble-bars/
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