Well, despite the fact that we’re smack-dab in the middle of spring, we’re hitting summertime temperatures here in Sarasota–I got in my car yesterday and the temperature gauge said it was 90 degrees out. Yuck.
And so I’ve decided that this is going to be the summer of easy-breezy dresses and all the iced coffee. This is my go-to cold brew recipe, and when I saw this recipe for sweetened condensed coconut milk, I knew it would be the perfect add-in. And it is: It’s creamy and sweet, but not too sweet, and I’m really pleased with it. I’m trying to cut back on dairy a little, and this is a really nice substitute for half-and half (or, let’s be real: leftover heavy cream, which is what I’ve been using).
Click through for the recipe, if you’d like…
1 can regular coconut milk (don’t use low-fat!)
2 Tbsp coconut sugar or granulated sugar
Splash of vanilla (optional)
Combine coconut milk and sugar in a medium saucepan over moderate heat, whisking constantly until sugar is completely dissolved. Bring the mixture to a boil, then reduce heat and cook at a low simmer until coconut milk is thickened and reduced by half, about an hour, stirring every 10-15 minutes so a film doesn’t develop on top. Remove from heat and stir in vanilla; let cool, then transfer to an airtight container and store in the fridge for up to two weeks.
A note: Coconut sugar is the color of brown sugar and there’s a slightly different taste and consistency, so if you’re using it instead of granulated white stuff, your sweetened condensed coconut milk will be slightly beige in color. It’ll still taste basically the same–just more coconutty!–but it won’t be pure white. This doesn’t bother me in the slightest, but just wanted to give you guys the heads-up.
Another note: The original recipe says to let the coconut milk/sugar mixture cook for an hour and 15 minutes, but I found that to be way too long (my first batch started to take on a weird consistency). When I made a second batch I took it off the heat at the 60-minute mark and it was perfect. Just keep your eye on it and you’ll be fine.
Photo via How Sweet It Is