Dairy-Free Evaporated Milk

"Use this as a substitute for canned evaporated milk in all your favorite sweets recipes. I have used it in Recipe #101104 and Recipe #78088 both with great success. (the caramel sauce was used to make Recipe #31128 - gorgeous and delish!) no one even suspected that either dish was made with cocnut milk, as the flavor is tempered by the rice milk, allowing the other, stronger flavors to shine."
 
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Ready In:
2hrs 2mins
Ingredients:
2
Yields:
12 ounces
Serves:
1
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ingredients

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directions

  • shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can.
  • Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
  • When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
  • Perfect for making ahead and will keep 2-3 days refridgerated.

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Reviews

  1. Mia in Germany
    Clear five stars - this works fantastic! Thanks so much for posting!!
     
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RECIPE SUBMITTED BY

I live in Southern California and am a stay-at-home mom to a toddler and step-mom to teenager who are 14 years apart! I am a self-confessed foodie and am turning my toddler into one as well. We watch all manner of cooking shows (he will say "MMMMMMMM looks good!" while we watch!) I have Celiac Disease, casein-intolerance and multiple food allergies, so finding "friendly" foods is a challenge. I am passionate about cooking and baking, cake decorating and wine. My biggest pet peeve is bland food.
 
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