sugarfree condensed milk

[ami]

Sugarfree condensed milk!

2 cans of coconut milk,
½ cup of powdered erithritol
1 tsp vanilla powder or cinnamon
1)   Pour the coconut milk in a pot. Bring to a boil over a medium-high heat.
2)   Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes.
3)   Once reduced, take off the heat and add Erythritol. Although you can add the sweetener in the first step, it's better to add it after you reduce it in case you prefer different level of sweetness. Reducing the coconut milk by itself will make it sweeter and you can add as much sweetener as you like
4)   Pour in jars and let it cool down.
5)   Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze
6)   The milk will be runny at first but will thicken as it chills. To make it runny, simply heat it up.  This may be useful for making deserts but was too thick to be used as regular condensed milk.


i read this somewhere yesterday, and i thought i will share it here, planning to make it soon.

[Sweety]

Thanks Ami,
As a kid I just loved to eat condensed milk from the cans.
I think I will try making this at home.

[Shanny]

Heheh! Ah memories! I did the same thing - we would simmer the unopened can for a coupla/three hours, making sure to keep it covered with water - and after it cooled, the contents had turned to the most delicious caramel spoon candy . . .  Dulce de Leche.