This recipe can be used as an alternative to canned evaporated milk in any of your favorite dessert recipes. I use it in my Decadent Avocado Chocolate Pudding that I garnish with Whipped Coconut Cream.
I like to use this brand of coconut milk is BPA free. I also like to use this vanilla-flavored rice milk.
Dairy-Free Evaporated Milk
This recipe can be used as an alternative to canned evaporated milk in any of your favorite dessert recipes.
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Calories: 0kcal
Ingredients
- 10 ounces canned coconut milk
- 10 ounces Vanilla rice milk
Instructions
- Shake can of coconut milk to mix in the cream that is solid at the top of the can.
- Combine coconut milk with rice milk in a Dutch oven on medium-high heat. Stirring occasionally to bring to a boil and turn heat to low and allow to simmer. Continue stirring occasionally until the liquid is reduced by half. Cooking time varies so make sure it has reduced sufficiently before measuring the amount of evaporated milk your dessert recipe requires.
- When finished, pour the milk into a stainless or glass container and allow to cool to room temperature before covering and placing in the refrigerator. Once cooked, the mixture will separate so just whisk prior to use and the taste nor the final dessert will be affected.
- This can be made ahead of time and will keep in the frig for 2-3 days.
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