This recipe can be used as an alternative to canned evaporated milk in any of your favorite dessert recipes.
Course Dessert
Prep Time 3 minutesminutes
Cook Time 2 hourshours2 minutesminutes
Total Time 2 hourshours5 minutesminutes
Calories 0kcal
Author Unknown; Revised by Shannon Garrett
Ingredients
10ouncescanned coconut milk
10ouncesVanilla 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.