As the self proclaimed unseasoned coffee connoisseur, a Spanish latte is my weakness. It is definitely my signature latte! But, we grown now, so I’m tryna limit my refined sugar intake. And this Dairy-Free Condensed Milk is the perfect option for the growls who want a lighter alternative to sweeten your favorite drinks.
Traditional condensed milk relies on cow’s milk and white sugar simmered down into a thick, glossy syrup. This refined sugar-free, dairy-free condensed milk uses plant-based milk and natural sweetener instead. It delivers the same rich texture and indulgent flavor as traditional condensed milk—without dairy or processed sugar.
Why You’ll Love This Refined Sugar-Free Condensed Milk
This refined sugar-free alternative checks all the boxes:
- 100% dairy-free and vegan
- Naturally sweetened with no refined sugar
- Smooth, thick, and pourable
- Perfect for baking, desserts, and coffee drinks
I am not a baker, so I love this refined sugar-free condensed milk for my coffees and matcha lattes. But it can be used anywhere you’d normally use traditional sweetened condensed milk, including:
- Dairy-free pumpkin pie
- Refined sugar-free caramel sauce
- Plant-based coffee creamers
- Vegan fudge and truffles
- No-bake desserts and energy bites
- Dairy-free ice cream and frozen treats
- Thai milk tea
Let’s make a Spanish Latte!
This refined sugar-free dairy-free condensed milk proves that you don’t need dairy or processed sugar to create rich, comforting desserts. Whether you’re baking for dietary needs or simply prefer natural sweeteners, this recipe delivers the creamy consistency and sweet flavor you expect—without compromise.
Tips for Making the Best Dairy-Free Condensed Milk
- Simmer gently. Low heat prevents burning and creates the best texture.
- Stir frequently. Plant-based milks thicken differently than dairy.
- Let it cool completely. The condensed milk will thicken as it cools.
- Store in the fridge. Keep in an airtight container for up to 4 weeks.
Let’s get cooking
Let’s get cooking
Dairy-Free Sweetened Condensed Milk (Refined Sugar-Free)
Learn how to make dairy and refined sugar-free condensed milk! This is my go-to recipe using minimal ingredients and comes together in under 1 hour. I use it mostly for my Spanish lattes but you can use this as a direct substitute for condensed milk in your favorite drinks, desserts and baked goods.
Learn how to make dairy and refined sugar-free condensed milk! This is my go-to recipe using minimal ingredients and comes together in under 1 hour. I use it mostly for my Spanish lattes but you can use this as a direct substitute for condensed milk in your favorite drinks, desserts and baked goods.
Prep Time:5 mins
Cook Time:50 mins
Total Time:55 mins
Yields:8 servings (2 tablespoons per serving)
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Ingredients
-
1
can full fat coconut milk (13.5 oz)
-
1
cup grade A maple syrup
-
1/8
tsp sea salt
-
1
tsp vanilla bean paste or extract, optional
Instructions
- Add coconut milk, maple syrup, and sea salt to a medium-size heavy bottom saucepan and whisk to combine.
- Bring the mixture to a simmer over medium heat.
- Continue to simmer the mixture, stirring frequently, for 45 minutes or until it’s reduced by a little more than half. The mixture should be thicker than when you started and darker in color (almost like caramel).
- Remove the mixture from the heat and let it cool to room temperature (stirring occasionally).
- At this point, if using, add the vanilla bean paste or extract and stir to combine.
- Transfer to a glass jar and store in the fridge overnight. The condensed milk will thicken more and lighten in color once completely cooled in the fridge.
- Will keep in the fridge for up to 3 weeks.
