Condensed Coconut Milk: 3 Summer Drinks

Serves 4

45 Minute Prep Time

By Chantal Denis on July 15, 2016 , categorized in Sides & Appies

condensed coconut milk

This is a simple recipe to make sweetened condensed milk plant-based. Condensed milk is great to have for baking or as a topping for dessert. It’s also delicious in chilled summer drinks, perfect for those summer BBQs! The best part is that it can be made in advance so you can always be ready for last-minute entertaining.  I’ve compiled three of my favorite cold drink recipes that feature condensed coconut milk to get you started. Don’t be afraid to get creative and see what else you can enhance with a drizzle of this decadently gooey coconut goodness!

cold brew coffee

cold brew coffee with milk

chai tea

condensed coconut milk

limeade

limeade with milk

 

Ingredients

  • Condensed Coconut Milk:
  • 1 14 oz can full-fat coconut milk
  • 2-4 Tbsp sugar or maple syrup*
  • Vietnamese Iced Coffee: Cold Brew Coffee Concentrate:
  • 4 1/2 cups cold water
  • 1/2 pound to 2 1/4 cups coarsely ground dark roast coffee
  • Fine strainer or coffee filter
  • For each serving:
  • 3/4-1 cup coffee concentrate
  • 3-4 Tbsp condensed coconut milk
  • Handful of ice
  • Thai-Inspired Spiced Iced Tea: Iced Tea:
  • 4 cups water
  • 3 Tbsp loose leaf chai tea or 3 chai tea bags or traditional Thai Tea mix, if you can find it. (Found in International Grocery stores and also available on Amazon)
  • 1 tsp vanilla extract
  • 2-4 Tbsp liquid sweetener (maple or agave syrup), optional depending on sweetness of condensed milk
  • Fine strainer or coffee filter
  • For each serving:
  • 3/4-1 cup iced tea
  • 3-4 Tbsp condensed coconut milk
  • Handful of ice
  • Brazilian Limeade:
  • 6 cups cold water
  • 1/2-1 cup sugar, depending on sweetness of coconut milk
  • 4 large limes
  • 4-6 Tbsp condensed coconut milk
  • A fine strainer
  • Handful of ice

Preparation

  1. Condensed Coconut Milk:

    1. Add coconut milk and sweetener to a saucepan over medium heat.
    2. Whisk constantly until the sweetener is fully incorporated.
    3. Bring the mixture to a boil and reduce to a light simmer.
    4. Cook the mixture for 35-40 minutes, stirring every 10 minutes or so. It will be ready when it has reduced by at least a third, as is slightly thicker and darker (it will thicken up much more in the fridge).
    5. Place in an airtight container (a Mason jar works great!). The condensed coconut milk will keep up to 7 days in the fridge, but I highly doubt it will be around that long.
  2. Vietnamese Iced Coffee:

    1. Cold brew your coffee by placing the coffee grounds and cold water into a bowl. Stir well, cover and let stand at room temperature for 24 hours. Brewing coffee this way makes for a smooth coffee that is perfect for a chilled summer drink!
    2. Strain the coffee twice through a coffee filter or fine sieve (or a strainer lined with cheesecloth). This coffee concentrate can be stored in an airtight container in the fridge for up to a week.
    3. To serve, add desired amount of condensed coconut milk to the bottom of a tall glass. Fill glass with ice and then top with chilled coffee. Stir with a long spoon (or let your guests stir for themselves) and enjoy!
  3. Thai-Inspired Spiced Iced Tea:

    1. Bring water to a boil in a large saucepan. Remove from heat and let sit for 30 seconds so that it’s no longer bubbling.
    2. Add black tea and let steep for 5 minutes. Set a timer so that the tea doesn’t become too bitter!
    3. Strain tea into a pitcher (or remove tea bags). Stir in vanilla and sweetener, if desired.
    4. Chill tea in refrigerator for 2 to 3 hours. For advance prep, you can make your tea up to 4 days in advance and keep it covered in the fridge.
    5. To serve, fill a glass with ice and then fill ¾ full with iced tea. Add desired amount of condensed coconut milk, stir and enjoy!
  4. Brazilian Limeade:

    1. Add sugar to cold water and stir very well. This can be done ahead of time and kept chilled in the fridge.
    2. Wash limes well with soap and rinse thoroughly. The limes will be blended with their skin on, so you may choose to use organic limes.
    3. Trim off the ends of the limes and cut into eight even wedges.
    4. Place ½ of the limes and ½ of the sugar water into your blender. Pulse 5 to 6 times and then strain into a pitcher, pressing the limes with the back of a spoon to get out as much liquid as possible. Empty the strainer and repeat this step with remaining limes and sugar water.
    5. Add sweetened condensed milk, starting with 4 tablespoons and then taste testing. Add more condensed coconut milk if it is too bitter.
    6. Serve over a full glass of ice. The limeade will become bitter quite quickly so it is best to blend right before serving.
  5. Additional Notes:

    *I find that 2 tablespoons of sweetener is enough to make the cold drinks perfectly sweet, but use 4 tablespoons if you are planning on using the condensed coconut milk for baking or have a real sweet tooth

    **Ensure that the chai tea is made with black tea leaves (decaf is okay, too!)

     

Chantal Denis

Former Chef at Vega HQ, Chantal loves spending her days cooking up creative plant-based lunches for everyone to enjoy. When she’s not cooking up a storm or dreaming up her next big theme lunch while cycle commuting to work, you’ll likely find her in a yoga class, swimming lengths at the pool or gushing over vegetables at the farmers market.

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