Whether you're vegan, lactose intolerant, or simply looking to reduce your dairy consumption, the rich sweetness of condensed milk can seem impossible to replicate without actual milk. The good news is that excellent dairy-free alternatives exist—both commercially produced and homemade—that can achieve similar results in most recipes. Understanding the options and their best uses will help you bake delicious desserts without compromise.
Understanding What Makes Condensed Milk Unique
Before exploring alternatives, it helps to understand what condensed milk contributes to recipes. Its key characteristics are:
- Sweetness: Approximately 55% sugar by weight
- Thickness: A viscous, pourable consistency
- Creaminess: Fat content that contributes richness
- Binding properties: Proteins that help set desserts
- Caramelisation: Ability to brown and develop complex flavours when heated
Different alternatives replicate these properties to varying degrees. The best choice depends on your specific recipe and priorities.
Commercial Dairy-Free Options
Coconut Condensed Milk
The most widely available dairy-free condensed milk is made from coconut cream. Brands like Ayam, Nature's Charm, and Let's Do...Organic offer products that closely mimic traditional condensed milk's consistency and sweetness.
Best for: Tropical desserts, Thai and Southeast Asian recipes, Vietnamese coffee, fudge, and no-bake slices. The coconut flavour complements many recipes and adds an exotic note.
Considerations: The coconut flavour, while delicious, isn't neutral. It works beautifully in recipes where coconut is welcome but may not be ideal for desserts where you want a pure dairy flavour. Coconut products also solidify when cold, which can affect texture in refrigerated desserts.
Tip for Coconut Condensed Milk
If your coconut condensed milk has separated in the can, warm it gently and whisk until smooth before using. This is normal and doesn't indicate spoilage.
Oat-Based Condensed Milk
Newer to the market, oat-based condensed milks are becoming more available. These offer a more neutral flavour than coconut versions and work well for those avoiding both dairy and coconut.
Best for: Recipes where you want minimal flavour interference, baked goods, and applications where coconut isn't suitable.
Considerations: Oat-based products may not caramelise as effectively as dairy or coconut versions due to different protein content. Results in caramel-based recipes may vary.
Soy-Based Condensed Milk
Less common in Australia, soy-based condensed milks do exist in speciality stores and online. They offer good protein content similar to dairy, which helps with binding and setting.
Best for: Traditional baking applications where protein function matters, such as custards and mousses.
Considerations: Soy has a distinct flavour that some find unpleasant. It also creates allergen concerns for those avoiding soy.
Making Your Own: Homemade Alternatives
Homemade dairy-free condensed milk gives you control over ingredients and flavour. Here are reliable methods:
Coconut Condensed Milk (From Scratch)
Ingredients:
- 400ml full-fat coconut cream
- ½ cup (100g) caster sugar
- Pinch of salt
Method: Combine all ingredients in a saucepan over medium-low heat. Stir until sugar dissolves, then simmer gently for 30-45 minutes, stirring occasionally, until reduced by about one-third and noticeably thickened. The mixture should coat a spoon heavily.
Cool completely before using or storing. Yields approximately 300ml—roughly equivalent to one can of condensed milk.
Storage
Homemade coconut condensed milk keeps for 1-2 weeks in the refrigerator. It will thicken considerably when cold—let it come to room temperature and stir well before using.
Oat Milk Condensed Milk
Ingredients:
- 2 cups (500ml) oat milk (full-fat barista version works best)
- ¾ cup (150g) caster sugar
- 1 tablespoon neutral oil (optional, for richness)
Method: Combine oat milk and sugar in a wide, shallow pan over medium heat. Bring to a simmer and cook for 45-60 minutes, stirring frequently, until reduced to about 250ml and significantly thickened. Whisk in oil if using.
This method requires more time than coconut because oat milk starts with lower fat content and more water.
Cashew Condensed Milk
This produces a wonderfully creamy, neutral-flavoured alternative:
Ingredients:
- 1 cup (150g) raw cashews, soaked in hot water for 1 hour
- ½ cup (120ml) water
- ½ cup (100g) caster sugar
- 1 teaspoon vanilla extract (optional)
Method: Drain cashews and blend with water until completely smooth (3-5 minutes in a high-speed blender). Transfer to a saucepan, add sugar, and cook over medium-low heat, stirring constantly, for 10-15 minutes until thickened.
How Alternatives Perform in Different Recipes
Fudge
Coconut condensed milk works excellently for fudge, producing a rich, smooth texture with a subtle tropical note. The high fat content ensures proper setting. Oat and cashew versions also work but may yield a slightly softer set.
No-Bake Cheesecake
All alternatives can work here, though results vary. Coconut versions set firmest due to their fat composition. Pair with coconut cream instead of dairy cream for consistent results.
Caramel/Dulce de Leche
Coconut condensed milk caramelises beautifully using the same safety methods as dairy versions. The result has a distinct coconut-caramel flavour that works wonderfully in many desserts. Other alternatives may not caramelise as effectively.
Ice Cream
For no-churn ice cream, pair coconut condensed milk with coconut cream for best results. The high fat content is essential for creaminess without an ice cream maker.
Coffee and Beverages
Coconut condensed milk makes excellent Vietnamese-style coffee with an added tropical dimension. Other alternatives dissolve well in hot coffee but may not provide the same richness.
Tips for Best Results
- Test first: Before committing to a large batch, make a small test to see how the alternative performs in your specific recipe
- Expect differences: Dairy-free alternatives won't behave identically to dairy condensed milk. Embrace the slight variations in flavour and texture
- Adjust sweetness: Some commercial alternatives are sweeter or less sweet than traditional condensed milk. Taste and adjust other sugars in your recipe accordingly
- Consider setting agents: For desserts that rely on condensed milk's proteins to set, you may need to add a small amount of gelatin (or agar for vegan) to compensate
- Account for solidification: Coconut products solidify below room temperature. Allow refrigerated items to warm slightly before serving for better texture
Allergen Awareness
While dairy-free, many alternatives contain tree nuts (coconut is classified as a tree nut in some countries) or soy. Always check labels and consider your specific dietary requirements.
Where to Buy in Australia
Dairy-free condensed milk is increasingly available:
- Major supermarkets: Coles and Woolworths stock coconut condensed milk in the international or health food aisle
- Asian grocers: Often the best prices on coconut-based products
- Health food stores: Stock multiple brands and options including oat-based alternatives
- Online retailers: Amazon Australia, iHerb, and specialty vegan stores offer the widest selection
With these alternatives in your pantry, dairy-free baking becomes not just possible, but genuinely delicious. Whether you choose the convenience of commercial products or the satisfaction of homemade, you can enjoy the rich sweetness of condensed milk without any dairy.