Here I share my sweetened condensed coconut milk recipe. You’ll then use it to make chocolate caramel to top a delicious gluten free shortbread flavoured with orange.
One night last week I was reading blogs as you do, when I came across this recipe by Nicola Hunn, for dairy-free condensed milk.
Her recipes always jump out at me. They are accompanied by beautiful photography that cannot fail to make you dash to the kitchen hoping you have the right ingredients!
It was one of her recipes that I adapted to create my version of her chocolate twisted bread, with slightly less complicated ingredients and instructions.
Anyway, I digress. Since I had a can of coconut milk sitting in my cupboard I decided to create a sweetened condensed coconut milk recipe.
How do you make sweetened condensed coconut milk?
It’s actually very easy.
Combine the sugar and coconut milk in a large saucepan (see ingredients below for quantities).
Place over a low heat and stir until the sugar has dissolved.
At this point you can turn up the heat, bringing the mixture to a simmer.
Continue to simmer it until it reduces by around a half, stirring occasionally.
At this point you can pour it into a jar and store in the fridge for around a week.
Alternatively you could make my chocolate orange caramel slice…
Mr M hates coconut so I had to disguise the fact that I had used coconut milk.
With wonderful smells wafting from the kitchen, Mr M kindly put the kids to bed while I turned into the ‘mad professor’.
What I created was this incredibly sticky, sweet, far-from-healthy delight.
After teasing many of you on my Facebook page with pictures on Friday, I promised to share the recipe today.
So here it is…my sticky chocolate caramel topped gluten free shortbread.
I’d love to know what you think if you make it.
Pin the sweetened condensed coconut milk recipe and chocolate orange slice
Gluten Free Dairy-Free Sticky Chocolate Orange Slice
- For the caramel:
- 1 tin full fat coconut milk
- 150 g granulated sugar
- 50 g light brown sugar
- 50 g margarine (make sure it's dairy free if needed)
- 1 tsp vanilla extract
- 60 g dark chocolate pref. 70% cocoa content - check dairy-free if necessary
- For the base:
- 60 g granulated sugar
- 175 g margarine
- 250 g Free From Fairy gluten free plain flour
- 1 orange (zest only)
- Pre-heat your oven to 180 degrees, 160 degrees for a fan oven.
- Start by combining the base ingredients together in a large mixing bowl.
- Using a fork, mash the margarine into the dry ingredients until you have something that resembles breadcrumbs.
- Push the mixture into a greased 20cm x 20cm square tin and place in the pre-heated oven for 30 - 40 minutes until firm and starting to slightly brown.
- Leave to cool in the tin and meanwhile make the caramel.
- To make the caramel, place the coconut milk, granulated sugar, brown sugar, margarine and vanilla in a large pan over a low heat and stir until the sugar dissolves.
- Once dissolved, turn the heat up to medium and, stirring continually with a whisk, allow to simmer for about 20 minutes or until thickened and reduced in volume by about half.
Add the dark chocolate and stir until combined.
Pour the thickened mixture over the cooled shortbread and leave to set, ideally in the fridge once cooled a little.
- If you can wait, it is best to leave it overnight before cutting so that the caramel sets properly, then slice into pieces the size you require (big for adults, tiny for kids ;)).
Nutrition data to be used as a guide only.