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Use this as a substitute for canned evaporated milk in all your favorite sweets recipes. I have used it in Libby's Famous Pumpkin Pie and Kittencal's Brown Sugar Caramel Sauce or Ice Cream Topping both with great success. (the caramel sauce was used to make Yummy Crunchy Caramel Apple Pie - gorgeous and delish!) no one even suspected that either dish was made with cocnut milk, as the flavor is tempered by the rice milk, allowing the other, stronger flavors to shine.
- 340.19 g coconut milk
- 340.19 g rice milk
- shake can of coconut milk well to incorporate the "cream" that solidifies at the top of the can.
- Combine with the rice milk in a heavy-bottomed pot on medium-high heat. Stirring occasionally, bring to slow boil. turn heat to lowest setting and let simmer, stirring occasionally until liquid has reduced by half. cooking time is very approximate. Measure evaporated milk as needed to ensure it has reduced sufficiently.
- When finished, pour into a container and allow to cool to room temp before covering and placing in the fridge. Once cooled, the mixture will separate. That is easily remedied by whisking just before use and does not affect taste or outcome.
- Perfect for making ahead and will keep 2-3 days refridgerated.