Sweetened Condensed Coconut Milk
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 16
- Serving size: 1 tbsp
- Calories: 93
- Fat: 8g
- Carbohydrates: 6.3g
- Fiber: 4.5g
- Protein: 0.4g
Recipe type: Sauces and Toppings
Ingredients
- 13.5 ounces canned coconut cream
- 3 tbsp xylitol
- 1 tsp vanilla
- Pinch of salt
Instructions
- Combine the coconut milk and xylitol in a small sauce pot. Bring to a boil and cook 1-2 minutes until the xylitol has dissolved. (Note: you can use coconut milk to do this but use another ⅔ cup coconut milk for a total of 16 oz or 2 cups.)
- Reduce heat to simmer and continue to cook uncovered, stirring occasionally, until it has reduced by about half (this will go faster if you use a pan that is larger also make a mental note of where on the pan the liquid goes so you will know when it is fully reduced). Add in the vanilla. Makes about 1 cup or 8oz. Each serving is 1 tbsp.
Notes
Net Carbs: 1.8g
SugarOH: 2.3g
SugarOH: 2.3g
