Pour the coconut milk into a small saucepan and heat over a medium-high heat until boiling, about 5 minutes. Watch the pan closely as once the coconut milk starts to boil it can bubble over quickly. Keep whisking to prevent burning
Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved
Let simmer for 30 - 45 minutes or until the liquid is reduced by half. It may take an hour so bear this in mind before starting. Remove from the heat and let cool completely before using
This sweetened condensed coconut milk should last for at least a week when stored in a sealed glass jar in the fridge
I prefer using maple syrup as the sweetener but agave nectar, honey, coconut sugar, xylitol, granulated sugar etc are all fine to use. Adjust accordingly
Just so you can see the difference, the coconut dulce de leche I posted is on the left, the coconut condensed is on the right. It's paler in colour but nowhere near as smooth as the caramel is
If you need the condensed milk paler all you need to do is lower the heat and cook for longer, probably 2 hours
