Switch It Up
Three variations to suit every taste
Coffee
Add 1 tsp instant espresso with water. Continue with recipe.
Chocolate
Increase water to 1/2 cup. Add 2 tbsp unsweetened cocoa powder with water. Continue with recipe.
Dairy-Free Coconut
Omit butter and vanilla. Replace skim milk powder with coconut milk powder. Continue with recipe.
Shopping Tip:
Coconut milk powder is available at most grocery stores in the baking or ethnic foods aisle
Three Ways To Use It
Vietnamese Iced-Milk Cubes
Stir equal part water with original, Coffee or DairyFree Coconut Condensed Milk in a measuring cup until combined. Fill an ice cube tray with mixture. Freeze until firm, then pop out and store in freezer bags. Use in iced coffee or tea.
Macaroons
Stir 1 cup unsweetened desiccated coconut with 1/2 cup original or Dairy-Free Coconut condensed milk in a bowl. Scoop out 2 tbsp of mixture and roll into a ball. Place on a parchment-lined baking sheet. Repeat. Bake in a 350F oven until lightly golden, 10 to 12 min.
Macaroons will be soft. Transfer to a rack to cool completely and firm up.
Chocolate Mousse
Beat 1 cup 35% cream in a large bowl with an electric mixer until stiff peaks form when beaters are lifted. Fold in 1 cup Chocolate Condensed Milk. Scoop into individual bowls. Refrigerate, covered, for at least 4 hours or overnight. Serve with fresh strawberries and chocolate curls.
