First of all, you know what condensed milk is? If not, don’t worry I let you about it. It is cow’s milk from which the water has been removed, and a sweetener added. It is shelf established for years, making it historically famous in those dwellings that had problems refrigerating their dairy.
If you want to know where you can use this milk, walk with us and get the full information about it. Some people drink it straight, and other might put it in their coffee or tea recipes, etc. But condensed milk is the secret ingredient in a big assortment of sweets, so scroll down below and finds the condensed milk recipes.
There are too many foods we love so much that we eat them from the container with a spoon. Sweetened condensed milk is one of them. Here is a list of different desserts and other sweet treats you can make with the pack of condensed milk.
Easy Dessert Recipes with Condensed Milk
1- Easy Chocolate Truffles
Chocolate truffles are not tough to make, but if you use condensed milk, it makes even easier. You can make it by using three ingredients.
- 6-8 ounces of milk
- 1 ½ tsp. unsweetened cocoa powder
- 1 tsp. powdered sugar
Add milk into a glass and add cocoa powder slowly while blending with a dipping blender. A blender works best. Otherwise, it reduces clumping of the cocoa powder. Add sugar powder and blend until smooth. Serve directly or add the refrigerator until ready to drink. If you add it in the fridge, so, make sure before serving your milk is well stirred.
2- Key Lime Pie
If you don’t like to eat uncooked egg key lime pie is the best for you. Each piece of this is full of flavor and contains a small trip to the tropics in every bite. You can make it by following the recipe mention below.
- ½ cup key lime juice
- 14 ounce can of sweetened condensed milk
- 8-ounce container non-dairy whipped topping
- Graham cracker crust
Mix lime juice, whipped topping, few drops of food color, and sweetened condensed milk. Blend well until smooth. Pour into graham cracker crust and transfer to refrigerate for few hours.
3- Chocolate-Coconut Bars
- 3 cups finely ground cookies or 3 ounces
- ¼ cup sugar
- ¾ cup unsalted butter, melted
- 1 cup pecan pieces
- 14 ounces or 1 cup sweetened condensed milk
- 1 cup semisweet chocolate chunks or chips
- 1 ½ cups sweetened shredded coconut
Preheat oven 3750. Lightly splash a 15-by-10-inch rimmed baking sheet equally with water, and line with parchment paper. Add cookie crumbs, sugar, and melted butter; combine in a large bowl until combined well. Similarly, press onto bottom and up sides of prepared baking sheet.
Bake, rotating halfway through, until firm about 10 minutes, transfer to a wire rack, set aside, cool, about 20 minutes. Peppering cooled crust evenly with chocolate and pecans. Pour condensed milk over the top, scattering to cover completely, peppering with coconut. Bake in the oven until coconut is toasted, about 10 to 15 minutes. Remove to the rack, set aside, cool complete, and cut into equal-size bars.
4- Vietnam Coffee Shake
- 2 cups strong brewed chicory coffee, chilled
- ½ cup half and half organic ultra-pasteurized
- 4 cups ice
- ½ cup sweetened condensed milk
Pour all ingredients into a good blender and blend until smooth and frothy, about 30 seconds. Pour into glasses and drink it immediately.
5- Coconut Macaroons
- 14 ounces sweetened shredded coconut
- 1 tsp. pure vanilla extract
- 14 ounces sweetened condensed milk
- 2 egg whites
- ½ tsp. salt
Preheat the oven to 3250F. Line a baking sheet pot with parchment and sprinkle the coconut over the top. Toast it in the oven for 15 minutes, stirring it frequently. Remove from the oven and placed aside to cool.
Add vanilla, condensed milk, and cooled coconut in a large bowl and mix. Whip the egg whites and salt in the bowl and fixed an electric mixer with the whisk accessory until they make middle-firm peaks. Carefully pour the egg mixture into the coconut mixture.
Transfer the batter into sheet pans lined with parchment paper using any a 1 ¾ -inch-diameter ice-cream measure or spoon. Bake 25 to 30 minutes, unto golden brown. Cool and serve.
For dipping, put each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate with the fork. Shake off the extra over the dish, then place the ended pieces on the parchment to set up in a cold, dry try.