1 can light coconut milk

1/2 c. brown sugar substitute (I use Swerve brown sugar substitute)

1/2 t. vanilla

pinch of salt

1/2 c. extra creamy oat milk

In a heavy saucepan, bring the coconut milk and brown sugar substitute to a boil. Reduce the heat to medium-low and simmer for 25 min., whisking frequently. Color will be a rich caramel color and the consistency will be thick but still pourable.

Remove from heat and whisk in the vanilla and salt. Let cool 10 min. and then whisk in the oat milk.

Realize the mixture is now to thin, but put it in the fridge hoping it will thicken up in the fridge as the original recipe said it would. It does not.

Reheat the mixture to a boil. Reduce the heat to medium-low and simmer for ~10 min., until the mixture thickens to an almost caramel sauce texture. It is now done?

Since what I really wanted was to make sugar-free vegan caramel sauce with this, I just went ahead and completed the steps for that, without doing the intermediary step of letting the condensed milk cool overnight, so I can't say whether I ever really got sugar-free vegan condensed milk or whether I really had a weak-sauce caramel sauce by the time I was done (my suspicion is yes).

Note: I do not recommend this recipe. The fact that I made it work was a matter of sheer luck more than anything. I am going to try and find a new recipe when I do this again; this is just as a record for the ale.

Go Dairy Free: Dairy-Free Sweetened Condensed Milk that’s Just Like Eagle Brand