
Almond & Condensed Coconut Milk Blondies (Vegan+GF)
If these condensed coconut milk blondies aren’t over the top I don’t know what is.
This post is all about vegan condensed coconut milk blondies
August has always been my least favorite month of the year because it seems so anti-climactic and plain. Like, nothing really happens during the month. A close second to August on my least favorites would probably be February because that’s always the month when I start getting sick of the cold and snow.






Now, if you want to shortcut these bare you can just buy condensed coconut milk from the store.
This post was all about vegan condensed coconut milk blondies
Here are some other posts you may enjoy:
Vanilla Cappuccino Cake + White Chocolate Espresso Frosting (Vegan)
Chocolate Chip White Bean Blender Blondies (Vegen+GF)
Cranberry White Chocolate Streusel Muffins

Almond & Condensed Coconut Milk Blondies (Vegan+GF)
Ingredients
Condensed Coconut Milk:
- 1 can full-fat coconut milk
- 3/4 cup cane sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot starch or cornstarch
Blondies:
- 1/3 cup coconut oil
- 1 cup cane sugar
- 1/2 cup coconut cream*
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups 1 to 1 gluten free flour blend or all purpose flour if you're not gluten free
- 1/3 cup vegan white chocolate chips or chunks
- 1/2 cup walnuts chopped
Icing:
- 1 tablespoon coconut water or water
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Instructions
Condensed Coconut Milk:
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Combine coconut milk, sugar, and salt in a small saucepan and place over medium low heat. Bring to a boil while gently stirring and cook, about 10 to 15 minutes, until it starts to thicken enough to coat the back of a spoon. Remove from heat and stir the cornstarch with about a tablespoon of water to make a smooth paste. Now quickly whisk in the cornstarch mixture and return pan to a boil for about a minute until thickened. Remove from heat and stir in vanilla then set aside.
Blondies:
-
Pre-heat oven to 350 degrees F (180 C) and lightly grease a 8x8 inch baking pan. Pour the coconut oil into the bowl of stand mixer and add sugar and coconut cream. Beat together until combined, then add baking powder, salt, vanilla, and almond; mix until smooth. Add flour one cup at a time and beat after each addition. Stir in white chocolate and nuts then divide dough in half.
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Press one half into prepared pan in an even layer and bake on the top rack of oven for 8 to 10 minutes. Remove from over and pour your condensed coconut milk on top. Crumble the remaining dough over condensed milk and place pan back in oven but on the middle shelf. Bake for 15 to 20 minutes or until the top is starting to turn golden brown on edges. Remove from oven and cool for at least 1 hour before cutting into bars.
Icing:
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Whisk together ingredients for icing until smooth then drizzle over cooled bars using a pastry bag or just a spoon. Allow icing to dry before serving
-
Store in an airtight container
Recipe Notes
The coconut cream is a different product than coconut milk. You can buy it on it's own at some stores but if it isn't available you can use a can of full fat coconut milk (you'll probably need 2 to get 1/2 cup). Just place it in the fridge and allow it to chill so that the cream separates from the rest. Use a spoon to gently scrape the cream layer and then save the rest of the can for another use. It's great in smoothies.


17 Comments
Sugar et al.
OMG! What a combination! Can there be anything better than browned butter, condensed milk and white chocolate together in a recipe? Seriously, this is Blondie heaven. Beautiful work, Tori.
Tori
Thanks!
Medha @ Whisk & Shout
These bars look super delicious and sweet! I’ve never actually baked with browned butter myself, but I love the flavor 🙂 Pinning!
Tori
Thanks!
CakeSpy
Oh my god. I think I Just died and went to cookie bar heaven.
Melody @ Pleasant Kitchen
look so delicious. i can’t wait do try it
Tori
Thanks, Melody!
Liren
You had me at condensed milk but the you sealed the deal at coconut condensed milk! How insanely good that must be! Coupled with the brown butter and it’s no wonder these were a winner, Tori!
Tori
Awww, you’re so sweet Liren! Thanks!
Joleen @ Joleen Cuisine
For someone who loves to bake, I feel like I’ve committed a baking sin by not having made anything with browned butter. I always read about how great browned butter it is with changing textures and enhancing flavor, but still have yet to try it. Thanks for the recipe, I absolutely LOVE blondies and coconut!! (really excited about the coconut condensed milk…)
Tori
You’re welcome Joleen! I hope you finally get to try browned butter!
Peyton
Never used brown butter before, but have heard about several times in the last week. I am going to have to try this.
Tori
Good luck with it Peyton and I hope they turn out awesome!
stephanie
How much sweetened condensed milk if not making it? 14 oz can?
Tori
Hi Stephanie, thanks for reading! A 14 ounce can should be perfect for this size pan. I hope you really enjoy them!
Ines
Do you think I could substitute some of the flour for almond flour/almond meal?
Tori
I think so, yes. I wouldn’t use only almond flour but maybe about half would work nicely.