This is a dairy-free version of sweetened condensed milk, using honey as the sweetener.  For some other ways to make a substitute for sweetened condensed milk, including some with dairy, see here
It doesn't need cooked, which not only makes it super fast to make, but is great if you want to use raw honey and keep the enzymes.
Due to the fiber in this recipe, it won't be as smooth as the store product, but it is still thick, creamy, and sweet

This has one rather obscure ingredient: coconut butter.  That, however, is super easy to make, and will store at room temperature for a long time.  Months, at least.  
Coconut butter is plain, unsweetened coconut ('macaroon coconut') that has been pureed in a blender or food processor for several minutes, until it becomes liquid and creamy.  It, like coconut oil, will solidify at temperatures under about 75 F, but can be gently heated to liquefy again.  If you make your own, use at least 2 cups of coconut to begin with so there's enough in the blender or bowl to puree.  This much will give you about 1 cup of coconut butter.  If you want other ideas on using this coconut butter, see here or the Tropical Traditions recipe blog, where they call it Coconut Cream Concentrate.

No-cook Honey-Sweetened Condensed (coconut) Milk
Makes about 14 ounces

2/3 c. honey (7 oz. by weight)
1/4 c. plus 1 Tbsp. water, warm but not hot
1/2 c. coconut butter (also known as coconut cream concentrate), warmed



Add the warm water and coconut cream to the liquid measuring cup you have the honey in. Whisk together.

Mixture will thicken as it cools to room temperature, but can be used right away.

To thicken faster, cover and put it in the fridge.

This can be used any way that you'd use regular sweetened condensed milk, EXCEPT in the no-bake cheesecakes that call for lemon juice.  It won't thicken up properly there, because the condensed (dairy) milk thickens by the lemon juice curdling it.  Coconut milk doesn't.

Try it with the Two-Minute Fudge recipe!
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One tablespoon of this sweetened condensed milk contains 1g of fiber, 1g of protein, 7g fat, and 19g sugars.  The regular canned stuff has no fiber, 3g protein, 3g fat, and 22g sugar.

So this recipe is higher in fat, but it's a healthy fat.  It's lower in sugar, plus contains coconut fiber, which has shown an ability to reduce the glycemic load of foods by slowing glucose release.
 


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