Andre Prost Sweetened Condensed Coconut Milk, 11.6 Ounce, 12 Per Case

Rich, creamy, and infused with authentic tropical coconut flavor, Andre Prost Sweetened Condensed Coconut Milk is a smooth dairy-free alternative made from premium coconut cream, cane sugar, and filtered water. Ready to use right out of the package — no preparation needed — it pours effortlessly into both sweet and savory dishes. Whether you’re stirring it into a curry, drizzling it over desserts, or blending it into a morning smoothie, this condensed coconut milk brings a luscious, island-inspired richness to everything it touches.

Uses

• Base for creamy curries, soups, and stews
• Sweetening and enriching desserts like flan, pudding, and pie fillings
• Blending into smoothies, iced coffees, and tropical drinks
• Baking — adds moisture and coconut flavor to cakes, bars, and macaroons
• Drizzling over fresh fruit, oatmeal, or pancakes
• Making homemade dairy-free ice cream and frozen treats

Who Would Benefit

• Anyone avoiding dairy — lactose-intolerant, vegan, or plant-based eaters
• Home cooks looking for a convenient sweetened condensed milk substitute
• Bakers who want coconut flavor built into their desserts
• Food service operators and caterers needing a shelf-stable, ready-to-use ingredient

Serving Ideas

• Spoon over shaved ice with fresh mango and toasted coconut for a quick tropical dessert
• Stir into hot coffee or chai for an instant coconut sweetness
• Use as a dip for fresh strawberries or banana slices
• Layer into parfaits with granola and dairy-free yogurt
• Squeeze directly over ube or pandesal for a classic Filipino-style treat

Recipes

Coconut Flan (Dairy-Free)

Ingredients:

• 1 package (11.6 oz) Andre Prost Sweetened Condensed Coconut Milk
• 1 cup full-fat coconut milk
• 4 large eggs
• 1 tsp vanilla extract
• ¼ cup sugar (for caramel)
• 1 tbsp water

Steps:

1. Preheat oven to 350 °F. In a small saucepan over medium heat, melt sugar with water until golden amber. Pour into a 9-inch round baking dish, swirling to coat the bottom.
2. In a bowl, whisk together the condensed coconut milk, full-fat coconut milk, eggs, and vanilla until smooth.
3. Pour the mixture over the set caramel in the baking dish.
4. Place the dish in a larger pan and add hot water halfway up the sides to create a water bath.
5. Bake 45–55 minutes until the center is just set. Remove from the water bath and cool to room temperature, then refrigerate at least 4 hours.
6. Run a knife around the edge, invert onto a plate, and serve chilled.

Typical Customer

Dairy-free households, vegan bakers, and fans of Caribbean, Southeast Asian, and Latin American cuisine who want a shelf-stable, ready-to-pour sweetened condensed coconut milk. Also popular with food-service buyers stocking up by the case for restaurants, bakeries, and catering.