Sweetened Condensed Milk Desserts Are Behind the Most Watched 5-Minute Treats This Year: 17 Easy Recipes From a 1.9 Million View Crockpot Cobbler to Lemon Mousse

Sweetened condensed milk desserts are quietly taking over home kitchens this year, and the reason is simple: one can does most of the work. Thick, creamy and already sweet, condensed milk is just milk with most of the water cooked away and sugar stirred in, so it brings richness, sweetness and a soft, fudgy texture in a single pour. Small cooking channels keep hitting more than a million views with recipes that start with ‘just one can’, from a slow cooker pecan cobbler to a no oven milk pudding and five minute donut bites. We gathered the easiest of these ideas into one holiday ready list, with pies, puddings, cookies, drinks and even a homemade version of the can itself. Most take under 20 minutes of hands on work, so pick one and grab a can opener..

Sweetened Condensed Milk Desserts Start With This 1.9 Million View Crockpot Pecan Cobbler

The recipe that kicked off this whole trend is a crockpot pecan cobbler from Justine’s Kitchen, which has passed 1.9 million views since it was posted last November. Butter melts in the slow cooker, a simple cake batter goes on top, then a thick layer of brown sugar and pecans, and finally a whole can of sweetened condensed milk is poured over everything. Two hours later, like the best sweetened condensed milk desserts, it gives you a gooey, caramel bottom with a crackly golden top. It is the kind of dessert you can start before guests arrive and forget about while the house fills with the smell of toasted pecans..

You will need: 1/2 cup butter, 1 box yellow cake mix, 1 cup milk, 1 egg, 1 cup packed brown sugar, 1 1/2 cups pecan halves, 1 can (14 oz) sweetened condensed milk, 1 cup hot water.

How to make it: 1. Melt the butter in a greased slow cooker. 2. Stir the cake mix with the milk and egg and spread it over the butter. 3. Sprinkle the brown sugar and pecans on top. 4. Pour the condensed milk over the pecans, then pour the hot water gently over everything without stirring. 5. Cover and cook on high for 2 to 2 1/2 hours until the edges are set. 6. Serve warm with ice cream.

No Churn Vanilla Ice Cream, the Easiest of All Sweetened Condensed Milk Desserts

This is the recipe that makes people fall in love with the can. Whipped heavy cream gives the air, and sweetened condensed milk gives the sweetness and creaminess that stops big ice crystals from forming, so you never need an ice cream machine. Like most sweetened condensed milk desserts, the base takes about five minutes to whip and then simply waits in the freezer. Once you have the vanilla version down, swirl in crushed cookies, jam, peanut butter or chopped chocolate, and you have a whole menu of homemade flavors for the holidays.

You will need: 2 cups cold heavy cream, 1 can (14 oz) sweetened condensed milk, 2 teaspoons vanilla extract, a pinch of salt.

How to make it: 1. Whip the cold cream to stiff peaks. 2. In another bowl stir the condensed milk, vanilla and salt. 3. Fold a third of the cream into the milk mixture, then gently fold in the rest. 4. Spread into a loaf pan, cover and freeze for at least 6 hours. 5. Let it sit 5 minutes before scooping.

Lemon Condensed Milk Mousse, No Gelatin Needed

A video calling this a delicious Italian style dessert, made by mixing condensed milk and lemons, passed 1.5 million views this year, and it is easy to see why. Lemon juice reacts with the milk proteins in condensed milk and thickens it almost instantly, so the mousse sets without gelatin or eggs. Folded with whipped cream, it turns light, tangy and silky. If you love chill and serve treats, our no bake desserts that save your oven space are full of ideas just like it. Make it in the morning and one of the freshest sweetened condensed milk desserts is ready by dinner.

You will need: 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1 1/2 cups cold heavy cream, lemon slices and mint to serve.

How to make it: 1. Whisk the condensed milk with the lemon juice and zest until it thickens. 2. Whip the cream to soft peaks. 3. Fold the cream into the lemon mixture in two additions. 4. Spoon into small glasses. 5. Chill at least 2 hours and top with lemon slices and mint.

Key Lime Pie, One of the Classic Sweetened Condensed Milk Desserts

Long before anyone posted a recipe video, Florida cooks were making key lime pie with canned condensed milk, because fresh milk was hard to keep in the hot Keys. The same trick that thickens the lemon mousse works here: lime juice firms up the condensed milk, and a short bake makes it set clean for slicing. The filling is tart, smooth and pale yellow rather than bright green. A crunchy graham cracker crust and a cloud of whipped cream finish one of the most loved sweetened condensed milk desserts of all time.

You will need: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 1/4 cup sugar, 1 can (14 oz) sweetened condensed milk, 3 egg yolks, 1/2 cup key lime juice, 1 teaspoon lime zest, whipped cream.

How to make it: 1. Mix the crumbs, butter and sugar and press into a 9 inch pie pan. 2. Bake at 350 F for 8 minutes. 3. Whisk the condensed milk, yolks, lime juice and zest until smooth. 4. Pour into the crust and bake 15 minutes. 5. Cool, then chill 3 hours and top with whipped cream.

Stovetop Dulce de Leche Straight From the Can

Dulce de leche is milk and sugar cooked slowly until it turns into a thick, spoonable caramel, and a can of condensed milk gives you a head start. The safest home method is to pour the milk into a heavy saucepan and stir it over low heat, never heating a sealed can. In about 30 to 40 minutes it turns deep golden and glossy. It is the base of countless sweetened condensed milk desserts. Spread it on toast, sandwich it between cookies, swirl it into brownies or spoon it over the ice cream from slide two.

You will need: 1 can (14 oz) sweetened condensed milk, a pinch of salt, 1/4 teaspoon baking soda (optional, for a deeper color).

How to make it: 1. Pour the condensed milk into a heavy saucepan and add the salt and baking soda. 2. Cook over low heat, stirring constantly with a spatula. 3. Keep stirring for 30 to 40 minutes until thick and caramel colored. 4. Pour into a clean jar and let it cool. 5. Keep in the fridge for up to 2 weeks.

Condensed Milk Pound Cake With a Tender Golden Crumb

Swap some of the sugar and milk in a classic pound cake for a can of condensed milk and the crumb turns extra moist and tight, with a light caramel note. The loaf bakes up with a golden, slightly crackly top and slices beautifully for a holiday brunch board. Like many sweetened condensed milk desserts, it keeps well for days wrapped on the counter, and it also freezes, so it is a smart cake to bake ahead. Toast slices in a buttered pan and serve them with berries for an easy dessert.

You will need: 1 cup softened butter, 1/2 cup sugar, 1 can (14 oz) sweetened condensed milk, 4 eggs, 2 teaspoons vanilla, 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt.

How to make it: 1. Beat the butter and sugar until fluffy. 2. Beat in the condensed milk, then the eggs one at a time and the vanilla. 3. Fold in the flour, baking powder and salt. 4. Pour into a greased loaf pan. 5. Bake at 325 F for 65 to 75 minutes until a skewer comes out clean. 6. Cool before slicing.

5 Minute Condensed Milk Donut Bites

One of the most watched videos in this trend promised addictive donuts from half a can of condensed milk and five minutes of work, and it reached about 1.7 million views. The dough is just condensed milk, eggs, flour and baking powder, stirred together with a spoon, no yeast and no rising time. Small scoops puff into round, tender bites in hot oil, and a roll in cinnamon sugar finishes them. Serve them warm with a little bowl of chocolate sauce for dipping.

You will need: 1/2 can (7 oz) sweetened condensed milk, 2 eggs, 2 cups flour, 2 teaspoons baking powder, a pinch of salt, oil for frying, 1/2 cup sugar mixed with 1 teaspoon cinnamon.

How to make it: 1. Whisk the condensed milk and eggs. 2. Stir in the flour, baking powder and salt to make a thick, sticky dough. 3. Heat 2 inches of oil to 350 F in a deep pot. 4. Drop small spoonfuls into the oil and fry 3 to 4 minutes, turning, until golden. 5. Drain and roll in cinnamon sugar.

Vietnamese Iced Coffee and Thai Tea, Sweetened the Easy Way

Condensed milk is not only for baking. In Vietnam, strong dark coffee is dripped slowly over a thick layer of condensed milk, then stirred and poured over ice for a drink that tastes like coffee candy. Thai iced tea uses the same idea with strong spiced black tea and a creamy pour on top. Both belong with sweetened condensed milk desserts as fun dessert drinks for a holiday party, and you can set up a small station with ice, glasses and a jug of each so guests can mix their own.

You will need: For the coffee: 2 tablespoons sweetened condensed milk, 1/2 cup strong hot coffee, ice. For the tea: 1 cup strong brewed black tea with a cinnamon stick and star anise, 2 tablespoons condensed milk, 2 tablespoons milk, ice.

How to make it: 1. Spoon the condensed milk into a glass. 2. Pour the hot coffee over it and stir well. 3. Pour over a glass full of ice. 4. For the tea, sweeten the cooled tea with condensed milk, pour over ice and float the milk on top.

The 5 Minute Milk Pudding That Went Viral Without an Oven

A video titled only milk and condensed milk, the tastiest dessert in five minutes, crossed 1.8 million views this year, and this is the idea behind it. Milk, condensed milk and a spoonful of cornstarch are whisked over the stove until thick, then poured into small cups to chill. Among sweetened condensed milk desserts it may be the simplest: there is no oven, no flour and no gelatin, yet it sets into a soft, wobbly, silky pudding. Top it with cinnamon, crushed pistachios and a drizzle of the dulce de leche from slide five.

You will need: 2 cups milk, 1/2 can (7 oz) sweetened condensed milk, 3 tablespoons cornstarch, 1 teaspoon vanilla, cinnamon, chopped pistachios.

How to make it: 1. Whisk the cold milk, condensed milk and cornstarch in a saucepan until smooth. 2. Cook over medium heat, whisking, for 4 to 5 minutes until it thickens and bubbles. 3. Stir in the vanilla. 4. Pour into small cups and cover. 5. Chill 2 hours, then top with cinnamon and pistachios.

Brigadeiros, Brazil’s Favorite Sweetened Condensed Milk Desserts

No Brazilian birthday party is complete without brigadeiros, little chocolate truffles made from condensed milk, cocoa and butter cooked in one pan. The mixture is stirred until it pulls away from the bottom of the pan, cooled, then rolled into balls and coated in chocolate sprinkles. For a holiday twist, roll half in shredded coconut for a snowy look, the way Brazilian cooks make beijinhos. Set them in mini paper cups and they look like they came from a sweet shop.

You will need: 1 can (14 oz) sweetened condensed milk, 2 tablespoons cocoa powder, 1 tablespoon butter, a pinch of salt, chocolate sprinkles or shredded coconut.

How to make it: 1. Put the condensed milk, cocoa, butter and salt in a nonstick pan. 2. Cook over medium low heat, stirring constantly, for 10 to 12 minutes until thick and it pulls from the pan. 3. Spread on a buttered plate and cool. 4. With buttered hands roll into small balls. 5. Roll in sprinkles or coconut and place in mini cups.

Condensed Milk Hot Chocolate for a Crowd

When the whole family comes in from the cold, this is the pot to have on the stove. Condensed milk replaces the sugar and adds body, so the hot chocolate tastes thick and rich without heavy cream. It also holds well on low heat or in a slow cooker for a party, which makes it perfect for a holiday open house. Set out bowls of marshmallows, whipped cream, cinnamon sticks and crushed peppermint so everyone can build their own mug.

You will need: 8 cups milk, 1 can (14 oz) sweetened condensed milk, 1/2 cup cocoa powder, 1 cup chopped dark chocolate, 2 teaspoons vanilla, a pinch of salt.

How to make it: 1. Warm the milk in a large pot over medium heat. 2. Whisk in the cocoa until smooth. 3. Add the condensed milk and chopped chocolate and whisk until melted. 4. Stir in the vanilla and salt. 5. Keep warm on low and dust with cocoa to serve.

3 Ingredient Peanut Butter Condensed Milk Cookies

These cookies are proof that a short shopping list can still make a great cookie. Peanut butter, condensed milk and a little flour come together in one bowl, and the condensed milk keeps the centers soft and chewy for days. Press each ball with a fork for the classic crisscross pattern. Among sweetened condensed milk desserts, they are a great first baking project with kids, and if you like, press a chocolate candy into the center while they are still warm for a holiday cookie tray.

You will need: 1 cup creamy peanut butter, 1 can (14 oz) sweetened condensed milk, 1 cup flour (plus a pinch of salt if your peanut butter is unsalted).

How to make it: 1. Heat the oven to 350 F and line a baking sheet. 2. Mix the peanut butter, condensed milk and flour into a soft dough. 3. Roll into 1 inch balls and place on the sheet. 4. Press each with a fork in a crisscross. 5. Bake 9 to 11 minutes until the edges are set. 6. Cool on the sheet for 5 minutes.

Chewy Coconut Macaroons, Sweetened Condensed Milk Desserts for the Cookie Tin

Coconut macaroons are the cookie that every grandmother seemed to have in a tin, and most of those recipes started with a can of condensed milk. The milk binds the shredded coconut and keeps the inside soft and chewy while the outside toasts golden. Whipped egg whites make them lighter, and they happen to be naturally free of flour. Dip the bottoms in melted chocolate for a fancier look, or leave them plain for one of the simplest sweetened condensed milk desserts on this list.

You will need: 1 bag (14 oz) sweetened shredded coconut, 2/3 cup sweetened condensed milk, 1 teaspoon vanilla, 2 egg whites, a pinch of salt.

How to make it: 1. Heat the oven to 325 F and line a baking sheet. 2. Mix the coconut, condensed milk and vanilla. 3. Beat the egg whites and salt to stiff peaks and fold into the coconut. 4. Scoop small mounds onto the sheet. 5. Bake 20 to 25 minutes until golden. 6. Cool completely.

Old Fashioned Banana Pudding With Vanilla Wafers

Southern banana pudding is a church potluck legend, and the creamiest versions use condensed milk in the pudding layer. Instant vanilla pudding, cold water and a can of condensed milk whisk together in minutes, then whipped cream is folded in for a light, mousse like filling. Layer it with sliced bananas and vanilla wafers and give it a few hours in the fridge so the cookies soften into cake. It is one of those sweetened condensed milk desserts that disappears first at every family gathering.

You will need: 1 can (14 oz) sweetened condensed milk, 1 1/2 cups cold water, 1 small box (3.4 oz) instant vanilla pudding, 2 cups heavy cream whipped, 4 ripe bananas, 1 box vanilla wafers.

How to make it: 1. Whisk the condensed milk and water, then whisk in the pudding mix. 2. Chill 5 minutes until thick. 3. Fold in the whipped cream. 4. Layer wafers, banana slices and pudding in a dish, repeating twice. 5. Cover and chill at least 4 hours.

Pumpkin Pie Leads the Holiday Sweetened Condensed Milk Desserts

Many of the most loved family pumpkin pie recipes quietly rely on a can of condensed milk, and it is the reason the filling sets so smooth and silky. Because the milk is already sweet, you only need pumpkin, eggs and warm spices, and the custard bakes up glossy and creamy without cracking. It is a natural fit for Thanksgiving and Christmas tables, and you can bake it the day before. Serve with lightly sweetened whipped cream and a sprinkle of cinnamon.

You will need: 1 unbaked 9 inch pie crust, 1 can (15 oz) pumpkin puree, 1 can (14 oz) sweetened condensed milk, 2 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/2 teaspoon salt.

How to make it: 1. Heat the oven to 425 F. 2. Whisk the pumpkin, condensed milk, eggs, spices and salt until smooth. 3. Pour into the crust. 4. Bake 15 minutes, then lower to 350 F and bake 35 to 40 minutes until a knife comes out clean. 5. Cool completely before slicing.

Creamy Condensed Milk Cheesecake With Fresh Berries

Adding condensed milk to cheesecake does two jobs at once: it sweetens the filling and makes it extra creamy, so you need less sugar and less beating. The result is dense, smooth and rich, with a mild caramel note that pairs beautifully with tart berries. A water bath is not required if you bake it low and slow and let it cool in the oven with the door cracked. Top each slice with raspberries and blueberries for a bright holiday finish.

You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 3 packages (8 oz each) cream cheese softened, 1 can (14 oz) sweetened condensed milk, 3 eggs, 1/4 cup lemon juice, 1 teaspoon vanilla, fresh berries.

How to make it: 1. Press the crumbs and butter into a 9 inch springform pan. 2. Beat the cream cheese until smooth, then beat in the condensed milk. 3. Add the eggs one at a time, then the lemon juice and vanilla. 4. Pour over the crust and bake at 300 F for 55 to 60 minutes. 5. Cool in the turned off oven for an hour, then chill overnight and top with berries.

Homemade Sweetened Condensed Milk in 10 Minutes, Plus Storage Tips

Ran out of cans? You can make your own in about 10 minutes from powdered milk, sugar, butter and boiling water, blended until smooth. It thickens more as it cools and works in almost every one of the sweetened condensed milk desserts above. As for leftovers from an open can, never store them in the can itself. Scrape the milk into a clean glass jar, cover it tightly and keep it in the fridge for up to two weeks, or freeze it in small portions. Stir it well before using, since it can firm up when cold.

You will need: 1 cup powdered whole milk, 2/3 cup sugar, 3 tablespoons butter, 1/2 cup boiling water.

How to make it: 1. Put the powdered milk, sugar and butter in a blender. 2. Pour in the boiling water. 3. Blend for 1 to 2 minutes until completely smooth. 4. Pour into a clean jar and let it cool, it thickens as it sits. 5. Store covered in the fridge for up to 1 week.