# Difference Between Condensed Milk and Evaporated Milk Author: Nex Virox Team (Editorial Team) Reviewed by: Varshal Nirbhavane Published: 2026-08-26 Last updated: 2026-08-26 Canonical: https://nexvirox.com/difference-between/difference-between-condensed-milk-and-evaporated-milk/ **Quick answer:** The main difference between Condensed Milk and Evaporated Milk is that condensed milk is heavily sweetened, while evaporated milk is unsweetened. Condensed Milk is thick, sugary milk with about 40-45% sugar, while Evaporated Milk is concentrated milk with no added sugar, just a creamy, slightly cooked flavor.

Difference Between Condensed Milk and Evaporated Milk: Comparison Table

Aspect	Condensed Milk	Evaporated Milk
Definition	Fresh milk with about 60% of water removed and sugar added until it reaches roughly 40-45% sugar content.	Fresh milk with about 60% of water removed, leaving a concentrated unsweetened milk with no added sugar.
Purpose	Primarily serves as a sweetener and thickener in desserts, candies, pies, and coffee beverages.	Serves as a creamy, neutral dairy substitute in savory sauces, soups, chowders, and mashed potatoes.
Core Mechanism	Relies on high sugar concentration (about 40-45%) to osmotically preserve the milk and prevent bacterial growth.	Relies on heat sterilization in sealed cans to destroy microbes and create a shelf-stable concentrated product.
Sweetness	Intensely sweet due to added cane sugar or sucrose, tasting like a thick caramel-like syrup.	Mildly sweet with only the natural lactose from milk, tasting similar to regular whole milk but thicker.
Color	Pale yellow to light caramel hue resulting from the Maillard reaction during heat processing with sugar.	Pale cream to slightly beige color, lighter than condensed milk, from the same heat treatment without sugar.
Viscosity	Thick, syrupy, and pourable at room temperature due to dissolved sugar and reduced water content.	Thinner and more fluid than condensed milk, with a consistency closer to heavy cream.
Sugar Content	Contains approximately 40-45% added sugar by weight, giving it a very high total carbohydrate load.	Contains only naturally occurring lactose, roughly 5% of total weight, with zero added sweeteners.
Caloric Density	Provides roughly 320-340 calories per 100 grams, driven mostly by the added sugar content.	Provides about 130-140 calories per 100 grams, similar to whole milk but more concentrated.
Protein Content	Delivers about 8 grams of protein per 100 grams, diluted proportionally by the added sugar.	Delivers about 7-8 grams of protein per 100 grams, similar to condensed but without sugar dilution.
Fat Content	Typically contains 8-9% milk fat, though some low-fat versions exist with reduced cream.	Contains about 7-8% milk fat in whole versions, with 2% and fat-free variants widely available.
Shelf Life	Unopened cans last 1-2 years at room temperature thanks to sugar's preservative effect.	Unopened cans last 1-2 years at room temperature due to commercial sterilization and airtight sealing.
Preservation Method	Uses osmotic pressure from high sugar concentration to inhibit microbial growth without requiring sterilization.	Uses high-heat sterilization at about 115-120°C inside the sealed can to kill all spoilage organisms.
Processing Heat	Heated at lower temperatures around 85-90°C to avoid caramelizing the sugar too quickly.	Heated at higher temperatures around 115-120°C to achieve complete sterilization of the milk.
Water Removal	Approximately 60% of the original water content is evaporated off during vacuum concentration.	Approximately 60% of the original water content is removed using the same vacuum evaporation process.
Texture	Smooth, glossy, and almost spreadable when chilled, with a dense, sticky mouthfeel.	Fluid and creamy with a thinner, more drinkable texture that pours easily from the can.
Flavor Profile	Caramel-like, deeply sweet, and slightly cooked with a rich, dessert-oriented taste.	Clean, milky, and slightly cooked or nutty, with a savory-neutral profile suitable for cooking.
Typical Use	Used in key lime pie, dulce de leche, fudge, flan, and Vietnamese-style iced coffee.	Used in mac and cheese, pumpkin pie, creamed soups, gravies, and mashed potato dishes.
Baking Role	Acts as both sweetener and binder in no-bake desserts, providing structure and moisture retention.	Adds moisture, richness, and a creamy texture to baked goods without adding sweetness.
Coffee Compatibility	Commonly added to Vietnamese coffee and Thai tea as a sweetener and creamer in one step.	Used as a lighter, less sweet creamer in coffee, often preferred when sugar is added separately.
Caramelization	Can be boiled in the can to transform into dulce de leche, a thick caramel spread.	Cannot produce dulce de leche directly; it lacks the sugar needed for proper caramelization.
Nutritional Balance	High in sugar and calories, offering minimal nutritional benefit beyond energy and small protein.	Provides protein, calcium, and fat with a more balanced macronutrient profile than condensed milk.
Cost Efficiency	Generally more expensive per can due to the added sugar and smaller typical can size.	Often slightly cheaper per ounce than condensed milk because no sugar is added during processing.
Storage After Opening	Refrigerate and use within 2-3 weeks due to high sugar content slowing but not halting spoilage.	Refrigerate and use within 3-5 days after opening because it lacks sugar's protective effect.
Freezing Suitability	Freezes poorly as sugar recrystallizes, creating a gritty texture upon thawing.	Freezes acceptably for 1-2 months, though slight separation may occur and require re-blending.
Dairy Allergen	Contains milk proteins and lactose, triggering reactions in those with dairy allergies or lactose intolerance.	Contains milk proteins and lactose, equally problematic for dairy-allergic or lactose-intolerant individuals.
Vegan Availability	Vegan versions exist using coconut milk or oat milk with added sugar as substitutes.	Vegan versions exist using oat, soy, or coconut milk concentrates without any dairy ingredients.
Regional Popularity	Dominant in Latin America, Southeast Asia, and the Middle East for desserts and drinks.	More common in North America and Europe for savory cooking and baking applications.
Can Size Standard	Most commonly sold in 14-ounce (397g) cans, standard for dessert recipes worldwide.	Most commonly sold in 12-ounce (354ml) cans, sized for sauce and soup recipes.
Recipe Substitution	Cannot substitute evaporated milk directly without adding significant sugar and reducing liquid.	Can replace condensed milk only if you add about 3/4 cup sugar and adjust liquid content.
Best-Fit Scenario	Ideal for sweet treats, candies, pies, and beverages where sugar and thickness are desired.	Ideal for creamy savory dishes, lighter desserts, and recipes needing dairy richness without sweetness.

What Is Condensed Milk?

Condensed milk is cow's milk with roughly 60 percent of its water removed and sugar added, creating a thick, syrupy sweetener. It exists to provide a shelf-stable, intensely sweet dairy product that resists spoilage without refrigeration. Its high sugar content acts as a natural preservative, making it a pantry staple for desserts and beverages.

Definition of Condensed Milk

Condensed milk is a concentrated milk product produced by evaporating approximately 60 percent of the water from fresh milk and adding sugar, typically resulting in a final product containing 40 to 45 percent sugar by weight. The added sugar prevents bacterial growth, enabling long-term storage at room temperature. It is technically classified as a sweetened concentrated milk product.

Key Characteristics of Condensed Milk

Characteristic	What It Means in Practice
High sugar content	Contains 40-45% sugar, which acts as a preservative and gives an intensely sweet flavor.
Thick viscosity	Pours as a heavy, syrupy liquid that coats a spoon and does not flow freely.
Caramelized flavor	Heat during processing creates a distinct cooked, toffee-like taste profile.
Dense texture	Feels rich and creamy in the mouth due to reduced water and high solids.
Long shelf life	Unopened cans last 1-2 years at room temperature because sugar inhibits microbes.
Amber color	Appears pale golden or beige, not pure white like fresh milk.
Heat stability	Resists curdling when boiled, making it reliable for candy and caramel making.
High calorie density	Provides roughly 130 calories per tablespoon, mostly from added sugar.
Non-pourable solidity	Flows slowly and can be spooned, unlike liquid milk that pours quickly.
Maillard reaction	Sugars and proteins react during heating, producing its signature brown hue and flavor.

Common Examples of Condensed Milk

Nestlé Carnation Sweetened Condensed Milk – the most widely sold global brand, standard in American baking recipes.
Eagle Brand Sweetened Condensed Milk – a historic US brand famous for its classic fudge and key lime pie formulas.
Magnolia Sweetened Condensed Milk – the leading brand in the Philippines, essential for leche flan and ube desserts.
Vietnamese coffee (Cà Phê Sữa Đá) – a beverage application where condensed milk sweetens and thickens iced coffee.
Dulce de leche – a Latin American confection made by slowly boiling sweetened condensed milk until caramelized.
Thai iced tea – a street drink that layers strong tea over condensed milk for sweetness and creaminess.
Key lime pie filling – a dessert that relies on condensed milk to set and sweeten without baking.
Scottish tablet – a crystalline fudge candy that uses condensed milk as its primary base ingredient.
Brigadeiro – a Brazilian chocolate truffle rolled in sprinkles, made from condensed milk and cocoa powder.
Homemade caramel sauce – a simple two-ingredient sauce created by simmering an unopened can in water.

Advantages and Limitations of Condensed Milk

Advantages	Limitations
Lasts 1-2 years unopened without refrigeration, reducing food waste and storage costs.	Contains 40-45% added sugar, making it unsuitable for low-sugar or diabetic diets.
Provides instant sweetness and creaminess in one ingredient, simplifying dessert recipes.	Delivers about 130 calories per tablespoon, contributing heavily to weight gain.
Requires no cooking or tempering, so beginners can make fudge and pies reliably.	Has a dominant caramelized flavor that overpowers delicate or savory dishes.
Resists bacterial spoilage naturally, eliminating the need for chemical preservatives.	Lacks the fresh, clean taste of milk, making it wrong for drinking or cereal.
Pours consistently across batches, giving predictable results in candy making.	Contains almost no vitamin C, losing nutrients during the high-heat evaporation process.
Works as a binding agent in no-bake desserts, holding ingredients together firmly.	Caramelizes and burns easily if heated directly without constant stirring.
Stores safely at room temperature after opening for up to two weeks.	Once opened, it develops a sticky crust on the surface if not sealed tightly.
Offers a stable base for freezing, producing smooth ice creams without ice crystals.	Has a syrupy texture that can make beverages overly heavy and cloying.
Creates a smooth emulsion with acids like lime juice, preventing curdling in pies.	Provides almost no protein compared to fresh milk, offering minimal nutritional value.
Is widely available in nearly every grocery store worldwide at a low cost.	Its intense sweetness makes portion control difficult, encouraging overconsumption.

What Is Evaporated Milk?

Evaporated Milk is shelf-stable cow's milk with about 60% of its water removed by heat. It exists to provide concentrated dairy richness, creaminess, and protein in cooking and baking without requiring refrigeration until opened.

Definition of Evaporated Milk

Evaporated Milk is unsweetened milk concentrated by vacuum evaporation to roughly double the solids content of fresh milk, then homogenized and sterilized in sealed cans. It contains no added sugar and retains a light, cooked, slightly caramelized flavor.

Key Characteristics of Evaporated Milk

Characteristic	What It Means in Practice
Unsweetened	Contains no added sugar, so it works in savory dishes and lets you control sweetness.
Concentrated solids	About double the protein and fat of regular milk, giving body without thinning sauces.
Sterilized	Heat-treated and canned, so it lasts months unopened at room temperature.
Cooked flavor	Mild caramelized taste from heating, which deepens baked goods and custards.
Thin pourability	Flows like cream but is less viscous than condensed milk, mixing easily into liquids.
Heat stable	Resists curdling at high temperatures, making it reliable in coffee and hot soups.
No refrigeration	Safe on pantry shelves until opened, then must be chilled and used within days.
Reconstitutable	Mix with equal parts water to approximate fresh milk for recipes or drinking.
Low lactose	Some lactose is broken down during processing, easing digestion for sensitive people.
Versatile base	Substitutes for cream or half-and-half in sauces, pies, and beverages at lower cost.

Common Examples of Evaporated Milk

Carnation Evaporated Milk – the most widely stocked brand in US grocery aisles, used in classic pumpkin pie.
Pet Evaporated Milk – a long-standing American brand, popular for creamy mac and cheese.
Nestlé Ideal Evaporated Milk – dominant across Latin America for flan and tres leches cake.
Magnolia Evaporated Milk – a Filipino kitchen staple for halo-halo and leche flan.
Alaska Evaporated Milk – widely sold in Asia and the Middle East for curries and desserts.
Store-brand evaporated milk – generic cans from Walmart, Kroger, or Tesco, identical in use.
Organic evaporated milk – made from certified organic cow's milk, sold by brands like 365 and Nature's Promise.
Low-fat evaporated milk – contains 2% or 1% milkfat, used to cut calories in sauces.
Evaporated goat milk – a niche product for those avoiding cow dairy, with tangier taste.
Evaporated lactose-free milk – processed to remove lactose, suited for dairy-sensitive cooks.

Advantages and Limitations of Evaporated Milk

Advantages	Limitations
Long shelf life unopened, saving fridge space and reducing food waste for months.	Once opened, it spoils within 3-5 days, so small recipes waste the leftover can.
Costs less than fresh cream or half-and-half, delivering richness at a budget price.	Carries a distinct cooked, caramelized flavor that ruins delicate, fresh-tasting dishes.
Adds creamy body to soups, gravies, and curries without splitting or curdling.	Contains less fat than heavy cream, so it cannot whip into stiff peaks for desserts.
Provides a stable dairy base for baking, custards, and pies that hold structure.	Has a thinner mouthfeel than condensed milk, failing as a direct sweet topping substitute.
Requires no added sugar, giving cooks full control over sweet and savory balance.	Still contains lactose, so it triggers symptoms in people with true lactose intolerance.
Reconstitutes with water to replace fresh milk in recipes and emergency cooking.	Undergoes high-heat sterilization that degrades some heat-sensitive vitamins like B12.
Available nearly everywhere, including small stores and disaster-relief pantries.	Comes almost exclusively in cans, creating recycling and metal-taste storage issues.
Adds protein and calcium to coffee, tea, and smoothies without watering them down.	Its concentrated salt and mineral profile can make savory dishes taste slightly metallic.
Works as a direct substitute for fresh milk in equal-water dilution for baking.	Cannot replace sweetened condensed milk in recipes without adding significant sugar.
Stable in acidic environments like tomato sauce, resisting the curdling fresh milk suffers.	Has a lower fat percentage than cream, so rich desserts may turn out less indulgent.

Similarities Between Condensed Milk and Evaporated Milk

Shared Aspect	How Condensed Milk and Evaporated Milk Are Alike
Core Purpose	Condensed milk and evaporated milk both serve as concentrated dairy ingredients for cooking and baking.
Product Category	Condensed milk and evaporated milk are both classified as shelf-stable, heat-treated concentrated milk products.
Base Ingredient	Condensed milk and evaporated milk both start with fresh cow's milk as their primary raw material.
Heat Process	Condensed milk and evaporated milk both undergo high-heat treatment to remove roughly sixty percent of water.
Packaging Format	Condensed milk and evaporated milk both typically come sealed in identical metal cans for long-term storage.
Primary Users	Condensed milk and evaporated milk are both used by home bakers, professional pastry chefs, and dessert manufacturers.
Pantry Storage	Condensed milk and evaporated milk both remain safe unopened at room temperature for many months.
Recipe Role	Condensed milk and evaporated milk both function as liquid dairy replacements in sauces, puddings, and pies.
Sweetening Source	Condensed milk and evaporated milk both contain natural lactose sugars derived directly from the original milk.
Commercial Origin	Condensed milk and evaporated milk both emerged in the mid-nineteenth century as durable alternatives to fresh dairy.
Baking Stability	Condensed milk and evaporated milk both resist curdling when exposed to high oven temperatures during baking.
Texture Profile	Condensed milk and evaporated milk both deliver a noticeably thicker, richer mouthfeel than standard fluid milk.
Mixing Behavior	Condensed milk and evaporated milk both blend smoothly into batters, custards, and beverages without separating.
Cost Range	Condensed milk and evaporated milk both cost roughly one to two dollars per standard twelve-ounce can.
Nutritional Density	Condensed milk and evaporated milk both provide concentrated calories, protein, and calcium per small serving.
Weight Measure	Condensed milk and evaporated milk are both measured by weight rather than volume in professional baking formulas.
Shelf Life	Condensed milk and evaporated milk both retain best quality for about one year after their printed production date.
Global Availability	Condensed milk and evaporated milk both appear in grocery stores across nearly every country worldwide.
Substitution Utility	Condensed milk and evaporated milk both substitute directly for fresh milk when diluted with water in recipes.
Caramelization	Condensed milk and evaporated milk both darken and develop deeper flavors when heated slowly for extended periods.
Dessert Foundation	Condensed milk and evaporated milk both form the creamy base for flans, fudge, and key lime pie fillings.
Beverage Addition	Condensed milk and evaporated milk both enrich coffee, tea, and traditional Southeast Asian drinks.
Preservation Method	Condensed milk and evaporated milk both rely on heat sterilization and vacuum sealing to prevent spoilage.
Brand Landscape	Condensed milk and evaporated milk are both produced by major dairy brands like Nestlé and Carnation.
Allergen Status	Condensed milk and evaporated milk both contain milk proteins and lactose, triggering the same dairy allergies.
Quality Indicator	Condensed milk and evaporated milk both signal spoilage through sour odor, curdled texture, or bulging cans.
Storage After Opening	Condensed milk and evaporated milk both require refrigeration and use within seven days once their cans open.
Density Advantage	Condensed milk and evaporated milk both offer concentrated dairy flavor without adding excessive liquid volume.
Cultural Cuisine	Condensed milk and evaporated milk both feature prominently in Latin American, Caribbean, and Asian desserts.
Home Preparation	Condensed milk and evaporated milk both can be homemade by simmering fresh milk slowly to reduce water content.

Condensed Milk or Evaporated Milk: Which Should You Choose?

The single variable that decides it for most people is sweetness. Condensed milk is heavily sugared, while evaporated milk is unsweetened. If your recipe needs sugar anyway, choose evaporated milk; if it needs a thick, caramel-like sweetener, choose condensed milk.

When to Use Condensed Milk

Choose Condensed Milk when you need intense sweetness and thick texture without adding extra sugar. It is ideal for desserts like fudge, key lime pie, and dulce de leche. Use it for no-bake fillings where its high sugar content also acts as a preservative.

When to Use Evaporated Milk

Choose Evaporated Milk when you want creamy richness without added sugar. It works perfectly in savory sauces, mac and cheese, and creamy soups. Use it as a lighter substitute for cream in coffee or mashed potatoes when you need a subtle dairy flavor.

Common Misconceptions About Condensed Milk and Evaporated Milk

Common Myth	The Reality
Condensed milk and evaporated milk are the same product with different names.	Condensed milk contains added sugar, while evaporated milk is unsweetened; the two are distinct products.
Evaporated milk is just condensed milk with water added back.	Evaporated milk is unsweetened and lacks the sugar that defines condensed milk, so it is not a diluted version.
Both condensed milk and evaporated milk can be used interchangeably in any recipe.	Swapping them changes sweetness and texture, so recipes fail unless you adjust sugar and liquid levels.
Condensed milk is always thicker than evaporated milk because it has less water.	Condensed milk is thicker primarily due to its high sugar content, not just a lower water percentage.
Evaporated milk is a healthier choice because it contains no sugar at all.	Evaporated milk is unsweetened but still contains natural lactose and is not calorie-free or sugar-free.
You can make condensed milk by simply adding sugar to evaporated milk.	Mixing sugar into evaporated milk does not replicate condensed milk's thick, syrupy texture or flavor.
Condensed milk must be refrigerated after opening, but evaporated milk does not.	Both condensed milk and evaporated milk require refrigeration after opening to prevent spoilage.
Evaporated milk is the same as regular milk that has been boiled down.	Evaporated milk is heated under vacuum at lower temperatures, which differs from simple boiling at home.
Condensed milk is only used for desserts and sweet drinks like coffee.	Condensed milk also appears in savory sauces, marinades, and baked goods beyond just sweet applications.
Evaporated milk cannot be used in coffee because it will curdle instantly.	Evaporated milk works in coffee if added slowly to hot liquid; it curdles mainly with high-acid coffee.
All condensed milk products are identical regardless of the brand you buy.	Brands vary in sugar concentration, viscosity, and flavor, so results differ across condensed milk labels.
Evaporated milk is a dairy-free alternative for people with lactose intolerance.	Evaporated milk is real dairy milk and contains lactose, so it is not suitable for lactose-intolerant individuals.
Condensed milk can be substituted for evaporated milk by just adding water.	Adding water to condensed milk still leaves it overly sweet, so it cannot replace unsweetened evaporated milk.
Evaporated milk has a longer shelf life than condensed milk when unopened.	Both unopened condensed milk and evaporated milk last for months, but condensed milk often lasts longer due to sugar.
Condensed milk is made by evaporating all the water from regular milk.	Condensed milk removes about 60% of water but then adds sugar, so it is not fully dehydrated milk.
Evaporated milk tastes just like regular milk but with a slightly thinner texture.	Evaporated milk has a richer, more caramelized flavor and a thicker consistency than regular milk.
You can whip evaporated milk into a foam just like fresh cream.	Evaporated milk whips only when very cold and with gelatin added; it does not whip like fresh cream.
Condensed milk is a good source of calcium comparable to fresh milk.	Condensed milk contains calcium but also very high sugar, making it a poor daily calcium source.
Evaporated milk is the same as powdered milk that has been reconstituted.	Evaporated milk is liquid milk with water removed, while powdered milk is dried solids that require full reconstitution.
Condensed milk turns brown naturally because it is caramelized during processing.	Condensed milk is pale cream-colored; browning occurs only if it is boiled or baked for a long time.
Evaporated milk cannot be frozen because it will separate permanently.	Evaporated milk freezes acceptably, though texture may change slightly; it does not become unusable.
Condensed milk is gluten-free, but evaporated milk contains gluten.	Both condensed milk and evaporated milk are naturally gluten-free as plain dairy products.
Evaporated milk is a low-fat product suitable for weight-loss diets.	Evaporated milk is concentrated, so it is higher in calories and fat per cup than regular milk.
Condensed milk is the same as dulce de leche straight from the can.	Dulce de leche is caramelized condensed milk; plain condensed milk is sweet but not caramelized.
Evaporated milk is a good substitute for heavy cream in every recipe.	Evaporated milk is lower in fat than heavy cream, so it changes richness and may not thicken the same.
Condensed milk contains preservatives to keep it shelf-stable for years.	Condensed milk stays stable mainly due to high sugar content and heat processing, not added preservatives.
Evaporated milk is made from skim milk only, so it has no fat.	Evaporated milk comes in whole, low-fat, and skim versions; whole evaporated milk contains significant fat.
Condensed milk is safe for babies as a milk substitute.	Condensed milk has too much sugar and lacks proper nutrients, so it is never safe for infant feeding.
Evaporated milk is a fermented product like yogurt or buttermilk.	Evaporated milk is not fermented; it is simply heat-concentrated milk with no bacterial cultures added.
Condensed milk and evaporated milk have identical nutritional values per serving.	Condensed milk has far more sugar and calories, while evaporated milk has more protein and less sweetness.

Conclusion

Difference Between Condensed Milk and Evaporated Milk comes down to sugar. Condensed milk is sweetened and thick, perfect for desserts and caramel. Evaporated milk is unsweetened with a lighter texture, ideal for savory dishes and creamy sauces. Choose condensed for sweetness, evaporated for richness without sugar.

## FAQ ### What is the main difference between condensed milk and evaporated milk? The main difference is sugar: condensed milk is heavily sweetened with added sugar, while evaporated milk is unsweetened, making condensed milk thick and syrupy and evaporated milk creamy and savory. ### Which is better for baking, condensed milk or evaporated milk? Evaporated milk is better for baking savory dishes and custards because its unsweetened creaminess adds richness without altering sweetness, while condensed milk suits desserts that require a caramel-like sweetness. ### Is condensed milk more expensive than evaporated milk? Yes, condensed milk typically costs more per ounce than evaporated milk because its high sugar content makes it more expensive to produce and gives it a longer, sweeter shelf life. ### Can you drink evaporated milk straight from the can? Yes, you can drink evaporated milk straight from the can, but most people dilute it with equal parts water because its concentrated, cooked-milk flavor is too intense for direct consumption. ### What is a common beginner mistake when using condensed milk? A common beginner mistake is substituting condensed milk for evaporated milk in recipes, which ruins the dish by adding unexpected sweetness and changing its texture and browning behavior. ### Can condensed milk and evaporated milk be used interchangeably in recipes? No, condensed milk and evaporated milk cannot be used interchangeably because condensed milk adds significant sugar and caramelization, while evaporated milk adds only creamy richness without sweetness, fundamentally altering the final flavor. ### How do you use condensed milk in a real-world dessert recipe? For a real-world use, whisk one can of condensed milk with lime juice and cream to make a no-bake key lime pie filling that sets in the refrigerator without any cooking. ### Can I switch evaporated milk for condensed milk in my coffee? Yes, you can switch evaporated milk for condensed milk in coffee, but you must add sugar separately because evaporated milk is unsweetened and will only provide creaminess, not sweetness. ### Is condensed milk safe to eat raw from the can? Yes, condensed milk is safe to eat raw from the can because it is commercially sterilized during processing, but once opened it must be refrigerated and consumed within two weeks. ### Which has more calories, condensed milk or evaporated milk? Condensed milk has far more calories than evaporated milk because each tablespoon contains about 130 calories from added sugar, while evaporated milk has only about 40 calories per tablespoon.