Dulce de leche is a divinely indulgent sauce that is made by slowly heating milk. Warming milk gradually for a long time causes it to change color, and it will start to resemble a caramel sauce in flavor and texture. While it is usually made from sweetened condensed milk, this vegan recipe calls for coconut cream and coconut milk instead. The result is a thick, indulgent confection that is as good as the original.
In many South American countries, dulce de leche is traditionally made with coconut milk, so this version has been around for some time. This is a simple recipe for vegan dulce de leche, and the coconut flavor adds depth. This is a very versatile sauce that paired well with a number of sweet dishes. It can be made in advance and stored as it keeps well in the refrigerator. The sauce does take some time to prepare, but it is well worth the wait!
This is a delicious vegan take on the classic dulce de leche and is made from only 4 ingredients— coconut milk, coconut cream, brown sugar, and salt.
- 1 Can of Coconut Milk (14oz)
- 1 Can of Coconut Cream (14oz)
- 1 ½ cups of Coconut or Brown Sugar
- ½ tsp of Salt (or more if you’re going for a salted caramel-like sauce)
In a large saucepan, mix the coconut milk, coconut cream, brown sugar, and salt.
Place the pan on medium heat and use a hand whisk to combine all the ingredients. Turn the heat up and stir continuously till the mixture begins to boil.
Turn the heat down and let it continue boiling, while stirring occasionally. You will need to watch the mixture to ensure that it doesn’t boil over.
In about 20 minutes, the sauce will reduce and thicken up. Let this cool down completely before transferring it into closed jars. These can then be refrigerated, and the sauce will become a bit thicker as it cools down.
This is the basic recipe for a vegan dulce de leche sauce. You could also play around with this, and experiment with different flavors such as vanilla and cinnamon.
This is a sauce that also gets better with time. As it settles, it changes slightly in texture and color. It will get darker, thicker, and also become more flavorful. It’s a good idea to make this recipe a few days in advance before using it as a spread, filling, or in desserts.
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