Did you know that making dulce de leche just got easy?! Making a vegan version of this sweet syrupy-like sauce is just as tasty, much quicker to cook, and requires only a few simple ingredients. I have no doubt that you will love the end result!
Ingredients
unsweetened full fat coconut milk
coconut cream
brown sugar
vanilla extract
salt (I use coarse salt)
Why you’ll love it
Dulce de leche is traditionally made with condensed milk, but we are replacing that with coconut milk. This is also the reason why the vegan version takes a lot less time to cook. Ours will be done in just about a half hour, while the condensed milk method takes a long time, around 2 hours of cooking time!
How to prepare
Combine all the ingredients into a heavy large skillet or a heavy bottomed pot. Mix well.
Turn the burner on medium heat and bring the contents to a boil while stirring. Once it reaches the boil, reduce the heat and allow for the mixture to gently simmer. Don’t let it go above a soft boil.
Let simmer uncovered for about 30 minutes, until the mixture has thickened. The contents in the pot should have reduced and browned quite a bit by the time it is finished. Turn the burner off and let cool.
Once cool, transfer sauce into small jars.
How to serve
This homemade vegan dulce de leche sauce acts like a thick caramel and can be drizzled over pancakes, vegan ice cream, brownies, corn bread and much more! You can use it as a maple syrup substitute, but the uses don’t end there. The tricky part will be to not eat the whole jar in one sitting!
How to store
You can store this sauce at room temperature for a few days. For best results, keep it in the refrigerator, where it can stay for up to one month, just as long as you keep it in an airtight container. I like to transfer the sauce into small mason jars and always have some on hand. It’s a great gift to bring with you when you’re going over to someone’s home for coffee, lunch or dinner! Put a nice ribbon on it, and you are sure to impress people with your cooking skills. I personally don’t know anyone who makes their own dulce de leche, do you?
You can also freeze the dulce de leche. Just be sure to let it cool completely before closing the lid, have it in an airtight container and leave some room for it to expand lightly in the freezer (so your jar doesn’t explode!). For best results, thaw and consume within 3 months.
Q & A
What is the difference between dulce de leche and caramel?
Dulce de leche is thought to have originated in Latin America, probably in the early 19th century. However, there are different origin stories and none can be proven at this time. (Check out this website to read a few more possible origin stories.) If you know a bit of Spanish, it won’t be a surprise to you that it means “Sweet of milk.” Though you may not realize it, the name also hints at the difference between Dulce de leche and traditional caramel. As mentioned, the former is traditionally made from condensed milk, while caramel’s main ingredient is sugar, mixed with butter and cream. Caramel is rumored to go a lot further back, possibly originating with the Arabs as early as 1000 CE. It is, however, understandable that the two syrups get confused as they are both brown, thick in consistency and both add a sweet caramel flavor to whatever you serve it with.
Can you freeze dulce de leche?
Yes, you can freeze this dulce de leche. I tested it out, just to be sure! As always, when freezing consumable goods, be sure to let it completely cool before storing. Have it in an airtight container and consume within three months for best results. This is another good reason to store your vegan dulce de leche in small jars, since those can be frozen and closed tightly. Just leave a little bit of room at the top to make sure your glass jar won’t break from possible expansion.
Does it taste of coconut?
Yes, there is a bit of coconut flavor to it. This dulce de leche does taste like caramel, but with a slight coconut aftertaste.
Can you swap coconut sugar for brown sugar?
Yes, in most cases you can swap coconut sugar for brown sugar. Coconut sugar dissolves just like the brown sugar and also provides the necessary brown color for dulce de leche.
Notes
I filled seven 4-oz mason jars with this recipe. That to me is 2 servings each, which is why I labelled this recipe as 14 servings. However, your serving size may differ!
If you find your dulce de leche isn’t quite as thick as you’d like it, try adding a little more sugar and cooking it uncovered for a few additional minutes. If that still doesn’t work, try a different brand of coconut milk and coconut cream. The different brands can vary slightly!
While I use coarse salt, I personally have never had any difficulty with substituting that for finer grained salt or sea salt. Just use what you have on hand!
Easy Vegan Dulce de Leche Recipe
Making a vegan version of this thick, smooth caramel is quick and easy. You only need a few simple ingredients to create this irresistible Dulce de Leche!
Ingredients
- 1 can unsweetened full fat coconut milk
- 1 can coconut cream
- 1 1/4 cup brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Combine all the ingredients into a heavy large skillet or a heavy bottomed pot. Mix well.
- Turn the burner on medium heat and bring the contents to a boil while stirring. Once it reaches the boil, reduce the heat and allow for the mixture to gently simmer. Don’t let it go above a soft boil.
- Let simmer uncovered for about 30 minutes, until the mixture has thickened. The contents in the pot should have reduced and browned quite a bit by the time it is finished. Turn the burner off and let cool.
- Once cool, transfer sauce into small jars.
Notes
I filled seven 4-oz mason jars with this recipe. That to me is 2 servings each, which is why I labelled this recipe as 14 servings. However, your serving size may differ!
If you find your dulce de leche isn't quite as thick as you'd like it, try adding a little more sugar and cooking it uncovered for a few additional minutes. If that still doesn't work, try a different brand of coconut milk and coconut cream. The different brands can vary slightly!
While I use coarse salt, I personally have never had any difficulty with substituting that for finer grained salt or sea salt. Just use what you have on hand!
This post contains some affiliate links, which means I make a small commission at no extra cost to you.
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