This vegan dulce de leche sauce is simply divine.
It’s made from coconut cream, coconut milk, brown sugar and a little salt. That’s it!
A 4-ingredient, super easy recipe to the most deliciously thick, smooth and fabulous caramel sauce of your dreams!
The regular version of dulce de leche is sweetened condensed milk, that’s been boiled for many hours until it forms a thick caramel.
In South Africa we buy this ready-made and it’s called Carnation Caramel. Carnation being the brand that makes it.
I don’t know how it’s done in other countries, but I imagine something much the same!
The vegan version is much easier than boiling a can of condensed milk for many hours! It doesn’t even involve condensed milk at all (though I did wonder, what would happen if we canned and boiled our vegan condensed milk? Sounds like way too much effort though!)
In this version, you just throw in all your ingredients, give ’em a whisk, and heat them to boiling. Then you leave it to boil and reduce/thicken for 20 minutes, then you remove it from the heat! Donezo!
As it cools it thickens more and more. And then you can keep it in the fridge where it gets very thick and dreamily delicious! And then you can eat it with a spoon! Or use it as an ice-cream sauce, or pour it over pancakes or whatever you like!
When I gave some to my sister she immediately said ‘I’m just going to eat this with a spoon!’. So yes, it does inspire a person to do this!
You will love this vegan dulce de leche, it is:
- Super easy
- 4-ingredients
- Pure caramel
- Thick and creamy
Keep it in the fridge and reheat if you want it served warm. It actually keeps for quite a while in the fridge, a couple of weeks and up to a month when stored in an airtight container.
So what do you think of this vegan dulce de leche? Planning to make it? Let us know how it works out! And if you take any pics, tag us #lovingitvegan on instagram so we see them!
For more delicious caramel recipes check out:
- How to make date caramel
- 3-ingredient vegan caramel sauce
- Vegan Salted Caramel Ice Cream
- Vegan Caramel Cream Pie
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Vegan Dulce De Leche
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 2 and 1/4 cups
Description
Easy 4-ingredient vegan dulce de leche. This thick and creamy caramel is made with coconut cream, coconut milk and brown sugar for a delicious vegan take on the classic dulce de leche.
Ingredients
- 1 14oz (400ml) Can Coconut Cream
- 1 14oz (400ml) Can Coconut Milk
- 1 and 1/2 cups (300g) Brown Sugar
- 1/2 tsp Salt
Instructions
- Add coconut cream, coconut milk, brown sugar and salt to a large pot.*
- Whisk with a hand whisk to combine and heat on high heat, stirring constantly until the mixture begins to boil. Turn the heat down to medium and let it boil (uncovered), stirring every now and then, until the mixture has reduced and thickened (about 20 minutes). Keep a close eye on it so that it doesn’t boil over.
- Let the sauce cool for a few minutes in the pot before transferring to jars. Allow to cool completely in the jars before refrigerating. It will continue to thicken in the fridge into a thick caramel.
Notes
*Use a large pot to prevent it from boiling over. When I tried making this in a saucepan, I turned my back for a second and it boiled over. Whereas when using a large pot, this has never happened. Nonetheless you do of course still need to keep a close eye on it.
*Recipe adapted from Epicurious.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 2 Tbsp
- Calories: 147
- Sugar: 16.7g
- Sodium: 81mg
- Fat: 8.6g
- Saturated Fat: 7.2g
- Carbohydrates: 17.7g
- Protein: 0.5g
Just made this and using it for my spikes
vegan hot chocolate. Christmas Brunch is going to
be lit!
Hi there! I put the dulce in a mason jar and the top of it starts to crust.. is that normal due to the coconut cream? I don’t want my dulce to have crust in it help
Hi Brianna, I’m really not sure what that’s about! That definitely hasn’t happened to me. Has it cooled down? It will be good to let it completely cool before you store it.
I tried it! it’s perfect! just that I think I overcook it and the liquid fat separated from the Carmel, now it’s too hard… most as candy!… what should I do? stop cooking it at 250 degrees Fahrenheit… what should be the perfect temperature for your version?
★★★★★
Hi Diana! We didn’t use a candy thermometer in this recipe, it’s more about the thickness of it and also the time (it shouldn’t boil for too long).
Can I sub coconut milk for almond milk and use monk fruit has anyone tried?
I don’t think almond milk will be rich enough, and monk fruit won’t work as a sub for sugar in this recipe.
Could this be used in a vegan millionaires shortbread do you know? I cant get vegan condensed milk where I live. Do you know if it hardens slightly once cooled?
It does get thicker when cooled, but I’m not sure it would be firm enough for that purpose. Maybe check out the caramel we used for our vegan twix bars, that definitely gets firm enough.