This vegan dulce de leche is thick and creamy and only 4-ingredients. Made with coconut and light brown sugar for a vegan take on a classic.
This vegan dulce de leche sauce is simply divine. It’s the rich, creamy and smooth caramel sauce of your dreams!
The traditional version of dulce de leche is made with sweetened condensed milk that has been boiled for many hours until it forms a thick caramel.
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.
It’s made from coconut cream, coconut milk, light brown sugar and a little salt and it takes 30 minutes to make. Too easy.
How To Make Vegan Dulce De Leche
- Add coconut cream, coconut milk, light brown sugar and salt to a large heavy bottomed pot.
- Whisk with a hand whisk to combine and heat on medium to 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.
How To Serve Dulce De Leche
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.
Storing Instructions
Keep it stored in the fridge where it gets very thick and dreamily delicious.
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.
Reheat it over low heat on the stovetop if you want it served warm.
More Delicious Vegan Caramel Recipes
- Date Caramel
- Vegan Caramel Sauce
- Vegan Chocolate Caramels
- Vegan Caramel Pie
- Vegan Salted Caramel Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Dulce De Leche
Ingredients
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 1 ½ cups Light Brown Sugar (300g)
- ½ teaspoon Salt
Instructions
- Add coconut cream, coconut milk, brown sugar and salt to a large heavy bottomed pot.
- Whisk with a hand whisk to combine and heat on medium to 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.
- This recipe makes around 2 ¼ cups of dulce de leche.
What should I do, it is separating as it cools?!
Very tasty. I added a heaped teaspoon of miso for extra depth.
Yum! Thanks for sharing and for the great review!