Vegan Dulce De Leche
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.
Servings: 18
Calories: 193kcal
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.
Nutrition
Serving: 2Tablespoons | Calories: 193kcal | Carbohydrates: 21g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 154mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg