Description
Create irresistible vegan dulce de leche in just 20 minutes. This dairy-free, plant-based caramel sauce is perfect for drizzling over desserts, adding to coffee, or enjoying by the spoonful. Made with simple ingredients like coconut cream and brown sugar, it captures the gooey, velvety texture of traditional dulce de leche.
Ingredients
Scale
- 14 ounces Canned Coconut Cream
- 14 ounces Canned Coconut Milk
- 1.5 cups Light Brown Sugar
- 0.5 teaspoon Salt
Instructions
- In a large, heavy-bottomed pot, add coconut cream, coconut milk, light brown sugar, and salt.
- Use a hand whisk to thoroughly combine all ingredients.
- Place the pot on medium to high heat, stirring constantly until the mixture begins to boil.
- Once boiling, reduce the heat to medium and let it boil uncovered for about 20 minutes, stirring occasionally until thickened.
- Remove the pot from heat and let the sauce cool down for a few minutes.
- Carefully pour the sauce into glass jars and allow it to cool completely at room temperature.
- Once cool, seal the jars and refrigerate.
Notes
- Store in airtight glass jars in the refrigerator for up to 1 week.
- For longer storage, freeze in ice cube trays, then transfer to a freezer-safe bag for up to 3 months.
- Thaw frozen dulce de leche in the fridge overnight and warm gently before serving.
- Avoid leaving at room temperature for more than 2 hours.
- Use high-quality coconut cream and milk for the best flavor.
- Stir continuously while heating to prevent burning.
- Let the sauce cool completely before sealing jars.
- Drizzle over fresh fruit or use in desserts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop Simmer
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
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