Dulce de leche is an ethereal combination of milk and sugar that has
been slowly cooked until the sugars caramelize. It famously hails
from Argentina and is widely loved all across Latin America.
Producing a vegan version of it wasn't too tough because (as I noted
in the Essential Vegan Baking Guide) you can easily swap full-fat
coconut milk (the canned version, not the non-dairy milk) for cream.
This simple recipe combines all of the moody flavors of traditional
dulce de leche and adds a bonus layer of coconut to the mix.
result is a thick spread that tastes like caramel with an
unmistakable hint of vanilla an irresistibly creamy texture. It is
likely one of the most divine things I have ever eaten.
ingredients and a few hours of patience are all you need to create
vegan dulce de leche, which is amazing on ice cream, sandwiched
between sugar cookies, stirred into coffee, or slathered on a piece
of toast or muffin for breakfast.
1.5 15oz cans full fat
coconut milk (one full and the other just the coconut cream on top)
3/4 cup dark brown sugar
Pinch kosher salt
1/2 tsp vanilla
1. In a medium saucepan combine the coconut milk and
coconut cream. (You can use the liquid from the can you use for the
coconut cream for a smoothie.)
2. Add the brown sugar, whisk to
combine and bring to a low simmer over medium-high heat. Once it
begins to bubble, turn down to very low heat. Stir frequently and
scrape the sides of the pan with a heat-proof spatula.
for about 45 minutes until sauce is very thick and reduces by about
half of its original volume.
4. Add salt and vanilla and whisk to
combine. Remove from the heat and pour through a sieve if you detect
5. Cool completely and then transfer to a container.
It will keep in the fridge for a couple of weeks.
Your question and comments are welcome