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.
Really delicious! I used Orley Whip (South African imitation cream (30% fat) instead of coconut as I wasn’t sure if the coconut would come through). Worked really well, I was a bit worried it might split when boiled, but it didn’t. I think I didn’t reduce it enough and didn’t thicken up that much when cooled, but that might be difference in creams too. Obviously still delicious :P. I was planning on filling some chocolate cupcakes with this and ended up whipping it up to make it thicker and it was perfect. Love your recipes, they always work out and are always delicious! Thank you so much.
Oh brilliant, thanks so much for sharing and the wonderful review James! So glad Orley Whip worked!
Can this be used as the base for banofee pie?
I think so!
Just made this for one of our international nights (Ururguay). It hasn’t cooled yet but the consistency looks good and it tastes delicious! I’m looking forward to having it with some vegan ice cream tonight.
Trish
Wonderful! Thanks so much Trish!
I made this last night, and thought I did something wrong at first because it wasn’t thickening up. After it sat in the fridge a few hours it became nice and thick, yet still able to drizzle. And the taste is just awesome, more buttery and flavorful than even the milk based. This will be something I will make often.
Thanks for sharing Christina, so glad it worked out!
Trying this soon! I’ve never had coconut cream on hand, Could this be made with two cans of coconut milk instead of one of each? My thinking is that the fatty part from the cream at the top of the can would work…
Yes you can use all coconut milk so long as it’s the full fat variety. All the best! 🙂
Would it still thicken enough if I only used 1 cup of sugar??
I think so, it may just take a bit longer to reduce and thicken to the right consistency.
What’s the shelf life for this ?
A couple of weeks in the fridge.
I cooked this a little too long and too much moisture boiled out, so it ended up being very chewy and gummy. Taste is great though. Plus, being so stringy, I can wrap it around apple slices and it doesn’t drip off. Next time I won’t cook as long. Super easy, and cheap too!
So glad you are still enjoying it! Thanks for sharing! 🙂
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.
Hi Brianna! My first batch also had a crust but I boiled it for about 7-10 min longer the second time around and no crust! 🙂
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.