Here’s how you can make a delicious, vegan dulce de leche and enjoy it with your favorite desserts! You’ll need just 5 simple ingredients to make this Latin American recipe! Give it a try!
Dulce de leche is a caramel-flavored sauce very popular in Latin American countries. It’s often drizzled on churros, so when I made the vegan churros recipe last week I decided to give it a try.
It is amazing. It tastes just like the original dulce de leche recipe, made with milk the only difference is in how it looks, as mine turned out white rather than caramel-colored, but I actually prefer it this way – looks “milkier”. 🙂
The basic dulce de leche recipe is so simple, all you need is a couple ingredients and patience. You’ll have to simmer the milk and sugar and then stir constantly. The water in the milk will evaporate and it will start to thicken.
Maybe it was because I didn’t use cow’s milk, or maybe because I used less sugar, but trying the original dulce de leche recipe with just replacing the milk with a veg milk type, didn’t work for me. So I decided to adapt it. I used coconut milk, the canned / full-fat type which is thicker. Then, I also added a tablespoon of tapioca starch/flour to thicken t even more. The result was this perfect vegan dulce de leche which you can see from the photos it has a great texture. 🙂
How can you use this vegan dulce de leche? In so many ways! You can store it in the fridge in a jar for a couple of weeks. I used it for my vegan churros, but there are a bunch of other awesome recipes you can try.
You can use vegan dulce de leche to flavor candies, cakes, cookies, waffles, pancakes and even ice creams! Imagine a dulce de leche ice cream – heavenly!
So here it is, my vegan dulce de leche recipe. Hope you’ll give it a try. It takes less than 30 minutes to make and you can double the quantities to make it in a larger batch and store it in the fridge. Enjoy!
- 1 can (400ml | 14 oz) coconut milk, canned, full-fat
- 100g (½ cup) sugar
- ¼ tsp sea salt
- ½ tsp pure vanilla extract
- ½ Tbsp tapioca starch/flour, sifted
- In a medium pot, combine the coconut milk and sugar.
- Heat the pot over medium heat and whisk until the sugar dissolves.
- Add a pinch of salt and the vanilla extract. Continue to whisk.
- Add tapioca flour/starch, sifted, and whisk to combine.
- Increase the heat until the liquid comes to a boil. Lower the heat afterward.
- Let it boil for 20 minutes on low heat while stirring occasionally.
- Let it cool and serve or store in the fridge.
Amount Per Serving Calories 614Total Fat 11.6gCarbohydrates 124.8gProtein 2.6g