Prep Time: 5 minutes Cook Time: ≈25 minutes
Yields: ≈2 Cups (16 Oz)
This vegan dulce de leche sauce recipe is perfect for anyone with a sweet-tooth. With this recipe being dairy free its keeps this recipe on a lighter beet *pun intended* from its predecessor which usually is made with sweetened condensed milk. But of course the recipe for dulce de leche varies depending on the region. The best way to enjoy this dulce de leche sauce is over your favorite dessert or (my personal favorite) stir in a spoonful with your coffee.
2 Cans (13.5 oz each) – Coconut Milk
1 ½ cups – Dark Brown Sugar
1 Tbsp – Maple Syrup
½ tsp – Vanilla Extract
½ tsp – Salt
Step 1 – Place all ingredients into a medium saucepan and set burner to medium heat.
Step 2 – Begin whisking the ingredients slowly until the mixture comes to a boil.
Step 3 – Allow mixture to boil for about 25 minutes until the sauce reduces and it is clear to see it is thickening. Stir almost continuously in order to ensure the sauce does not burn.
Step 4 – Once the sauce is reduced and thickened turn off burner and allow the sauce about 10 minutes to cool down a bit in order to be able to begin transferring contents into a jar or bowl of your choice. I would suggest glass or ceramic.
This recipe is great because it’s something that you can make ahead and it can give any desert or breakfast and anything in between that homemade touch. As mentioned earlier it is dairy free and it can be sweet gesture *pun intended* (again) to jar this recipe and give it as a gift to someone who has that diet restriction. The sauce should hold well for about a week.