Vegan Dulce De Leche Recipe
Introduction
Vegan Dulce De Leche is a rich and creamy caramel-like sauce made from sweetened condensed coconut milk. This plant-based treat is perfect for drizzling over desserts or enjoying by the spoonful. With simple ingredients and a slow baking method, you can create a luscious vegan caramel at home.
Ingredients
- 320 g vegan sweetened condensed coconut milk
Instructions
- Step 1: Preheat the oven to 340°F (170°C). Prepare a water bath by pouring hot water into a large rectangular baking dish (about 10.5″x7.5″). Place a slightly smaller baking dish inside it, then pour the sweetened condensed coconut milk into the smaller dish and stir briefly. Cover tightly with aluminum foil to prevent drying out.
- Step 2: Bake the mixture for 1 hour. Carefully remove from the oven and stir well to ensure even color and texture. Cover again with foil and bake for an additional 1½ hours until it turns a deep caramel color.
- Step 3: Remove from the oven and allow the dulce de leche to cool completely to room temperature. Transfer it to an airtight jar and refrigerate for up to 2 weeks. It will thicken as it chills; for a softer consistency, take it out about 1 hour before serving or gently warm it until smooth.
Tips & Variations
- Use a high-quality vegan sweetened condensed coconut milk for the best flavor and smooth texture.
- Cover the dish tightly with foil to prevent any water from dripping into the dulce de leche during the water bath baking.
- For a richer caramel taste, try adding a pinch of sea salt after baking.
- If you don’t have a suitable baking dish set for the water bath, you can use a larger roasting pan with a shallow layer of hot water and a smaller oven-safe bowl inside.
Storage
Store the vegan dulce de leche in an airtight container in the refrigerator for up to 2 weeks. It will thicken considerably when chilled; to soften, remove it about 1 hour before serving or warm gently in a small saucepan or microwave in short intervals, stirring frequently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sweetened condensed milk instead of the vegan version?
Yes, regular sweetened condensed milk can be used, but this recipe specifically yields a vegan-friendly dulce de leche when using condensed coconut milk.
Why do I bake the coconut milk in a water bath?
The water bath ensures gentle, even cooking that prevents burning and helps achieve a smooth, creamy caramel texture without scorching.
PrintVegan Dulce De Leche Recipe
This Vegan Dulce De Leche recipe transforms sweetened condensed coconut milk into a rich, creamy caramel-like sauce using a gentle water bath baking method. Perfect for those seeking a dairy-free, plant-based alternative to traditional dulce de leche, it thickens beautifully when chilled and is ideal for drizzling over desserts or enjoying by the spoonful.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert Sauce
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Ingredients
Ingredients
- 320 g vegan sweetened condensed coconut milk
Instructions
- Prep: Preheat the oven to 340°F (170°C). Prepare a water bath by pouring hot water into a large rectangular baking dish (about 10.5″x7.5″) and placing a slightly smaller baking dish inside it. Pour the sweetened condensed coconut milk into the smaller dish and stir briefly to combine. Cover the smaller dish tightly with aluminum foil to prevent water from getting in during baking.
- Bake: Place the assembled water bath setup into the oven and bake for 1 hour. After the first hour, carefully remove the smaller dish from the water bath and stir the contents well to ensure even cooking and color. Cover it tightly again with foil and return it to the oven for an additional 1½ hours.
- Cool and store: Once baking is complete, remove the dish from the oven and allow the dulce de leche to cool completely to room temperature. Transfer the cooled dulce de leche to an airtight jar and refrigerate. It will thicken considerably when chilled. For a softer consistency, let it sit at room temperature for about 1 hour or gently warm before serving.
Notes
- This recipe uses a water bath to gently cook the coconut milk, ensuring a smooth texture without scorching.
- Use full-fat vegan sweetened condensed coconut milk for the best rich and creamy results.
- If the dulce de leche becomes too firm after refrigeration, warming it gently restores its spreadable consistency.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Keywords: vegan dulce de leche, dairy-free caramel sauce, coconut milk dulce de leche, vegan dessert sauce, plant-based dulce de leche
