Vegan Dulce De Leche Caramel Sauce

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READY IN: 3hrs 10mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (13 1/2 ounce) can full fat coconut milk
  • 3 14
    cups non-dairy milk (I used unsweetened vanilla almond milk)
  • 2
    cups sucanat (you can use a sugar of your choice here, sucanat is good in this recipe for its color and flavor)
  • 1 -2
    teaspoon pure vanilla extract (or 1/4 tsp. raw ground vanilla )
  • 14
    teaspoon salt
  • 12
    teaspoon Kahlua (optional, adds a deeper flavor, or try adding 1/2 tsp. expresso or strong coffee)
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DIRECTIONS

  • Place all ingredients in a pot or a large sauce pan (a deeper pot works better in case of accidental boiling over). Bring to a low boil (watch out that it doesn’t boil over — this thing can bubble up pretty quickly!), stirring occasionally.
  • Reduce heat to low and leave to simmer for 2 1/2 – 3 hrs, stirring occasionally. Somewhere between the 2 and 3 hour mark keep a closer eye out on the mixture until it looks and feels like it’s got the right thickness and consistency. It should reduce roughly by half by the time it’s ready.
  • When it’s at the right consistency, remove from heat and transfer to a glass jar. Allow it to cool at room temperature. Store in the fridge if you’re not using it immediately. You can prepare this recipe a few days in advance if you’re planning on using it in something.
  • Note: It will turn a nice brown color.
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