Vegan Coconut Dulce de Leche
Traditional dulce de leche is built on dairy — specifically a long, slow reduction of cow's milk — which puts it firmly out of reach for anyone eating entirely plant-based. This version flips the script by swapping in full-fat coconut milk and coconut sugar, and the result is a deeply caramel, gloriously thick sauce that honestly rivals the original. The fat content in the coconut milk is what makes the magic happen, giving the finished sauce that luscious, spoonable body you want. A pinch of baking soda and sea salt keep the flavor balanced and complex, while a splash of vanilla rounds everything out at the end. The process is mostly hands-off — a gentle simmer and the occasional stir — though you'll want to stay close in the final stretch, because once the sauce thickens it can catch quickly. After cooling, it sets into a spreadable, caramel-like consistency that's perfect drizzled over fruit, swirled into oatmeal, or eaten straight from the jar with a spoon. This recipe makes eight servings, so there's plenty to share — or to quietly keep all to yourself.
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Learn more →Ingredients
8 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup coconut sugar
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
- 1
Combine the coconut milk, coconut sugar, baking soda, and salt in a medium heavy-bottomed saucepan over medium heat, whisking until the sugar is fully dissolved and the mixture is smooth, about 3 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook uncovered, stirring every 3–4 minutes with a wooden spoon or silicone spatula, for 45–55 minutes, until the sauce has reduced by roughly half and is thick enough to coat the back of a spoon — a finger drawn through the coating leaves a clean line that holds.
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