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Christian Vegetarian Association Presents:
Take Heart!
Vegan Dulce de Leche

Dulce de leche is an ethereal combination of milk and sugar that has been slowly cooked until the sugars caramelize. It famously hails from Argentina and is widely loved all across Latin America.

Producing a vegan version of it wasn't too tough because (as I noted in the Essential Vegan Baking Guide) you can easily swap full-fat coconut milk (the canned version, not the non-dairy milk) for cream. This simple recipe combines all of the moody flavors of traditional dulce de leche and adds a bonus layer of coconut to the mix.

The result is a thick spread that tastes like caramel with an unmistakable hint of vanilla an irresistibly creamy texture. It is likely one of the most divine things I have ever eaten.
Three ingredients and a few hours of patience are all you need to create vegan dulce de leche, which is amazing on ice cream, sandwiched between sugar cookies, stirred into coffee, or slathered on a piece of toast or muffin for breakfast.
1.5 15oz cans full fat coconut milk (one full and the other just the coconut cream on top)

3/4 cup dark brown sugar

Pinch kosher salt

1/2 tsp vanilla extract
1. In a medium saucepan combine the coconut milk and coconut cream. (You can use the liquid from the can you use for the coconut cream for a smoothie.)

2. Add the brown sugar, whisk to combine and bring to a low simmer over medium-high heat. Once it begins to bubble, turn down to very low heat. Stir frequently and scrape the sides of the pan with a heat-proof spatula.

3. Cook for about 45 minutes until sauce is very thick and reduces by about half of its original volume.

4. Add salt and vanilla and whisk to combine. Remove from the heat and pour through a sieve if you detect any lumps.

5. Cool completely and then transfer to a container. It will keep in the fridge for a couple of weeks. 

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