Coconut caramel – vegan dulce de leche

This post is also available in german/deutsch.Did you know that coconut caramel is something super tasty? You only need 2 (+1) ingredients: full fat coconut milk, coconut blossom sugar & (+ salt). We use our caramel for our banoffee pie, tartlets, cookies and ice cream. Mhh it’s so good.

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Which coconut milk to use

Full fat canned coconut milk and your coconut milk should only contain two ingredients: coconut and water. Nothing else. No preservatives or the like. You don’t need that.

Coconut Caramel – Dulce de Leche

1 can full fat coconut milk (400 ml) or coconut cream
70 g coconut blossom sugar
Pinch of sea salt
1/2 tsp vanilla extract, optional

Put the coconut milk in a saucepan and bring to the boil. Add sugar and simmer while stirring for 20 minutes. No sugar crystals should be visible anymore. The caramel is slowly getting thicker. Season with salt and vanilla, pour into a clean glass and label nicely.

Let cool and keep in the fridge. After a few days, the caramel solidifies in the refrigerator. Reheat in a water bath for a creamy consistency.

If you don’t have or don’t like coconut blossom sugar, you can also take brown sugar.

If you try this Coconut caramel or one of our other recipes, please leave us a comment how you liked it. 

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Coconut Caramel - Dulce de Leche

Ultra delicious coconut caramel with only 2 ingredients. Vegan dulce de leche. Creamy, sweet & delicious! Perfect for banoffee cakes & more.

Course Dulce de leche

Cuisine easy

Keyword coconut

Prep Time 2 minutes

Cook Time 20 minutes

Total Time 22 minutes

Servings 1 Jar

Author Klaraslife

Ingredients

• 1 can full fat coconut milk 400 ml or coconut cream
• 70 g coconut blossom sugar
• Pinch of sea salt
• 1/2 tsp vanilla extract optional

Instructions

• Put the coconut milk in a saucepan and bring to the boil. Add sugar and simmer while stirring for 20 minutes. No sugar crystals should be visible anymore. The caramel is slowly getting thicker. Season with salt and vanilla, pour into a clean glass and label nicely.
• Let cool and keep in the fridge. After a few days, the caramel solidifies in the refrigerator. Reheat in a water bath for a creamy consistency.
• If you don't have or don't like coconut blossom sugar, you can also take brown sugar.

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