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Home » Recipes » Desserts

Vegan Coconut Dulce De Leche (4 Ingredients)

This warm, creamy, and sweet coconut dulce de leche is made dairy-free. It's the perfect recipe to add to cakes, ice-cream, or to sweetened warm drinks.

dairy-free dulce de leche in a white bowl, stretched with a spoon
by Aly Michell Dated: August 25, 2020 Last Modified: August 28, 2023 5 Comments
411 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Kitchen Tools To Use
  • Recipe Notes For Dulce De Leche
  • What Is Dulce De Leche?
  • What Is Baking Soda Used For? 
  • How To Store/Freeze
  • Coconut Dulce De Leche

Need dessert with a drizzle of dairy-free sweetness? Swirl it up with vegan, coconut dulce de leche made with just 2 main ingredients: full-fat coconut milk and sugar. 

Dulce de leche is a low-and-slow simmered sweetened milk that ends up with a stretched, thick, and syrup-like texture. The sauce is typically made with full-fat dairy milk, but we switched it off for coconut milk, instead.

Additionally, I made this dulce de leche with standard white sugar, however, brown sugar is a great choice for this recipe, too. 

Close-up of dulce de leche being poured into a small, white, glass dish.

Coconut milk + sugar = affordable and accessible ingredients that can be found at most stores. If you're about the Amazon life, Full-fat coconut milk can be found online.

More Sweet Recipes: 

  • Healthy Banana Nut Bread 
  • Cinnamon Brown Sugar Snowball Cookies
  • Chewy Vegan Chocolate Chip Cookies 

Kitchen Tools To Use

TraderJoe's organic, canned coconut milk with a mason jar of white sugar.

The only cooking tools you need for this recipe is a medium-sized, non-stick saucepan and a spatula. A silicone or wooden spatula works best, especially during the latter part of the recipe with the sauce becomes thick. 

I recommend using a silicone spatula since it’s much easier to scrap the sides of the pan and stir as the coconut dulce de leche becomes syrup-like. 

Also, a silicone spatula makes it very easy to transfer and scrape the dulce de leche sauce without leaving any behind.

Recipe Notes For Dulce De Leche

  1. The sweetener you use will mildly impact the flavor. Brown sugar has a deep caramel, syrupy flavor, which works perfectly for dulce de leche. I prefer brown sugar, however, other sweeteners will work fine, too. Other sweeteners include refined white sugar and coconut sugar. For this recipe, I opted for white sugar due to some limitations, but choose the sweetener you enjoy. 
  2. As the sauce thickens, keep a close eye and stir often to prevent burning. Once it’s sticky and thick - it’s done. 
  3. Low and slow is what’s important here. It takes a while to make dulce de leche and bringing it to a boil for the entire cooking duration won’t make it cook faster. The great part of this recipe is that it’s very easy to make. 

More Recipes Using Coconut Milk:

  • 10-Ingredient Vegan Broccoli Curry 
  • Vegan Butter Chicken 
  • Red Lentil Coconut Curry  

What Is Dulce De Leche?

Saucepan with coconut milk and sugar and a whisk

Dulce de leche directly translates to sweet milk - which is kind of what it is. It can be used in several ways, including poured over desserts, cakes, cookies, ice-cream, and churros. 

Or, go for a Puerto Rican coquito using dulce de leche.

The main difference between dulce de leche and caramel is that dulce de leche is made with milk, while caramel is made with water.

Both are sweet, with a subtly different flavor profile. Additionally, dulce de leche is often seen made from condensed milk.

What Is Baking Soda Used For? 

Similar to whole milk, coconut milk can curdle or separate while heating. Baking soda can help smooth it out, making the coconut dulce de leche a more uniform, creamy texture. 

How To Store/Freeze

Dulce de leche in a small, 4-ounce canning jar.

If you’re not using the dulce de leche right away, cool, then pour into a small, air-tight 4-ounce canning jar. It will keep in the refrigerator for up to a week. 

As the dulce slowly cooks and condenses, it will decrease its volume. I was able to yield enough to fit into a 4-ounce canning jar.

How To Re-Heat 

Hope you stored your dulce de leche in an air-tight canning jar - that’s an essential part for re-heating.

Be sure the lid for the canning jar is just finger-tight. Pour boiling water into a heat-safe bowl. 

Or, boil the water in a small pot and remove from heat. Drop the canning jar into the water and allow it to warm for about 30 minutes or so.

Switch out the water for fresh, hot water when it begins to cool.

Vegan coconut dulce de leche in a small bowl
dairy-free dulce de leche in a white bowl, stretched with a spoon

Coconut Dulce De Leche

Aly Michell
Need dessert with a drizzle of dairy-free sweetness? Swirl it up with vegan, coconut dulce de leche made with just 2 main ingredients: full-fat coconut milk and sugar. 
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 2 hours hrs
Total Time 2 hours hrs
Course Dessert
Cuisine American, Latin American
Servings 4 ounces
Calories 230 kcal

Ingredients
  

  • 13 ounce can coconut milk
  • ¼ cup sugar packed
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda

Instructions
 

  • Place a saucepan over medium heat. Pour in the full-fat coconut milk, sugar, and salt.
  • Whisk well to combine. Once at a soft boil, immediately reduce heat to low. Add baking soda and stir to combine. 
  • Use a wooden or silicone spatula to stir occasionally. As it begins to thicken, stir more frequently. Cook until thick, for about 2 hours or so. 
  • Turn off heat and allow the coconut dulce de leche to cool for a few minutes. Transfer to an air-tight canning jar. Cool and then store in the refrigerator if not using rightaway.

Notes

  1. Use any sugar of choice. I prefer the caramel flavor profile of brown sugar, but white sugar and coconut sugar work well, too. 
  2. Cook time may vary,  keep an eye out as it begins to thicken. 
  3. Be sure to use ¼ cup sugar PACKED - especially if you're using brown sugar. 
  4. This recipe yields enough to fit into a 4-ounce can. If you want more, adjust recipe accordingly. 

Nutrition

Serving: 4-OuncesCalories: 230kcalCarbohydrates: 15gProtein: 2gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 119mgPotassium: 203mgSugar: 12gVitamin C: 1mgCalcium: 17mgIron: 3mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Coconut Dulce De Leche recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

411 shares
Category: All, Desserts, Holiday, No Oil

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Creamy bowl of oat bran with green onions, red chili flakes, a splash of soy sauce, and red chili flakes.Soy Sauce and Green Onions Oat Bran
Next Post:Vegan Tofu Chili with Beans Vegetarian tofu bean chili in a gray bowl topped with chopped cilantro

Reader Interactions

Comments

  1. Kaylee

    December 15, 2021 at 4:33 pm

    Can you use this for cookies? Will it keep if used in a sandwich cookie?

    Reply
    • Aly Michell

      December 16, 2021 at 10:19 am

      Yes, that's fine!

      Reply
      • Alexandra

        August 25, 2024 at 6:03 am

        Thank you very much for the recipy! The original dulce de leche, from Argentina uses vanilla to kick in the flavor ;-), may I use it also in this recipy. Have you tried it? I am not sure because of the natural coconut flavor. In Buenos Aires, they sell the coconut version, and it is not that tasty, IMHO, the vanilla is missing.

        Dulce de leche translates directly to: sweet made of milk.

        Big hug and God bless!

        Reply
  2. Bradley B

    November 25, 2021 at 6:10 am

    When do you add the salt???

    Reply
    • Aly Michell

      November 28, 2021 at 1:59 pm

      Along with the coconut milk and sugar. I've updated the recipe with this info!

      Reply
5 from 1 vote (1 rating without comment)

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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