The saga continues. I previously posted about my experiments in making a vegan dulce de leche. I made a version using dates and cashew milk. It was good, but it didn’t quite hit the mark. I vowed to continue my experiments, for better or for worse.
I tried my date dulce de leche recipe again, cooking it for a longer time. It didn’t improve. Don’t get me wrong, it’s delicious, but it just doesn’t have that caramelized goodness of a proper dulce de leche.
While I was attempting date dulce 2.0, I also fired up a pot of coconut milk and coconut sugar. Now, this was something special. It took HOURS to make, 4 hours to be exact. Luckily, it was primarily passive time. I’d check on the mixture every 20 minutes or so and give it a stir. At the end of the 4 hours, I was left with the gooey, sticky, sweet, delicious liquid you see in the photo above. It’s much darker than most dulce de leche, that is because of the coconut sugar.
It does take a long time to make, but it will keep in the fridge for a month. Good luck keeping it around that long. It makes a great dip for fruit or cookies or spread on toast, or licked off a spoon…or licked off your fingers. Speaking of fingers, I need to wear gloves and a muzzle while cooking candied and caramelized things. I can never resist a taste. I have the burned tongue and fingers to show for it. Bad girl!Print
- 2 cans full-fat coconut milk
- 2 cups coconut palm sugar
- Heat up the coconut milk on medium-high heat until it starts to simmer.
- Stir in coconut palm sugar until it dissolves
- Bring the mixture to a low boil
- Reduce heat to low and simmer for 4 hours, stirring every 20 minutes or so.
- Be sure to scrape down the sides of the pan when you are stirring it.
- When it reaches a thick, caramel consistency take it off the heat to cool.
- Pour it in to a heat safe container with an airtight lid and store in the fridge.
It will firm up in the fridge, you can heat it up a portion before serving or let it sit for awhile at room temperature.