Vegan dulce de leche

Rich, indulgent and completely vegan!

  • 30 mins cooking
  • Makes 4 cups
  • Print
Our version of the South American Caramel sauce uses coconut cream to make a decadent vegan alternative. Use as a topping for vegan ice-cream, blended with nut milk for a caramel milkshake or drizzled over our Banoffee pie.


  • 800 ml coconut cream
  • 4 cups (640g) coconut sugar


  • 1
    Combine coconut cream and coconut sugar in a medium saucepan over medium heat. Stir until sugar dissolves; bring to a simmer.
  • 2
    Simmer, stirring frequently, for 20 minutes or until it thickens to a caramel consistency. Pour into sterilised jars; seal. Cool. Refrigerate for up to 2 weeks.
Popcorn dulce de leche
  • 3
    Make dulce de leche; cool slightly. Stir in 1 cup (15g) coarsely chopped salted popcorn.
Orange & hazelnut dulce de leche
  • 4
    Make dulce de leche. While still warm, stir in 2 teaspoons finely grated orange rind and ½ cup (70g) coarsely chopped roasted hazelnuts.

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