Dulce de Leche – Sweet Caramel Cream Recipe. Dulce de Leche, also called Arequipe or Manjar is a sweet caramel cream with a slight hint of vanilla from Argentina. As the word ‘Leche’ in the name suggests, it is actually made with cow’s milk, but in this recipe, it is made purely plant-based. Vegan Dulce de Leche, just as delicious and creamy as the original. And the recipe is so outrageously simple to prepare.
Dulce de Leche - Sweet Caramel Cream Recipe
For approx. 200 ml Dulce de Leche:
- 1 canned coconut milk (400ml) (full-fat, not light or low-fat variety. )
- 160 g Cane sugar
- 1 tbsp Vanilla sugar
- Mix the coconut milk with cane sugar and vanilla sugar in a small saucepan.
- Bring the sweet milk mixture to boil briefly while stirring, then reduce the heat immediately.
- Now let it simmer on a low flame for about 45 minutes until the cream is reduced to a little less than half of its original amount. A saucepan with a volume scale on the inside is helpful.
- Stir frequently so that nothing burns.
- Then let it cool down completely. The vegetable dulce de leche thickens even further as it cools down.
Dulce de Leche – Sweet Caramel Cream Recipe. The Argentinean caramel cream based on coconut milk can be stored in a screw-top jar in the refrigerator for several weeks. So it can be prepared very well. You can also create a small supply if several baking projects are planned with it or if you just like to eat them on bread.
In the refrigerator, the cream is a little firmer than in the photos. If you want them just as soft, just take them out of the fridge and warm them up for 1-2 hours at room temperature.