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.