2 Ways to Make Vegan Dulce de Leche
You can make a delicious, rich vegan dulce de leche using either full-fat coconut milk or sweetened condensed coconut milk
Whether you are filling a coconut layer cake, making a batch of alfajores, or just need a gift-worthy use for a bunch of mason jars, the answer is dulce de leche. Making a really rich vegan version has never been simpler, now that cans of sweetened condensed coconut milk are on the market, usually to be found at natural food stores right next to the regular canned coconut milk. When a friend recently asked me to make her a coconut cake for her wedding and mentioned possible caramel filling, I knew coconut milk dulce de leche was going to be the best complement, and I knew there would be two ways for me to make it.
The sticky caramel spread originated in Argentina — home to those alfajores, shortbread cookie sandwiches filled with the stuff — and has a presence throughout Latin American cuisine. It’s traditionally made by cooking down milk and sugar at a low temperature over a long period of time, resulting in something much creamier than straight-up caramel that is all around way more difficult to mess up.
In the past, I’ve made it that traditional way, just subbing in full-fat coconut milk for what would usually be cow’s milk. For…
