Homemade Vegan Dulce De Leche Sauce made with Natural Unrefined Sugar. A healthy gluten free vegan alternative to your classic dulce de leche sauce. This Vegan Dulce De Leche Sauce Great on desserts, in coffee, in smoothies, and more! Easy to make and made with simple ingredients.
Do you know what happens when you find out you can easily make Vegan Dulce de Leche Sauce with natural sweeteners? A homemade vegan dulce de leche sauce that actually taste like DULCE DE LECHE caramel? Well, I will tell you. Um, you start to make batches of it and put it on EVERYTHING!!!!
And by everything, I mean like MEXICAN CHOCOLATE Muffins. Yes, those muffins. I told you that a must, right?
And after putting this vegan dulce de leche sauce on mexican chocolate muffins, you will then add it to your coffee. Since we’re talking breakfast, let’s go ahead and add this caramel deliciousness to your overnight oatmeal smoothie, etc.
Whoa… is there such thing as too much vegan dulce leche sauce in one day? Don’t answer that.
But I am beginning to believe that coconut can solve the world’s problems. Or maybe just food allergy world problems, yes? That is unless you’re allergic to coconut, ugh… can’t we all just be healthy and enjoy all the foods? Darn… Back to coconut. Yes, life changer!
Coconut flour, coconut oil, coconut milk/cream, coconut butter, coconut flakes, coconut sugar. Real food that makes real delicious “faux” treats.
Which is how I was able to make a homemade vegan dulce de leche sauce. All the coconut ya’ll! Coconut milk combined with unrefined coconut sugar, plus a little bit of dabble of extracts, and a pinch real food based thickener.
I know what you’re thinking. Um.. Isn’t sugar bad? All sugar?
And I would have to say, not all sugar is created equal. Plus it just depends on how each person utilizes/reacts to sugar. Coconut sugar actually comes from sap of the coconut palm that has been extracted and then boiled and dehydrated. Dehydrating the sugar makes the sugar UNREFINED and higher in minerals than that of refined cane sugar. It also contains inulin, a starchy prebiotic fiber (remember prebiotic fiber is good for the gut bacteria). Source.
Coconut sugar is also “supposedly” lower on the glycemic index. It’s made up of 70 -75% sucrose versus fructose (from added sugars). Fructose (not to be confused with fruit) has been linked to our nation’s current health issues. Such as diabetes, insulin resistance, obesity, etc.
See, not all sugar is created equal. That being said, too much of a good thing, can be a bad thing, right? Like when you eat a whole jar of almond butter… in less than a day. Ya, that kind of “good” thing. I’ve never done that though. Ahem… *cough *cough.. okay maybe I have.
Haha, now. Let’s put this fabulous nutty sugar to use and make the saucy sauce already, mmm k? I think I’ve probably lost your attention but now anyway, sorry my nerdy nutrition must have been on for today.
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Vegan Dulce De Leche Sauce {Gluten Free, No Refined Sugar} Recipe
- Total Time: 25 minutes
- Yield: 1 cup (give or take) 1x
- Diet: Vegan
Description
This homemade Vegan Dulce De Leche Sauce is a healthy gluten free vegan alternative to your classic dulce de leche sauce. This easy sauce is great on desserts, in coffee and smoothies, and more!
Ingredients
- 10 ounce can coconut milk
- ⅓ to ½ cup coconut sugar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla bean or pure vanilla extract
- Optional – ½ teaspoon tapioca starch (to thicken)
Instructions
- In a small soup pot over medium heat, whisk the coconut milk and coconut sugar until the sugar dissolves. Add in the salt and vanilla and stir again. If desired, whisk in the tapioca starch to make the sauce thicker.
- Increase the heat to medium-high until the mixture comes to a soft boil. Let it soft boil for about 20 minutes or until the sauce is reduced down to about one cup. Stir often.
- Remove from the heat and transfer the sauce to small glass jars. Let it cool then cover with a lid and store in fridge until ready to use. Simply reheat on the stovetop or in the microwave before serving.
- Store in the fridge in airtight containers for up to 3 weeks.
Notes
Substitute Tips – Maple syrup, xylitol syrup, rice syrup, or agave may be substituted for the coconut sugar!
Alternative Recipe – To make this recipe a vegan condensed milk instead, take out the vanilla and soft boil about 30 minutes to 1 hour or until the sauce is very thick.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: dessert
- Method: stove
- Cuisine: mexican-american
Nutrition
- Serving Size: 2.5 tablespoons
- Calories: 85
- Sugar: 6 g
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 1 g
Also, if you make a bigger jar, be careful as it might be half gone before you know it, just like the almond butter jar.
I would ask if you ever tried homemade dulce leche sauce before, but I’m guessing you all have probably made something even more epic! I’d love to know. What is your go to homemade dessert sauce?
MORE HOMEMADE GLUTEN FREE SAUCES HERE!
This recipe is part of our Go-To Homemade Gluten Free Sauces collection. Check it out!
Does, or can, this thicken enough to use for alfajores? I tried a vegan dulce de leche that was too runny for that delicate cookie sandwich and I need new ideas
I’d say it gets as thick as regular caramel sauce, ya know? But you could possibly thicken it more with a touch of xanthan gum or something. Just a thought!
correct the instructions. it says add coconut milk and coconut.
Thank you! Correcting now
Its supposedly
Oops. Thanks for catching that
I have been wanting to try homemade caramel (in a healthy way) and LOVE your twist on it!!
yea! go for it!
I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you.
Man I love coconut! I sometimes think I eat too much of it– coconut milk, coconut oil, coconut flakes, coconut butter, coconut flour.. I use it every day. But I certainly never have any negative effects from it, and it keeps me away from sugar, so I think its a win 🙂
This sauce looks amazing! And, I was able to buy coconut sugar in Malaysia for the first time last month! I have a bag sitting in my cupboard.. been Whole30’ing it lately.
This recipe totally makes my day! I have been wanting to try homemade caramel (in a healthy way) and LOVE your twist on it!!
I think coconuts are the answer to the world’s problems. LOL not really but you know what I mean. Great recipe. xo Lauren
I loveeeeeeeee me some caramel and this looks AMAZING! My go-to dessert sauce is usually my three ingredient caramel sauce as it’s so easy and quick to make – or my coconut caramel sauce!
YESSSS!!! I can’t wait to smother everything in this!
keep me posted!
Will you come make me this so I can put it on everything. I don’t even care if I eat the whole jar in a single day.
yes and you can count this as a food group. 😉
Oh Good Golly Good Gosh! You made a healthy Dulce-de-leche!!! I’m beside myself – I think I need to make enough to take a bath in! Fantabulous! Happy Weekend, friend!
i think it would be a great face mask. 😉
I want that now!!!!! No, I have not made or tried! Drizzle on the cookies maybe! 🙂
genius idea!
I would like to drink this right now please.
you’re totally allowed
Specifically, coconut OIL can solve everyone’s problems. Dry skin? Coconut oil. Dull teeth? Coconut oil. World hunger? Coconut oil……sort of. I love that this recipe is loyal to the dulce de leche flavor, but I absolutely love the addition of coconut for a deliciously sweet flavor!
You know it! love the coconut oil for EVERYTHING! well said
Um, yeah…I’d definitely put this on EVERYTHING and on NOTHING — I’d eat it straight-up with a spoon! 🙂 Looks incredible!
Wow, this looks amazing! Pinned for later so I can give it a try 🙂
i had no idea it would be so simple!! i bet the coconut milk tastes delicious as a vegan substitute! can’t wait to try this
this is the recipe I have been anxiously waiting for and I can’t wait to make this and put it on everything!!! So good <3
yes! do it! keep me posted!
YUUUUUUUMMMMM! This sounds so simple and decadent! How long do you keep it in the fridge for?
You can keep it in fridge for up to 8 weeks!!
Ugh, I could drizzle this on just about everything…or you know just pass me a spoon.
Oh my gosh this is TOO easy. I just made my homemade caramel sauce yesterday, but I’m going to try this out next time!
Ah, no excuse to not whip up a jar (or 3) of this!
I’ve tried making caramel sauce out of coconut sugar before and it was an EPIC fail. So thankful to find this recipe on a Friday morning. I know what I’m doing this weekend! 🙂
Good to know I’m not the only one who’s taken down a jar of almond butter in a day!
Straw, anyone? Who needs a vehicle?
This really is amazing stuff! I’ve done it without the tapioca and it’s awesome, next time I’ll try thickening it.
I should have checked out your recipes first! duh. And yes, tapioca helps. A tiny bit goes a LONG way!