Dulce de leche de soja y coco

If you ask me if I wanted a brick of gold or a jar of dulce de leche, I’d choose dulce de leche.

Liquid gold aka vegan dulce de leche

I first tasted this stuff years ago while P and I both studied abroad. While I chose Oslo, Norway, P. headed straight to Madrid, Spain. When I visited him there he introduced me to many fantastic Spanish foods. I loved most of the sweet treats I tried there and I realized that other countries know how to worship their caramel. I always had a special love for all things caramel. In Norway I used to buy smil saus (a caramel sauce) for my ice cream, in the UK I bought caramel filled chocolate bars from a vending machine almost every day. And in Spain I learned about dulce de leche. Translated this means milk jam and dulce de leche is sweetened and milk which is cooked for hours. Thickened and caramelized it has a wonderfully sweet milky toffee flavour. Dulce de leche is a Latin American product which is popular in Spain and has a french twin, called confiture de lait. You can use it as a spread for bread like you would use jam or you can use it for cookies, cakes, and ice cream.

Both and P. were seriously addicted to the complex and rich flavour of this fantastic milk caramel spread.

Okay, as in most posts about food memories on this blog we have to insert a huge “not vegan” sign or something similar. Because how can condensed cow milk be delicious? When I became vegan dulce de leche wasn’t associated with a wonderful taste experience any longer but with concentrated suffering in a jar.

But of course there is a solution to this problem. You can now enjoy the wonderful flavour of dulce de leche de soja y coco. To make vegan dulce de leche you don’t need any fancy ingredients like vegan condensed milk or rice syrup.  Traditional dulce de leche is made from mostly milk and sugar. All you need is lots of time. It’s best made on a free evening or the weekend when you know you won’t leave the house for the next three hours. I know that sounds time consuming . But you don’t have to watch your milk mixture transform into dulce de leche all the time. You just have to check on it every 20 minutes or so. And I didn’t use my stove much the last two weeks. So when it fianlly cooled down yesterday, I was ready to make up for the lack of cooking.

For the vegan dulce de leche, I used this recipe and adapted it a bit. After I had made a batch, I realized that half the amount of sugar would have been enough. Most other dulce de leche recipes call for less sugar (like this one).  I really like both flavour and texture of this version, but I am curious how a different ratio of milk to sugar will affect the taste.

Vegan Dulce de Leche

820 ml (3 1/2 cups) soy milk
120 ml (1/2 cup) full fat coconut milk
400 g (2 cups) sugar
1/4 tsp ground vanilla
1/2 teaspoon salt
1 pinch baking soda (to prevent curdling)
1 tablespoon barley malt syrup*

* the syrup is optional. I makes the dulce darker and emphasizes the caramel flavour, but it is not necessary. It depends on ones taste and preferences. For a “milkier” and probably more authentic version leave it out.

Straight from the jar

Combine all ingredients in a large pot and stir until the sugar is dissolved. Bring to a boil. As soon as the mixture starts to boil, reduce heat to low. The mixture should simmer slowly, not boil. Very small bubbles and only a little bit of foam on the surface is what you’ll want. Not a lot of foam and definitely no overboiling. Simmer the mixture for three hours. Check on it every 15 – 20 minutes and stir from time to time. After 2 1/2 hours check on it more often and stir. It will get darker and the texture will change. It should have reduced to less than half the amount it was in the beginning. If it has reached the desired consistency, transfer to glass jars, close them with a lid and let cool completely. Store in the refrigerator. It will harden a bit when cold, so take it out of the fridge at least 1-2 hours before using.

I have some recipes planned involving this spread (dulce de leche ice cream, anyone?), so stay tuned.

48 thoughts on “Dulce de leche de soja y coco

  1. Hi there,

    I love your blog!

    I am thinking about using this as a cake filling for a cake order I’m fulfilling.
    I need to know whether or not it tastes like coconut, and if so how strongly coconutty is it? My client does not want a coconut flavor but wants vegan dulce de leche.

    Any advice would be MUCH appreciated!
    Thanks for all you do!
    Sweetly and divinely,


    1. It does taste like coconut. I didn’t mind much, but people who hate coconut will detect it. You could probably leave the coconut milk out and use only soy. There are some similar recipes on the internet that don’t call for coconut.

  2. I just made this with only one cup of sugar and without the syrup. I wouldn’t want it to be any sweeter. I actually forgot about it during the last bit of cooking, but luckily only the bottom layer got burnt and the rest was fine. I’m going to try using it to make filled chocolates.

  3. Here in Brazil we have canned vegan “dulche de leche” (in portuguese doce de leite) but that recipe is waaaay better. (:

  4. hi mihl-
    i made this almost as soon as you posted it but it didn’t come out as thick as your photo looks. i even tried adding some kuzu to thicken it but no luck. anyone else in blogland have this issue? i am thinking maybe just use less soymilk? any other suggestions?
    btw i am working on some recipes with it, but for now it just goes into coffee! sooo good :)

    1. Hi Andrea, cooking it longer might solve your problem next time. You can cook it until it reaches the texture you want. Storing the finished dulche de leche in the fridge will also thicken it. (Although it will get soft again when warm). I don’t think adding thickeners like kuzu, agar and cornstarch will work here.

  5. So just when I think I need to cut back on my sugar intake, you post another awesome recipe that I have to try immediately. You weren’t kidding, Mihl; this dulce de leche is amazingly delicious (vegan or otherwise–BTW I made mine with almond milk and it turned out perfectly). I’ve been drizzling it over sliced apples, and it’s pretty fantastic…although really, it works with anything and everything. Thanks for sharing and indulging my sweet tooth yet again!

  6. YUM. Your version looks totally luscious and captivating and I am totally going to make it on my day off for ice cream topping and I’m so excited that I am writing in run-on sentences!

  7. Oh my gosh oh my gosh oh my gosh…..YES! Ever since you tweeted a photo of this glorious perfection in a jar I have been hoping for a recipe. I worship at the alter of caramel, it is one of my very, very favorite things. Sweet, salty, buttery all in one place? YES PLEASE! This has to be your best post ever…don’t I always say that? But seriously, this is just too much! THANK YOU!

  8. This will be very first thing I make when we go home. I don’t need to see any other options – this will be it! It would be so good on ice cream! The gooeyness is beyond tempting!

    I hope you get to visit Yellowstone some day! You will definitely see some buffalo there! :)

  9. Since I’m currently on a cupcake rampage I shouldn’t actually be eyeing any more sugar-intense recipes but that dulce de leche looks really yummy (this from a not-too-ardent caramel lover). Do you have a guesstimate as to how long this would last in the fridge so I know whether I can make this now or have to wait for an occasion or at least till my cupcake craze is over?

  10. oh this looks so very lovely mihl. i am already thinking of the many desserts to make with this lovely concoction, but i cannot wait to see what YOU come up with!

  11. YUM! That looks so delicious!

    Also, I’m very jealous that you got to study in Oslo. Is it easy to get along there as a German/English speaker? I assume it is.

    I remember having dulce de leche when I was in Spain, my family living in Madrid had it with dessert almost every night. Mmm…..followed with a non-alcoholic sour apple schnapps.

  12. Oh my! I just woke up, and I’m usually not a big breakfast fan, but I could seriously devour some of this right now with my coffee… straight from the spoon. Very much looking forward to the upcoming recipes!!!

  13. So awesome to have a non-fancy vegan dulce de leche recipe! I’ve always wanted to make my own but not wanted to buy the expensive ingredients–I’m all on this one when I have a free night.

  14. This would be dangerous to have on stock in my apartment! I would most certainly sneak spoonfuls in the middle of the night. That’s okay to do, right?

  15. this is the first time i’ve seen a vegan version of dulche de leche, you’re pretty smart figuring out how to make it. i really want to try this and i have the one-ingredient banana ice cream in mind…

    i’ve some questions just to make sure:
    what kind of soy milk did you use? the “pure”, for cooking kind or the one with sugar in it?
    how much fat is “full fat”? (i guess Alnatura’s 22g/100g won’t do.)


    1. Hi Lilla, I used “Rewe Bio Hafer-Soja”. Use your favourite soymilk. It doesn’t matter if it contains a little bit of sugar. I would go with any milk that has a creamy texture and no light or no 100% oatmilk versions. Those might be too “thin”.

      Alnatura’s coconut milk is a full-fat coconut milk. 22 g per 100 g is exactly what you are looking for.

  16. I used to keep a jar of this in the fridge at all times. I’m really bad for having a scoop of it whenever I look in the fridge to get something to eat. In fact, I don’t think I ever even put it on anything other than a spoon that went straight into my mouth!

  17. Ooh, I used to looooove dulce de leche! I can’t recall if I’ve ever had a vegan version (though I’ve made caramel sauce before & LOVE it). I am definitely making this. Gorgeous photos!

  18. Holy wow! I was just looking for a caramel-esque veg substitute. My apple pie cookies needed that gooey sweetness. I’ve gotta make this, STAT! Thanks for sharing.

    1. Hi Amy! As I mentioned above, you can leave out the syrup altogether. If you want to use one, I’d rather go with molasses (but not blackstrap). Brown rice syrup is very mild and probably won’t change the colour or the taste.

  19. DULCE de Leche is my favorite ever and I have not made it since being a vegan. Great recipe. My Chilean grandmother always made it to add to her famous birthday cakes. She would put it between layers of cake along with our favorite jam and shredded coconut. I need to make cake now….. :) Chuss!

  20. zomg, your dulche de leche look amazing, Mihl! i’m dreaming of all the yummies i can spoon this over and enjoy with. mmmmmmmmmm! i can’t wait to see what awesomeness you create with your sauce, and i love that the recipe doesn’t call for fancy ingredients and just takes a little time to create something so super delicious. thanks, Mihl!

  21. My mouth is watering just looking at that jar of Dulce de leche! I can not wait to make this! THanks so much for sharing, Ill let you know how it goes!!!

  22. I used to love dulce de leche. I was first introduced to it as a Latin treat in Spanish class, and I never even thought to try to veganize it. I think this will be wonderful in ice cream (perhaps you have already tried!) and I might need to work on a batch for myself.

  23. Is dulche de leche similar to condensed milk? I used to love that stuff, either on bread and butter or on a teaspoon, striaght out of a tin! (I could get away with that many calories in those far-off days…) I, too, love caramel. Have you tried vegan caramel bars? Chocolate bars with caramel inside each square? I can’t remember who makes them, but will check if you don’t know them.
    I must try making this. It sounds like just the thing to do on a rainy summer’s day! And we’ve had quite a few of them… :(

    1. It is sometimes made with condensed milk but it’s not the same.And yes, I’ve tried some GoMaxGo bars, if you mean those. And we should swap some hot and rainy days, so you get to see the sun and I can cool down a bit.

    2. traditional dulce de leche is EXACTLY condensed milk. Pre-vegan days I would take a can and throw it directly into a pot of boiling water for 4 hours (occasionally adding water when it got low.) Et voila! Nothing else should ever be added to it.
      That said… I agree with the post… it reminds me of “concentrated suffering.” I look forward to trying this recipe out!!

      1. Original Dulce de leche is NOT condensed milk. I’m argentinian and I know, what I’m talking about. ;) Condensed milk is a step between milk with sugar and DDL. To make DDL you have to let the water in the condensed milk evaporate even more.

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