This vegan dulce de leche is thick, gooey, and incredibly delicious. Perfect for spreading over toasted bread, drizzled over pancakes, or eaten by a spoonful!
Made with only two ingredients, this vegan dulce de leche is date-sweetened and gluten-free.
Vegan dulce de leche
Dulce de leche is a popular sweet treat that originated in Latin America.
This creamier version of caramel is made from cooking down milk with sugar until it caramelizes and turns into a gooey consistency. Dulce de leche taste similar to caramel but creamier and thicker.
How to make vegan dulce de leche
- Start by pouring coconut milk in a non-stick pot/ deep pan.
- Add date syrup. I prefer to use date syrup for this recipe as it makes dulce de leche bolder in taste.
- Sprinkle with sea salt to enhance sweetness. This step is optional but recommended.
- Stir to combine and bring dulce de leche to a gentle boil. Reduce heat and simmer. Dulce de leche will reduce down by about half and becomes thick and gooey.
- Let it cool down to avoid any accidents, then transfer to a container to store.
Tips for making this recipe perfectly
- Make your own homemade date syrup. You can find a detailed method here. (it only requires one ingredient)
- The choice of syrup may alter the flavor. Date syrup will give a deep date flavor, while maple or agave will make mild dulce de leche.
- Use canned full fat coconut milk. It won’t work with light coconut milk or the drinking kind.
- Use a non-stick pan or a pot to avoid any sticking/burning.
- Let the dulce de leche cool down before handling to avoid any accidents.
More sweet recipes for you to try
- Healthy caramel popcorn
- Apple cinnamon breakfast muffins
- Vanilla cupcake with chocolate frosting
- Apple crisp
What you might need to make dulce de leche
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This vegan dulce de leche is thick, gooey, and incredibly delicious. Perfect for spreading over toasted bread, drizzled over pancakes, or eaten by a spoonful! Made with only two ingredients, this vegan dulce de leche is date-sweetened and gluten-free.
- 1 coconut milk can (400ml - 14oz)
- 1 cup date syrup (can be substituted with maple or agave syrup)
- 1 tsp pure vanilla extract (optional)
- pinch of sea salt (optional)
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Pour a can of coconut milk into a non-stick pan. Add date syrup and a pinch of salt and vanilla extract (if using).
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Bring to a gentle boil at medium heat, then reduce the heat and simmer stirring occasionally.
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Simmer until the dulce de leche has reduced down by about half or until the mixture is deeper in color and thick. It should coat a spoon.
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Keep in mind that dulce de leche will thicken when cooling down, do not over reduce.
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Let it cool down, then pour the dulce de leche in a lidded container.
- Store at room temperature in a sealed airtight container for up to 10 days, or keep in the fridge for up to 3 weeks.
- When dulce de leche is placed in the fridge it will thicken more. Get it out of the fridge 15 minutes before using or microwave for 30-sec intervals until it reaches desired consistency.
Check out our other plant-based recipes
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