This week I discovered what are likely the cutest and likely the most tasty cookies ever over at Keepin’ It Kind. Rika from Vegan Miam had created the cutest little purple cookies you’ll ever see. And sandwiched between those gorgeous crispy layers was creamy decadent
Coconut Dulce de Leche. Oh my.
My dreams of that creamy caramel taste without the dairy started swirling around and around in my head for the rest of the week. Especially since now I know how simple and inexpensive the ingredients in this magical sauce are; I just had to make some for myself. But I also thought about how much I had to get done for the holidays, and how little I wanted to stand by the stove for 2 hours so as not to burn a single spoonful of this heavenly creation. Of course! I’d let my little 2 quart crock pot do all the work for me while I
slept cleaned and wrapped and got all my work done. The smell of the creamy caramelizing leche boiling away all day ( 7 hours in total) was a little difficult to ignore though. I forced myself to do taste test after taste test throughout the day…just to keep myself sane from the smell. Hot boiling caramel steam filled the kitchen. I couldn’t wait to be spreading this stuff on my own cookies and ice cream. It boiled and boiled. Browned and browned until finally it had reduced down to a lovely thick creamy texture. A stir-free, dairy-free, cruelty-free version of my absolute favorite dessert flavor had come true ♥
When the cooking was finally complete and the sauce began to cool down and thicken, I got the idea to enjoy this stuff even more often by pouring spoonfuls into little candy molds. I’d make little sweets to hide away in the freezer for no one else but me. My husband hates coconut so I really didn’t have to hide them at all but it sounds better to stash them away like the precious gems that they became in those molds.
I’m not kidding now, this stuff is awesome!
You can find Rika’s original delicious recipe HERE
- 2 cans full fat unsweetened organic coconut milk
- 1 1/4 cup organic cane sugar. I used Turbinado for mine.
- 1/4 cup black strap molasses
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- To cook the dulce de leche on the stove top, please refer to Rika's recipe
- For the slow cooker version, you will first need a small 2 qt. slow cooker and a safe place to leave it cooking on high heat for at least 7 hours. Start by turning your slow cooker onto high heat.
- Pour all the ingredients into the slow cooker and stir to dissolve the sugar and molasses. Place the lid onto your cooker and let it cook for about 1 hour. Stir the mixture. It will seperate some at times during the cooking. Not a big deal. After about 3 hours, your Leche should be at a good boil. Remove the lid or set it so that it vents the air out more so the Leche will start to reduce more quickly. Stir the mix about every hour. It will simmer pretty strongly which is fine. When the mix has reduced by about half and is a deep rich tan color, dip a spoon into the mix and see if it thickly coats the spoon. The Leche will thicken 75% after it cools so you're not looking for a pudding consistency but more of hot syrup. Mine took 7 hours, the last 4 had the lid completely off the pot.
- When it is done, turn off the heat and let the Leche sit for quite a while to cool, about an hour at least. If you want to transfer some to candy molds, do this while it is still quite warm being careful not to drip any on your skin. To store the Leche in a jar to use as an ice cream topping or dessert drizzle, warm a 1 pint glass jar with warm water and then dry the inside completely. Carefully pour the Leche into the jar. My recipe made 1 pint plus about 3 ounces. I used the 3 ounces for the candy and poured the rest into a jar I could seal. Leave the jar out on the counter until it feels almost completely cooled and then store in the fridge where it will harden up much more after 24 hours or so. You may want to re-heat the syrup in small portions to use for desserts.
- The candies I put into the freezer in silicone molds. They will harden to a caramel candy consistency after a few hours.
- Vegan, Refined Sugar and Gluten Free
More from my site
- Tomato Basil Soup with Flax Cracker Croutons
- ‘Lazy Girl’ Spiced Pear Pie