Dulce de Leche is basically condensed milk that has been cooked down to a thick custard. It is a favorite in the Latin community and is generally served alone or over ice cream. It is super sweet and creamy and yummy. BUT...I gave that up along with all other authentic dairy products when I turned vegan. The good thing is that with substitues like this one, I never have to look back.
2 14 oz cans of unsweetened coconut milk
1 1/2 cups of golden brown sugar, packed
1/2 tsp kosher sea salt
In a heavy saucepan, whisk all the ingredients together over medium heat. When the sugar dissolves completely, raise the heat to medium high and bring the mixture to a boil. Stirring occassionally, allow the mixture to cook down for 20 minutes. You will know that it is done because it reduces to about 2 1/2 cups, has a thicker consistency, and it's color is a little darker. Transfer to a glass container and allow it to cool completely. Serve over ice cream.
The custard can be stored for up to 1 month! MMMMMM........... If so, let this come to room temperature before serving again as it takes on a different consistency when really cold.
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