Dairy-free coconut dulce de leche caramel, rum caramel sauce, and no-churn dulce de leche coconut ice cream

Coconut sugar has an amazing caramel smell as it cooks and delicious caramel taste so its only natural to make caramel with it! So it’s refined sugar free are Dulce de leche made dairy free, Paleo and vegan with coconut milk. It’s also a gluten free caramel dessert without flour or thickener.

Dulce de leche caramel sauce Ingredients:

One can coconut milk

one can coconut cream

11/4-1.5 cups coconut sugar ( to sweetness preference )

A pinch of sea salt or up to 1/2 tsp sea salt for salted caramel sauce

Optional: 1/3 tsp vanilla extract, 1 Tsp cacao butter optional (omit cacao butter for ice cream recipe below)

Optional: tbsp dark rum

Recipe directions:

Mix all the ingredients except rum and vanilla, together in a large sauce pan or a small pot over medium heat stirring turn the heat to medium high heat and let it cook for about 20 minutes until thick and reduced (a slightly wet pastry brush can be used to brush down sugar crystals as cooking in the first half of the time).

Take off the heat, let it cool a few minutes, stir in vanilla and rum if using. Pour into jars and once totally cooled store sealed in fridge for up to 3 weeks. The coconut will thicken in the fridge so it can always be melted again.

Pour rum caramel sauce over my eggnog “cheese”cake or pour pure dulce over coconut icecream and red berries or coconut whip or make dulce coconut ice cream with it as below

Dairy free Dulce de leche coconut ice cream:

2 Chilled cans of coconut cream, plus chill the bowl and beaters in the fridge for a few hrs or overnight or freeze them for ten min.

Tsp vanilla extract

All the Dulce caramel from above recipe

Scoop out the solid cream part only from the coconut cream cans (save liquidy rest for smoothie). Whip the coconut cream with a tsp vanilla extract using a hand mixer . Use almost all the dulce from above recipe and swirl it into the whip with spatula to create swirls. Top with more dulce and swirl once with a knife. Freeze for approx two hours until firm, but not hard and if needed let it sit few mins before scooping. this isnt churned so don’t leave it overnight unless you’ve added a tiny bit of dark rum or vodka to it to keep it from freezing hard, in which case freeze for six hours. Only add a tiny bit of booze or it won’t freeze at all!

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