We have both worked in animal rehabilitation centers in South America and lived there for a couple of years, and in South America they L.O.V.E. dulce de leche, which is basically caramelized milk. The easy way to veganize it is to make dulce de cocoleche.
You’ll need a bit less than half as much sugar as coconut milk, so if you use two cans of milk, use a bit less of a can of unrefined brown sugar. Bring the sugar and coconutmilk to a boil and let it simmer for as long as it takes to make a thick, gooey caramel sauce….
Easy as that!
But once you’ve done that, you have to make dulce de cocoleche pralines, trust us… You have to!
Basically you just melt your favorite rich, dark chocolate put it in praline molds, so that it covers the whole mold but leaves a generous space in the center for caramel. Put the mold in the freezer for a few minutes, remove, fill the centers with caramel, back in the freezer for about 15 minuttes or until the surface of the caramel is hard enough to cover with another layer of chocolate… Viola! Pralines you won’t want to share 🙂