Sometimes I really miss dairy. Generally these moments pop up when someone near me is eating ice cream, a croissant or anything caramel related. It’s sometimes easy to abstain, and sometimes not. So for those days when I have the will power to go without, I have perfected a dairy-free, vegan friendly coconut milk dulce de leche inspired caramel!
What is it about the combination of sugar and butter that’s so enticing? There’s a fudge shop in the UK which exerts a black-hole-like gravitation pull on me from miles away – it took a considerable effort not to be swallowed into it and end up in a buttery sugar coma! I grew up in the UK surrounded by dairy and baked goods. I remember in the cafeteria at school, the vast majority of food stuffs were beige. Likewise, in the office, most options for lunch were wheat based. And all good puddings had one of the two banned food stuffs in. Name your favourite desserts – and let me know if any of them are wheat and dairy free!?!?
Whilst this caramel recipe is dairy free, I am aware that should not eat the whole pot. But it’s sooooo goood!! Obviously there were a few trial runs in the quest create the perfect version, so I think I can say I’ve satisfied the caramel monster in me for a while. This is a recipe that’s best (for waistlines and diabetes avoidance) shared with friends!
So this recipe will give you a coconut caramel that is just about drizzle-able at (a warm) room temperature. It’s similar to a Dulce de Leche, which is the thick velvety caramel found in banoffee pie, sandwiched between macaroons, drizzled over ice cream or iced coffee frappe. It’s as versatile as you want it to be, and will happily store in the fridge for a month (willpower dependant of course)! This recipe is pretty simple to make, it just takes time and (in my opinion) is well worth the effort! Brilliant drizzled over gluten free pancakes!
In the recipe I’ve given Thai kitchen cooking instructions in the notes, as recipes have different challenges when you’re cooking with a Wok burner and toaster oven!
- 250ml Coconut milk
- 20g Brown sugar
- 50g White sugar
- Pinch salt
- Place all ingredients into a heavy based pan
- Bring to the boil, reduce to simmer
- Simmer until golden brown, stirring occasionally
- Allow to cool before serving
- Store in the fridge in an air-tight container for up to a month
- If using a wok burner, which is considerably hotter than a standard hob, you may have to watch your caramel, occasionally removing it from the heat to stop it boiling over!