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    Coconut Dulce de Leche Sauce

    Allergy Kids Foundation Recipes | Angela Simon | May 2, 2010

    Made with coconut milk, this delectable sauce is rich, silky and I love to serve it with the Mexican Chocolate Tart and my Vegan Coconut Chai Cake.

    Servings: 2 1/2 cups


    • 2- 14 ounce cans unsweetened coconut milk
    • 1 1/2 cups (packed) organic golden brown sugar
    • 1/2 teaspoon celtic sea salt


    1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced, stirring occasionally, about 20 minutes.
    2. Transfer sauce to small jars. Cool completely, then cover sauce and chill.

    Adapted from Epicurious.com