Thanks for stopping by our channel ^^
SUBSCRIBE FOR A VIDEO EVERY SUNDAY and GIVE THE HOOD to let you know!
You have THE STEP BY STEP with the INGREDIENTS here below so you do not miss anything when preparing your #dulcedeleche #vegan
This recipe will only take 30 minutes to make but to eat it you have to be patient, but it will be worth it! When you try this vegan dulce de leche you will want to eat it in spoonfuls before spreading it on a toast or making vegan flavors. It has the perfect texture and that sweetness that does not get to wrap up but it makes you finish the boat in a day hahaha We do not mess more, we leave the recipe written here:
INGREDIENTS:
- 400 ml of canned coconut milk (from the pure one, the one that comes in brick does not work because it is diluted in water)
- 150 g of cane sugar (panela, piloncillo, muscovado sugar ...)
- 1/2 tbsp fine cornmeal (corn starch)
- 1/2 tsp vanilla essence
· We start by separating 4 tbsp of coconut milk in a separate container. We add 1/2 tbsp of fine cornmeal and mix well, so that there are no clumps left. We reserve it aside as we will use it at the end of the recipe to give adequate consistency to dulce de leche.
· In a cauldron we add the rest of coconut milk and sugar. We stir well so that the sugar dissolves a little.
· We will heat over medium heat while we continue stirring, until the sugar dissolves completely.
Once it dissolves we continue to heat over medium heat until it boils.
· When it boils we lower the heat to a simmer and continue cooking for 30 minutes.
· During those 30 minutes we will see how every 5 or 10 minutes a kind of cream forms on top, so we will have to stir every bit to dissolve it.
· When 15 minutes have passed we see that the mixture has darkened a little and is less liquid.
· After 30 minutes we see how the mixture is completely dark and has greatly reduced its size. Don't worry about the color because when it cools it clears up!
· It is time to add the mixture of coconut milk and fine cornmeal. And we will do it little by little while we remove.
· Let cook while stirring for about 5 minutes, or until you see that it takes cream consistency and that when scraping the bottom looks clean.
· Turn off the heat and let stand a few minutes.
· Add 1/2 tsp of the vanilla essence and stir well.
· We will transfer the mixture to a glass container and let it cool to room temperature for a while.
· We will let it cool well in the fridge for at least 12 hours. You will see how after that time the mixture clears and takes on the tone and consistency of the perfect vegan dulce de leche.
We hope you liked it!
We love to see our recipes recreated, so don't hesitate to tag us on facebook or instagram ^^
If you want us to veganize a recipe, write it to us in the comments and we will sign it up as an idea for future videos ^^
Don't forget to like if you liked, subscribe and share.
Thank you!
You can follow us on our social networks:
• Instagram: @livinlikeapanda / livinlikeapanda
• Facebook: Living Like a Panda @livinlikeapanda / livinglikeapanda
• Twitter: @LivinLikeAPanda / livinlikeapanda
Email: livinglikeapanda@gmail.com