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Dairy-Free Dulce de Leche, Only One Ingredient!

October 12, 2016 By Johnna 53 Comments

This post contains affiliate links. See my disclosure for more information.

Dairy-Free Dulce de Leche

Made with only one ingredient, dairy-free and with virtually no hands-on time needed!

Dairy-Free Dulce de Leche | In Johnna's Kitchen

For those who avoid dairy by necessity or choice, the internet can be so ornery, tempting us with tales of using only a can of sweetened condensed milk to make Dulce de Leche, that sweet caramel-like sauce that is perfect stirred into coffee, drizzled on sweets, enjoyed straight off of a spoon.

Only recently did I spot sweetened condensed milk made from coconut milk by Nature’s Charm. It’s perfect for this! Even without dairy, you can make one ingredient dairy-free dulce de leche!

I found this on the top shelf of the baking aisle at my local Sprouts. Other friends have reported finding it at Fresh Thyme, as well as ordering it on Amazon. I paid $3.29 per can at Sprouts. 

So how do you turn a small can of sweetened condensed coconut milk into Dulce de Leche? You stick it in the Instant Pot, of course! (Or a Crockpot if you prefer.)

Look at this oooey, gooey, sweet goodness…

Dairy-Free Dulce de Leche | In Johnna's Kitchen

I stirred it into coffee. Even though I’m not usually a fan of sweet coffee drinks, this was the perfect afternoon treat. This is way better than any pricey coffee house drink.

Dairy-Free Dulce de Leche | In Johnna's Kitchen

For my favorite fella’s birthday, I made chocolate cupcakes with vanilla bean frosting and then drizzled the Dulce de Leche on the top. Which made them over the top.

Decadently sweet, a slight hint of caramel perfectly accompanied by chocolate and vanilla bean. A great way to celebrate!

Dairy-Free Dulce de Leche | In Johnna's Kitchen

Here are a few others ways you can enjoy this Dairy-Free Dulce de Leche:

  • Stir into hot cocoa
  • Drizzle on French toast instead of syrup
  • Make alfajores, delicate South American cookies
  • Drizzle on top of dairy-free cheesecake
  • Serve as a dip with fruit
  • Use as an ice cream topping
  • Give as a gift (one can perfectly fills this cute jar)

How does this work? Well, if I could be technical for a moment, it’s the Maillard reaction.

It’s the same reaction that causes your cookies and other sweet treats to brown in the oven. Same with a toasted marshmallow, as well.

It’s a chemical reaction between the reducing sugars and amino acids that creates wonderful flavors during the browning. There are hundreds of flavor compounds created during the Maillard reaction, which is what changes sweetened condensed milk into a rich, creamy Dulce de Leche with a deeper flavor than what was initially place in the Instant Pot or Crockpot.

Alright, enough of me and my food nerdiness. Let’s move on to the recipe:

Dairy-Free Dulce de Leche | In Johnna's Kitchen
5 from 5 votes
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Dairy-Free Dulce de Leche, Only One Ingredient!

Author Johnna

Ingredients

  • Two cans Nature's Charm Coconut Sweetened Condensed Milk
  • Water

Instructions

Instant Pot Instructions:

  1. Place the trivet in the bottom of the Instant Pot.
  2. Place two cans of Coconut Sweetened Condensed Milk atop the trivet. (Should your cans have a removable label, remove the label prior to placing in the Instant Pot.)

  3. Fill with enough water to completely cover the cans with one inch of water over the top.
  4. Seal the Instant Pot, press the manual button for high pressure and set the time to 17 minutes on high.
  5. Once the 17 minutes are up, unplug the Instant Pot (or at least turn it completely off) and do a Natural Pressure Release (NPR) overnight.
  6. In the morning, open the Instant Pot and remove the cans of milk. If they are not completely cool to the touch, leave them on your counter unopened until they are completely cooled before opening.
  7. Store in the refrigerator in a glass jar.

For the Crockpot:

  1. Place two cans of coconut sweetened condensed milk in the crockpot, removing labels if the cans have a removable label.
  2. Cover with water, enough to leave one inch of water over the top of the cans.
  3. Place the lid on the crockpot.
  4. Cook on LOW for 8 hours.
  5. After 8 hours, turn the crockpot off, leaving the cans in the water until it is cool. Overnight is best.
  6. Open cans only after they are cool. Store sauce in glass jars in refrigerator.

Dairy-Free Dulce de Leche | In Johnna's Kitchen

 

Filed Under: In the Kitchen Tagged With: dairy-free, dessert, dulce de leche, gift, gluten-free, sauce, vegan

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Comments

  1. cheryl harris says

    October 12, 2016 at 11:06 AM

    wow. like, yay, wow!

    Reply
    • Johnna says

      October 27, 2016 at 12:58 PM

      Thanks, Cheryl!

      Reply
  2. Megan | Allergy Free Alaska says

    October 12, 2016 at 11:23 AM

    This is total genius, my friend!! Woot!!! I love our IP’s. How did we ever live without them?! 😉 Now if I could just get my hands on some of that sweetened condensed coconut milk! I’ll have to see if Vitacost carries it!

    Reply
    • Johnna says

      October 27, 2016 at 12:58 PM

      Oh, I haven’t checked there! I know Amazon has it, but it looked like a large quantity. Not that that is a bad thing. 😉

      Reply
    • Toni says

      August 24, 2018 at 4:59 PM

      Amazon

      Reply
  3. Renee - Kudos Kitchen says

    October 12, 2016 at 5:30 PM

    WOW! It’s doesn’t get any easier (or tastier) than this! I can’t wait to try thi!

    Reply
    • Johnna says

      October 27, 2016 at 12:57 PM

      It’s almost too easy…and for sure too tempting! 🙂

      Reply
  4. Cheryl - Pook's Pantry says

    October 12, 2016 at 7:07 PM

    this is great!

    Reply
    • Johnna says

      October 27, 2016 at 12:57 PM

      Thanks!

      Reply
  5. Shirley @ gluten free easily (gfe) says

    October 12, 2016 at 10:18 PM

    Incredible!! So happy you had your favorite fella’s birthday to celebrate and experimented well with this golden magic! 🙂

    Shirley

    Reply
    • Johnna says

      October 27, 2016 at 12:57 PM

      So easy and so good, also very tempting. This should be gifted right away because I can’t stay out of it!

      Reply
  6. Megan @ MegUnprocessed says

    October 13, 2016 at 2:27 AM

    Awesome!

    Reply
    • Johnna says

      October 27, 2016 at 12:56 PM

      Thanks!

      Reply
  7. Heather says

    October 13, 2016 at 4:06 PM

    This looks SO delicious!!

    Reply
    • Johnna says

      October 27, 2016 at 12:56 PM

      Thank you!

      Reply
  8. Lynne Feifer says

    October 13, 2016 at 5:40 PM

    Oh, the many things you could use this for!
    I think I just might use a spoon though and hide it. 😉

    Reply
    • Johnna says

      October 27, 2016 at 12:56 PM

      That may have happened to the second can here. 😉

      Reply
  9. DessertForTwo says

    October 14, 2016 at 3:45 PM

    YUM!

    Reply
    • Johnna says

      October 27, 2016 at 12:56 PM

      Thanks!

      Reply
  10. Judy says

    December 23, 2016 at 7:26 PM

    Ok so I tried this and it didn’t do much of anything I did one can that was 12.2 oz same brand 🙁 what did I do wrong? Should it have gone longer time? I

    Reply
    • Johnna says

      December 29, 2016 at 2:14 PM

      Hi Judy!

      A couple of things: it won’t be as thick (almost like pudding) as the dairy-full alternative, but will take on the caramel color shown in my photos when cooked according to the recipe.

      If you cook for longer (I tried 43 minutes), the fat in the coconut milk separates and it becomes clumpy. This is the trick between dairy-free and dairy-full, as there is no coagulating protein in the coconut version to prevent this from happening.

      I hope that helps a little. Thanks for dropping by!

      Reply
      • Judy Corry says

        December 29, 2016 at 7:02 PM

        Thanks for replying! It didn’t take on a caramel color at all and tasted nothing like caramel or anything more than straight off the shelf. I was so bummed, but will try again! If it happens agai I could probably cook on the stove or finish in a crockpot/instant pot once opened, right? Sigh… The troubles with figuring out dairy alternatives!!!

        Reply
  11. Tiffany says

    June 8, 2017 at 12:39 AM

    Hi there!

    Can you use just one can? And how long does it last in the fridge, do you know? Thanks!:-)

    Reply
    • Johnna says

      June 12, 2017 at 8:37 PM

      I’m sure you can use just one, but you’ll want two. 😉 I have no idea how long it will last in the fridge beyond a week or so. It never takes us longer than that to eat it all.

      Reply
  12. Denisse says

    July 12, 2017 at 8:49 PM

    Hi! Could I heat the sweetened condensed milk in a pot? I already opened the can.

    Thank you!

    Reply
    • Johnna says

      July 19, 2017 at 2:51 PM

      I don’t know if that works, I’ve never tried it. Please do report back if you do and let us know if it worked.

      Reply
    • J says

      September 29, 2019 at 12:31 AM

      You can put it in a Mason jar with a regular canning lid.

      Reply
  13. Yvonne says

    July 14, 2017 at 8:23 AM

    Is the vanilla bean icing you referenced dairy-free as well? If so, do you have a link? We’re all lactose intolerant here, and I have yet to find a good homemade icing recipe that is more than a glaze!

    Reply
    • Johnna says

      July 19, 2017 at 2:52 PM

      Quite a few dairy-free frostings on my site. To make vanilla bean frosting, I use my meyer lemon frosting, eliminate the lemon zest and lemon juice, use dairy-free milk instead of lemon juice and double the vanilla bean paste. Super easy! (You can find all of these using the search bar on the upper right hand side of the page.)

      Reply
  14. Rachael says

    September 15, 2017 at 2:05 PM

    I found you on Pinterest. My daughter (who is vegan) is leaving to spend a year abroad in Argentina and I wanted to do some cultural foods for her good bye dinner. Used this for dulce de leche drizzled on cupcakes. This turned out so delicious and was so easy too! I’m so amazed. Pinterest, Amazon and the Instapot to the rescue!! Thanks for posting this.

    Reply
    • Johnna says

      September 18, 2017 at 1:56 PM

      Oh, I love hearing this! Safe travels to your daughter!

      Reply
  15. VeranoenVermont says

    January 25, 2018 at 8:36 AM

    How long does a 320 g./ 11.25 oz. can of sweetened condensed coconut milk need to cook in a regular ole’ pot? I bring the can to a boil, reduce heat, and then simmer for how long? For regular sweetened condensed milk it takes 2.5-3 hrs for a fairly pudding-like consistency. I understand that I can expect a similar golden-brown color, but not a similar thickening. Should I expect clumping, as one of your other writers mentioned having experienced, or is that avoidable?
    Thank you!

    Reply
    • Johnna says

      January 26, 2018 at 11:36 AM

      I don’t have the answer on how long to cook on stovetop, as I’ve not tried that. As far as clumping, I’ve not experienced that myself with the regular dairy version or the dairy-free coconut milk version so I think it’s safe to say it’s avoidable.

      If you do cook this on the stovetop, please share with us how long it took. Good luck!

      Reply
  16. Janet says

    November 20, 2018 at 1:36 AM

    Could this be made with the same process, but not in the can, using PIP?

    Reply
    • Johnna says

      March 22, 2019 at 10:44 PM

      I’m not sure. If you try it, I’d enjoy hearing how it turns out.

      Reply
  17. Sue Murray says

    November 17, 2019 at 3:57 PM

    This was exactly how the recipe says. Easy, and sooooo good!!! Tastes like genuine caramel sauce! It’s like magic! I was able to buy the exact brand pictured above at Bulk Barn here in Canada. What a great option for dairy free.

    Reply
  18. Krista says

    December 9, 2019 at 5:43 PM

    This sounds yummy! How long would you say this will keep in the fridge after it’s made?

    Reply
    • Johnna says

      December 10, 2019 at 12:42 AM

      I can’t say for sure how long it lasts in the fridge, as it doesn’t last long enough here to know! LOL

      Reply
  19. Jacqueline says

    August 17, 2020 at 7:40 PM

    Has anyone tried making this keto, using unsweetened condensed coconut milk?

    Reply
    • Johnna says

      August 18, 2020 at 11:20 PM

      I have not. It’s the sugar that caramelizes in this process so don’t know how well it would work. Please do let me know if you try it!

      Reply
      • Jacqueline says

        August 18, 2020 at 11:54 PM

        Hi Johnna. I’ll try using the slow method of using the unsweetened version in a pot and add my own sweetener, and just see where it goes… Thanks for responding. 🙂

        Reply
  20. Cheryl Macdonald says

    February 22, 2021 at 9:26 AM

    I made this in the instant pot and there was maybe half an inch of solid white coconut milk on top. Is that supposed to happen? Just mix it in? Or should it be left on the instapot longer?

    Reply
    • Johnna says

      May 3, 2022 at 12:48 PM

      I’ve never had this happen. I’m not sure what to recommend. When you stirred it in, did it integrate into the rest of the liquid?

      Reply
  21. amy says

    June 1, 2021 at 12:51 AM

    How long does it take to come to pressure?

    Reply
    • Johnna says

      May 3, 2022 at 12:42 PM

      This is dependent on your Instant Pot or Electric Pressure Cooker brand and size. It takes mine about 15 minutes.

      Reply
  22. Sue says

    August 20, 2023 at 12:59 PM

    Totally delicious. Is the sauce shelf stable if you don’t open the can?

    Reply
    • Johnna says

      August 29, 2023 at 2:36 PM

      Thank you! I don’t know about it being shelf stable if the can isn’t opened. I wish we had access to a food scientist who could answer all of these kinds of questions!

      Reply
  23. Connie says

    December 11, 2023 at 6:06 PM

    I’m so glad you experimented with this. I have done the same with regular sweetened condensed milk and was going to do the same process to see if it worked with the coconut condensed milk. I have made the authentic recipe of Banofee pie for Christmas dessert. Now I will make a diary free and gluten free version for dessert this Christmas 🙂

    Reply
    • Johnna says

      December 18, 2023 at 8:11 AM

      I’m excited to hear how your Banofee pie turns out! Merry Christmas!

      Reply
  24. Jane G says

    August 28, 2021 at 6:57 AM

    It worked beautifully! I only had one can and followed the same instructions, opened this morning and it was perfect! Creamy, dark golden; husband said it was better than the regular stuff :).

    Reply
  25. Johnna says

    May 3, 2022 at 12:40 PM

    Yay! I’m so glad you enjoyed it!

    Reply

Trackbacks

  1. Holiday Gifts | Instant Pot Resources says:
    March 7, 2018 at 8:53 PM

    […] Dairy-Free Dulce de Leche […]

    Reply
  2. 25 Ways to Make Your Instant Pot Shine This Holiday Season - This Pilgrim Life says:
    December 11, 2018 at 2:53 PM

    […] de leche for pies and treats. (with just milk and sugar, with canned sweetened condensed milk, or dairy free) (how-to video— start @ […]

    Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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