Happy May everyone! You know how I always say that I'll be more organised this month with my posts? Well, once again I haven't. It's 9 days into May and I'm yet to post anything. Oops! Not only that, but I have a couple of leftover Dutch recipes to post from last month! Oops.
But I'm going to turn around and change that now! I'm starting with this - Dulce de Leche. Can you guess which country I'm featuring this month? I don't know if you guessed Argentina, but if you did then you're absolutely right!
I'm so excited that I've finally got a chance to head over to South America! I've had lots of different continents requested, but this is the first from South America and I'm very excited to get my teeth stuck into it! Although, if my initial reading is right, the Argentinians seem to love their sweets so that may not be so good for my teeth.
I'm starting with a fundamental - Dulce de Leche, but vegan. This had to be my first step because I'm going to be using it in several of my other recipes this month. Also because I've just always wanted to try it! This delicious vegan version is very easy to make, using coconut cream instead of condensed milk.
Vegan Dulce de Leche
2 x 400ml cans coconut cream
1 1/2 cups brown sugar
1 tsp treacle (just for richness & colour, you can leave it out if you like)
1/2 tsp salt
1. Pour the coconut cream (including any solidified bits) into a saucepan and add the brown sugar.
2. Heat over a medium heat until the sugar is dissolved and any lumps in the coconut cream have melted.
3. Add the treacle, and simmer on a medium heat with the lid off for 30 minutes.
4. Remove from the heat and stir in the salt.
5. Pour into clean glass jar(s) and set aside to allow to cool. Cool it at room temperature, rather than in the fridge. Putting it in the fridge will make your coconut cream start to solidify and you'll get lumpy dulce de leche.
Makes 2 medium jars (this really varies depending on the size of your jars).
Store at room temperature. Use however you like!
Check out my beautiful Alfajores - Argentinian Shortbread Biscuits filled with creamy Dulce de Leche (recipe coming later this month, so don't miss it!)
This month I'm featuring lots of recipes from Argentina!
Check out my other Argentinian recipe posts: