Looking for some (healthier) sweet decadence? Try Hilary's vegan dulce de leche! 

This dulce de leche is made with lower glycemic index coconut sugar and coconut cream instead of dairy. There is a secret umami kick from miso that adds a certain unique touch. 

Enjoy this on pancakes, toast, drizzled over ice cream, yogurt or on top of granola for a delicious treat!

RECIPE

Prep Time: 45 minutes 
Serves: enough for breakfast for 6
 

INGREDIENTS

10 ounce can of organic coconut milk

1/3 or 1/2 cups coconut sugar

1 teaspoon of shiro miso (light) or 1/2 tsp dark brown miso and a small pinch of sea salt

1/2 tsp vanilla extract

1/2 tsp tapioca starch/arrowroot/flour to thicken

Optional: make it think for pancakes and thicker for spreading

HOW TO

Step 1: combine coconut milk and coconut sugar in a medium pot

Step 2: heat on medium high heat and stir or thick until coconut sugar dissolves 

Step 3: add the miso/salt and vanilla and stir again. Next add your thickener (tapioca) if you want it thicker) 

Step 4: increase heat until milk/sugar mixtures comes to a soft boil. 

Step 5: let it soft boil (around medium high) for about 20 minutes or until 10 ounces is reduced to one cup or around that 

Step 6: while it simmers, you can make something to have it with (like pancakes)! Stir on occasion while it soft boils to avoid a sticky bottom 

Step 7: remove from heat and transfer sauce to glass jar until ready to serve

What would you like to spread it on? 

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ABOUT HILARY 

Hilary is the Co-Founder of the SABI, a Holistic Nutritionist, natural, whole foods Chef, product developer and advocate for women getting to know their bodies, cycles and selves better. Born in Los Angeles, California and raised in Baja California, Mexico, she now lives in Amsterdam, The Netherlands with her partner and her dog, Flint.