Recipe

Dulce de Leche - Vietnamese Style

Vietnamese Caramel Sauce: A Sweet Indulgence

4.7 out of 5

In Vietnamese cuisine, we embrace the art of creating rich and luscious desserts. This adaptation of the classic Argentinian dulce de leche brings a Vietnamese twist to the table. With its velvety texture and irresistible sweetness, this Vietnamese caramel sauce is sure to satisfy your sweet tooth.

Dessert› Dulce de leche

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

10 minutes

Cooking time

1 hour 30 minutes

Total time

1 hour 40 minutes

Yields

This recipe makes approximately 1 cup of Vietnamese caramel sauce

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw food

Ingredients

While the original Argentinian dulce de leche is made with condensed milk, this Vietnamese version incorporates coconut milk for a tropical flavor. Additionally, we infuse the sauce with pandan leaves, a popular ingredient in Vietnamese desserts, to add a unique aromatic touch. We alse have the original recipe for Dulce de leche, so you can check it out.

1 can (400ml) sweetened condensed coconut milk 1 can (400ml) sweetened condensed coconut milk
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
Pinch of salt Pinch of salt

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat: 6g (4g saturated)
Carbohydrates: 15g (15g sugars)
Protein: 2g
Fiber: 0g
Salt: 0.1g

Preparation

1.
In a saucepan, combine the sweetened condensed coconut milk, coconut milk, and pandan leaves.
2.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3.
Reduce the heat to low and let it simmer for about 1 hour, stirring occasionally to prevent burning.
4.
After 1 hour, remove the pandan leaves and stir in the vanilla extract and salt.
5.
Continue simmering for another 30 minutes, or until the sauce thickens to your desired consistency.
6.
Remove from heat and let it cool completely before transferring to a jar or container.

Treat your ingredients with care...

Pandan leaves — Make sure to tie the leaves into a knot to easily remove them from the sauce after cooking.

Tips & Tricks

For a deeper flavor, you can toast the pandan leaves in a dry pan for a few minutes before adding them to the sauce.
If you prefer a thicker consistency, simmer the sauce for a longer time until it reaches your desired thickness.
Drizzle this Vietnamese caramel sauce over ice cream, pancakes, or use it as a dip for fresh fruits.

Serving advice

Serve the Vietnamese caramel sauce warm or at room temperature. It pairs wonderfully with traditional Vietnamese desserts like coconut sticky rice or pandan waffles.