Right now, I live amongst the Catalan and Spanish culture, and what’s very popular here, is Dulce de leche, which basically tastes like toasted condensed milk. I remember how my mom used to put that on her toast, for breakfast, and it was amazing!

I, however, cannot process dairy… so I found a way to make a vegan version of this. Think, “American coconut jam”. I say this because, it has the flavors of Southeast Asia, which is coconut.. and the, all american, “pumpkin spice”. =)

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Here’s what you need:

  • 2 cups coconut milk
  • 1/2 cup coconut sugar
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin spice

Instructions:

  1. In a non-stick sauce pan combine coconut milk, coconut sugar and brown sugar and bring to a boil. Make sure to stir until the sugar is dissolved completely.
  2. Once boiling, reduce the heat and cook on low until the mixture darkens and becomes thick. This will take about 2 to 3 hours. Make sure to stir every 15 to 20 minutes.
  3. When the jam is done, and add pumpkin spice. Mix until well combined and allow to cool completely before putting it in the refrigerator.
  4. Transfer into mason jar and refrigerate. Spread on anything, and enjoy!