Bailey Ruskus
Vegan Salted Dulce de Leche Popsicles
Creamy cashew milk and coconut sugar offer a slightly lightened up, plant-based take on the traditional caramel dessert.
August 29, 2023
This recipe from the Cook. Heal. Go Vegan! Cookbook for plant-based custard cashew ice cream covered with dulce de leche on a stick will quickly become your new favorite way to satisfy your sweet tooth.
What you need:
2½ cups cashew milk
½ cup coconut sugar, divided
½ teaspoon vanilla extract
2 tablespoons tapioca flour
¼ cup water
½ teaspoon flaky salt
What you do:
- In a small saucepan, combine milk, ¼ cup sugar, vanilla, and tapioca flour. Turn heat to medium-high and cook 3 to 4 minutes, stirring frequently. Once consistency begins to thicken, about 3 minutes, remove from heat and set aside.
- In a separate small saucepan over medium-high heat, combine remaining ¼ cup sugar, water, and salt. Stir constantly with a rubber spatula for 2 minutes, until sugar is dissolved. Remove from heat. Let cool 5 to 10 minutes.
- Fill an ice pop mold about ½ inch deep with sugar-water mixture. Sprinkle a few flakes of salt over top, then finish filling molds with sugar-tapioca mixture. Cover with lid and place wooden ice pop handles in pops. Freeze for at least 6 hours, or overnight.
- Once frozen, run mold under hot water for 10 seconds to remove pops easily.
For more recipes like this, check out:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
