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Bon Appétit

Coconut Dulce de Leche

By Andrew Schloss

4.1

(21)

Image may contain Helmet Clothing Apparel Jar Food Confectionery Sweets and Jam
Photo by Kana Okada

This clever caramel sauce is made from coconut milk instead of the usual condensed milk.

SERVING SUGGESTION: Over vanilla ice cream sprinkled with toasted coconut.

Recipe information

  • Yield

    Makes 2 1/2 cups

Ingredients

2 14-ounce cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt

Preparation

  1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled.

TagsSauceLatin AmericanCoconut MilkDairy FreeGluten FreeVegetarianVeganMake AheadSimmerBon Appétit

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