This weekend I made coconut dulce de leche (fancy for caramel)! It was to accompany my Grandma’s Apple Cake (which didn’t turn out so well) and ended up being the star of the dessert rather than just a topping! Its very simple to make, and I think its going to be very versatile! I am already planning on using it as a binder in rice crispy treats, making yummy Christmas candies, using it in my sister’s caramel brownie recipe—I could go on and on! It also is a great apple dip, or cake or ice cream topping. Or you could just eat it with a spoon, which is what my family did on Saturday afternoon. Delicious!
Coconut Dulce de Leche, from Laura Friendly
1-1/2 cups coconut milk fat (from 2 13.5-oz. cans of unsweetened, full fat, coconut milk)
1 cup brown sugar
1 tbsp vanilla extract
1 tsp sea salt
Refrigerate 2 (unshaken) cans of full fat coconut milk overnight. Very gently turn the cans upside down and remove lids (bottoms). Carefully pour off the water from the top of the cans. Scoop the fat layer out of each can (together it should equal about 1-1/2 cups). Place in a non-stick sauce pan.
Add in the sugar, vanilla, salt and whisk well. Bring to a boil, over medium-high heat, whisking occasionally. It will look lumpy—that’s the coconut fat that hasn’t melted yet, it will dissolve all the way in a few minutes.
Once the mixture begins to bubble, reduce the heat to a low boil and cook for 45-60 minutes. Whisk fully every couple of minutes until the sauce has reduced by half. Around the 40 minute mark, the color should darken and texture begin to thicken. The longer you allow the sauce to cook, the thicker it will become.
Allow caramel to cool slightly and use immediately, or transfer to an airtight container.
note: refrigerate in an airtight container, for up to 2 weeks—reheat to soften, if desired