COCONUT DULCE DE LECHE WITH CARAMELIZED PINEAPPLE
Steps:
- In a large skillet over low heat, combine coconut milk and 135 grams (2/3 cup) sugar. Cook gently, stirring and scraping down the sides of the pan occasionally, until mixture is a deep caramel color, smooth and spreadable, about 1 1/2 to 3 hours, depending on how powerful your stove is. The mixture should remain at a low simmer; do not let it come to a boil. Scrape into a bowl or container and let cool thoroughly, then chill for at least 2 hours and up to 5 days before serving.
- Heat oven to 325 degrees. Spread coconut on a rimmed baking sheet and toast until golden around the edges, 8 to 12 minutes. Let cool.
- Toss pineapple with remaining 25 grams (2 tablespoons) sugar. Let fruit stand until sugar dissolves, 1 to 2 minutes.
- Heat broiler and arrange an oven rack in the position closest to the flame. Spread fruit on a rimmed baking sheet. Broil 4 minutes. Stir, then broil until well-caramelized and charred in places, 3 to 4 minutes more.
- Spoon dulce de leche into 6 ramekins. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 26 milligrams, Sugar 30 grams
COCONUT-LIME TRES LECHES CAKE
As someone whose greatest fear in life is dry cake, Tres Leches Cake holds a special place in my heart, as it is impossible not to be dry. While its exact origins are unknown, it is popular all over Latin America, especially in Mexico and Nicaragua, and I fell in love with it through my husband's love of Mexican food. This version has toasted coconut and lime, two flavors that go deliciously with the milky creamy flavors of Tres Leches cake.
Provided by Molly Yeh
Categories dessert
Time 3h15m
Yield 15 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside.
- Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside.
- Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
- Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
- Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
- Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
- For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
- For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.
DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
COCONUT DULCE DE LECHE
From Bon Appetit. I love this stuff! It is very rich; a little goes a long way. Great on toast, ice cream, fruit, a spoon (lol)...
Provided by KlynnPadilla
Categories Sauces
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Whisk coconut milk, sugar, and salt in a large heavy skillet over medium heat until sugar dissolves.
- Increase heat to medium-high and boil until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes.
- Transfer sauce to small jars. Cool completely, then cover and chill.
- Can keep, chilled, for 1 month.
Nutrition Facts : Calories 1145.9, Fat 70.2, SaturatedFat 62.2, Sodium 443.1, Carbohydrate 137.7, Sugar 127, Protein 6.7
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