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 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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