Coconut Dulce De Leche With Caramelized Pineapple Food

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.

DULCE DE LECHE COOKIES

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

CARAMEL IN A CAN (DULCE DE LECHE)

Steps:

• Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
• Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE PUDDING WITH COCONUT

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the dulce de leche.
• Divide the half of the pudding among 4 4-ounce ramekins or glasses. Then sprinkle each with 2 tablespoons of coconut and top each with the remaining pudding. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

COCONUT DULCE DE LECHE

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.

COCONUT DULCE DE LECHE

Steps:

• Mix coconut milk, coconut cream, sugar, vanilla extract, and salt in a saucepan over medium heat. Stir until sugar is completely dissolved, about 5 minutes.
• Increase heat to medium-high and boil until coconut sauce is reduced by half, stirring occasionally, about 20 minutes.
• Cool completely before using.

CARAMELIZED-PINEAPPLE BAKED ALASKAS

Steps:

• Preheat the broiler and position the rack nearest the heat. Peel the cardboard carton off the ice cream and cut the ice cream into 4 round slices. Pack the slices into four 6-ounce ramekins, transfer to a baking sheet and place in the freezer.
• In a large nonstick skillet, melt the butter. Add the diced pineapple and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons of the dulce de leche and cook, stirring, until the pineapple is lightly caramelized, about 3 minutes. Add the remaining 1 tablespoon of dulce de leche and transfer the pineapple to a plate. Place the plate in the freezer to cool the pineapple.
• Put the egg white in a clean mixing bowl set over a saucepan of boiling water and, using an electric mixer with clean beaters, beat the egg white and salt at high speed until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy.
• Spoon the cooled pineapple over the ice cream along with any juices. Dollop the meringue over the pineapple and broil just until lightly toasted, about 45 seconds. Serve right away.