COCONUT DULCE DE LECHE
This dairy-free caramel sauce makes me forget how much I love dairy! Put it on cookies, ice cream, or just your spoon.
Provided by Julie Julie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 43.3 g, Fat 12.3 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 11.2 g, Sodium 176 mg, Sugar 41.8 g
DULCE DE LECHE PUDDING WITH COCONUT
A swirl of ducle de leche and a sprinkle of shredded coconut transform vanilla pudding into a decadent dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield about 2 1/2 cups
Number Of Ingredients 9
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
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
ALFAJORES WITH COCONUT DULCE DE LECHE
This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Provided by Rick Martinez
Categories Bon Appétit Dessert Cookies Bake Coconut Almond Honey Vegetarian Soy Free Peanut Free Kid-Friendly Christmas Winter
Yield Makes about 24
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 375°F. Bring condensed milk, coconut milk, and ½ tsp. salt to a boil in a small saucepan over medium-high heat. Scrape mixture into a 13x9" baking dish and bake, stirring every 15 minutes or so, until very thick and a light caramel color, 40-50 minutes. Mixture will look lumpy, broken, and very pasty-that's exactly what you want. Let cool in dish 1 hour, then transfer to a food processor and process until smooth. Set dulce de leche aside for serving.
- Meanwhile, whisk almond flour and 2¼ cups all-purpose flour in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and 1½ tsp. salt in a large bowl, scraping down sides and bottom of bowl as needed, until pale and creamy, about 3 minutes. Add egg yolk, vanilla, and ¼ cup honey and beat until combined, about 2 minutes. Reduce speed to low, add dry ingredients, and mix, scraping down sides and bottom of bowl, until incorporated. Divide dough in half and pat each piece into a 1"-thick disk. Wrap in plastic and chill until firm, at least 2 hours.
- Preheat oven to 350°F. Roll out 1 disk of dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ⅛" thick. Punch out shapes with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
- Bake a sheet of cookies, rotating halfway through, until edges are lightly browned, 7-9 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies. Line baking sheets with fresh sheets of parchment paper and repeat process with remaining disk of dough.
- Divide coconut evenly among 3 bowls. Add 1 Tbsp. food-coloring powder (sift if needed) to a bowl of coconut and toss until coconut is coated; add more powder if a more intense color is desired. Repeat with remaining food-coloring powder and another bowl of coconut. Leave 1 bowl of coconut white. If using, add some luster dust to all 3 bowls and toss to combine.
- Turn half of the cookies over to expose flat side; spread 1 tsp. dulce de leche over (this will be the inside of the sandwiches); set aside.
- Heat remaining 2 Tbsp. honey in a small bowl in the microwave just until warm (you want it to be loose), then stir in 2 tsp. warm water. Working one at a time, lightly brush honey over the top of remaining cookies (the ones that have not been filled with dulce de leche). Immediately dip tops into a bowl of coconut; press additional coconut onto cookie to cover any bald spots. Close up cookie sandwiches, coconut side up.
- Do Ahead: Dulce de leche can be made 1 month ahead; place in an airtight container and freeze. Thaw in refrigerator overnight before using. Dough can be made 3 days ahead; keep chilled. Cookies can be baked (but not assembled) 2 days ahead; store airtight at room temperature.
TARTA DE COCO Y DULCE DE LECHE (DULCE DE LECHE AND COCONUT PIE)
A divine combination of dulce de leche and coconut in this scrumptious pie. Your guests are going to be asking for more!
Provided by MariaZoroza
Categories Desserts Cakes Coconut Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch springform pan.
- Combine flour, butter, and 2 eggs in a food processor; pulse several times until a soft pastry dough ball is formed and easily separates from the bowl; wrap tightly in plastic wrap and refrigerate for 15 minutes.
- Grab pieces of dough, flatten with your hands, and cover the base and sides of springform pan. Spread a thin layer of dulce de leche over the pastry base.
- Mix sugar, coconut, 2 eggs, vanilla extract, and coconut extract together in a bowl using a wooden spoon or your hands until mixture resembles breadcrumbs. Distribute mixture evenly over dulce de leche layer.
- Bake in the preheated oven until golden, about 30 minutes. Cool pie to room temperature before removing the springform.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 56.3 g, Cholesterol 103.5 mg, Fat 26.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 18.4 g, Sodium 415.5 mg, Sugar 37.6 g
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