Eatyet’s Weblog

After seeing all the dulce de leche recipes on TasteSpotting lately I was really craving some badly. But I wanted a non dairy version to please the hubby and to save up my dairy points (for frozen treats later). I went with coconut milk and it turned out better than I expected. It reminded me of coconut caramel candies and has a really silky texture, totally addictive. It’s pretty easy to make but you need to keep your eyes on it the whole time. 

Dulce de Coco/ Coconut caramel sauce

• 1 can (14oz) full fat coconut milk
• 1 cup sugar
• 2 tbsp water

In a heavy bottom sauce pan, heat up the sugar and water on high. Open can of coconut milk and leave aside. Let the sugar boil, the bubbles should be going very rapidly and large when all the water boils away. Now you have to watch it intensely. The color will first turn light amber, with a long metal spoon you can stir and lift the sugar up, checking on the color. When it looks like a medium dark maple syrup, turn down the heat, pour in the coconut milk. Bring heat back up high; keep stirring till it’s all incorporated. Keep boiling till desired thickness.

It made about a jelly jar full, used half for a sticky bun recipe http://eatyet.wordpress.com/2008/03/21/dulce-de-coco-bread/.

 -L