Who doesn’t like dulce de leche?
Some of the best recipes are created by accident, correct? Dulce de leche was a created in Argentina or we think (all amazing recipes have a dispute who really was the first creator) by an accident, somewhat similar to the accident that created Champagne. While living in Chile I lived above a Panaderia (bakery) who sold fresh bread daily and I would top it with Argentinian dulce de leche! Yes it was not dairy free, but at the time I didn’t know what was making me feel ill so I just ate it anyways.
Recipe:
Makes approximately 6 ounces
1 13.5 ounce canned full fat coconut milk
1/4 cup coconut sugar
Step 1
In a saucepan over medium heat, add coconut milk and sugar. Bring to a low boil, reduce heat and let simmer rapidly for approximately 45 minutes, stirring frequently.
Keep simmering until the coconut milk mixture reduces by about half and is quite thick. Sometimes it might seem like the mixture is going to boil over. If this happens, remove the pan from the heat until the mixture goes down and reduce the heat before putting the pan back on the stovetop.
Remove from the heat and let cool before using in a recipe or storing for later. For storage, place sweetened condensed milk in an airtight container in the fridge for up to 5-7 days.
Step 2
Heat oven to 425°F with rack in middle.
Pour the contents of Step 1 OR if you have a can of sweetened condensed milk, the sweetened condensed coconut milk into a deep-dish oven safe flat bowl/pan , spread it out into a thin layer, then place foil on top lightly. Set plate in another slightly larger oven safe flat bowl/pan and add enough water to pan to reach halfway up the bowl with the milk inside. Its a similar process to poaching an egg, somewhat.
Bake milk for 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and allow to cool completely, uncovered. After cooling outside the oven, placing it in the refrigerator loosely covered will help cool and solidify it more.
Store in refrigerator for up to 2 weeks in air tight container.
