From the kitchen
Coconut Milk Caramel (Dulce de Coco)
Coconut milk and brown sugar slow-simmered until thick, dark, and pourable, a dairy-free cousin to dulce de leche.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cans (13.5 oz each) Coconut Milk
- 1 cup Brown Sugar
- 1/2 tsp Vanilla Extract
- Pinch of Salt
Method
- Combine the coconut milk and brown sugar in a wide, heavy saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a gentle simmer, then reduce heat to low.
- Simmer uncovered for 1 to 1.5 hours, stirring occasionally at first and much more frequently toward the end, until deeply caramel-colored and thick enough to coat the back of a spoon.
- Stir in the vanilla and salt.
- Cool slightly before transferring to a jar — it thickens further as it cools.
Kitchen note
Stir constantly in the last 15 minutes — this caramel is mostly fat and sugar at that point, and both scorch fast once the water content has cooked off.
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