Coconut Dulce de Leche With Caramelized Pineapple
- Total Time
- 30 minutes, plus at least 1½ hours’ simmering and 2 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2(13½-ounce) cans unsweetened coconut milk (not low-fat)
- 160grams dark brown sugar ( ⅔ cup plus 2 tablespoons)
- 25grams unsweetened coconut chips or flakes (½ cup)
- 1small pineapple, peeled, cored and diced into ½-inch pieces (about 4 cups pineapple)
- Flaky sea salt, for garnish (optional)
Nutritional analysis per serving (6 servings)
427 calories; 32 grams fat; 28 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 4 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over low heat, combine coconut milk and 135 grams (⅔ 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 1½ 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.
- Step 2
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.
- Step 3
Toss pineapple with remaining 25 grams (2 tablespoons) sugar. Let fruit stand until sugar dissolves, 1 to 2 minutes.
- Step 4
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.
- Step 5
Spoon dulce de leche into 6 ramekins. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Made the Dulce de leche the day before and roasted the pineapple in the air fryer for about 10 minutes. Really delicious. I would make it again
I made this for an event that required a GF/DF dessert. The dulce de leche on its own is delicious! But as a stand alone dessert it was a bit thick for me. I added some aquafaba whipped cream to the DDL and it was fabulous. It lightened it up making it mousse-like. Toasted the coconut flakes and grilled crushed pineapple (instead of chunks). Lovely!!
Could I use coconut sugar for this?
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