Best 3 Coconut Dulce De Leche With Caramelized Pineapple Recipes
Embark on a tantalizing culinary journey with our delectable Coconut Dulce de Leche with Caramelized Pineapple recipe, a symphony of flavors that will transport your taste buds to a tropical paradise. This irresistible dessert combines the velvety richness of coconut milk with the luscious sweetness of dulce de leche, creating a creamy and decadent treat. Perfectly caramelized pineapple slices add a burst of tangy sweetness, while a hint of cinnamon and vanilla enhances the overall flavor profile.
As you explore the depths of this recipe article, you'll also discover variations that cater to different dietary needs and preferences. Indulge in the vegan version, where coconut milk takes center stage, delivering a creamy and dairy-free indulgence. For those seeking a gluten-free option, we've got you covered with a recipe that uses gluten-free flour, ensuring everyone can savor this delightful dessert.
But the culinary adventure doesn't stop there. We've also included a recipe for Caramelized Pineapple, a standalone treat that will tantalize your taste buds. These golden-brown pineapple slices, coated in a luscious caramel sauce, are perfect for topping desserts, adding a touch of sweetness to your breakfast yogurt, or simply enjoying as a delectable snack.
So, prepare to tantalize your palate with our Coconut Dulce de Leche with Caramelized Pineapple and its accompanying recipes. Get ready to embark on a culinary adventure that promises to leave you craving for more.
COCONUT DULCE DE LECHE WITH CARAMELIZED PINEAPPLE
Steps:
- In a large skillet over low heat, combine coconut milk and 135 grams (2/3 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 1 1/2 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.
- 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.
- Toss pineapple with remaining 25 grams (2 tablespoons) sugar. Let fruit stand until sugar dissolves, 1 to 2 minutes.
- 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.
- Spoon dulce de leche into 6 ramekins. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 26 milligrams, Sugar 30 grams
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
DULCE DE LECHE BARS
A creamy center fills a shortbread-like buttery crust with a crumble-pecan coconut topping. This is a favorite with my family, boyfriend and at my workplace (a bakery!). Best served cool or room temperature.
Provided by Cori
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
- Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
- Press 2/3 of the dough into the bottom of the baking pan.
- Bake in the preheated oven until set and light brown, about 20 minutes.
- Pour dulce de leche over the crust, trying to keep the edges mostly bare.
- Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
- Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 52.1 g, Cholesterol 59.9 mg, Fat 27.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 14.7 g, Sodium 168.9 mg, Sugar 25.8 g
Tips:
- To easily remove the coconut meat from its shell, place it in a preheated oven at 350°F (175°C) for 10-15 minutes. Once it's cool enough to handle, the meat will come out effortlessly.
- Use a heavy-bottomed saucepan or Dutch oven for making dulce de leche to prevent scorching.
- Stir the dulce de leche constantly to prevent it from sticking to the bottom of the pan and burning.
- Add a pinch of salt to the dulce de leche to enhance its flavor.
- Use fresh pineapple for the caramelized pineapple topping. Canned pineapple can be used in a pinch, but fresh pineapple will yield a much better flavor.
- If you don't have a kitchen torch, you can caramelize the pineapple under the broiler. Just keep a close eye on it to prevent it from burning.
Conclusion:
This coconut dulce de leche with caramelized pineapple is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy coconut dulce de leche is perfectly complemented by the sweet and tangy caramelized pineapple. This dessert is sure to be a hit with everyone who tries it!
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