Dulce de Leche - Indo Style

Ingredients

While the original Argentinian Dulce de Leche is made with condensed milk, our Indo version incorporates coconut milk for a tropical twist. Additionally, we infuse the caramel with traditional Indo spices such as cardamom and cinnamon, adding a unique flavor profile to this beloved dessert. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugars: 30g)
• Protein: 1g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the coconut milk, sugar, vanilla extract, cardamom, cinnamon, and salt.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 1 hour or until it thickens and turns a rich caramel color.
4. 4.
   Remove from heat and let it cool slightly before transferring to a jar or container.
5. 5.
   Once completely cooled, refrigerate for at least 2 hours to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy and rich texture.
• Cardamom — For the best flavor, use freshly ground cardamom pods.
• Cinnamon — Opt for Ceylon cinnamon for a more delicate and complex taste.

Tips & Tricks

• To achieve a thicker consistency, cook the mixture for a longer time.
• Drizzle the dulce de leche over pancakes, waffles, or ice cream for a decadent treat.
• Add a sprinkle of sea salt on top for a sweet and salty contrast.
• Store the dulce de leche in a sealed jar in the refrigerator for up to two weeks.
• Warm the dulce de leche slightly before serving to enhance its creamy texture.

Serving advice

Serve the Indo-style Dulce de Leche as a topping for traditional Indo desserts like sticky rice cakes (ketan) or pandan pancakes (dadar gulung). It can also be enjoyed as a spread on toast or as a filling for pastries.

Presentation advice

Drizzle the dulce de leche over the dessert in an artistic pattern or serve it in a small bowl alongside the main dish. Garnish with a sprinkle of ground cinnamon or a fresh mint leaf for an elegant touch.