Dulce de Leche - Puerto Rican Style

Recipe

Dulce de Leche - Puerto Rican Style

Creamy Caramel Delight: Puerto Rican Dulce de Leche

4.6 out of 5

In the vibrant culinary world of Puerto Rican cuisine, we bring you a delightful twist on the classic Argentinian dulce de leche. This velvety caramel treat, adapted to the flavors of Puerto Rico, will transport you to the tropical paradise with its rich and indulgent taste.

Jan Dec
Dessert› Dulce de leche
Cuisine of the Americas› South American cuisine› Argentinian cuisine
Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Preparation time

10 minutes

Cooking time

1 hour

Total time

1 hour 10 minutes

Yields

This recipe makes approximately 1 cup of Puerto Rican dulce de leche, serving about 8 people

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Vegan (if using vegan sugar)

Allergens

Coconut

Not suitable for

Nut-free (contains coconut milk)

Ingredients

While the original Argentinian dulce de leche is made with cow's milk, the Puerto Rican version incorporates the island's beloved coconut milk. This addition infuses the dulce de leche with a subtle tropical essence, making it a unique and irresistible treat. We alse have the original recipe for Dulce de leche, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 160 kcal / 670 KJ
  • Fat: 8g (5g saturated)
  • Carbohydrates: 22g (20g sugars)
  • Protein: 1g
  • Fiber: 0g
  • Salt: 0.1g

Preparation

  1. 1.
    In a heavy-bottomed saucepan, combine the coconut milk, granulated sugar, baking soda, 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 golden caramel color.
  4. 4.
    Remove the saucepan from heat and stir in the vanilla extract.
  5. 5.
    Let the dulce de leche cool for a few minutes before transferring it to a jar or container.
  6. 6.
    Once completely cooled, refrigerate for at least 2 hours to allow it to thicken further.

Treat your ingredients with care...

  • Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
  • Granulated sugar — You can substitute with brown sugar for a slightly deeper caramel taste.

Tips & Tricks

  • Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
  • Adjust the cooking time based on your desired thickness. Cook longer for a thicker dulce de leche or shorter for a runnier consistency.
  • For a touch of Puerto Rican flair, sprinkle some toasted coconut flakes on top before serving.

Serving advice

Enjoy Puerto Rican dulce de leche drizzled over pancakes, waffles, or ice cream. It also makes a delicious filling for pastries and cakes.

Presentation advice

Serve the dulce de leche in a small bowl or jar, garnished with a sprinkle of cinnamon or a fresh mint leaf for an elegant touch.

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