Thai-style Dulce de Leche

Ingredients

While the original Argentinian Dulce de Leche is made with condensed milk, this Thai adaptation incorporates Thai ingredients and flavors such as coconut milk, lemongrass, and ginger. These additions give the sauce a unique Thai twist, making it a perfect accompaniment to Thai desserts or as a topping for pancakes, ice cream, or fruit. We alse have the original recipe for Dulce de leche, so you can check it out.

• 1 can (400ml) sweetened condensed coconut milk 1 can (400ml) sweetened condensed coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 3g
• Carbohydrates (total, sugars): 20g, 20g
• Protein: 2g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a saucepan, combine the sweetened condensed coconut milk, lemongrass, ginger, and salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
3. 3.
   Reduce the heat to low and let the mixture simmer for about 1 hour, stirring occasionally, until it thickens and turns a golden caramel color.
4. 4.
   Remove the saucepan from heat and discard the lemongrass and ginger slices.
5. 5.
   Stir in the vanilla extract and let the sauce cool completely before transferring it to a jar or container.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the sauce.
• Ginger — Slice the ginger into thin pieces to infuse the sauce with its warm and spicy notes.

Tips & Tricks

• For a spicier twist, add a small amount of finely chopped Thai chili peppers to the sauce while it simmers.
• Drizzle the Thai-style Dulce de Leche over fresh mango slices for a delightful Thai dessert.
• Store the sauce in an airtight container in the refrigerator for up to two weeks.

Serving advice

Serve the Thai-style Dulce de Leche warm or at room temperature as a dipping sauce for fresh fruits, drizzled over pancakes or waffles, or as a topping for ice cream or Thai desserts like sticky rice with mango.

Presentation advice

Transfer the Thai-style Dulce de Leche to a small serving bowl or a decorative jar. Garnish with a sprig of fresh mint or a sprinkle of toasted coconut flakes for an elegant touch.