Argentinian Coconut Dulce de Leche

Recipe

Argentinian Coconut Dulce de Leche

Coconut Caramel Delight: Argentinian Twist on a Filipino Classic

3.4 out of 5

Indulge in the rich and creamy flavors of Argentinian Coconut Dulce de Leche. This delightful dessert is a fusion of Filipino and Argentinian cuisines, combining the traditional Filipino latik with the beloved Argentinian dulce de leche.

Jan Dec
Side Dish› Latik
Asian cuisine› Southeast Asian cuisine› Filipino cuisine
Cuisine of the Americas› South American cuisine› Argentinian cuisine

Preparation time

10 minutes

Cooking time

60 minutes

Total time

70 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Vegan, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

In this Argentinian adaptation, we replace the traditional Filipino latik with coconut milk to infuse the sauce with a tropical flavor. The slow cooking process remains the same, resulting in a rich and creamy caramel sauce. This version is specifically tailored to suit the taste preferences and ingredients commonly found in Argentinian cuisine. We alse have the original recipe for Latik, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 160 kcal / 670 KJ
  • Fat (total, saturated): 10g, 9g
  • Carbohydrates (total, sugars): 18g, 16g
  • Protein: 1g
  • Fiber: 0g
  • Salt: 0g

Preparation

  1. 1.
    In a large saucepan, combine the coconut milk and sugar.
  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 golden brown.
  4. 4.
    Remove from heat and let it cool slightly before transferring to a jar or container.
  5. 5.
    The sauce will thicken further as it cools. Once completely cooled, it is ready to be used.

Treat your ingredients with care...

  • Coconut milk — Use full-fat coconut milk for a creamier and richer sauce.
  • Granulated sugar — Adjust the amount of sugar according to your desired sweetness level.

Tips & Tricks

  • Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the pan.
  • If the sauce becomes too thick, you can add a small amount of warm water and stir until desired consistency is reached.
  • For a deeper caramel flavor, you can cook the sauce for a longer period of time, but be careful not to burn it.

Serving advice

Serve Argentinian Coconut Dulce de Leche warm or at room temperature. It can be drizzled over ice cream, pancakes, waffles, or used as a filling for cakes and pastries. It also pairs well with fresh fruits like bananas or strawberries.

Presentation advice

Transfer the Argentinian Coconut Dulce de Leche to a decorative jar or container. You can garnish it with a sprinkle of shredded coconut or a drizzle of melted chocolate for an elegant touch.

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