Coconut Dulce de Leche
2 (14-ounce) cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled.
3 comments:
k, I'll try it - I'll go pick up some coconut millk and ice cream (mmm, it'd be good over apple pie!) tonight. Noah's gone the rest of the week though, so I'd have to eat it all myself. And watch (edited) Love Actually. And paint my nails sparkly blue!
I'm one lucky girl, I'm so glad I visit teach you. I'm just lucky to have you as a friend, you're the best Jaime.
oh yum-o! i will be trying BOTH these recipes next week when I start my bake off!
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