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Coconut Dulce de Leche

Coconut Dulce de Leche

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Makes 2 1/2 cups Servings


  • 2 14-ounce cans unsweetened coconut milk
  • 1 1/2 cups (packed) golden brown sugar
  • 1/2 teaspoon coarse kosher salt

Recipe Preparation

  • 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.

Recipe by Andrews Schloss,Reviews Section

Dulce de Leche Cocadas Recipe

Happy World Dulce de Leche Day!! We are celebrating with a simple sweet treat. Cocadas are a type of coconut confection found throughout Latin America. Mounds of soft and chewy coconut held together with sweetened condensed milk are pretty good, but adding some dulce de leche takes these treats to the next level. T hese are super simple to make essentially it’s mix, stir and bake. Easy as a boxed cake mix. For an added touch, dip the cocadas in a little bit of melted chocolate. Make a dozen, or make 12 dozen, these little guys are even better when shared with your loved ones.

Creamy Coconut Cheesecake with Dulce de Leche

I’m so happy to start the week with this super creamy coconut cheesecake! It’s dense, very smooth and decadent thanks in part to the added coconut milk. I love to crown my cheesecakes with Italian meringue and this time I added a layer of dulce de leche for extra decadence. You have to trust me when I tell you that no one can resist to this creamy cheesecake. It’s literally the bomb!

If you make a search for“cheesecake”on my website you will find a lot of recipes. Probably it’s the thing I write about the most and some of my most popular recipes are a cheesecake of some sort. The whole cake, layered, in bars or no-bake cheesecakes, they are just so adored by you my friends. That is why I’m sharing with you today not only this simple recipe for a classic creamy cheesecake but also letting you know all my prep, steps and tips so you can swap the toppings and flavors and have a completely new cheesecake recipe every time you need one for a crowd (or crave one all for yourself, no judging in here!)

Making cheesecake from scratch is pretty simple, probably simpler than making a cake if you ask me. But, as when you are making a pie, understanding the why of some steps and prepping your ingredients and tools in advance really helps a lot. I’m going to tell you my steps when making a full cheesecake.

How to Make a Cheesecake from Scratch

1. I start by prepping all the ingredients, because once you start, everything runs pretty fast. In this recipe it’s super important that the ingredients are at room temperature, especially the cream cheese and the eggs. If you are in a hurry, heat the cream cheese in the microwave in 12-second intervals until soft. Don't let it get too warm! Fats will start to break down compromising the flavor and texture of the cheesecake. To get eggs to come down to room temperature fast, place them in a bowl with hot tap water for 5 to 7 minutes.

2. Then I spray with baking spray my pan. You can use a pie pan or a springform pan as I did here. If using a springform, remember to wrap it half way up with aluminum foil and pressing all the gaps. This is how you prevent water from getting inside your springform pan.

3. Next I make my super easy and simple graham cracker crust! You can omit the pistachios in here, just follow the recipe exactly without them.

4. You can make the crust of this cheesecake as thick or thin as you wish. For a thicker crust, just press the crumbs only on the bottom, creating a naked cheesecake. For a very thin crust, press the crumbs until the top of the pan. For something in between, press the crumbs until half way thru the pan as I did.

5. While the crust is baking I start working on that creamy cheesecake filling. When making the filling, remember to not over mix! This is a mixture that doesn’t like air at all. The small amount that you are going to incorporate when whipping the cream cheese is more than enough. Starting with very softened cream cheese is key in achieving a super smooth filling without incorporating too much air.

6. I strongly recommend using a 18” x 13”baking tray to make the bain-marie. I have used slightly smaller trays in the past and the result has been a slightly drier cheesecake. It’s not a super big deal, really. But if you can go bigger, do it!

7. In the meantime, I make room for the cheesecake on my fridge.

Removing your cheesecake from a springform pan

You can remove the band around your cheesecake and decorate it on the tray it was baked, just place it on a pretty large plate. But if you are feeling adventurous and want to release the cheesecake completely out of the pan, you can do so following a few steps. Take note that for this maneuver your cheesecake needs to be completely chilled so it is very firm.

1. After removing the band, place a plastic paper on top of the cheesecake.

2. Place a plate on top and turn the cheesecake upside down.

3. Place it in a counter or table and carefully remove the bottom metal tray of the springform pan, looking for any for tiny spots where the crust is a bit separated from the tray and using a small pairing knife to push the tray up form there. This is the part where you need a bit of patience gently working around those spots. But I promise this will only take a few minutes!

4. As soon as you remove the bottom tray, place your serving plate on top and turn the cheesecake over. Carefully remove the plastic paper. Don't sweat if a small spot is a bit damaged, no one will notice with the delicious toppings!

Flavor heaven is the limit!

Other possible ideas to serve this cheesecake are with just the dulce de leche, with berry compotes or lemon curd spread on top, a drizzle of warm salted caramel, chocolate ganache or simply with whipped cream and fresh fruits. Also you can swap the coconut extract for vanilla, lemon or almond extract as well.

Creamy Coconut Cheesecake with Dulce de Leche

◯ Unsalted butter – 10 TBSP (1 ¼ stick)
◯ Pistachios – ½ cup
◯ Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
◯ Raw sugar – 3 TBSP

Coconut Cheesecake filling
◯ Cream cheese, at room temperature – 5 (8 oz) packages
◯ Raw sugar – 1¾ cup
◯ Unbleached all purpose flour – 3 TBSP
◯ Freshly squeezed lemon juice (or fresh pineapple concentrate juice) – 1 TBSP
◯ Pure coconut milk, preferably full fat – ¼ cup
◯ Coconut extract – 1 ½ to 2 Tsps
◯ Eggs, at room temperature – 5, large
◯ Egg yolks, at room temperature – 2, from large eggs

Italian Meringue
◯ Egg whites, at room temperature – 2
◯ Cream of tartar – ¼ Tsp
◯ Water – ¼ cup
◯ Raw sugar – ½ cup
◯ Half of a lemon to rub the bowl and attachment
◯ Dulce de leche – about ¼ cup
◯ Fresh fruits to serve


a 9” Cheesecake

Total time:
2 hours plus 6 to 8 hour on the fridge

Active time: 30 minutes for making the cheesecake, 10 minutes for making the meringue

Baking time:
1 hour and 10 minutes

baking sheet, springform pan or pie dish, stand mixer or handheld electric mixer


Prepare your pan:

Spray the bottom of the pan with baking spray. If using a springform pan, cover the bottom of it with a few pieces aluminum foil until at least half of the pan from the bottom up is covered. Press it well, closing any gap towards the pan.

To make the crust:

Place the 10 tablespoons of butter in a small saucepan and heat on medium-low level until just melted. Shake a bit the pan to melt the small pieces of butter. Retire from heat.

Place ½ cup of pistachios in the bowl of a food processor already attached to the base. Run until the pistachios are grounded. Add the 15 graham crackers, roughly breaking them in pieces with your hands before throwing them to the bowl and the 3 tablespoons of sugar and run the processor once more, until the crackers are pretty much grounded. With the processor running, pour in the melted butter until the crumbs look moist, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more. Transfer the content to your baking pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and have reached you desired height (see notes). You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 6 minutes. Take it out of the oven to let it cool down.

To make the cheesecake filling:

Increase temperature to 425°.

Either in the bowl of a stand up mixer and using the whisk attachment or in a medium bowl using an electric hand mixer with the beaters attached, beat the 5 boxes of cream cheese for 2 to 3 minutes in slow speed (#2 in the Kitchen Aid), until cream cheese is completely smooth without lumps. If there are some lumps, increase mixer speed one notch for 20 seconds and then return to the previous speed. Add the 1 ¾ cup of sugar and mix for 1 minute. Decrease speed to the lowest and add the 3 tablespoons of flour, the tablespoon of lemon juice, the ¼ cup of coconut milk and the 2 teaspoons of coconut extract. Add the 5 eggs and the 2 egg yolks, one at a time and waiting until one is incorporated before adding the next one. Stop the mixer and scrap the wall and bottom of your bowl to make sure all the cheese is incorporated to the mixture. Mix for 30 seconds to 1 minute, until mixture is smooth and everything seems well incorporated.

Pour mixture into already baked crust. Place pan in a baking tray and fill it with water until half way thru (see notes). Place cheesecake in oven and bake for 7 minutes, then decrease oven temperature to 275°. Bake for about one hour and 10 minutes, until it looks set and dry around the edges but still a little wobbly on the center. Turn the oven off and open the door half way thru. Wait about two minutes and then take it out of the oven.

Let it cool down a few minutes and place in the fridge after it has lost the steam. Chill for about 6 to 8 hours, preferably overnight. If using a springform pan, remove cheesecake from it (see notes). Top with Italian meringue (recipe follows), dulce de leche and fresh fruits if desired for the ultimate cheesecake experience.

To make the Italian Meringue:

Make sure your bowl and whisk attachment is well cleaned and not greasy. Any grease will prevent egg whites from rising.

Rub the bottom and walls of your bowl and whisk attachment with half a lemon. Put the 2 egg whites and the ½ teaspoon of cream of tartar in the bowl. Whisk in low speed for 30 seconds to distribute the cream of tartar and then increase the speed to medium (#4 in the Kitchen Aid), until soft peaks form.

In the meantime, combine ¼ cup of water and the ½ of sugar in a small saucepan. Heat over high heat and cook until a candy thermometer reaches 240°, about three to four minutes.

With the mixer running, pour over the syrup in a thin stream without pausing. Whisk until the meringue reaches room temperature, 3 to 5 minutes. As soon as the bowl feels cool on the outside the meringue is ready to go.

Dulce de Leche History

It&aposs impossible to pinpoint the exact origins of dulce de leche, but there are a few theories. According to one popular legend, Napoleon&aposs cook accidentally created it in 1804 by heating milk and sugar for too long. Another story alleges that it was actually a maid of Argentinian politician Juan Manuel de Rosas who mistakenly invented the sweet treat. 

Some people believe that dulce de leche was actually born in Indonesia before making its way to the Philippines. According to this theory, after the Spanish conquered the Philippines, they brought the recipe to the Americas.

What is Dulce de Leche?

Dulce de Leche is a rich, caramel-like sauce often used in Latin desserts. You can buy cans of premade dulce de leche at the store – you’ll often find it in the baking aisle near the evaporated milk and sweetened condensed milk. You can also make it at home using this easy recipe for Instant Pot Dulce de Leche – so simple and tasty!

  • 286 grams unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 113 grams unsalted butter, very soft
  • 198 grams sugar
  • 2 tablespoons brandy, rum, or vanilla
  • 1 cup dulce de leche (see recipe below)
  • 1 13 grams finely shredded unsweetened coconut
  • 1 can of coconut milk + whole milk to equal 4 cups total
  • 3.5 ounces sugar
  • 1/2 teaspoon baking soda
  • pinch of salt

Instructions creamy coconut ice cream (no churn, no eggs, no ice cream maker)

In a large bowl add your cold whipping cream and vanilla extract. Using a mixer, whip the cream until it has doubled in volume and makes stiff peaks.

In another bowl pour the coconut milk and the sweetened condensed milk. Mix everything very well with the whisk.

Take a couple of spoonfuls of coconut milk mixed with condensed milk and add them to the whipped cream mixture. Use the whisk or a spoon and very gently stir it in. This step will make it light and airy. Gradually add the rest of the coconut milk. Always mix carefully and delicately until the two compounds are well blended.

Pour the mixture into a rectangular container, into ice cream moulds or into muffin or madeleine tins. From this dose of ingredients I got 14 small portions of ice cream.

Place in the freezer until it is completely firm. To extract this ice cream from the tins simply immerse the bottom of the tin for a few seconds in warm water. Ice cream, similar like panna cotta, will slide out of the mould.

To serve this dessert I used some crumbled butter cookies and dessicated coconut which goes perfectly with this creamy ice cream.

Dulce de Leche Coconut Tres Leches

With Easter approaching, I wanted to do a dessert with coconut, but not your run-of-the-mill Easter cake. I wanted something luxurious and decadent, and well - internet worthy. Now, this is no "cookie shot glass" (then again what is?), but it is a pretty delcious cake with all the creamy trimmings and um, coconut! I call it dulce de leche coconut tres leches.

So I found Chow's Coconut Tres Leches Cake Recipe, which seemed to be pretty well received and tried that first. The cake was good, but I found it needed a little more milk for the soaking to really achieve that tres leches consistency and also a bit more sweetness - which is not something I usually say about cake recipes.

So I did my usual meddling of the recipes. I actually increased the amount of evaporated milk in my tres leches soaking liquid to get a more concentrated milk flavor in my sponge cake. I also added more sugar and a little bit of cream cheese to the cream topping I spread on top of the cake. The original recipe basically called for whipped cream that was very mildly flavored and that made sense to pair a light whipped cream with a denser and sweeter cake. But the dichotomy was so different that it actually tasted a little strange. I didn't make it a ton sweeter, so don't worry, and just a tad of cream cheese gave the topping a little more body and backbone. Oh right, I almost forgot. I topped the whole thing off with dulce de leche. I thought since we were soaking with milk, it would only be fitting to top it off with milk.

Some notes about this recipe - the leavening in the cake is purely from the whipped yolks and whites, so make sure when you mix them to fold them gently. Resist the urge to fold until everything is combined because you will deflate the eggs that way. There can still be little pockets of whites in your yolks. With flour, it's a bit more tricky, but just do enough until you don't see it. You'll see in the pictures I took how this looks like.

It's also good when you're whipping eggs to have them at room temperature or even warm them a bit. They get more volume that way. With the egg whites, remember to only whip them to medium peaks, which can still look a bit foamy. They are at their highest volume then, so resist the urge to whip to that pretty glossy stage, which I know is tempting, but by the time your whites look like that, it's overwhipped.

#### 2. Separate 6 Eggs #### 3. Combine Yolks with Sugar and Whip Untill Light and Fluffy #### Pale Yellow Yolks #### 4. Beat Eggs Whites to Medium Peaks #### 5. Lighten Yolks with 1/3 of Whites #### 6. Fold Rest of Whites in Remembering Not to Over-Folding. #### 7. Combine Eggs with Sifted Flour and Fold Gently #### Combined Flour and Eggs #### 8. Gently Spread Batter in Pan and Bake for 20 Minutes #### 9. Meanwhile, Combine Evaporated Milk, Coconut Milk, and Condensed Milk in a Bowl #### 10. Toast Coconuts for Topping. Spread Coconuts Evenly on Sheet Pan and Bake at 325 degrees Fahrenheit for 5-8 Minutes #### Toasted Coconuts #### 11. When Cake is Done, Poke Holes in it with Toothpick #### 12. Soak Cake with Milks #### After Cake Has Soaked #### 13. Prepare Whipped Cream Topping by Beating Together Heavy Cream, Sugar, and Cream Cheese. #### 14. Top Cake with Whipped Cream and Coconuts. Drizzle with Dulce de Leche.


For the cake - 1 cup all-purpose flour - 6 large eggs - 1 cup granulated sugar - 1 (14-ounce) can sweetened condensed milk - 1 (14-ounce) can evaporated milk - 1/2 cup unsweetened canned coconut milk - butter for greasing pan

For topping - 1 cup sweetened flaked coconut - 1 1/2 cups heavy cream - 1/2 teaspoon vanilla extract - 3 tablespoons powdered sugar - 2 tablespoons cream cheese

For dulce de leche - 4 cups whole milk - 1 1/2 cups sugar - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda

Direction 1. Preheat oven to 325°F and grease a 13-by-9-inch pan with butter 2. Separate the eggs and whip yolks with sugar for 5 minutes on high speed until pale and light.
3. In a clean bowl, whip egg whites until medium peaks, about 2 minutes. 4. Gently fold 1/3 of whites into yolks to lighten mixture. Then fold the rest of the whites in.
5. Sift in flour and gently fold until there are no streaks of flour. 6. Pour mixture into baking pan and gently level the top with a spatula. Bake for 20 minutes. 7. Meanwhile, place the three milks in a bowl and combine. 8. Remove the cake from the oven and let cool for 15 minutes. Using a toothpick, poke holes throughout cake. 9. Pour milk mixture over cake and let sit for 45 minutes before putting it in the refridgerator to sit for at least 5 hours, but preferably overnight.
10. When the cake is ready to serve, spread the coconut in an even layer on a sheet pan. Bake at 325°F until coconut is golden brown, about 5 minutes.
11. Place the heavy cream, powdered sugar, vanilla, and cream cheese in large bowl and beat until medium peaks. 12. Spread whipped cream over cake and top with toasted coconuts. 13. Drizzle top with dulce de leche (directions follow)

Toasted coconut vs raw coconut

If you're not a fan of toasted coconut? You can opt for untoasted coconut instead. I personally love the crunch and texture the toasted coconut adds to this coconut dulce de leche cake. I also love the color it gives the cake. Instead of toasting the coconut, simply use the 2 cups of sweetened shredded coconut listed in the buttercream section of the cake to cover the cake on all sides.


As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page . Allulose and tagatose are the only two sweeteners I find that work for keto caramel or syrup recipes, all other erythritol-based sweeteners will only stay smooth for the first few hours, after which time they will begin to crystallize and turn grainy.

A classic dulce de leche is made with cow's milk, but even lactose-free cow's milk has too much sugar content to be keto-friendly. I recommend going with a mix of unsweetened dairy cream (high fat content), and unsweetened nut milk that has protein added . The added protein content seems to help thicken the finished caramel, you could even use whey protein for a richer dairy flavor and a resulting texture closer to that of traditional dulce de leche.