Homemade Coconut Milk Caramel
A lusciously creamy coconut milk caramel inspired by the beloved Brazilian dulce de leche. Made with just four pantry staples and one saucepan, this golden spread is as easy as it is irresistible. Use it as a cake filling, cookie sandwich, or simply enjoy it straight from the jar.
🛒 Ingredients
1 servings
- 1 liter (4 cups) whole milk
- 1½ cups (300 g) granulated sugar
- 1 pinch baking powder
- 150 g (5 oz) dried shredded coconut
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Directions
- 1
Combine the milk, sugar, baking powder, and shredded coconut in a large, deep saucepan. Stir until the sugar is fully dissolved.
- 2
Cook over medium-low heat, stirring frequently with a wooden spoon to prevent the mixture from sticking or scorching on the bottom.
- 3
Continue cooking for approximately 1 hour, stirring more frequently as the mixture thickens, until it turns a light golden caramel color.
- 4
Remove from heat once the caramel is thick, creamy, and coats the back of a spoon. Transfer to a sterilized jar and allow to cool before sealing.
💡 Chef's Tip
Whole milk gives the richest result — avoid low-fat varieties. Store sealed in the fridge for up to 5 days. Delicious as a filling for layer cakes, sandwich cookies, or spread on toast.
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