Blog :: Ramblings of a health nut


Posted on 30 Jun 2011 by maisha (posted in: blogs)

I've made dulce de leche from scratch using milk and sugar. If you google 'dulce de leche recipe', you'll mostly encounter recipes that use cans of sweetened condensed milk. You might even find some who use a pressure cooker to boil those cans of sweetened condensed milk. The thought of boiling a sealed can under pressure scared me, but as a scientist I couldn't very well pass on such an experiment, now could I?! I've also found some recipes that use coconut milk and sugar. I've successfully made a variation on dulce de leche known as cajeta, which is made from goat's milk instead of cow's. But using coconut milk? I decided to give both variations (using sweetened condensed milk in a pressure cooker and using coconut milk) a try:

For the coconut milk dulce de leche I used one 400 mL can of light coconut milk and 80 g of palm sugar.

Even though most recipes use twice the amount of sugar, I've successfully halved the sugar when making regular dulce de leche and cajeta. I can tell you now that my coconut dulce de leche was a big FAIL! I left it to reduce for over an hour and it still remained syrupy. It smelled weird and it tasted like a slightly burnt caramel with an unidentifiable but unpleasant after taste/tang. Whether it's because I used light coconut milk or half the amount of sugar, I don't know, but I wont be trying it again any time soon!

For the pressure cooker dulce de leche I cooked a can of sweetened condensed milk (with label removed) under high pressure for 25 minutes. It took forever for the can to cool down completely (about 3 hours) and the wait was long, but so worth it!

Mmm. Creamy. Rich. Sweet. Addictive. Love.

So there you have it, four variations on dulce de leche tried an tested so far! If I had to choose my favorite, it would be a tie between cajeta and pressure cooker dulce de leche.


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