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Coconut Dulce de Leche Recipe

Coconut Dulce de Leche Recipe

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 Coco (Coconut and Milk fudge)

This recipe for Dulce de Coco (Coconut Fudge) calls for few ingredients, is easy to prepare, and results in a delectable dessert with tropical flavors that you can not resist.

Sometimes the simplest things are the best. This is the case of Dominican Dulce de Coco (Coconut Fudge), one of our most popular desserts, and one of the most sought after recipes in our blog.

Personally, coconut is one of my favorite ingredients, and frankly, left to my own devices, I would put coconut in more things than is reasonable to do so.

Coconut Dulche De Leche Cupcakes

These cupcakes are Alfajor cookie inspired. Alfajor is a sandwich cookie filled with Dulche De Leche.and sprinkled with shredded coconut. The cookie melts in your mouth and makes you wish you had more. Always wishing for more.

It&rsquos amazing to see how such mild flavors come together so wonderfully and create such an amazing dessert.

And another thing, Coconut is the new Black.

It goes with EVERYTHING!! For example Lemon, chocolate, peach, pineapple, dates, ginger, cream cheese, bananas, and Dulche De Leche! And in addition, when baked, the smell is simply amazing.

Now Let’s Talk About This Coconut Dulche De Leche Cupcakes Recipe:

  • The cupcakes are frosted with plain vanilla buttercream. However, you can use any frosting you wish. Italian, Swiss, old fashion or even whipped cream.
  • When baking the recipe, at the last step of the cupcakes batter, if you notice that the batter seems fluffy, allow it to rest for 15 minutes. At the end of the 15 minutes gently stir it with a spatula.
  • You can use either sweet or unsweetened coconut flakes.
  • To toast the coconut flakes, firstly evenly place it on a baking sheet lined with parchment paper and secondly toast for 4-5 minutes in a 350F oven. Make sure to stir halfway. But please Note! This will make your whole house smell coconut AWESOME.
  • The recipe yields 24 regular size cupcakes. But, if 24 are too many, you can cut it in half.


Here are some more recipes you might enjoy:

One more thing&hellip

Don&rsquot forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!

Recipe Summary

  • 1 1/2 sticks unsalted butter
  • 1/4 cup sugar
  • 1 vanilla bean, seeds scraped
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 ounces bacon, finely diced
  • 3 cups sweetened shredded coconut (6 1/2 ounces)
  • 12 ounces semisweet or bittersweet chocolate chips
  • 1/2 cup salted roasted almonds, chopped
  • One 16-ounce jar dulce de leche
  • One 14-ounce can sweetened condensed milk

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the dulce de leche with the condensed milk pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

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.

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 Coconut Burfi Recipe

Holi festival is round the corner. Any Indian festival is incomplete without sweets. So, I decided to share a fusion sweet with you all which combines the flavors of Dulce De Leche and Coconut. So, I made these fudgy Dulce De Leche Coconut Burfi today.

Holi is a festival of colors. It also signifies the end of winter season and arrival of spring. People throw colors on each other, enjoy the festivity with food and drinks. I decided to indulge in Dulce De Leche which I received from Sprig this festival season. It is rich, sticky and totally delicious! The best part about Sprig Dulce De Leche is that it has vanilla flavor in it. So, you need no extra flavoring while using it to prepare desserts.

I have already shared few recipes using Sprig dessert toppings like Salted Caramel Banana Biscuit Pudding, Dulce De Leche Nutty Puffed Rice Balls, Salted Caramel Coconut Banana Pancakes. I’m loving every bit of these dessert toppings. You can enjoy them too! Order your share of dessert toppings from Sprig today and make these delicious Dulce De Leche Coconut Burfi for this festival season. Click here to order now!

You just need 3 ingredients and 20 minutes to make these Dulce de leche coconut fudge. Just add ingredients in a pan, cook on low flame and its ready! Wish you all a very happy Holi. Play safe, eat loads of sweets and enjoy..

  • 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

How to make this Coconut and Dulce de Leche Tart

This is a very easy and quick to make recipe, but it has a few tricks which I’ll share with you, of course!

  • For the crust, the butter has to be cold. This way, you’ll get a very flaky base. This particular tart doesn’t require sugar in the crust, as there is already enough sweetness between the dulce de leche and the coconut mix on top.
  • When adding the dulce de leche, it should be at room temperature. It’ll be easier to spread on the unbaked crust. Trust me! In terms of quantity, as a reference, I used 2 cans of condensed milk for this recipe. But you can always add more (never less haha). If you do not have access to store-bought DDL, you can make it at home with condensed milk. You can find a walkthrough here.
  • My own variation of this recipe is adding some orange zest to the coconut. It cuts through all the sweetness and lifts the flavors a lot. You can always opt not to add it.
  • After preparing and spreading the coconut mix, I always make sure to flatten it with a spoon. This will help it be more compact and easy to cut. But by all means, you can make it look rustic and just even it out so you get fluffier and crumblier slices.

And the best part is that you can freeze this Coconut and Dulce de Leche Tart for a few months. Which means you can prepare it way in advance for any celebration or event. You just have to thaw it and done! This is what my family usually does for big birthdays or dinners.

Have you tried this combination before? Would you give it a go, or too sweet for you?

Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.